Spicy Stir-Fried Tatsoi

Photo of baby bok choy from Chanwei from Unsplash

Kick up the heat with our spicy stir-fried tatsoi, a flavorful twist on a classic dish. The tender tatsoi leaves absorb the bold spices and aromatics, creating a mouthwatering symphony of flavors with each bite. Whether served as a zesty side or a hearty main course, this dish is sure to excite your taste buds and add a delicious kick to your meal.

Photo of baby bok choy from Chanwei from Unsplash

Spicy Stir-Fried Tatsoi

Add some zing to your spring meals with Spicy Stir-Fried Tatsoi, a tantalizing dish featuring tender tatsoi greens stir-fried to perfection with a fiery blend of spices. This vibrant and nutritious dish offers a delightful kick, making it a flavorful addition to any seasonal spread.
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Prep Time 15 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1/2 tsp whole cumin seeds
  • 1 tsp freshly diced fresh ginger
  • 1 small clove garlic sliced
  • 1 Serrano pepper seeds removed, pepper finely diced
  • 1 medium shallot thinly sliced
  • 4-6 small carrots julienned
  • 1/2 lemon juice and zest of, juice divided
  • 1 small head of tatsoi leaves and stems
  • 2 Tbsp shredded basil leaves
  • Sea salt
  • Water as needed

Instructions
 

  • Heat the oil in a wok over a medium high flare. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes.
  • Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and 1/2 the lemon juice. When it evaporates add 2 Tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.
  • Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.
  • Remove the lid, raise the heat to medium, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute. Serve immediately.

Notes

This recipe was originally published by the Cook For Your Life blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Tatsoi Asian Greens Salad

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Enjoy the crisp freshness of tatsoi Asian greens in our vibrant salad. These tender leaves offer a delicate yet satisfying crunch, perfectly embodying the essence of spring. With every bite, savor the natural flavors of the greens, making this salad a refreshing and nutritious addition to any meal or a delightful standalone dish.

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Tatsoi Asian Greens Salad Recipe

ChihYu Smith
Enjoy the crisp freshness of spring with a Tatsoi Asian Greens Salad, featuring vibrant tatsoi greens tossed with a medley of Asian-inspired flavors and textures. This light and nutritious salad combines the delicate crunch of tatsoi with the boldness of ranch dressing, creating a refreshing dish that celebrates the essence of the season.
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Prep Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Whole30 Ranch Yogurt Dressing

  • 3 Tbsp mayo
  • 1 Tbsp dairy-free milk unsweetened
  • 3 Tbsp coconut yogurt or dairy-free yogurt thick texture, unsweetened
  • 1 Tbsp coconut aminos
  • Coarse sea salt and black pepper to taste

Tatsoi Salad

  • 7 oz carrots about 2 large
  • 7 oz English cucumber or mini cucumbers
  • 2.5 oz tatsoi or baby spinach
  • 2 oz mizuna or baby arugula
  • 2 oz mixed greens of choice
  • 1 Tbsp olive oil
  • Furikake or toasted sesame seeds, optional
  • Coarse sea salt to taste or Takii Umami mushroom powder to replace salt

Instructions
 

  • Mix Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
  • Use a vegetable peeler to shave the carrots and cucumber into ribbons.
  • Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
  • Drizzle with olive oil and the salad dressing. Start with 3 Tbsp dressing at first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
  • Serve cold and enjoy right away.

Notes

This recipe is originally by ChihYu Smith of the I Heart Umami blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spicy Squash-Apple Chowder

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Experience the vibrant flavors of autumn with our spicy squash-apple chowder. This comforting soup showcases the best of the season, with hearty squash and crisp apples at their peak freshness. Infused with a touch of warmth from aromatic spices, it’s a satisfying blend of sweet and savory flavors. Whether served as a cozy meal or a starter, our chowder brings the essence of fall to your table, capturing the essence of the season in every spoonful.

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Spicy Squash-Apple Chowder

Embrace the autumn spice with your own spicy squash-apple chowder. Infused with homegrown goodness, this comforting chowder blends the earthiness of squash with the sweet tang of apples for a soul-warming delight.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 4 cups vegetable broth
  • 2 medium McIntosh apples (peeled, cored, and cut into 1/2 inch cubes)
  • 4 ancho chiles
  • 1/2 tsp ground cumin
  • 3 tsp salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup sliced almonds, toasted

Instructions
 

  • Please the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for 5 minutes.
  • Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer. Set aside.
  • Place the chilies in a small saucepan and cover with water. Bring to a simmer, weighting the chilies down with a small lid. Simmer until tender, about 5 minutes.
  • Drain the chilies, reserving the cooking liquid. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid. Set aside.
  • Drain the squash and apples, reserving the broth. Take out 3 cups of squash and apples and set aside. Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid. Puree until smooth.
  • Scrape the puree into a saucepan and stir in the reserved squash and apples. Stir in the cumin, salt and pepper.
  • Divide among 6 bowls and swirl a little of the ancho paste into each bowl. Sprinkle with almonds and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Thai Noodle Salad with the Best Ever Peanut Sauce

Photo of fresh vegetable salad with noodles from Pexels

Thai noodle salad with peanut sauce is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the delightful texture of noodles. With a handful of ingredients and a tangy peanut sauce, you can create a refreshing and wholesome salad that is perfect for any occasion. The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures. Whether enjoyed as a main course or a side dish, this salad is a tantalizing blend of sweet, savory, and nutty notes, bringing the authentic taste of Thai cuisine to your table with every delicious bite.

Photo of fresh vegetable salad with noodles from Pexels

Thai Noodle Salad with the Best Ever Peanut Sauce

Sylvia Fountaine
The combination of tender noodles, crunchy vegetables, and a creamy peanut sauce creates a harmonious balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Salad Ingredients

  • 6 oz dried noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 4 cups mixed grated vegetables (cabbage, radish, carrot)
  • 1 red bell pepper (finely sliced)
  • 3 scallions (sliced)
  • 1/2 bunch cilantro (chopped, can substitute basil or mint)
  • 1 Tbsp jalapeño (finely chopped)
  • 1/4-1/2 cup roasted peanuts (optional)

Thai Peanut Sauce

  • 5 thin slices fresh ginger (cut across the grain, about the size of a quarter)
  • 2 cloves garlic
  • 1/2 cup peanut butter
  • 1/2 cup fresh orange juice (about 1 fresh orange)
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1/4 cup soy sauce (can substitute Bragg's Liquid Amino Acids: tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 1-1.5 tsp cayenne peppers (or sriracha sauce)
  • 1 tsp salt

Instructions
 

  • Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

  1. Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.
  2. Salad will keep 4 days in the fridge.
This recipe is courtesy of Sylvia Fountaine at Feasting at Home.