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.

French Potato Salad

Photo of roasted potatoes from Nadin from Pexels

French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon. With minimal ingredients and simple preparation, you can create a delightful salad that is both comforting and satisfying. The tender boiled potatoes, tossed with a tangy vinaigrette and fresh tarragon, create a harmonious blend of flavors. Whether enjoyed as a side dish or a light lunch, French potato salad with tarragon offers a delightful balance of tastes and textures. Embrace the simplicity of making this salad and savor its deliciousness with every delectable bite.

Photo of roasted potatoes from Nadin from Pexels

French Potato Salad

Taste of Home
French potato salad with tarragon is a flavorful and classic dish that combines the creamy goodness of potatoes with the aromatic touch of tarragon.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Servings 6 cups

Ingredients
  

  • 1 lb baby red potatoes
  • 1 lb baby yellow potatoes
  • 1 clove garlic
  • 1/4 cup olive oil
  • 2 Tbsp white wine or champagne vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 shallot (finely chopped)
  • 1 Tbsp each mixed fresh chervil, parsley, and chives
  • 1 tsp minced fresh tarragon

Instructions
 

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. With a slotted spoon, remove potatoes to a colander; cool slightly. Return water to a boil. Add garlic; cook, uncovered, 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
  • Cut cooled potatoes into 1/4-inch slices. Transfer potatoes to a large bowl. In a small bowl, whisk reserved cooking liquid, oil, vinegar, mustard, minced garlic, salt and pepper until blended. Pour over potato mixture; toss gently to coat. Gently stir in remaining ingredients. Serve warm or at room temperature.

Notes

If you don't have chervil, you may substitute extra parsley and/or tarragon.
This recipe came from the Taste of Home blog.

Beet Salad with Honey-Lavender Dressing

Beet salad from Farhas Ibrahimzade from Pexels

Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually stunning and delicious. The roasted or pickled beets offer a tender texture, while the honey-lavender dressing adds a delightful balance of sweet and floral flavors. Whether enjoyed as a refreshing side or a light meal, beet salad with honey-lavender dressing offers a unique combination of tastes and textures that will tantalize your palate. Embrace the simplicity of making this salad and savor its deliciousness with every delightful bite.

Beet salad from Farhas Ibrahimzade from Pexels

Beet Salad with Honey-Lavender Dressing

Martha Stewart
Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender.
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Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Course Salad
Servings 8 servings

Ingredients
  

Beets

  • 6 medium beets (2 ¼ pounds total) (preferably a mix of yellow and red)
  • extra-virgin olive oil (for drizzling)
  • Coarse salt

Dressing

  • 1 Tbsp extra-virgin olive oil
  • 2 medium shallots (thinly sliced, about 1 cup)
  • 1/3 cup honey
  • 1/2 tsp fresh lavender leaves
  • 1 large egg yolk
  • 2 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 cup safflower oil

Salad

  • 2 bunches baby chard (or 1 bunch swiss chard, about 1 lb) (stems removed, leaves torn into 1-inch pieces)
  • 1/2 cup pecans (toasted and salted)
  • 8 oz fresh goat cheese (crumbled)
  • 2 baby Chioggia beets (scrubbed and thinly sliced)

Instructions
 

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

Notes

This recipe came from the Martha Stewart blog.