Last night was cool and tonight is colder still, winter is arriving. That means a near steady stream of kale, bok choi, chard and tatsoi will be in our weekly produce box for the rest of the season, all of which pair really well with these sticky-salty-sweet beef ribs.
Tatsoi is a gently cabbagey asian green that looks like bok choy with longer, thinner stems and smaller, rounder leaves. Bok choy is another asian green, with thick white stems and long green leaves. It is typically found in wonton soup.
The photos are beautiful and the concept is great, but so far I'm striking out with this cookbook. First the cruncny farro, now a dinner that elicits "Ew! Crusty? Brown? I won't eat it!" To top it all off, I singed the crust.
This is another old favorite from Deborah Madison that my husband and I have been making for years. We've tried many variations of the sauce, and often I'll make it without marinating the tofu ahead of time, simply because I don't get around to mixing it up before I need to cook dinner. Even then it is delicious. Often it serves as an end of the week produce clean up, just about any vegetable can go in, clearing out the fridge for our incoming Eatwell box. I've made it with pretty much every sort of green we've had - stir fry mix, spinach, chard, kale, mustard (one of my favorites, with a simplified marinade). It is good with turnips, broccoli, cauliflower, always snap peas if we have them and sometimes carrots, though I can usually find a better use for those.