Meal 1: Stir Fried Pea Shoots, Chinese Broccoli, Bok Choi and Radish, Cold Sesame Noodles, Miso Glazed Asparagus.
NOTE: THE SESAME SAUCE CONTAINS PEANUTS
• Stir the asparagus to re-mix the coating. Spread them out on a cookie sheet. Line the sheet with parchment or foil for easier clean-up. Heat at 400° for 5- 7 minutes to set the glaze and lightly cook the asparagus.
• In a serving bowl add the peanut/sesame sauce and add a little hot water, stir to loosen. Add the noodles and toss to dress. Add a splash of soy or oyster sauce if you like.
• Heat a saute pan with a little oil to almost smoking hot. Add the veggies, in batches for larger shares, and stir fry for a minute or two to just wilt. Sprinkle with salt and serve innediately. Atop the noodles is nice.
Meal 2: Hakuri Turnip Soup, Grilled Turnip and Tofu Salad, Butterhead Lettuce Salad
• Warm the soup, or enjoy it chilled. Its a great cold soup.
• Serve the turnip salad at room temp. Toss all the ingredients to combine and check the seasoning and dress with a little olive oil if necessary.
• Dress and serve the salad.
For some people turnips are associated with burning the furniture, eating the horse and retreating further into the Motherland's winter. This is a crying shame. Springtime turnips are a real treat : sweet and juicy. Also, this ain't your babushka's turnip. These Japanese turnips, like so many other Japanese vegetable varieties reflect a refined approach to taste and texture. I hope the creamy, though dairy free, soup, and the succulent grilled turnips highlight these vegetables attributes for you. Enjoy.