Review of Melissa’s 50 Best Plants on the Planet by Cathy Thomas + Recipes

The cookbook and produce in this post were provided by Melissa’s Produce but the opinions expressed here are my own.

For years, Melissa’s Produce has been opening my eyes to different fruits, vegetables, and spices from all around the world. While they teach us about seasonality, freshness, and health benefits, I find it amazing how cookbook authors, home cooks, and chefs utilize produce in their everyday life whether it is in the back of the house preparing food for guests or in their home kitchen preparing meals for their families. Melissa’s 50 Best Plants on the Planet is not only a cookbook, but it is also a reference book showcasing the most nutrient-dense fruits and vegetables.

With 150 recipes to choose from, I just used my initials to pare down the choices. For the letter “C”, I chose Soba Noodles with Cucumbers, Shrimp, and Miso-Cilantro Sauce. This recipe focuses on cilantro – sometimes referred to as Chinese parsley or coriander. Being a SoCal local and of Asian descent, cilantro is a household ingredient for garnishing tacos, making pesto (see my World Food Championship Fiesta Chicken Chile Soup recipe), and adding flavor to pho. In the Soba Noodle recipe, it takes on Asian flavors with umami miso and nutty buckwheat from the soba noodles. For my taste, I loved the lime wedge garnish for serving as it adds a nice acidic balance to the dish.

• Health Tip: Ounce for ounce, cilantro contains more nutrition than many other leafy greens – contains folate, vitamin A, vitamin K, vitamin B. Known ancient herbal remedy for cleansing the blood, boosting anti-anxiety, and aiding in digestion. Cilantro leaves have shown strong antibacterial activity against dangerous microbes. Recently, it has shown the ability to trigger insulin release by leveling blood sugar. (Referenced from Page 117.)

Soba Noodles with Cucumbers, Shrimp, and Miso-Cilantro Sauce

Text excerpted from Melissa’s 50 Best Plants on the Planet, © 2013 by Cathy Thomas. Reproduced by permission of Melissa’s Produce. All rights reserved.

Yields: 4 servings

1 medium garlic clove

1-inch piece fresh ginger, unpeeled, thinly sliced crosswise

1 cup packed fresh cilantro leaves

¼ cup white miso or yellow miso (see Cook’s Note)

2½ tablespoons rice vinegar

½ teaspoon Asian hot sauce, such as Sriracha

Salt

12 ounces dry soba noodles

3 green onions, cut into the crosswise slices (including half of dark green stalks)

½ large unpeeled hothouse cucumber, cut in half lengthwise, cut into thin crosswise slices

4 ounces cooked, shelled, deveined shrimp, halved lengthwise

Garnish: lime wedges

1. In a food processor fitted with a metal blade, with the machine running, add the garlic and ginger and mince. Add the cilantro and pulse until it is chopped. Add the miso, vinegar, and hot sauce. Process until everything is blended, scraping down the sides if needed. Set aside.
2. Bring a large pot of salted water to boil on high heat. Add the noodles. Cook until they are al dente (following the package directions). Drain and rinse the noodles with cold water. Drain well, shaking the colander to remove as much water as possible.
3. In a large bowl, combine the noodles and miso mixture. Add the onions, cucumber, and shrimp. Toss gently. Taste and adjust the seasonings as needed. Serve with lime wedges.

Meatless Alternative: Omit the shrimp.

Cook’s Note: Miso is often classified by color. In general, dark red miso (really reddish brown) is aged longer than white or light yellow miso and has a heartier, stronger flavor and fragrance. Light miso and yellow miso have a milder flavor and more delicate aroma.

For M, I chose Mâche and Beet Salad Platter. This recipe focuses on mâche – also known as Lamb’s Lettuce, Field Lettuce, and Corn Salad. The small spoon-shaped leaves grow in a cluster with bright green color, tender and delicate texture, and pronounced sweetness & subtle nuttiness. I had never heard of mâche before and was very eager to try it. I love beets so I knew this would be right up my alley. To save some time, you can find beets already steamed and peeled from Melissa’s Produce – Steamed Baby Beets and Peeled, Steamed, & Cubed Golden Beets. I think the only thing I would add to this platter would be crumbled goat cheese or feta cheese to add a creamy element to pair with the sweetness of the beets and the acidity from the lemon and lime juices in the dressing.

• Health Tip: Mâche is packed with dietary potassium, about the double the amount compared to other lettuces. A 3-ounce portion has almost 25% of the daily requirement. Mâche is a good source of manganese which is a nitrogen neutralizer and vegetarian omega-3 fatty acids which promote cognitive function and heart health as well as protecting against cancer and birth defects. It can also relieve symptoms of diabetes, arthritis, and depression. (Referenced from Page 203.)

Mâche and Beet Salad Platter

Text excerpted from Melissa’s 50 Best Plants on the Planet, © 2013 by Cathy Thomas. Reproduced by permission of Melissa’s Produce. All rights reserved.

Yields: 10 servings

8 medium red beets, with 1-inch stem attached

8 medium golden beets, with 1-inch stem attached

1 large lemon, zested and juiced (see Cook’s Note)

1 lime, zested and juiced

1½ tablespoons honey

1 teaspoon Dijon mustard

Salt

Freshly ground black pepper

½ cup extra-virgin olive oil

5 cups mâche

1.      Preheat the oven to 400 degrees F. Wash the beets thoroughly in cold water. Wrap the wet beets 3 or 4 to a packet in heavy-duty aluminum foil. Place the packets in a single layer on a rimmed baking sheet. Roast until they are fork tender, 30 to 60 minutes, depending on their size. When cool enough to handle, slip off the peels and cut off the stems. Cut the beets into ½-inch chunks. Place each color of beets in a separate bowl.

2.      In a bowl or measuring cup with a handle, whisk together the juices, zests, honey, and mustard, and season with salt and pepper. Add the oil in a thin stream, whisking constantly. Pour one-third of the vinaigrette over each color of beets and gently toss.

3.      Place the mâche in a bowl. Toss it with the remaining vinaigrette.

4.      Taste the beets and adjust the seasoning if needed. On a rectangular or oval platter, arrange the red beets at one end and the yellow beets at the opposite end. Place the mâche in the center. Serve.

Cook’s Note: Always remove zest from citrus before juicing.

It is amazing how you can combine nutrient-dense fruits and vegetables together with or without meat or dairy to make healthy and flavorful meals. Buy your copy of Melissa’s 50 Best Plants on the Planet today!

For more information:

Melissa’s 50 Best Plants on the Planet by Cathy Thomas

Available on Melissa’s website, Amazon.com, and BarnesAndNoble.com

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