Just look at those onions...and that swiss chard. Have you ever seen anything so lovely? It was a good week in our CSA. We received brocolini, green beans, onions, napa cabbage, rainbow chard, and red and yukon gold potatoes. Yum, yum, and yum. We tried quite a few new recipes this week and they were, by and large, successful.
Steve spent Saturday night with friends, so I was on my own for dinner. I treated myself to this yummy plate of quinoa topped with boiled swiss chard and green beans, drizzled with a cashew curry sauce and garnished with cashews. I literally licked my plate clean. Steve missed out.
(Recipe in Feeding the Whole Family)
We used the potatoes in a hash with veggies and topped with poached eggs and salsa. This is quickly becoming our go-to when we need to use up potatoes. The eggs really make it.
(Recipe at Leite's Culinaria)
This one was less of a crowd pleaser. Some of the napa cabbage went into this cabbage and noodle dish. I thought it was decent (the buttery noodles and the apple cider finish to the greens was yummy), but Steve thought it was boring with a capital B, so it's not one that we'll probably make again.
(Recipe in The Family Dinner)
I was skeptical of this fish and brocolini stir fry (as I've never stir fried fish before), but it was actually very good. Understated, but good. I used Alaskan pollack and served it over brown rice.
(Recipe in Chinese Cuisine)
And finally, the rest of the cabbage went into lion's head soup. A popular Shanghai dish, it got its name, I've read, from the resemblance of the meatball to a lion's head with a wavy mane of napa cabbage. Traditionally, that's all that makes up this dish; pork meatballs with cabbage in a simple broth. I consulted several different recipes and then came up with our own riff on this classic. The biggest change is the addition of noodles. We liked the extra body they gave to the soup.
Lion's Head Soup
1 lb. ground pork
1 TBS. cornstarch
2 tsp. sesame oil
1 TBS. fresh ginger root, minced
1 tsp. salt
2 green onions, chopped
1 head napa cabbage, large stems sliced and leaves cut into chunks
4 C. chicken stock
1 TBS. soy sauce
1 TBS. oyster sauce
2 oz. thin spaghetti, broken in half
1. In a bowl and using your hands, mix the ground pork, egg, cornstarch, sesame oil, ginger, salt, and half of the green onions.
2. In a wok or stockpot bring chicken broth and soy sauce to a boil over high heat.
3. Form the pork mixture into balls, about 1 inch or more across, and drop into the boiling broth. When all the meatballs have been added, reduce heat, cover, and simmer for 5 minutes.
4. Add cabbage stems, replace cover and simmer for 5 minutes.
5. Add cabbage leaves, 1 TBS. oyster sauce, and noodles, replace cover and simmer for 5 minutes (or the length of time indicated for your noodles).
6. Taste and adjust seasoning. Garnish with green onions.
7. I like to eat this with a fork and slurp the broth directly from the bowl. Enjoy!