Mizuna pesto

Mizuna pesto

Ingredients

  • 2 cups coarsely chopped mizuna or mustard greens (leaves not stems)
  • 2 garlic cloves, roughly chopped
  • 1/3 cup freshly grated romano cheese
  • 1/4 cup walnuts
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

Instructions

  1. In a food processor chop the garlic, romano, and walnuts. Add the mizuna, turn on food processor and drizzle the olive oil while it is running. Taste. If it has too much kick, add a couple more walnuts. Transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. After boiling the pasta, reserve a couple of Tbsp. pasta water to mix into the pesto and then add to the pasta. Bowties or farfalle work very well with this recipe.
http://plant-it-forward.org/mizuna-pesto/

Mizuna mozzarella salad

Mizuna mozzarella salad

Ingredients

  • 12 small balls of mozzarella cheese
  • 1 large tomato, seeded and sliced
  • 1 bunch mizuna, trimmed
  • 1/3 cup extra virgin olive oil
  • 1 cup fresh basil, chopped
  • kosher salt and freshly ground black pepper to taste
  • 1 tsp lemon juice

Instructions

  1. In a large bowl, toss the mizuna and tomato slices with the fresh basil and olive oil. Serve on a salad plate with a few mozzarella balls and season with a few drops of lemon juice and salt/pepper to taste.
http://plant-it-forward.org/mizuna-mozzarella-salad/