Mizuna Three Ways
Three delicious ways to serve Alstede Fresh mizuna:
Greek Salad Board:
Prepare the salad:
Mixed greens to include mizuna, lettuce, arugula. A drizzle of balsamic vinegar, 1-2 T olive oil.
Toss, and top with crumbled feta cheese.
Surround with hummus, sliced cucumber, sliced cherry tomatoes, sliced avocado, toasts.
Antipasto Garnish Salad:
Mixed greens to include mizuna, lettuce, arugula mixed with a drizzle of balsamic vinegar and olive oil
Top with: Sliced olives, quartered artichoke hearts, sliced cherry tomatoes, red peppers, thinly sliced red onion.
Set the salad in the center of the plate and surround with Soppressata, provolone, burrata, Prosciutto, toasts.
Mizuna and Mixed Green Salad with Apples:
Mix torn mizuna with other salad greens top with sliced apples drizzle with a little maple syrup
Sprinkle with lemon juice
Top with crumbled blue cheese, toasted walnuts, or almonds
Add a sprinkle of dried cranberries or chopped cherries
Mizuna can be used in meal planning raw or cooked.
Mizuna is a part of baby mesclun or salad green mixes
Mizuna can be found in green or deep red varieties
Mizuna can add beautiful color to salads, and a peppery, slightly mustard flavor.
Add Mizuna to stir fry, wilt into soups or stew or even scampi
Farm Kitchen Tip – We know that incorporating “all the colors” into our meal plan is important part of a healthy lifestyle. Deep red leafy greens are high in antioxidants. Antioxidants may protect us from free radicals, and they help to support your immune system, and may help to fight many chronic diseases.
Recipes & photos provided by Jenn Borealo,
Culinary Specialist at Alstede Farms
