T&D Willey Farms

Organic Farm | Madera, California

farmer-woodcut

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

Spicy Asian Spinach Salad

adapted from VegetarianTimes.com

2 large eggs, lightly beaten
8 to 10 oz. Savoy Spinach, washed
1 cup bean sprouts
1 cup grated Carrots
1/2 cup toasted pumpkin seeds or pepitas
1 cup Turnip Greens, washed, tough stems removed, leaves chopped
juice from 1 lime plus cider vinegar to make 3 Tbls. total
4 Tbls. canola oil
1 tsp. Sriracha chile sauce
1/2 tsp. grated fresh ginger

Coat small skillet with cooking spray, place over medium heat. Pour eggs in skillet, and cook 2 to 3 minutes, or until firmly set. Transfer omelet to cutting board to cool. Use a salad spinner to remove excess water from spinach. Gather together handfuls of spinach by the stems, as though making a bouquet, finely chop stems and add to a large bowl. Coarsely chop spinach leaves and set aside. Make dressing by whisking together
lime juice/vinegar, oil, chile sauce and fresh ginger in small bowl. Pour over chopped spinach stems and stir well. Chop omelet into 1/2-inch pieces. Add to the large bowl, along with spinach leaves, bean sprouts, carrots, turnip greens and pumpkin seeds. Toss to coat. Correct seasoning with salt and pepper.