Tag Archives: waido

Seared Steak & Bleu Cheese over a Wilted Waido Salad


I love the fact I got a nice big head of Waido in my HighCross Farm CSA box this week.  Waido is a type of Mizuna, part of the Brassica family.  Brassicas contain glucosinolates which may inhibit the certain types of cancers. I’m just sayin’…

I decided to try a wilted salad.  I thought it would be a nice change from the normal lettuce salads I usually made with dinner.  I made a warm vinaigrette and wilted the mizuna in it.  It was fabulous.  I topped the salad with a pan seared steak that I topped with some bleu cheese.  Heaven.

Wilted Waido Salad

  • 1 shallot, finely chopped
  • 1 green garlic, finely chopped (I had some left, if you do not have green garlic, use a glove of regular garlic)
  • 1 teaspoon of fresh thyme, chopped (or use dry if you do not have fresh)
  • olive oil
  • cider vinegar (use what you want for acid here I used what I had on hand.  You can use red wine vinegar, lemon juice, whatever you desire)
  • 1 teaspoon dijon mustard
  • S & P to taste

In a large frying pan, add 2 tablespoons of olive oil.  When that heats up add the chopped shallot, thyme and green garlic.  Sautee until soft.

Add the dijon mustard and cider vinegar and wisk to emulsify.  Salt and pepper to taste.

Add the Waido and heat thru until wilted making sure you cover the greens completely with the vinaigrette.  Don’t overcook or you will get soggy greens.

Top with a seared or grilled steak.  I added crumbled bleu cheese to the top of my steak. You could also top your steak with the green garlic aioli from my previous post.  Enjoy!


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Posted by on June 13, 2009 in bleu cheese, steak, waido


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Pancetta, Waido, Arugula, Tomato Sandwich w/ Green Garlic Aioli


I took the classic BLT and gave it a makeover.  I was inspired by a recipe I found at epicurious.  I made my own green garlic aioli (more on that later).  Instead of bacon and lettuce, I opted for pancetta and the awesome waido and arugula I had gotten in my CSA box this week from HighCross Farm.

Pancetta comes from the belly of the pig and is usually cured rather than smoked like it’s cousin bacon.  I find pancetta to be less salty than supermarket bacon.

The pancetta coupled with the arugual/waido, topped off the the green garlic aioli is out of this world.  After you make this sandwich you will never go back to the old-school BLT.


Green Garlic Aioli:

  • 1/4 c chopped green garlic (white and green parts0
  • 1 large egg
  • 1 teasponn dijon mustard
  • 1 1/3 c vegetable oil
  • 1 tablespoon fresh lemon juice
  • S & P to taste

Sandwich supplies:

  • 1 loaf of brioche or Italian bread (today I used Italian bread), toasted
  • 1 beefsteak tomato cut into 1/4 ince rounds
  • pancetta (place on cookie sheet and bake at 450 until crispy.  It does not take long, keep an eye on it)
  • waido and arugula leaves, washed and dried.

In a blender or food processor mix the egg, green garlic and mustard until it’s pretty much the same consistancy (It won’t be silky smooth, you will have nice little chunks of green garlic..mmm).

Slooooowly drizzle in the oil and let mix for about 3 minutes.  You will notice it getting quite thick.  Add the lemon juice and mix until it is all blended well.

It should look something like this:


This picture doesn’t do it justice.  It comes out a beautiful pale green color.

Put into a serving container and salt and pepper to your taste.  Store in the refrigerator until ready to use.  It is so good.

To assemble:

  • Spread some aioli on one side of each piece of toasted bread
  • Add the waido and arugula
  • Add the tomato
  • Add the pancetta
  • Top with the other slice of breat

Grab a cold one and enjoy!


Posted by on June 13, 2009 in aioli, green garlic, sandwich, waido


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Cheese Tortellini Soup with Waido

I had taken all of these nice step by step pictures on how to prepare this soup for you..then my son accidentally deleted them…damn.  But! I did manage to take a couple more before I put the soup in the freezer.


In my CSA box, I had gotten a type of Mizuna called Waido.

(picture courtesy of

I had been craving this cheese tortellini soup a professor at college had made for a get together. She had used chopped cooked spinach in her recipe.  I really am not a fan of cooked spinach at all.  I love it raw, but  I still wanted to make the soup, but not with spinach.  I thought why not try the Waido in the soup instead and see how it turns out.

I think it turned out splendid.

one more…

The Waido was a very nice addition to the soup.  I don’t like the dirt after taste that spinach gives me.  Waido was mild, no dirt taste at all.  Very, very nice.

Cheese Tortellini Soup

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 cloves of garlic minced
  • 1.5 teaspoons of chopped fresh type or 1/2 teaspoon of dried tyme
  • 2 boxes of Emeril’s non fat vegetable or chicken stock (about 70 oz)
  • 1 14.5 ounce can of diced tomatoes with the juice
  • 1 15 ounce can of Cannellini beans drained and rinsed
  • 1 package of fresh or frozen cheese tortellini
  • 1 bunch of Waido
  • grated Parmesan, for serving

Heat olive oil in a dutch oven on medium high.  Add onion, garlic and tyme and satuee until onions are transparent (don’t let garlic get brown.  If it seems to be getting brown fast, reduce heat).

Add the broth and tomatoes and bring to a boil.  Reduce heat to low and let simmer for 15 minutes.  Add the beans and tortellini to the soup and let simmer until pasta is tender to the bite…around 10-12 minutes.  Add the Waido and turn of the heat.  Let sit for two minutes.

Ladle into a bowl and sprinkle Parmesan cheese on top.  If you decide to make this, I hope you enjoy it as much as I did.


Posted by on August 10, 2008 in CSA, soup, waido


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