Brussels Sprouts and Swiss Chard with Tamari and Sesame

The first of May has arrived, and Spring is finally settling into Dayton. Temperatures are still bouncing around spastically, but at least we are leaping between the 60s and the 80s instead of the 30s and the 50s.

Spring means walking down the street to my favorite coffee shop for iced coffee...

and long hikes with my friend Ashley's adorable dogs... :-)

Even the baby geese know spring is finally here!

The belated warmer weather also means, as I discovered after talking to one of my favorite local farmers at the market, that spring crops are finally starting to peek their heads above ground but are far from being ready for harvesting yet. So while other parts of the country, as I read, are glorying in asparagus season and fresh spring peas, we have to wait patiently a while longer. In the meantime, I shall keep reading the recipes from my lovely blogger friends who already do have spring veggies, and plan happily for when ours come. Right now, the only thing growing locally are hardy greens and Brussels sprouts that lasted through the winter, and I am content to practice some spring flavors with what veggies we have...

 

Brussels Sprouts and Swiss Chard with Tamari and Sesame

2 T tamari (can sub regular soy sauce if you don't have tamari handy)
1 T lemon juice
1 T brown sugar
5 T sesame oil, divided
2 green onions, thinly sliced
2 cups thinly shredded Brussels sprouts
2 cups roughly chopped Swiss Chard

~ Whisk together the tamari, lemon juice, brown sugar, and 3 T of the sesame oil, and set aside.
~ Heat the remaining 2 T of sesame oil in a wok over medium high heat and quickly stir fry the green onions.
~ Add the Brussels sprouts, and keep stir frying quickly until they start to brown.
~ Add the Swiss chard and toss until just wilted.
~ Pour the sauce over, and toss a couple of times to coat the veggies and rewarm.
~ Serve warm or cold!

 

Yeasted Banana Bread

  

My husband is not prone to hyperbole. So when I baked yeasted banana bread for final exams on Thursday night, leaving a loaf at home for Zach to try while I was in class, I expected his usual thoughtful and analytical recipe review the following morning.

Let me reiterate, Zach is not prone to hyperbole. Especially not at 5:30 in the morning.

The first thing he told me upon awakening?

"That's the best bread I've ever had in my entire life."

Hear that folks? The Best Bread. I'm feeling pretty darn proud.

This yeasted banana bread really does excell in all settings. It has the beautiful texture of a yeast bread with the rich flavor anda moistness of a classic banana bread. It's just slightly sweet, and perfect for breakfast toast, peanut butter sandwiches, and paired with savory appetizers like goat cheese topped with spicy mustard.

Yeasted Banana Bread

(Adapted from http://abitchinkitchen.blogspot.com/2013/02/yeasted-banana-sandwich-bread-and.html)

1 cup lukewarm soymilk
3 cups white whole wheat flour
2 tablespoons vegan buttery spread
2 1/4 teaspoons rapid-rise yeast  
1 teaspoon salt
2 tablespoons agave nectar

1/3 cup turbinado sugar
1 medium-sized ripe banana, mashed

Combine all the ingredients in a large mixing bowl, mixing with a spoon to form a shaggy dough.

Transfer the dough to a lightly greased bowl, and allow it to rest in a draft-free area for 1 hour.

Transfer the dough into a lightly-greased 9x5" loaf pan. Spray a sheet of plastic wrap with non-stick spray, and cover the bread pan. Allow the dough to rise in a draft-free area for 45-60 minutes.

Meanwhile, preheat the oven to 350 degrees. Bake for approx 40 minutes, until an instant-read thermometer inserted in the center reads 190 degrees. Cool in the pan for 10-15 minutes, then turn out on a wire rack to cool completely.