Asparagus, Potato, and Jerusalem Artichoke Blintzes, Romaine Hearts and Arugula Salad, White Beans w. Garlic Scape Pesto
Remove the small packet of goat cheese from inside the bag of salad greens. Reserve.
Remove the asparagus from atop the potato mix. Heat the potato mix lightly in the microwave to just warm. Fold in the asparagus pieces.
Carefully peel apart and arrange the crepes on a work surface. There should be 3 per person. Arrange the potato mix just south of center in the crepes. Arrange it into the shape of a short roll of pennies. Flatten it a little and top with chevre crumbles.
Bring the bottom edge of the crepe up to wrap over the filling - its ok to be firm with it - you don't want floppy blintzes. Fold over the sides. Now roll the blintz up from the bottom to make a little burrito shape.
Heat a little butter in a sauté pan over medium. When hot but not smoking add the blintzes seam side down. Brown the seam side in the butter - about 1 minute. Flip and brown the other side. Serve.
heat a little olive oil in a sauté pan. When hot but not smoking add ( as best you can) the pesto to the oil. Stir it with a spoon to fry evenly- about 20 seconds- add the beans. Toss and serve.
Dress the Salad.
Cold Sesame Noodles with Honey Sesame Chicken or Tofu and Stir Fried Vegetables
Heat noodles very lightly in a microwave - basically just bring them up to room temp. Shake the peanut-sesame sauce well, maybe microwave it briefly, and dress the noodles.
Cut the tofu or chicken into 1/2" pieces and toss into the noodles.
Remove the whole baby turnips from the veggie bag and cut it in half lengthwise, then crosswise into 1/8" thick pieces.
Heat a little oil in a sauté pan. When just about to smoke add the turnips and stir fry about a minute. Add the other vegetables and stir to combine. Add a pinch of salt and toss. Add a little oil in necessary - larger shares should work in batches. Serve the hot vegetable beside the noodles.
Comments