This week was the same produce as last week, with the exception of a mystery bag. If you remember my friend Tressa and I are splitting the share, and neither of us knew what the mystery 'green leafy thing' was. Last week we got a handy dandy note telling us what was included, but this week, nothing. The mystery 'green' will just be thrown in wherever you would throw in green leafies, I guess.
Tressa used the recipe below last week to use up her Tatsoi, she said her kids just kept eating it and eating it, so apparently it is kid approved, and since it is fresh, green and healthy, it is mother approved as well. I will have to try it out on my kids because Tressa's kids are exceptional when it comes to eating healthy. Get this! Instead of an Easter Egg Hunt each Easter, her kids go on a canned fruit hunt, and they love it. My kids will put this recipe to the test and I will let you know how it is recived.
Browned Butter Pasta with Tatsoi
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.