Rhubarb Blintz and Cold Sesame Noodles w/ Bok Choi/Turnip Stir fry

The 608 CSK

May 10, 2016

Meal 1: Savory Rhubarb Blintz, Roasted Potatoes and Asparagus, Blue Moon Mixed Greens.

·        Heat a little oil, butter or other fat gently in a saute pan.  When nearly hot add the bacon if you received it, otherwise skip ahead.  Heat through for 2 minutes or so. The raise the heat and when hot add the potatoes and asparagus. Saute and allow the asparagus to brighten and even color up a bit.  Add fat if necessary.  Season with salt and pepper - we omitted this to prevent breakdown - and serve.

·        Heat some butter in a saute pan over medium heat.  When the butter is hot and almost brown, add the blintzes seam side down.  Lower heat to medium low.  Brown the bottom, 1-2 minutes and roll onto opposite side.  Cook about 2 minutes more to brown that side. Serve immediately.

·        Cut or tear some of the larger leaves and dress these fantastic greens.

Meal 2: Cold Sesame Noodles, Stir Fried Bok Choi and Hakuri Turnip, Baked Tofu

·        Warm the tofu in a toaster or regular oven for about 5 minutes.  Or heat in a non stick pan with just a little oil. It can likely be microwaved briefly to good effect.

·        PEANUTS ARE IN THE SAUCE. Warm the sauce to room temp gradually or maybe gently in a microwave.  Transfer to a mixing/ serving bowl. If necessary thin the sauce with a little warm water. Toss the noodles in the sauce to coat.  Garnish with a little green onion or chive if you have it.

·        Heat oil to almost smoking in a saute pan. Carefully add the vegetables and stir to turn and fry the vegetables. Allow the greens to wilt and the choi and turnip to pick up a little color while softening slightly. Season and serve.