Spring angelica

Spring angelica

Oh! These green leaves I love so much and that are so popular in Hachijojima are back at the farmers market!!! Spring is coming and this is one of the great things with it: the massive return of the greens!!! Ashitaba (or angelica) is a great ingredient, easy to cook and that suits very well basic Japanese recipes. This time I prepared some vegetables sautéed with slices of pork and then added ashitaba at the end of the cooking. I also deglazed the whole in a bit of water and soya sauce. A great combination for a scrumptious dinner!

Have a great end of the week! 

French toast

French toast

Dirty hands

Dirty hands