This week's box contains:
- Mixed Lettuce
- Mei Quin Choy (baby bok choy)
Cilantro Mint Chutney
Makes 1 cup
4c loosely packed cilantro leavesCombine all ingredients in a blender, adding water as necessary to achieve a smooth paste. Chutney can be stored in the refrigerator for up to 2 weeks or frozen for several months.
1/5c mint leaves
2t minced, peeled gingerroot
1t minced garlic
3 - 4 chopped serrano chilies
1t cumin seeds
2t granulated sugar
1/3c lime juice, or more to taste
From Easy Indian Cooking by Suneeta Vaswani, page 166.
Today's a special day -- it is my oldest beagle Miller's 12th birthday, pictured here with me a few months ago.