We got a wonderful array of unusual vegetables this week.
Asparagus, Garlic Scapes, French Breakfast Radishes, Yukina Savoy, Cilanto, Cucumber and Leeks.
After much research on the internet, I was able to find interesting things to do with all of them.
I had already bought chicken breast I planned on grilling with a dry rub I picked up at Gepperth’s Market also some shrimp skewers from Whole Foods. I added the asparagus and garlic scapes to the grill, simply seasoned with olive oil, salt and pepper. I actually wasn’t crazy about the garlic scapes. Don’t think I would try them again this way.
I read over and over again on the internet that the French Breakfast Radishes were eaten by the French raw, sliced lengthwise, with salt and a dollop of butter. Sometimes you put them on crusty french bread. When it comes to food, I think it’s wise to follow the French! It was an unusual taste, refreshing with a bit of bitter.
The Yukina Savoy was much like all the millions of Chinese greens out there that can be prepared the same way, either parboiled or sauteed then add a bit of asian sauce for flavor. I happen to have bought Salmon this week, which was already marinating in Soy Vay Teriyaki sauce. I baked it in the oven on a high temperature, laid it on a bed of brown rice and served it with the Yukina Savoy, parboiled then plunged in ice water. I added a little oyster sauce on the top and served. It was delicious.
Cilantro? Added to guacamole.
Leeks? Sauteed with any left over veggies in the fridge and added to a quiche.
Cucumber? Added to this week’s salads.Pin It