First Garden Meal of the Season!

Yum, right? Very simple and easy to prepare, and for me it was all grown here at my house (aside from the tofu, spices, and kale that Sarah brought over from her own garden). My garden supplied the swiss chard, tomato, yellow squash, and green chilies. It is truly amazing what patience and water can become...

The first recipe is for the squash: basically you slice the squash into thin rounds, saute in olive oil with caraway seed, fennel seed, tarragon and salt. Don't overcook! Squash tastes terrible when it is overcooked and slimy. Dust with feta crumbles...mmmm...feta.

Now for the awesomeness of Korean cooking. I went over to my dear friend Vivi's (she is Korean) and had the most amazing spinach I've ever tasted. I researched, and even watched a youtube video and discovered the secret to this delectable cuisine. I used kale and swiss chard, but you are supposed to use spinach. I feel you can substitute any green that can withstand blanching so long as you are alright with the slight bitterness some types inherently posses.

Korean Greens

Greens of any type (spinach is suggested, but again I used swiss chard and kale), 1 bunch or more if you have it

Boiling water

2 Tbsp Soy Sauce

Dark sesame oil (you just pour it on top, no specified amount)

2 cloves of garlic

chopped green onion (like 4)

Toasted sesame seeds (see below for instructions on toasting)

First boil the water and clean the greens. Blanch the greens for about 30 seconds, over blanching will cause the greens to lose the integrity of their leaves, becoming green mush. Toast the sesame seeds by placing raw seeds in a dry cast iron skillet (or whatever you have on hand) on a medium burner for about ten minutes, you should smell them when they are toasted. Crush raw garlic into a large mixing bowl, add chopped onions and soy sauce. Strain greens and wash them several times in cool water. Squeeze out all the excess water. Add to the mixing bowl, stir to coat. Cover with sesame oil (key). Fin. Enjoy.

The tofu I just put in a pan with spicy sauce, soy sauce and sesame oil. Brown the tofu and remove. It ended up being slightly bland so I made a sauce of tahini, sesame seeds, soy sauce, spicy (cock) sauce, and sesame oil. Delish.