Farm Fresh: Roasted Chicken with Winter Veggies and Lemon Mustard Tatsoi

Ahhh...it's that time of year...winter veggies.  My neighbor, Lisa, is the recipient of a weekly half share of fresh fruits and vegetables from a local farm.  However, she went out of town and I was the lucky recipient of last weeks share.  It was fantastic - purple turnips, French radishes, broccoli, tatsoi, kale, everything.   With all those options, it's pretty easy to turn this:

Into this:

Simple Sauteed Winter Veggies


2 tsp olive oil
2 cloves garlic, chopped
1 purple turnip, chopped into 1 inch pieces
2 small russet potatoes, chopped into 1 inch pieces
2 carrots, chopped into quarters
1/2 butternut squash, chopped into 1 inch pieces

Heat the olive oil over medium heat.  Once hot, add the garlic and saute until fragrant.  Add all of the vegetables, and saute over low to medium heat.  Keep covered except for occasional stirring.  Cook until the vegetables are soft and slightly browned.


Tatsoi with Chopped Onion and Lemon Mustard Sauce
The vegetable share was the first time I've ever heard of tatsoi.  With a quick Google search, I learned that it's similar to spinach and bok choy.  Goodbye, food intimidation...

For the sauce:
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
Salt and pepper, to taste

2 tsp olive oil
2 cloves garlic, chopped
1/2 yellow onion, chopped
6 stalks of tatsoi (yes, you can eat the stems)

Mix the mustard, lemon juice, salt and pepper and set aside.  Bring a cast iron pan to low heat and add the olive oil.  Once hot, add the garlic and saute until fragrant.  Add the onion and saute until translucent, about five minutes.

Add the tatsoi and the sauce to the pan.  Quickly saute the tatsoi in the sauce and the onions, being careful not to let the leaves sit on the heat for too long.  Continue to saute for about five minutes, or until the leaves are slightly wilted.


Roasted Chicken
Complements of Seasonal Pantry...seriously, if you're in DC...you must go there!