Mizuna Mustard Greens:
You may not have tried Mizuna before, but rest easy, it’s one you’ll be able to use often, and it will be a great addition to your table. It has the peppery taste of arugula with a slight bitter taste (like frisée), and the stems are actually mildly sweet—and yes, eat them too! It’s a mild-tasting green that can be used much like spinach. Try it raw in salads (see recipe below), in your pasta or risotto, atop sandwiches, in soups and stir-frys (add it near the end so it doesn’t overcook), in grain salads and sautéed. Store it like you would most greens, and plan to use within 2-4 days.
With ruby-red to maroon-colored flesh, blood oranges are a surprise when you cut them open; taste-wise, they’re tart-sweet and slightly berry-like.
Storage tips: To keep these ruby gems fresh longer, choose refrigeration over the fruit bowl―they’ll only last only a couple of days at room temperature, but up to two weeks in the fridge.
How to eat them: Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you’re following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes).
Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol and, like vitamin C, reduce your cancer risk. (To maximize your fiber intake, be sure to eat some of the spongy white pith right under the skin.)
Two words, LEEK SOUP! What could be more comforting this time of year than a warm bowl of potato soup. Potato leek soup is a classic and so easy to make! You simply soften chopped leaks in butter, then add diced potatoes, stock, and herbs, bring to a simmer and cook until potatoes are done. You don’t even need to add cream to make this soup creamy, just blend some or all the of the soup to thicken. Simple, delicious, and satisfying. Recipe: www.simplyrecipes.com/recipes/potato_leek_soup/
Besides potato leek soup, there are plenty of ways to eat leeks. Used as an onion substitute it makes a great base in just about anything. Cook in a little oil until tender as a base for a sauce, sauté, scrambled eggs, soup, etc. The flavor is milder than an onion size up on the amount.
Featured Recipe: Winter Roasted Garlic & Mizuna Green Salad
Bitter greens, sweet roasted garlic & jewels of golden raisins & fresh citrus balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier. Serves 2
1 head garlic, roasted (see instructions)
½ cup plain yogurt
½ tablespoon Dijon mustard
1 teaspoon white wine vinegar
2 tablespoons extra-virgin olive oil
4 cups mizuna, arugula or other delicate greens
2 Daikon radishes
¼ cup raisins, or cranberries
¼ cup walnuts, crumbled, or toasted sunflower OR pumpkin seeds, optional
Blood orange or Cara Cara orange slices
Roast the garlic: Preheat the oven to 400. Slice the top of the head of garlic off so that the top bit of the cloves are exposed. Wrap in foil or place in a small ceramic baker with a lid. Drizzle on a splash of olive oil and pinch of salt. Place in the oven and bake for 30-40 minutes until the cloves are soft. To check, press against the head with the back of a spoon—it should easily yield to pressure.
Slice the radishes into thin rounds. Wash, dry, and roughly chop or tear the mizuna.
Squeeze or peel about half of the garlic out of the head. For the original two serving recipe you will want a generous tablespoon of garlic paste, so multiply as needed. Place in a blender or food processor with the yogurt, mustard and white wine vinegar. Whirl around until smooth. Drizzle in the olive oil while blending until consistency is thick and creamy.
Toss with the greens and turnips. Sprinkle on the raisins & walnuts and orange slices. Serve immediately.
Adapted from recipe by lillystable.com