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Oriental Salad

on April 5, 2018
Oriental Salad
Author: Cindy
Prep time:
Total time:
Serves: 1 salad
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using. You can turn it upside down into a large bowl to serve. [br][br][cap id=”attachment_9496″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/Oriental-Salad-2-300×300.jpg” width=”300″ height=”300″ class=” size-medium” title=”Oriental-Salad-2″][/url]Photo Credit: Allrecipes.com[/cap]
Ingredients
  • Romaine lettuce
  • Carrot, peeled and cut into slivers
  • Celery, slivered
  • Bean sprouts
  • Red or green pepper, sliced
  • Slivered almonds, toasted
  • Sesame seeds, toasted
  • 3 oz. rice vinegar
  • 1 oz. soy sauce
  • 1⁄4 tsp ground ginger
  • 1 garlic clove, pressed
  • 2 tsp sugar
  • 7 oz. vegetable oil
Instructions
  1. To make the dressing, whisk together vinegar, soy sauce, ginger, garlic, sugar and vegetable oil.
  2. Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss. Add bean sprouts, nuts and seeds last (since they’re dry ingredients).
  3. If you make extra dressing, chicken tenderloins marinated in it overnight and then grilled are DELICIOUS! Great way to add additional protein to your meal.

 

Sauteed Mustard Greens with Garlic and Lemon

on April 5, 2018
Sauteed Mustard Greens with Garlic and Lemon
Author: Cindy
Prep time:
Cook time:
Total time:
Serves: 8 servings
This is a great introductory recipe for someone new to cooking greens like mustard greens. [br][br][cap id=”attachment_9500″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/1371597313589-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1371597313589″][/url]Photo Credit: Food Network[/cap]
Ingredients
  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 3 lbs mustard greens, washed, trimmed, and chopped
  • 2 tbsp fresh lemon juice
  • 1/4 to 1/2 tsp crushed red pepper
  • 3/4 tsp salt
  • 3/4 tsp black pepper
Instructions
  1. Heat oil in a large saucepan.
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy (approx. 1 minute).
  3. Stir in greens, in batches; cook until wilted (approx. 1-2 minutes) before adding more greens. Cover and cook, stirring occasionally, until tender-crisp (approx. 10-12 minutes).
  4. Stir in lemon juice and 1/4 tsp crushed red pepper. Sprinkle with salt and pepper. Stir in an additional 1/4 tsp crushed red pepper, if desired.

 

Braised Mustard Greens with Bacon

on April 5, 2018
Braised Mustard Greens with Bacon
Prep time:
Cook time:
Total time:
Serves: 4 servings
The salty pancetta (which can be replaced with bacon according to your taste buds) mixed with the peppery bite of mustard greens is something really special. Try serving your favorite protein over the mustard greens. [br][br][cap id=”attachment_9508″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/1382538821648-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1382538821648″][/url]Photo Credit: Food Network[/cap]
Ingredients
  • 2 oz. bacon, diced
  • 1 tbsp unsalted butter
  • 1 garlic clove, minced
  • 2 bunches mustard greens, about 3 lb. total, stemmed and coarsely chopped
  • 1 cup low-sodium chicken broth
  • 1/2 lemon
  • Salt and pepper
Instructions
  1. In a fry pan over medium-high heat, saute the bacon until it is lightly browned and crisp (approx. 4-5 minutes). Transfer the bacon to a paper towel-lined plate to drain.
  2. Pour out all but 1 tbsp of the fat from the pan and reduce the heat to medium-low. Add the butter. When it has melted, add the garlic and sauté until fragrant (approx. 1 minute).
  3. Add the mustard greens and a generous pinch each of salt and pepper and cook, stirring occasionally, until the greens begin to wilt (approx. 3-4 minutes).
  4. Add the broth and cook, stirring occasionally, until the greens are tender but still bright green and the liquid reduces to a glaze (approx. 8-10 minutes).
  5. Transfer the greens to a warmed serving dish. Top with the crisp bacon and serve immediately.

 

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