Ingredients: 1 Bunch of Mizuna 1 Egg Glob of Goat Cheese 1 Radish 1 tsp Olive Oil 1 small Garlic Clove Directions: Wipe olive oil around ramekin. Arrange mizuna in the ramekin, and shave garlic clove on top, season with salt and pepper. Break an egg into the center and drop some goat
Ingredients: 1 cup polenta Salt Butter or grated cheese Polenta 1 tablespoon olive oil 1 small onion, thinly sliced 2 garlic cloves, finely chopped or pressed 1 bunch braising mix Salt and pepper 1/3 cup water or chicken or veggie broth A few drops red wine vinegar 3 slices of prosciu
Ingredients: 1/2 tub firm tofu 3/4 tsp sea salt 1 tsp turmeric 1 TBS favorite herb blend, crushed fine (I use Fines herb mix) 2 TBS olive oil 1/2 yellow onions, chopped fine 3 cloves garlic, minced 1/4 cup finely chopped bell pepper (any color but I prefer red) 1/2 cup fresh mushroom
Ingredients: 2 TBS olive oi l2 garlic cloves, minced 2 shallots, sliced 1 TBS cider vinegar 1 bunch Mizuna Directions: Heat oil in a large sauce pan. Saute shallots. Add garlic and heat abut 1 minute until fragrant. Stir in vinegar and pour over washed greens. Serve immediately.
Ingredients: 2 medium ripe pears 1/2 lemon freshly ground pepper 1/2 log goat cheese Arugula-Mizuna greens mix, washed and torn into bite sized pieces 3 tablespoons balsamic vinegar Cut pears into thick 1/2″ slices. Toss with a squeeze of lemon and some fresh pepper. Grill for a few m
Ingredients: 2 baby fennel bulbs, trimmed and quartered 2 Tbs. Olive Oil 1 tbs balsamic vinegar ½ cup vegetable or chicken stock 1 bunch mizuna 1/3 fetta, crumbled ¼ small red onion, very thinly sliced ¼ large red chilli, thinly sliced 1 tsp finely grated lemon rind sea salt & pep
Ingredients: 1 lb firm or extra firm tofu 2 Tbsp olive oil 1 large onion, quartered and sliced thin 1-2 tsp grated fresh ginger 1 med clove garlic, sliced thin 1 bunch mizuna (or other dark green), thick stems removed and large leaves chopped 1 bunch tatsoi 3 Tbsp soy or teriyaki sauc
Ingredients: 6 green figs 12 small balls of fresh mozzarella 1 bunch mizuna 1 bunch Thai basil or purple mint 1/3 cup fruity extra-virgin olive oil coarse salt and freshly ground black pepper 1 tsp. lemon juice Directions: Wash the figs and remove the little stems with a paring knife.
Dark green leafy vegetables are full of so much nutrition that we should all try to make them a part of our weekly menu. Here at J.R. Organics you will get some of the best tasting greens available. I found one of the tastiest ways to eat greens is to braise them. This is the method I