Thursday, May 12, 2011

Iron Cheffin' with my Veggie Share: Asian Veggie Tacos

The other day I picked up our first CSA (community supported agriculture) share of the year...and realized every week, I'll be playing my own version of Iron Chef! Some of the items - like a big, gorgeous head of red leaf lettuce - have pretty obvious uses (mine is still in the crisper, poised to serve as the base for an amazing salad) while others pose more challenges, especially if you want to try to combine things into the same meal.
I was feeling a little Asian vibe from some of the veggies, so I made Asian veggie tacos...and managed to use the kale, asparagus, tatsoi (like slightly bitter baby spinach) and red scallions to make a very yummy dinner. The radishes and red leaf are on deck for tonight!
In a large bowl, combine:
3-4 cups chopped tatsoi (or spinach) (about 4 small bunches)
3-4 red scallions (or regular), just the thick white/red parts (but reserve the rest!)
Half a bunch of asparagus (6-8 stalks), shaved with a potato peeler or otherwise sliced thing
1/2 inch chunk of ginger, grated

In a small bowl, whisk together:
2 tablespoons raw tahini
1 tablespoon sesame oil
1-2 tablespoons lime juice, to taste
1-2 tablespoons tamari, to taste (or nama shoyu, or regular soy sauce if that's all you've got)
Pinch of cayenne pepper

Dress the salad-like mixture with about half the dressing - save the rest for dipping or drizzling. Once the mixture is well coated, arrange about 1/2 a cup (or more) on a large kale leaf (or collard, or lettuce). Tie the leaf loosely around the middle with the reserved green portion of the scallion...raw appetit!
This recipe makes about 6 "tacos." You could also add more greens, use the entire amount of dressing, and call it a salad!

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