TAT SOI STIR FRY

Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tat soi
salt and pepper to taste

Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tat soi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tat soi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.

MUSHROOM, SNOW PEA, AND SPINACH SALAD

1/4 c. olive oil
1/4 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. minced fresh tarragon (1/2 tsp. dried)
1/2 tsp. Dijon mustard
salt & pepper
1 1/4 lb. snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oils, vinegar, tarragon, and mustard in small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil. Add snow peas; cook 45 seconds. Drain, run peas under cold water and drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately. Makes 6 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

ITALIAN PARSLEY & ARUGULA SALAD W/ MUSHROOMS

1 cup parsley leaves, loosely packed, washed, spun dry
1 cup arugula, loosely packed, washed, spun dry
3 firm white cultivated mushrooms; sliced thin
Dash salt
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon fresh lemon juice
Freshly-ground black pepper to taste
1/4 cup thinly-sliced red onions, soaked in ice water 15 minutes, drained
Parmesan cheese, shaved in thin curls

In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and add to each portion some of the onions and Parmesan curls.