So the 10 heads of Pak Choi was really about 8 small heads of Pak Choi and another 6-8 small heads of Bok Choi. We got two turnips, but no additional bunch of "Asian Green".
I turned the bunches of kale from last week and this week into a yummy veggie lasagna. Sort of a combination of my BLE and the Canadienne's squash/kale idea. The red sauce was sauteed onions & red peppers, then canned tomatoes, chopped mushrooms, roasted squash (diced, oiled, and oven-roasted at 400 for about 90min), tomato paste and spices. The noodles were smeared with a few tablespoons of part-skim ricotta each (with curly-edge noodles, I can't do the spatula smear over an entire layer, so I go noodle by noodle :)). The kale was pan roasted. Completely dry chopped kale tossed with oil in a very hot pan. It wilts slightly, but gets that roasty, almost-burnt wonderful kale smell. Then I added a few tablespoons of water to help it wilt. I did that in a couple of batches. Layer it all together and top with some mozzarella!
After it chilled in the fridge, I removed a third of it (perfect for a bread pan and feeds two!) and the other two thirds will be separated and frozen for future meals. Damn tasty if I say so myself! Next time, I might try adding shredded carrot and zucchini, too.
The Pak Choi and Bok Choi got stir-fried with some chicken, ginger, garlic, cornstarch, and soy sauce. That yielded about 5 servings (1 for Batman to taste-test for me, and the rest to be divided in two packs for freezing). To serve, cook and fry (with a little oil and soy sauce) either brown rice or rice noodles, add 2 beaten eggs until cooked/scrambled, then add the thawed stir-fry mix until all is heated through. Should make for some simple meals!
I'm starting to learn that greens aren't so scary.
But the three heads of lettuce, and the bags of mizuna and arugula are starting to eyeball me for some attention. Salads, here we come!
What's in your fridge/freezer these days?