dinner tonight

for dinner we had some fish burritos with carrots, tatsoi, and ancho chili powder. andy hates the texture of mushrooms and i can't live without the taste, so there are ground mushrooms in the Ultimate Compromise risotto with you see in the pictures.

i do have to take a second and talk about how much i love tatsoi. aesthetically, it looks like a delicate bunch of young bok choi that has been crossed with a bunch of spinach. the leaves are small and can be peppery. i usually use the leaves wilted in hot dishes, but the recipes i've found on the internet have encouraged using them raw. i would think that a great use for both the delicate stalks and the heartier leaves would be with some kind of warmed vinaigrette, since it can withstand some heat before shrinking away and almost seems made for a marriage with bacon, shallots, or any other thing you can think to throw at it. i'm excited to get back to the farmer's market and try out some other usages and methods.