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3 Farmers Market Veg, Orange Sesame Dressing

sauteed turnip, rib of Swiss chard, and bekana

After nearly two weeks of three curry meals in Kerala, India each day (more about that at a later date,) I’m craving some lighter style fare and this simple combination of 3 Farmers Market Veg with Orange Sesame Dressing fits the bill.

bunch of hakurei turnips

The same as lots of folks, besides a few designated staples, I tend to arrive at Farmer’s Markets with one focus in mind, choosing whatever looks fresh and appetizing.

I love hakurei turnips and for the most part have simply been sautéing them in butter over the past couple of years upon the initial high recommendation of the farmer selling them. I hadn’t however, realized before reading an early summer post of Cheri at My Savory Spoon that the attached greens were very tasty eating too.

ribs of Swiss chard with hakurei turnips

So you can lop off the turnip greens and add them to this mix, or you can set them aside for later adding them into a pot of soup, a stir fry, or even in combination with the Swiss chard greens since I only use the pinkish ribs of the chard for this dish.

bunch of bekana

These are the bekana greens which like the hakurei turnips have a Japanese origination which inspired the combined Orange Sesame Dressing. They’ve a rather earthy flavor in their initial cooking and mellow tenderly into the cooking process. If you happen upon these bright fresh greens on your next Farmer’s Market jaunt they are well worth a try. Otherwise, you can create this similar veg dish similar as many folks do at the weekly seasonal Farmer’s Market, choose and use whatever looks like the best pickings of the day.

3 Farmers Market Veg, Orange Sesame Dressing

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4

3 Farmers Market Veg, Orange Sesame Dressing

Ingredients

  • 3 tablespoons canola oil
  • 2 small bunches Swiss chard, around one and a half pounds, more or less
  • 2 bunches hakurei turnips
  • 1 bunch bekana greens (hakurei greens may alternatively be used)
  • 1 tablespoon orange rind
  • 2 teaspoons sesame seeds
  • For the dressing
  • 1 teaspoon orange rind
  • juice from one large orange, strained
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • good pinch coarse kosher salt
  • good pinch cracked black pepper

Instructions

  1. Clean the Swiss chard and remove the stems from the greens. Save the chard greens for another meal. Chop stems into half inch pieces, set aside.
  2. Remove turnips from greens, trim radish ends, cut in half down the center, reserve greens for another meal or use alternatively to the bekana greens.
  3. Clean bekana greens, roll up leaves, cut into one inch slices then cut in half.
  4. Heat oil in a large sized saute pan on low heat.
  5. Add in Swiss chard ribs, cook two minutes.
  6. Tumble in the hakurei turnips, stir throughout and cook another two minutes.
  7. Place bekana greens on top of the veg, gently pressing down with a wooden spoon then stir leaves throughout the pan lifting as they steam before wilting with the sauteed mixture. Cook around two to three minutes until the bekana leaves mellow into a sweeter rather than raw, earthy flavor. Transfer cooked vegetables to a bowl tossing in the orange sesame dressing. Arrange dressed vegetables onto a platter, top with orange rind and sesame seeds. Serve warm straight away.
  8. For the Dressing: In a medium sized bowl whisk together the juice from the orange, rice vinegar, and sesame oil. Sprinkle in the salt and pepper, whisk. Check seasoning adding in a bit more of any dressing ingredients as desired.
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4 Comments

  1. Posted August 28, 2017 at 4:18 pm | Permalink

    Sounds like a wonderful addition to a light, summer supper, Peggy. I loved seeing your photos from India. I’ll bet the food was amazing. Welcome home.
    Kelly recently posted…Ahora 22: It’s Fly Week!My Profile

    • Posted August 28, 2017 at 7:29 pm | Permalink

      Hello Kelly! Thanks much on the welcome home and today’s lovely light and healthy dish. Thank you on the India photos. I was always happy to see them go through for the biggest surprise of this tech centric society was how often internet service went out, and difficulties even getting service. One night it went out in the middle of a comment- crazy considering the time difference and accessibility in trying again. The food was fantastic and I did enjoy a wide variety of specialty dishes though I’m also happy to now have some plain veg, a little lighter fare for awhile. I’ve missed you and am really looking forward to hearing about this years Spain trip and your other vacation adventures along the way! Talk to you later. Hugs,
      Peggy

  2. Posted August 29, 2017 at 4:43 am | Permalink

    Hey Peggy…looks like I missed a lot around here 😊. Off to the archives. Orange sesame is my fave combination. Love how fresh this dish looks.
    pragati recently posted…Celebration Mercure Lavasa – Good Food, Great LocationMy Profile

    • Posted September 1, 2017 at 1:26 pm | Permalink

      Hi Pragati! Hope you are doing well and had a nice summer. I so wish we could have hooked up along the India trail… next time! Thanks on the vegetable dish. Looking forward to preparing one of your delicious curry dishes again sometime soon! Take care.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.