Tag: oranges

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit

     

     

     

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!

  • CSA 2022- Fall week 9


    This week the CSA will contain the following from Frog Song Organics:

    • Satsuma citrus
    • Oranges
    • Dill
    • Romaine Lettuce
    • Mustard Greens
    • Jalapeno Peppers
    • Scallions
    • Sugar Cane

    And from our partners at Little Pond Farm:

    • Carrots

    This week you will find satsuma, a small, sweet, seedless form of tangerines, originating in Japan. These are easy peel and delicious to enjoy as or snack and excellent to toss in a salad. Enjoy!

    Satsuma Mandarin Winter Salad- adapted from Cooking On The Weekends

    Ingredients
    • zest of about ½ of a lime
    • juice of 1 lime (about 2 tablespoons)
    • 1 teaspoon honey 
    • 1 tablespoon finely chopped scallions white ends (roots discarded)
    • 1½ tablespoons extra virgin olive oil 
    • ⅛ teaspoon salt
    • 1 tablespoon finely chopped basil, washed and dried
    • 1 pound Satsumas (about 6 satsumas)
    • freshly ground black pepper

    Instructions

    • Make the dressing. In a small mixing bowl, combine the lime zest, lime juice, honey, basil, shallots and salt. Then add the oil and whisk.
    • Prepare the fruit. Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
    • Assemble. Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing over them. Sprinkle with freshly ground black pepper.

    Check back for more fun recipes shortly!

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.