This simple yet pleasing dish uses all but one of your CSA items this week! With winter upon us, it's easy to get into the rhythm of comfort food that's loaded with lots of complex carbs. This is a refreshingly light, yet satisfying meal that makes great leftovers for lunches! Enjoy!
Start by mixing together the water, brown rice, one tbsp chili powder and one Tbsp olive oil. Add a dash of salt. Heat over high heat in a medium pot until boiling. Reduce heat and cover for 45 minutes. After 45 minutes remove from heat and fluff with a fork.
While the rice/beans cook, start the sweet potatoes and bok choy. Heat 1 tbsp olive oil over medium heat. Add the sweet potatoes and let cook uncovered for 15 minutes, stirring as to make sure they do not stick to the pan. Once the potatoes are slightly tender, add the bok choy and the remaining chili powder. Stir well and reduce heat to low. Let cook over low heat until the potatoes are fully tender. Add about 1 tsp salt, and stir once more. Remove from heat.
While you have a moment, chop the green onions and cilantro, set aside. Wash the mixed greens and spin dry in a salad spinner. Optional toppings: salsa, sour cream, jalapeños, avocado, shredded cheese.
I like to make a big mixed up bowl of everything. Start by layering a bed of lettuce in the bottom of your bowl (or plate). Add a scoop of the sweet potatoes and bok choy. Next top with the rice and beans mixture. Sprinkle with the chopped herbs, and desired optional toppings!
Serve with corn chips or tortillas. And ENJOY!!
This SUPER quick and fun side is simple, fast and tasty! I whipped this up in just a few minutes and ate it with left overs. This would go great with Thai, Indian or Chinese food! The leafy green with the red flakes of seasoning make it a great cold weather delicacy!
2 heads baby bok choy, washed and cut lengthwise
2 Tsbp oil (any works, I used sesame)
1 Tbsp olive oil
1 Tbsp seasoning of choice (chili powder, paprika, cumin) base the seasoning on what you're serving this with!
Salt and pepper to taste
Heat olive oil in a pan over medium heat. While the pan heats, coat the baby bok choy in oil. Once the greens are evenly coated in oil, add the spices of choice, salt and pepper. Place the greens in the hot pan, flat side down. Sauté for 3 minutes on high, flip to other side. Repeat this step 2 times. Rotating greens from side to side will prevent the greens from burning or wilting. If the greens start to look too browned lower heat, or remove the greens from pan. Note: If your bok choys are larger, you can also try blanching them quickly in a pot of hot water, then sauté in the pan. This cooks them all the way through without burning.
Serve over rice as a side dish or as the main course for a lighter meal!
Early spring brings a variety of new textures, colors and fresh flavors to our plates. Try this lovely and refreshing Radish and Bok Choy Salad.
Radish and Bok Choy Salad with Tahini Dressing
1-2 heads bok choy washed/chopped into small, bite size pieces
1 bunch radishes trimmed/washed and sliced lengthwise
1/2 cup tahini (sesame seed paste)
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
2 Tbsp tamari
1 Tsp olive oil
1/4 cup water (to be added last)
Method: Toss the radishes and the bok choy in a salad bowl, set aside. Prepare dressing by whisking all ingredients together, adding the water last to reached desired consistency. You may need a little more if your tahini is thick, and less if the tahini is thin. You can pre-toss the salad with dressing or dress each bowl individually.
Try arugula or spinach and Ggreen Onions or Chives in this Seasonal Greens Frittata:
Step by Step Seasonal Greens Frittata
1 large white onion, roughly chopped
2 tsp olive oil
2 Tbsp chives
2 Tbsp green onions
5 cups seasonal greens (arugula or spinach)
7 farm fresh eggs
1/2 cup whole milk or half and half
Pinch salt and pepper
1/2 cheese (optional) featured here goat/cheddar combo
Method: Pre-heat oven to 425 degrees.
In a cast iron pan heat olive oil over medium heat for 30 seconds. Add the onion and half the green onions and chives. Saute 3 to 4 minutes.
Add half the greens and let them wilt slightly. When the pan has enough room, add the remainder of the greens. Stir well and reduce heat. Add the cheeses to the top of the greens.
Wish together the eggs, milk, chives and pour over the top of the cheese and greens in the pan.
Place the cast iron skillet in the oven on the middle shelf. Bake for 30-35 minutes. Remove from oven and let sit for at least 10 minutes before cutting and serving.
Tips: Often times the first piece can be challenging to remove from the skillet. Allowing it to cool properly will eliminate some of the difficulty. This frittata heats up great the next day in the toaster oven, or tastes great cold too! Experiment with the greens you use, as new ones come into season.
This Asparagus and Arugula Risotto is another healthy way to enjoy the spring harvest.
Asparagus and Arugula Risotto
2 Tbsp olive oil
2 Tbsp butter
1 white onion diced
1 cup arborio rice
½ cup white wine
1 bunch asparagus chopped into small rounds
2 cups arugula
1 tsp salt
2 tsp pepper
6-8 cups chicken or veggie broth
1 cup parmesan cheese grated
Method: Saute the onion in the butter and olive oil for 3 minutes. Add the rice and stir well for 3 additional minutes.
Add the wine and allow all the moisture to absorb.
Add the asparagus and arugula and stir well.
Allow the vegetables to cook for 30 seconds before adding the first first cup of broth. After you've added the first cup of broth, stir well, and allow the liquid to soak in.
Repeat adding liquid, one cup at a time, always allowing each cup to absorb before adding more. This will take about 10-18 minutes.
Once you have added all the liquid, add the salt, pepper and cheese. Stir for 30 more seconds and remove from heat. Serve topped with fresh herbs! ENJOY!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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