Are you enjoying this lovely Spring weather? We are – we were actually treated to a late afternoon thunderstorm yesterday at the Farm. It reminded me of living on the east coast…:).
I hope you enjoyed last week’s recipes. If you tried them and liked them, please place a review on the recipe page.
This week we have two recipes, a main dish and a side dish. The main dish is Pork Fried Rice with Asparagus and Greens. You can find Coconut Aminos and Fish Sauce at most natural grocery stores. Sometimes I also add scrambled eggs. Here is the recipe:
Pork Fried Rice with Asparagus and Greens
- 1 bunch Pak Choy
- 1 bunch asparagus
- 1 bunch radish greens
- 1 bunch turnip greens
- 1 bunch scallions
- 1 tbsp olive oil
- 1 1/2 cups Coconut Aminos
- 2 tbsp Fish Sauce
- 1 tsp minced garlic
- 1 tbsp minced ginger
- 2 tsp seasoned rice vinegar
- 4 cups cooked brown rice
- 2 cups shredded pork
Remove hard ends of asparagus and cut into 1 inch pieces.
Roughly chop Bok Choy.
Rinse and slice scallions.
Toss asparagus, bok choy and scallions with olive oil. Place on cookie sheet and roast in 400 degree over for about 12 minutes.
Combine Coconut Aminos, Fish Sauce, Minced Garlic, Minced Ginger and Seasoned Rice Vinegar in small bowl.
Rinse and roughly chop turnip and radish greens.
In large bowl combine cooked rice, shredded pork, chopped greens, cooked veggies and sauce ingredients. Stir to combine. Place in 9x13 pan or covered casserole dish. Cook at 350 degrees for about 30 minutes.
Did you know you can actually roast radishes? Roasting them mellows their sharpness and gives them a lovely flavor. My kids, who don’t normally like radishes, thought this was pretty good! Adding turnips and summer savory also makes for a really pretty dish. Enjoy!
Roasted Radishes and Turnips with Summer Savory
- 1 bunch Radishes
- 1 bunch Baby Turnips
- 1 bunch Summer Savory chopped
- 2 tbsp Butter
- 2 tbsp Lard or Coconut oil
- Salt to taste
Remove greens from radishes and turnips. Save the greens for the Pork Fried Rice. Cut veggies into 1/2 inch pieces.
Finely chop Summer Savory.
In small saucepan, melt butter and lard with summer savory.
Place chopped radishes and turnips in medium size bowl. Drizzle with melted butter/lard and toss to combine.
Place on cookie sheet. Roast in 400 degree oven for about 30 minutes.
Hope you have a great week and let me know if you have any questions.