We may be more than a quarter of the way into the year, but now is as good a time as any to set a resolution for 2021, right? Over the next eight months, I intend to break out of my routine and explore at least 32 new places. Why the sudden urge for adventure?
I had a fun weekend of firsts, including:
- Hiking at Edgewood Park and Natural Preserve – I didn’t get to see as many wildflowers as I expected, but I relished the workout.
- Ordering pizza to go from Rise Woodfire and an assortment of dishes from Little Sichuan Restaurant in San Mateo
- Trying my hand at three meat-free recipes to utilize items in a recent Cal-Organic Farms delivery: coconut creamed greens (an easy side with bite), Meyer lemon rice with candied garlic (grains I’d gladly make again) and roasted rainbow carrots and Easter egg radishes with honey butter
As much as I enjoy hitting up the same farmers’ markets and my favorite eateries on weekends, I always feel invigorated by novel experiences. So I’m hoping that if I put in the planning work, I’ll be rewarded.
Recipe adapted from Bon Appétit.
Coconut Creamed Greens
Makes 4 servings
Ingredients
- ¼ cup unsweetened coconut flakes
- 2 tablespoons coconut oil
- 3 garlic cloves, smashed
- ½ large onion, diced
- 1" piece fresh ginger, peeled and cut into thin matchsticks
- 1 serrano pepper, thinly sliced crosswise (remove seeds for a milder dish)
- kosher salt, to taste
- 1 tablespoon mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 cup full-fat coconut milk
- 1½ pounds mustard greens, ribs removed and leaves cut crosswise into 1"-thick pieces
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350 degrees. Place coconut flakes on a baking sheet lined with parchment paper. Bake for 3 minutes or until golden brown. Set aside.
- In a large pot, heat coconut oil over medium heat. Add garlic and cook, stirring often, until fragrant and lightly browned, about 3 minutes. Add onion, ginger and serrano pepper and season with salt. Cook, stirring occasionally, until onions have softened, about 5 minutes.
- Add mustard seeds, coriander and turmeric and cook, stirring constantly, for 1 minute. Then add coconut milk and bring to a simmer.
- Add mustard greens and cook, stirring occasionally, until very tender, about 15 minutes. Season with additional salt to taste. Top with toasted coconut flakes and cilantro.
