Here is some recipe inspiration to help you cook something new and eat with the seasons. Feel free to adjust and substitute ingredients based on what you have in your kitchen!
Mizuna and Potatoes with Lemon Vinaigrette
8 small potatoes
2-3 cups Mizuna greens
1 Tbsp fresh rosemary, minced (or add another herb of choice)
1/2 tsp lemon zest
2 Tbsp fresh lemon juice
1/8 tsp dijion mustard
1 tsp sugar
3 Tbsp olive oil
salt and pepper to taste
Add potatoes to a pot and cover with water. Turn heat to high and bring to a boil, then reduce heat and let simmer, uncovered, for about 15 minutes or until easily punctured with a fork.
While potatoes are cooking, wash and dry greens and put in serving bowl.
Drain potatoes and allow to cool for 5 min. Cut each potato in half and transfer to a separate mixing bowl.
To make the Lemon Vinaigrette, combine all ingredients then slowly whisk in the olive oil. Pour some of the vinaigrette and Rosemary over the potatoes and mix.
Add remaining vinaigrette to the Mizuna greens, then combine with potatoes and toss gently.
Add salt and pepper to taste.
(Picture and recipe adapted from: www.mydeliciousblog.com/mizuna-new-potatoes-and-lemon-vinaigrette/)
Mushroom and Kale Risotto
5 cups vegetable broth
2 Tbsp unsalted butter
3 garlic cloves, minced
1/2 onion, chopped
5 oz mushrooms, chopped (aka: the entire bag from Mile High Fungi. You can also add more mushrooms if you have more at home!)
4 tsp fresh thyme
1 cup arborio rice
1/2 cup dry white wine
5 oz kale, chopped
1/2 cup grated parmesan cheese
salt and pepper to taste
Heat broth over medium heat in a covered saucepan. When brother starts to simmer, turn off heat and keep covered.
Meanwhile, in large skillet melt butter over medium-high heat. Add garlic and onions. Cook for 2 minutes, stirring frequently. Add mushrooms and thyme, cook for 10 minutes or until mushrooms are fully cooked and golden brown.
Reduce heat and add rice. Cook for 2 minutes, then add wine, salt and pepper and stir constantly until wine is mostly adsorbed.
Add 1/2 cup hot broth and stir frequently until it is mostly absorbed. Add remaining broth in 1/2 cup increments. Stir after each additional 1/2 cup of broth and cook until broth is mostly absorbed before adding more.
Cook for another 18 minutes, then stir in kale and cheese. Cook for 2-3 minutes or until rice is tender.
Garnish with additional cheese and serve warm.
(Picture and recipe adapted from: www.foxeslovelemons.com/mushroom-risotto-lots-kale/)
Mizuna and Mushroom Salad
2 cups mizuna greens, chopped
2 cups mixed salad greens, chopped
1 cup fresh basil, chopped
1/4 cup olive oil
5 oz. mushrooms, diced
1 shallot or 1/4 of an onion, sliced
2 Tbsp rice vinegar 2 tsp dijion mustard
salt and pepper to taste 2 eggs
Combine mizuna, salad greens, and basil and and set aside.
Bring a pot of water to a simmer (for poaching the eggs)
Heat 1 Tbsp olive oil in skillet. Add mushrooms and cook, stir occasionally for about 10 minutes. Remove from pan and transfer to a plate.
In the same skillet, add remaining olive oil, shallot or onion, and saute for 1 minute. Add vinegar, mustard, salt and pepper and heat until vinegar bubbles. Turn heat to low and keep warm.
While vinaigrette is cooking, gently crack the eggs into the bot of simmering water. Poach for 3-4 minutes or until whites are set but yolks are still runny.
To serve, divide greens on two plates, add mushrooms on top of the greens and drizzle with vinaigrette dressing straight from the pan. Scoop out the poached eggs and place 1 atop each salad plate.
Season with salt and pepper and serve immediately.
(Recipe adapted from: food52.com/recipes/24831-mizuna-and-mushroom-salad-with-poached-egg. Picture from farmersmarketinstitute.org)