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Author Notes: Minimalist that I am, I wasn’t remotely interested in cooking with steamer baskets until I learned this incredible recipe in a cooking class. I love that the steamer method is low-tech, easy to learn, and fast. At home I use a bamboo steamer, which creates an interesting and not unpleasant scent while steaming.
*You’ll need two stackable steamer baskets for this dish. —GreenSproutKits
The salad part
- 2 heads kale, Swiss chard or collard greens, stemmed and chopped
- 1 large garnet sweet potato, cut into quarters lengthwise and then into 1/2 inch slices
- 1/2 cup scallions, chopped
- 2 cups mung bean sprouts
- 1/4-1/2 cups Ginger Miso Dressing
- Add 6 inches of water to a large saucepan and bring it to a boil.
- Place the sweet potato slices on the bottom steamer basket, and greens on the other one.
- Place the sweet potato basket over the pot of water and cover; steam for 7 minutes.
- Add the greens layer, cover, and steam for 5 minutes longer. Check the sweet potato slices for doneness, and once tender, remove from heat.
Ginger Miso Dressing
- 1/4 cup white or yellow miso
- 1/4 cup tahini
- 2 tablespoons water
- 2 teaspoons powdered ginger or 1/2-1 tsp freshly grated ginger
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon Bragg Liquid Aminos or soy sauce
- 1/2 orange, juiced (about 1/4 cup of juice)
- 1/2-1 teaspoons salt (to taste)
- Combine all ingredients and serve. Stays fresh in the refrigerator for up to 10 days.
A Quesadilla, Case Closed
An easy, summer dinner
A quesadilla, case closed.
Spike your granita with campari.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.