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!
It's always exciting to create a meal that's made up entirely of ingredients from this week's CSA share! This simple spaghetti squash recipe even uses the skin as a bowl!
1 spaghetti squash, halved and seeded
1 bunch collards washed, trimmed and chopped finely
2 medium yellow onions, diced
2 garlic cloves, pressed
3 tomatoes cored and chopped Salt and pepper to taste
3 Tbsp olive oil (divided)
Method: Preheat oven to 450 degrees. Prep the squash by cutting and seeding. Place halves on baking sheet and dress with 1 Tbsp olive oil, and a dash of salt and pepper. Coat all surfaces of the squash. Place open side down on baking sheet, as pictured. Place in oven to cook for 1 hour.
While the squash cooks, prepare the filling. In a medium sauce pan saute the onions and garlic in remaining olive oil over medium heat. Once onions are clear and fragrant (about 4 minutes) add the collards. Cover and let simmer for 20 minutes over low heat.
Remove lid and add the chopped tomatoes. Stir well and cook over medium heat for 20 more minutes. Turn off heat, let the mixture sit in the sauce pan.
Once the squash has fully cooked, remove from oven and let it cool for 10 minutes. Gently remove the meat of the squash by loosening up with a fork. The squash will flake away from edges in nice spaghetti size pieces. Add the meat of the squash to the prepared veggie mixture. Stir a few times to distribute veggies evenly through the “meat”. Salt to taste.
Stuff the filling back inside the shell of the squash! Garnish with herbs, cheese or additional toppings! NOTE: Spaghetti Squash skin is not edible (or if it is I do not recommend trying it!)
Summer is such a great time of year for incorporating fresh produce into every meal. I am working on creating a set of master recipes that will help you to use common ingredients in your pantry, what's in season, and what's in your CSA box! There are many awesome aspects to these recipes. They will allow you the freedom to play around with each week’s offerings while not feeling constricted to or limited by specific items. They are a great way to increase your comfort level in the kitchen and explore the use of produce you may not be familiar with. To get you started, here is a list of helpful items to always have on hand.
5. Cheeses (soft and hard)
8. Herbs (dried and fresh)
This is an adaptation of a recipe my Mom used to make for us as kids. Broccoli Rice Casserole is the “Original” using brown rice, broccoli and a combo of parmersan and cream cheeses. In the pictures featured, I am using Green Radicchio and Kale for the greens, brown rice, and cheddar/cream cheeses.
1 Tbsp ANY oil or butter
2 Cloves garlic, pressed
1 onion of any variety, chopped
45 cups fresh greens or veggies chopped to desired size
6 oz soft cheese
4 oz hard cheese grated (Divided, reserve 12 Tbsp for sprinkling atop casserole)
1 cup rice cooked as per package directions
Start by cooking rice according to package directions, while that cooks, begin the following steps. Preheat oven to 350 degrees. Heat your oil or butter in a large pan over medium heat for 1 minute. Add the onion and garlic. Saute until browned, about 34 minutes.
Add veggies/or greens. Cover with lid and let simmer over low heat for 10 minutes. Remove lid and cook 3 more minutes. Once veggies are cooked to your liking, add soft cheese and cover once more. Let the soft cheese slowly melt into the veggie mixture, this takes about 25 minutes depending on the cheese you opt for.
Once you have a creamy veggie/cheese mixture, add the hard cheese and stir for 12 minutes. Keep over low heat while adding the cooked rice to the pan with the veggie/cheese mixture. Mix rice in slowly, and carefully. Do not over mix, it will become mushy.
Transfer the mixture to a casserole dish/sprinkle with remaining hard cheese. Cover with foil and bake for 30 minutes. Uncover and broil for last 12 minutes to get crispy top!
Helpful Hints: You can use jasmine rice, white rice, brown rice, brown jasmine rice, texmati rice...what ever you have in the pantry! Same with the veggies, broccoli, kale, summer squashes, chard...try adding bell peppers in the mix when they are in season! Cream cheese and neufchatel are nice mellow soft cheeses, if you opt for goat cheese it will add an “earthy” element to the dish. Play around with it and have fun! Use fresh herbs to top such as green onions, scallions, parsley, basil...the options are endless!
