Sautéed Choi and Daikon with Apples

1 bunch tatsoi or head of choi, cut into strips roughly ¼’’ thick

1 medium onion, sliced thin

1 daikon radish, cut into thin half moons

1-2 apples, cored and sliced into thin wedges

1/2 cup coarsely chopped walnuts

1 Tbsp canola or safflower oil

1 Tbsp apple cider vinegar

2 tsp whole grain dijon mustard

1/4 tsp kosher salt

1/4 tsp ground pepper

Preheat oven to 350° F. Toast walnuts for 5-10 min. on a baking sheet, tossing occasionally to ensure even cooking.

Heat oil in large skillet. Add onions and radishes and cook until tender.

Add apples, vinegar, mustard, salt, and pepper. Stir until ingredients are well coated. Cover and simmer for 4 minutes or until apples are just tender.

Add choi or tat soi to skillet, stir, and cook covered until tender and more vibrant in color; 3 minutes or so.

Remove walnuts from oven and let cool.

Transfer salad to a serving bowl and toss with walnuts.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed

1 bunch green kale, chopped and rinsed

1 head of Koji (Tatsoi), Chopped and rinsed

1 can chickpeas, rinsed and drained

½ cup Feta crumbles

½ cup Pine Nuts toasted

Chop all of the greens into bite sized pieces, wash and spin in salad spinner or drain and pat dry.

Toast pine nuts

Toss and combine all the salad ingredients with the dressing until thoroughly mixed.