Basic lettuce salad

Yes, I need to write a recipe for basic salad as I've never made one before! We got really great salads from Riverdog Farm today so I tried it for the first time and it wasn't too bad.

Ingredients

• Mixed lettuce
• 1 small carrot
• 1 mini red onion
  
• a dallop of honey mustard
• 1/2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• salt
• pepper

Instructions

1. Wash your lettuce, try to take as much water out as you can. Shred them by hand into a mixing bowl
   
2. Peel your carrot and grate them using a box grater.
   
3. Cut up onion in thin slices, add to bowl.
   
4. Mix the olive oil, mustard and balsamic vinegar together. Add salt and pepper to taste
5. Mix your lettuce with your salad dressing.
6. Put on plate and add the shredded carrot on top

Notes

1. For onion, cut it in half, then thinly slice either way.
   

Three color vegies

Ingredients

Lots of ways you can do this, as long as you have minimum corns, peas, and carrots. Some of those mix vegi bags have other weird beans or peas and that's fine too.

• 1 bag mixed vegies (peas + carrots, peas + carrots + corn, peas + carrots + corn + beans)
  
• 1 can low sodium corn
• corn starch

CSA version:

• 1 bunch small carrots
• fava beans
• 1 can low sodium corn

Instructions

• Boil the frozen bag of vegies
  
• Heat up wok and add a bit of oil
• Add all the vegies
• Add salt and pepper to taste
• Mix cornstarch with a bit of cold water. Mix well and add to wok
• Gently stir and serve. The cornstarch should coat all the vegies so that they kind of stick together instead of individual nuggets. Add more cornstarch + water if needed. Don't stir too long or too hard or the cornstarch will lose its effect!
  

okra

Okras are really easy to make and pretty nutritious.

Ingredients
15 okras. See notes on how to pick them.

Instructions

1. Boil a pot of water
2. Put your okra in and cook it for 5 minutes. 3-4 min if you like firmer okras
3. Take it out and cover it w/ a little bit of hoisin sauce and soy sauce.

Notes
From
http://www.africhef.com/Okra-Recipes.html

"If you buy fresh Okra you should get young pods without any signs of bruising. The Okra pods should be tender but not soft. You shouldn't buy pods if they are any longer than 4 inches, as this is a sign that they have been left too long before picking.

You should prepare Okra as soon as possible after it has been picked. However, if necessary you may store the Okra pods in a refrigerator after first placing them in a paper bag or wrapping in an absorbant paper towel. Do not attempt to keep them in closed plastic bags or containers as the pods will weep and become messy. Do not keep fresh Okra for more than 3 days under refrigeration."

Tomatoes and Eggs - 番茄炒蛋

I made my first tomatoes and eggs dish today!

This should be enough for 2 people for 1 meal.

Ingredients
1 medium size tomatoes on the vine
2 AA organic eggs
salt
sugar


Instructions
1. Beat your eggs in a bowl with chopsticks. Add salt.
2. Cut up your tomatoes.
3. Lots of oil in the wok. 2-3 tbs? Stir the eggs around so they become small chunks. Take them out when they're almost completely cooked since when you dump them back in it'll cook a bit more.
4. More oil, 1tbs? Put the tomatoes in with a bit of water.
5. Add your eggs in when the tomatoes are done. Add sugar.
6. Take them out when you've mixed them. Don't leave it in the wok for too long or it'll overcook the eggs.


Notes
1. You know they're done when you lift your chopsticks from the bowl and the eggs aren't goupy anymore. Instead, they're kind of watery.
2. Cut tomatoes in half vertically, then keep halving them vertically till you've got 1/2 inch slices. I then cut them in half horizontally though the recipe book says not to. I think it's however big you like when you bite into them. But don't cut them too small or else it'll just all melt and become mushy when you cook them!
3. The more cooked eggs are, the firmer they get. So take them out right when the eggs aren't runny anymore. If they're not cooked enough, you can always cook them when you add them back in.
4. You want enough water so that it'll cook all the tomatoes and have some juice leftover to mix w/ the eggs. Mom says to now cover the wok and cook it till it's soft. Longer if you like softer tomatoes.
5. Depending on how sweet the tomatoes are to begin with. The eggs will cook w/ the tomatoes and juice and it'll be slightly gummy and runny, which is just perfect consistency!
6.