11th Harvest Week <> July 10 - 16, 2000

Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
     bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple,  garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.

Last year someone asked me, "What do you do with radishes?" I said mostly I just salt 'em and eat 'em... but here's a recipe I found that sounded interesting which features those peppery torpedoes... - debbie

Romaine Lettuce with Oranges and Radishes
serves 6
from the Rolling Prairie Cookbook

1 head romaine, torn into bite-sized pieces
3 oranges, peeled, (seeded, if necessary), sliced crosswise, slices cut in half
1/2 C thinly sliced radishes
1/3 C slivers of red onion
4 tbsp. toasted/salted sunflower seeds

3 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp finely chopped shallot
1/4 tsp. salt

Whisk dressing ingredients, toss romaine with part of it. Put dressed romaine on large platter, arrange prepared orange, onion and radishes on top of this. Drizzle with remaining dressing and sprinkle with sunflower seeds.  Serve.

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