Posts tagged Mizuna
Frittata with Greens

Serves: 4-6

Time: 30 minutes


1 pound greens, chopped


2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking.

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt


  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days


Based off a recipe from

Autum Stir-Fry

Serves: 2

Time: 30 minutes



1 Onion

3 Garlic Cloves, Minced

5 Dwarf Bok Choi

2 Small Eggplants

5 Asian Turnips

1 bu Mizuna

1 Package Rice Noodles


2 Tbsp Citrus Juice (orange, lime, grapefruit)

3 Tbsp Soy Sauce

1 Tbsp Chinese 5 spice powder

1 tsp Honey

½ tsp chopped garlic

¼ tsp black pepper

3 dried cayenne peppers, chopped (or crushed red pepper flakes)


  1. First make sauce by combining ingredients in a small bowl with a whisk and set aside

  2. Slice onion and rough chop other veggies. Heat oil in a wok over medium high heat and add onion cooking until translucent. Add garlic and cook for 2-3 minutes. Transfer to a bowl and add turnips, cooking for 5 minutes before transferring to the bowl and repeating process with eggplant. Once the frim vegetables are all cooked and in the bowl add a little more oil and cook bok choi until reduced in size, follow with mizuna until wilted and transfer to bowl.

  3. Soak rice noodles in boiled water for 1 minute, then strain.

  4. Add sauce to warm wok, add noodles and toss, add vegetables back and heat throughout, tossing occasionally. Add salt and pepper to taste and serve warm (maybe with an extra squeeze of citrus)


Based off a recipe from Sarah Jane (our new Apprentice!)