Beautiful summer dinner, and a lovely option for gluten-free and vegetarian folks. The eggplant provides a meaty feel for a well-rounded dish.
FOR THE GREENS
1 bunch kale trimmed and washed
4 cups washed arugula
2 Tbsp olive oil
4 Cloves garlic, halved
Salt and pepper to taste
FOR THE TOMATO CONFIT
4 cups grape tomatoes halved
3 Tbsp garlic olive oil (or 3 Tbsp olive oil with 2 cloves pressed garlic)
1 Tsp red pepper flakes
2 Tsp salt, 1 Tsp pepper
6 basil leaves
FOR THE EGGPLANT
1 large graffiti eggplant cut into ½ inch rounds
Olive oil drizzle
Salt and pepper to taste
½ cup rice or spelt flour
½ cup gluten free bread crumbs
1 egg beaten well
Additional olive oil for pan frying
Grated parm for garnish (about 5 Tbsp)
Prep the kale and arugula by chopping into bite size pieces, and set aside. Prep the tomatoes by slicing and have garlic cloves on hand. Gently slice the basil and set aside.
Ready a large pan over medium with olive oil for the kale and arugula. Add the halved garlic cloves and let simmer for 1 minute. Add the kale and continue to cook over medium heat. Once the kale has reduced in size by half, add the arugula. Cook for 15 minutes stirring occasionally, adding salt and pepper to taste. Once the greens are fully cooked, keep them on stove top over VERY LOW heat to keep warm. Continue to stir every few minutes.
While the greens cook, ready a medium pan for the tomato confit. Do so by heating the olive oil and red pepper flakes over medium heat for 2 minutes. Once the olive oil has warmed and red pepper flakes become fragrant, add the tomatoes, followed by salt and pepper. Cook over medium heat for 20 minutes, slowly stirring allowing the tomatoes to soak up olive oil and garlic flavor. Reduce heat if tomatoes start to reduce too quickly. Before serving, add half the basil to the tomato confit.
While the tomatoes are cooking sprinkle the eggplant rounds with salt, pepper and olive oil. The next step requires a large nonstick or cast iron pan. Cover the bottom of the large pan in olive oil. While oil is heating, mix the flour with the breadcrumbs in a medium bowl, and beat the egg in a medium bowl.
To fry the eggplant: One by one coat the round in egg, transfer immediately into the flour/breadcrumb mixture followed by the hot oil pan. Repeat with each round. Fry one side one for about 3-4 minutes before flipping and doing the same to side two. The oil should be hot, but not burning. Depending on pan size and number of eggplant rounds, you may have to do two batches of oil/frying. When fried to desired crispiness remove from pan and set on a plate covered in parchment paper. Sprinkle all rounds with grated parmesan.
To plate the dish: Place a large scoop of greens onto a round plate. Scatter lightly with grated parmesan. Place two eggplant rounds atop the kale. Cover in tomatoes and garnish with remaining basil. Add additional parmesan or mozzarella cheese if desired. ENJOY!!
I love this as a breakfast dish with a side of eggs or tofu! It will give you loads of energy and
allow you to start your day on the right note!
1 bunch rainbow chard, washed and chopped (add 2 cups spinachor kale when in season)
1 onion chopped
2 cloves crushed garlic
1 Tbsp olive oil
1 can organic chili beans drained and rinsed
1 Tbsp red wine vinegar
1 Tbsp tamari
Salt/pepper to taste
1 bunch fresh chives for garnish
Heat olive oil over medium heat in a large cast iron pan. Add onion/garlic and saute for 5 minutes. Add the greens saute 5-10 minutes (until the greens have cooked down completely). Add the beans, tamari, and vinegar and mix well. Cover and cook 5 more minutes. Add salt and pepper to taste. Garnish with the chives.
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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