From the Market – Saturday May 4, 2013
1 Tbs olive oil Ground ginger
Minced garlic Black pepper
Chopped onion (green, red, yellow, or white)
Cooked noodles, rice, soba noodles, or couscous
Nuts (sunflower seeds, pine nuts, or almond slivers)
Soy sauce (or balsamic vinegar)
To start this dish you must decide if you want to use noodles ( as I did) or rice or couscous, or soba noodles! Your flavor call. Get your saute pan very hot! Add about a tablespoon of olive oil to your pan and the minced garlic and chopped onion. Sautee till soft, then add black pepper and your choice of already cooked noodles, rice, etc. Stir to heat the noodles then add shredded produce such as spinach, kale, arugula, cabbage, or any other greens. I used arugula and spinach. Add the greens toward the end so they don’t cook away to nothing! At the same you add the greens, add some ground ginger, and nuts of your choice. I used sunflower seeds. Add olive oil as you need it throughout the saute so your pan doesn’t get dry. As soon as your greens are “wilted” deglaze your pan with soy sauce, mix well and serve. Enjoy!
Options to this recipe are to add a protein of your choice. Chicken, pork, beef, or fish. Add the cubed protein at the beginning when you start the garlic and onion. Cook protein thoroughly. Then start to add the greens and such. If you don’t like soy sauce, try a balsamic glaze or balsamic vinegar in place of the soy sauce. Any questions, just give me a call or email and I’ll help you!
Chef Debbie Fleming email@example.com
The Traveling Chef (903) 424.8392