Mizuna in the Box

My CSA box is back and so am I!  I survived (sort of) our biggest deadline date of June 15th.  It was quite a taxing season - pardon the pun!  Cooking is now all about what's in the box.  This week we received beets, French breakfast radishes, kale, mustard greens and mizuna.  Great box!  Oh but mizuna, that's a tough one and Matt claims that he hates it.   I was determined to cook every bit of these lovely vegetables!  Well, I am proud to say that we ate all of the mizuna and loved it!  So this is what I made:

Mizuna and Goat Cheese Quiche with an Olive Oil Crust

My daughter Cailyn found an olive oil crust recipe that she wanted to try.  We didn't want all of the butter or God forbid lard found in most pastry recipes.  We need to reserve our butter consumption for the radishes!    The crust recipe couldn't have been any easier and it was tasty - who knew?! 

• 1 cup flour
• 1/2 tsp. salt
• 1/4 cup olive oil
• 1/4 cup ice water

Mix flour and salt together.  Whisk the water and olive oil together.  Combine the flour and oil/water with a fork.  Press into a pie plate.  Crust in minutes! 

I used my go-to quiche recipe found here and substituted sauteed mizuna for the asparagus.  (Wash the mizuna thoroughly, remove stems and chop).  I baked the quiche at 400 until set (35 - 40 minutes).  Fabulous!

Soba Noodles with Mizuna

I was inspired by this recipe from the lovely blog Clean & Delicious with Dani Spies.  I changed up the recipe a bit by stir frying the carrots, using about 2 inches of minced fresh ginger instead of dried and cooking the garlic for about 30 seconds (with the ginger).  The carrots were sweet and still had a bit of crunch to them -yummy.  What a delicious and healthy lunch!