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.
Print Recipe Pin Recipe
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.
Print Recipe Pin Recipe
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.

Fennel and Carrot Salad

Photo of grated carrots from 건복맘 from Wikimedia Commons

Crafting a fennel and carrot salad is a simple yet highly rewarding culinary journey. This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish. Beyond its delightful flavor, this salad is packed with vitamins, fiber, and antioxidants, making it a nutritious addition to your meals. Embrace the ease of preparing this salad and savor the wholesome goodness it brings to your table.

 

Photo of grated carrots from 건복맘 from Wikimedia Commons

Fennel & Carrot Salad

Laura from A Food Lover's Kitchen
This salad showcases the natural sweetness of carrots and the subtle licorice-like notes of fennel, resulting in a crisp and refreshing dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 2 servings

Ingredients
  

  • 1 fennel bulb (thinly sliced)
  • 2 medium carrots (shaved)
  • 1 red onion (thinly sliced)
  • 2 Tbsp walnuts (chopped and lightly toasted)
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp Dijon mustard
  • 1/4 tsp agave syrup or honey
  • Salt and pepper to taste

Instructions
 

  • Add the fennel, carrot, onion, and walnuts to a mixing bowl.
  • In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. 
  • Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.

Notes

This recipe is courtesy of Laura from A Food Lover's Kitchen

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.
Print Recipe Pin Recipe
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.

Lacto-Fermentation Recipe

Carrots in a jar ready for pickling

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This recipe was contributed by Mordechai Schram: owner of hamutzim, ordained kosher chef, and champion of the Mt. Airy local food economy. Mordechai is enthusiastic about cooking local, seasonal, and organic food using ancient preservation methods through the lens of Jewish Diaspora and Israeli cuisine.

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What is Lacto-Fermentation?

The process of lacto-fermentation creates an environment for naturally occurring bacteria found in vegetables to convert naturally occurring sugar into lactic acid. Lactic acid functions as a preservative and inhibits the growth of other harmful bacteria. Salt and water are the medium in which this amazing transformation takes place. In addition to its amazing taste and preservation benefits, lacto-fermentation increases the vitamin and enzyme levels of vegetables and is also high in probiotics, which are essential to good gut health.

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Today we are sharing a lacto-fermentation recipe that’s perfect for pickling carrots, radishes, and turnips! These crunchy, tangy veggies are great on salads, sandwiches, dips, or straight out of the jar. And best of all, they’re right from your garden!

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Equipment

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At the end of the day, pickling can be as simple as submerging vegetables in salt water! You can experiment with whatever heat-safe jars you have to start; the equipment linked below will help make the process easier for fans of fermentation or large-scale production.

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A Mason Jar

This recipe is for a Quart Mason Jar. You can find mason jars at most grocery and hardware stores, or you can order them online.

You can adjust this recipe up or down depending on how many vegetables you have.  Double for a ½ gallon (or 2 quarts), or halve for a pint. For larger quantities, say 1 gallon or 3.5 gallons, I recommend purchasing a crock from Ohio Stoneware.

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A Weight & Burping Lid

If you don’t have a burping lid, just remember to manually burp the jar every day. Although the weight is recommended, I have made a bunch of ferments without the weight: just make sure the water covers the top of the vegetables. Or find something around the house, perhaps a stone, that could serve the same purpose (just make sure to clean it first)

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A Kitchen Scale

A kitchen scale helps provide more accurate measurements based on weight (grams) instead of volume (cups). Here is one kitchen scale that you could order online.

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Canning Funnel

A canning funnel helps pack vegetables into mason jars, especially regular or narrow-mouth jars. Here are some examples of canning funnels that you could order online.

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I recommend buying a dedicated fermentation weight if you plan to do a lot of pickling. You can also buy a fermentation kit, such as this one from Cultures For Health.

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Ingredients

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1-1.25 lb Radish, Carrot, and/or Turnip
425 grams of Water (about 2 cups)
  • Depending on how much veggies and other ingredients you use, there may be some leftover brine. Better to have more than less, and you can keep the extra brine in the fridge in a mason jar to use for the next batch.
13 grams Celtic and/or Himalayan Sea Salt (3% Salinity)
  • Celtic and Himalayan salts have the best flavor, and they contain the rich mineral and trace elements naturally occurring in salt.
  • When measuring salt and water use weight instead of volume, as it is more precise. This recipe calls for a 3% Salinity.  13 grams of salt is 3% of 425 grams of water.
1-2 Bay Leaves
  • Bay leaves have tannins which are good for naturally preserving the crunch of your ferments.
Optional Additions
  • A splash of Raw Unfiltered Apple Cider Vinegar (e.g.: Bragg’s). Just a splash as too much vinegar will impede the lacto-fermentation process
  • A few Cloves of Garlic (Especially for Carrots)
  • A few slices of Fresh Ginger (Especially for Carrots)
  • A few slices of Onion
  • Star Anise

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For cucumbers I use a different spice mix than for radishes or carrots.
Try a shake of yellow & brown mustard seed, coriander seed, and black & white pepper. Add a pinch of allspice, clove, or juniper berry. Or stick with a classic bay leaf, a few sprigs of fresh dill, and garlic!

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Recipe Directions

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Veggie Prep

  1. Wash and trim the vegetables. Keep the skins on! Depending on the size of your vegetables, you can choose to pickle them whole or slice them to fit your jar.
  2. For Radish and Turnip: slice by hand. For quicker and more consistent results, use a mandolin or the slicing attachment on your food processor or stand mixer. The slices should be about a ¼ inch thick. If using a mandolin, be very careful because they are super sharp. I recommend using a chain mail glove to protect your hand.
  3. For Carrots: cut into julienne (thin strips).

Salt Brine

  1. Using a kitchen scale set to grams, place your jar on the scale and tare – meaning bring the weight to “0” with the jar on the scale.
  2. Fill the jar until you get to 425 grams.
  3. Tare the scale again and add the 13g of salt. (A few grams more is fine too.)
  4. Cover the jar and give it a good shake to help the salt dissolve. 

Assembly

  1.  In a quart jar alternately add your vegetables, bay leaf, and any other veggies/spices.
  2. Add the brine. Leave a little room on top for the water that will exude from the veggies and cover. You may have some leftover brine if you add some extra ingredients.  

Stewardship

  1. Let the ferments sit anywhere from 5-10 days. The longer you ferment the tangier and more probiotic the pickles will become.
  2. If you don’t have a burping lid, open and close the jar once or twice a day depending on how much “action” you start to get.  As you see bubbling in the liquid you will know that fermentation is happening.
  3. Taste along the way, and when the veggies taste good to you, store them in the fridge for 4-6 months.

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For more information on traditional fermentation practices, you can find Mordechai Schram at hamutzim.com

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Quick Pickle Recipe

Pickled cucumbers in a glass jar

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

 

Pickled cucumbers in a glass jar

Quick Pickle Recipe

Founder
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 10 minutes
Course Side Dish, Snack

Equipment

  • 1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients
  

Pickling Ingredients

  • 1 pound fresh vegetables (sliced)
  • 2 cloves garlic (smashed)
  • 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
  • 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Instructions
 

  • Wash jar(s) with soap and hot water and let dry.
  • Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
  • Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
  • Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
  • Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
  • Tap the side of the jar(s) to remove any air bubbles.
  • Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.