Winding down this week and getting ready to begin week 4 tomorrow. The amount of lettuce was a lot more manageable this week and we got through it all w/ lunch salads and salads with dinner. One more lunch salad each tomorrow and we made it.
The beet greens got sauteed w/ garlic, oil and a bit of wine and served with pork chops on Father's Day. I remember not liking beet greens, but these were quite good.
Tonight, we used the last of the Asian Mix and the Dandelion greens in parchment with fish.
Fish in parchment with greens
(serves 2)
2 Fish fillets - I used lemon sole about 1/3 lb each
1 bunch dandelion greens - coarsely chopped
2-3 handsfull of Asian mix - coarsely chopped, larger stems removed and discarded
1/4 Vidalia onion - coarsely chopped
2 T shoyu or your favorite soy sauce
1 T Brown Sugar
1 T grated fresh ginger
2 T white wine or sherry
2 tsp sesame oil
2 sheets parchment paper or aluminum foil
Preheat oven to 350.
In small, non reactive bowl, mix shoyu, brown sugar, ginger, wine or sherry and sesame oil. Whisk until sugar is dissolved. Toss Greens and onion with this mixture.
Tear off a large enough sheets of parchment or foil to wrap the fish in. Fold in half and place 1 fillet on each piece and top with 1/2 the greens and shoyu mixture. Fold all around the edges and crimp. If using parchment and you think it may come open, use a staple or two at the very edges, away from the food.
Place on a baking sheet and bake for approx 20-25 minutes.
You can serve these directly from the oven and let people open their own packages. We had it with basmati rice cooked in light coconut milk with a bit of lime juice. Nice quick meal for a hot night and we're ready to face the next vegetable onslaught!
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