Posted (Steven) in Recipes

This week’s newsletter includes recipes for wilted greens with balsamic chickpeas and a main dish salad.

Week 3

Posted (Steven) in Recipes

Chili Pepper or pepper flakes – a pinch
Burdock – 1 (available at Union Square Market)
Cherry Tomato – 6
Garlic – 3 cloves
Mizuna – ½ head
Lemonade – ½ cup (or some lemon, water and a little sugar)
Canola Oil – 1 tbsp.

Crumble a dried chili pepper or use pepper flakes. To prepare the burdock, peel the outside or scrape with the blunt end of a knife, cut into 4 inch long pieces, cut each of those piece in half length-wise and cut those pieces into thin strips. Cut the garlic into thin slices. Quarter the tomatoes. Wash and trim the mizuna then chop into 2-inch long pieces.

Heat the oil in a pan or wok. Add the chili and garlice for a minute, then add the burdock, stirring regularly. If the pan gets sticky, add some of the lemonade. Add the tomatoes after a couple of minutes and the mizuna a couple of minutes after that. Add the salt & pepper to taste. The burdock should still be a bit crunchy. Serve as a warm side dish or refrigerate and serve as a cold salad.

Steven Waxman


Posted (Maria) in Recipes

Garlic Pork with Mizuna and Sweet Peppers

8 ounces boneless pork (such as loin or tenderloin), thinly sliced
1 tablespoon soy sauce
2 tablespoons chicken stock or water
1/2 teaspoon granulated sugar
1/2 teaspoon salt or to taste
1/2 teaspoon hot pepper flakes or to taste
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/2 cup thin strips red bell pepper (see NOTE)
2 cups mizuna leaves
1 teaspoon Asian sesame oil

  1. In a bowl, combine pork and soy sauce and mix well. Set aside for 10 minutes.
  2. In a small bowl, combine chicken stock, sugar, salt and hot pepper flakes and stir well.
  3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan.
  4. Add garlic and toss well, until fragrant, about 15 seconds.
  5. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  6. Add red pepper and cook, tossing occasionally, until peppers are softened and pork is cooked through, about 2 minutes more.
  7. Add chicken stock mixture, pouring in around sides of pan.
  8. Toss well. Cook, tossing occasionally, 2 minutes more.
  9. Add mizuna and cook, tossing often, until arugula is wilted, about 1 minute more.
  10. Add sesame oil and toss well. Transfer to a serving plate. Serve hot or warm.

Serves 4

NOTE: To make bell pepper strips, halve one pepper lengthwise and discard the stem section and seeds.

Cut off the rounded top and bottom portions and reserve for salad or other dishes.

Cut the remaining portion lengthwise into 2-inch-long strips.

You’ll need about half of a small pepper.

Maria Wander

Posted (Maria) in Recipes

Mizuna Greens Salad with Miso Honey Vinaigrette

1 cup yellow miso paste
1/3 cup honey
1/3 cup rice wine vinegar
1 tablespoon soy sauce
1/3 cup grape-seed oil
1 pound Mizuna greens

For the dressing:
Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.

Toss the Mizuna greens with desired amount of dressing.

Maria Wander

Posted (jefe) in Recipes

2 tbsp. olive oil
2 Portobello mushrooms, stems removed, cleaned with a soft brush and cut into 1/4-inch slices
12 Chanterelle mushrooms, cleaned with a soft brush
2 tbsp. minced garlic
Salt and freshly ground pepper
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette (recipe follows)
optional garnish: 1/4 c. sage leaves, cut into chiffonade

White Truffle Vinaigrette
2 tbsp. chopped shallots
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
3/4 cup olive oil
1 tbsp. white truffle oil
Salt and freshly ground black pepper

Heat oil in a large pan over high heat until nearly smoking.  Add mushrooms and cook until golden brown.  Add garlic and cook 1
minute.  Divide mizuna and mushrooms among4 individual plates. Drizzle with White Truffle Vinaigrette and sprinkle with sage, if using.

For the vinaigrette, place shallots, vinegar and mustard in a blend and blend until smooth.  With the motor running, add olive oil and blend until emulsified. Add truffle oil and then season to taste with salt and pepper.  Blend for an additional 2 seconds.

Serves 4