Week 4

• Asparagus
• Purple lettuce
• Green and curly lettuce
• Napa cabbage
• Pea sprouts
• Turnips
  

Apparently there is a bit of a lull in the growing/harvesting season this time of year but I still think we're eating pretty well and there are lots of things to look forward to that will be coming in the next few weeks!
RECIPES
Japanese Pizza
-cabbage, chives (from last week)
Pea Sprouts and Noodles Stir Fry
-Pea sprouts
Pancetta and Arugula Pasta
-Arugula (from last week)
Soba Noodle Salad with flank steak
-cabbage
Grilled Asparagus
-Asparagus

Pea sprouts and Noodles Stir Fry
Sesame oil
Garlic
Ginger
Crushed red pepper flakes
Soy sauce
Oyster sauce
Pinch of sugar
Chinese wheat noodles (I used udon)
Pea sprouts

Saute garlic and ginger in oil. Add red pepper flakes, soy sauce, oyster sauce and sugar to make a sauce. Add cooked noodles. Blanch pea sprouts in left over boiling noodle water for 30 seconds then add to noodles and stir. Thin sauce with noodle water as needed.

Pancetta and Arugula Pasta
(From "50 great pasta sauces" by Pamela Sheldon Johns)
1/4 cup extra virgin olive oil, plus 1 tablespoon for tossing pasta
4 ounces pancetta, diced
1 onion, diced
1 pound fresh or dried pasta
3 cups arugula
Sea salt and freshly ground black pepper to taste

1. In medium saute pan, heat 1/4 cup olive oil over medium high heat. Saute the pancetta and onion until golden brown. 5 to 6 minutes. Set aside and keep warm.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the olive oil.
3. Add the arugula to the pancetta and cook over medium heat, stirring, just to wilt slightly. Season with salt and pepper. Turn the pasta into a warmed serving bowl, toss with the arugula mixture, and serve at once.
Serves 4.

Soba Noodle Salad with Flank Steak
(From "Clean Eating" May/June 2009)
4 oz. soba noodles
1 lb flank steak
2 tsp olive oil
1 cup Napa cabbage, shredded
1 cup carrots, shredded (I left out the carrots since I'm allergic to them and they aren't in season right now anyways . . .)
1 cup fresh bean sprouts
1/4 cup fresh cilantro, chopped
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tsp fresh ginger, minced
2 tsp sesame oil
1/2 tbsp sesame seeds

1. Cook noodles according to package directions.
2. Slice steak across the grain into strips (about 1/4 inch thick by 2 inches long). Heat oil in a saute pan over medium-high heat and cook meat for 5 to 6 minutes or until no longer pink in the middle; drain, set aside.
3. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro; add steak strips.
4. Prepare dressing: in a small bowl, whisk together all dressing ingredients; pour over steak and toss gently. Let steak cool and, for best flavor, refrigerate for 2 to 3 hours before serving; salad can stay refrigerated for up to 4 days.