We’ve been invited to the Truro Farmers’ Market to do a cooking demonstration. The topic: What to do with greens. Beet greens, arugula, swiss chard, kale, spinach…
We’ll pulled out our cookbooks to explore the wide variety of recipes that use greens. Arugula pesto, saag paneer, spinach squares with cheese, kale salad, spanakopita. (Now I’m getting hungry!) Greens are abundant in spring and SO healthy.
While we ponder what to make for our demonstration next week, check out last night’s dinner.
Green Goddess Rice Bowl (adapted from Eating by the Seasons)
1 head broccoli
1 head bok choy, torn
1 bunch green kale, torn
1 bunch swiss chard, torn
6 cups cooked brown basmati rice (or quinoa)
1 batch tahini sauce (recipe below)
2 sheets nori, torn
1/3 cup sunflowers seeds
1/2 cup white pickled ginger
1 tsp soy sauce
Oil for the pan
1 block tofu, thinly sliced
2 cloves garlic
1/2 cup chopped parsley
1/2 tsp salt
2 tbsp lemon juice
2/3 cup water
1/2 cup sesame butter (tahini)
Whiz garlic, parsley, salt and lemon juice in a blender or food processor. Add the water and tahini. Run until smooth, scraping the sides once or twice.
Green Goddess rice bowl:
Steam broccoli and greens until they are tender and bright green. Fry tofu in oil with a little soy sauce. (Careful – it may splatter!) Put 1 1/2 cups of cooked rice in a bowl. Place nori pieces on rice. Arrange steamed greens and broccoli on the brown rice. Sprinkle with sunflowers seeds. Drizzle 2 tbsp of tahini sauce on top. Garnish with a small mound of pickled ginger. Repeat for each serving.
Marla’s Notes: Don’t be scared off by the long list of ingredients. This dish is infinitely flexible. Basically, I just make the rice (or quinoa), then make the tahini sauce, then go through some fridge for vegetables to put in it. Last night it was broccoli, asparagus, baby arugula and mystery greens (the latter two I didn’t even bother to steam). I also threw on some cucumber. Don’t like tofu? – No problem, put in chickpeas. Out of sunflower seeds? – Put in walnuts. Experiment!