Just a quick note on a dinner that came together just right.
In this week's CSA, among other things, we got four small, delightful turnips with perfect greens and some baby bok choy.
I made short-grain black rice in the rice cooker with water and half a can of coconut milk (Katelyn taught me that!); braised the bok choy and turnip greens in avocado oil, ponzu, and a little miso; baked an eggplant into lovely softness; and topped it all with grated turnips (spicy and crunchy!) tossed in nori salt.
In this week's CSA, among other things, we got four small, delightful turnips with perfect greens and some baby bok choy.
I made short-grain black rice in the rice cooker with water and half a can of coconut milk (Katelyn taught me that!); braised the bok choy and turnip greens in avocado oil, ponzu, and a little miso; baked an eggplant into lovely softness; and topped it all with grated turnips (spicy and crunchy!) tossed in nori salt.
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