Watercress

Canh Xà Lách Son (Vietnamese Watercress Soup)

This soup can be made in under 15 minutes.

Oil
1 Tbsp very finely diced onion
1-2 Tbsp ground pork
Salt and pepper, to taste
Watercress, washed and cut in 3″ sections
2 cups water

1. In a small pot, heat up oil.
2. Add onion and pork.
3. Season with salt and pepper.
4. Once the pork is cooked through, add 2 cups of water.
5. Add the watercress.
6. Bring the water to a boil.
7. Turn off.
8. Taste and adjust seasoning to taste.

— missadventureathome.blogspot.com

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Pear and Watercress Salad

Serves 4

Source Note: The lemon juice and truffle oil make a delicious vinaigrette for coating the salad.

2 firm ripe pears
2 tablespoons fresh thyme leaves, chopped
2 teaspoons white truffle oil (you can substitute olive oil)
1 teaspoon salt
2 tablespoons pine nuts, toasted
2 teaspoons fresh lemon juice
1 teaspoon freshly ground black pepper
2 bunches watercress, rinsed, dried, large stems removed
Small chunk Parmigiano-Reggiano (Parmesan) cheese, shaved

1. Peel the pears if you’d like, then remove the cores and slice the pear pieces into small, julienned strips.
2. In a bowl, combine the thyme, truffle oil, salt, pine nuts, lemon juice, and pepper.
3. Add the watercress to the bowl and toss everything together. Finish with shavings of Parmesan cheese.

— Esther McRae, adapted from Greg Atkinson

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe