This week's recipe comes from Karen, who has a spring greens share with us this season. Karen says: "I made a meatball recipe using most of the greens in this week's share. The meatballs were very moist but still held together well. It was delicious and even my 20 year old daughter and all her friends loved it!
Ingredients:
About 2 cups packed greens (such as baby bok choy, arugula, and brassica) ground up in a food processor
One onion finely chopped
One egg
1 tbsp basil (or to taste)
1 tsp ground pepper (or to taste)
2 pounds of ground beef
Combine all ingredients in a mixing bowl and form into golf-ball size meatballs. Place meatballs on a baking sheet.
Cook approximately 20 minutes in 350 degree oven.
Remove from cookie sheet, let cool on a plate for about ½ hour and then add to the your favorite prepared spaghetti sauce and heat.
Serve over pasta or in a meatball sandwich!
Showing posts with label bok choy. Show all posts
Showing posts with label bok choy. Show all posts
Monday, April 11, 2011
Pasta with Tatsoi and Brown Butter
When it is a little too cold for a salad, try this pasta recipe for something a little different. You can prepare this recipe with any of the baby greens in your spring greens share. Recipe serves 2-4 (Adapted from AppetiteforChina.com)
Ingredients
8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 - 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges
Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!
Ingredients
8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 - 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges
Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!
Braised Baby Bok Choy with Cashews
Try this recipe with baby bok choy, or even the spicy baby mix! Simple and delicious. Recipe serves 2 (from SimplyRecipes.com)
Ingredients
1 tsp - 1 tbsp olive oil
1 cup chopped green onions (including green ends)
1/2 pound baby bok choy
1/2 tsp dark sesame oil
salt
1/4 cup chopped roasted cashews
optional: grated ginger or red pepper flakes, to taste
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews. Serve!
Ingredients
1 tsp - 1 tbsp olive oil
1 cup chopped green onions (including green ends)
1/2 pound baby bok choy
1/2 tsp dark sesame oil
salt
1/4 cup chopped roasted cashews
optional: grated ginger or red pepper flakes, to taste
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews. Serve!
Tuesday, October 12, 2010
Karen's Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette
Recipe courtesy of Karen, Farmstand Crew Member
Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!):
- 8oz of lentils (cooked but still whole and firm)
- bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped
- red onion
- leeks
- garlic
- jalapeno or poblano peppers (optional, to taste)
- chopped pears (try it with apples, if you'd like!)
- salt and pepper
- Canola or peanut oil for searing the greens
- Cilantro-Mint Vinaigrette (see below for recipe)
Heat a bit of oil in a very hot pan and sear bok choy until wilted and slightly carmelized. Remove and set aside. Add red onion, leeks, garlic and hot peppers to the pan. Lower the heat and cook until soft.
In a large mixing bowl, combine lentils, chopped pears, bok choy, and the onion mixture. Toss with cilantro mint vinaigrette. Serve immediately or refrigerate for several days.
Cilantro Mint Vinaigrette
(all quantities can be adjusted to taste)
Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.
Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!):
- 8oz of lentils (cooked but still whole and firm)
- bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped
- red onion
- leeks
- garlic
- jalapeno or poblano peppers (optional, to taste)
- chopped pears (try it with apples, if you'd like!)
- salt and pepper
- Canola or peanut oil for searing the greens
- Cilantro-Mint Vinaigrette (see below for recipe)
Heat a bit of oil in a very hot pan and sear bok choy until wilted and slightly carmelized. Remove and set aside. Add red onion, leeks, garlic and hot peppers to the pan. Lower the heat and cook until soft.
In a large mixing bowl, combine lentils, chopped pears, bok choy, and the onion mixture. Toss with cilantro mint vinaigrette. Serve immediately or refrigerate for several days.
Cilantro Mint Vinaigrette
(all quantities can be adjusted to taste)
Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.
Kimchi
Recipe courtesy of Heidi, CSA Packing Manager
Adapted from the Urban Country Fair's Skillshare Workshop in Union Square (Somerville)
Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips.
For every 2 pounds of vegetables, you will need:
- 4c. water
- 1/2c. coarse salt
- 3 chopped scallions (or onion or leek)
- 2 cloves minced garlic
- 1 1/2 T minced hot pepper
- 2 t sugar
- 1 1/2 t minced fresh ginger
In a large bowl, dissolve salt in water. Add vegetables and weigh down with plate. Let sit for 12 hours. Drain vegetables. Mix in other ingredients. Pack into jars. If extra space at top, push bottom of baggie in and fill with
brine to top. Seal jar. Let it ferment in cool dark place for about a week.
Test it occasionally and refrigerate when it's fermented to your liking. Enjoy!
Adapted from the Urban Country Fair's Skillshare Workshop in Union Square (Somerville)
Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips.
For every 2 pounds of vegetables, you will need:
- 4c. water
- 1/2c. coarse salt
- 3 chopped scallions (or onion or leek)
- 2 cloves minced garlic
- 1 1/2 T minced hot pepper
- 2 t sugar
- 1 1/2 t minced fresh ginger
In a large bowl, dissolve salt in water. Add vegetables and weigh down with plate. Let sit for 12 hours. Drain vegetables. Mix in other ingredients. Pack into jars. If extra space at top, push bottom of baggie in and fill with
brine to top. Seal jar. Let it ferment in cool dark place for about a week.
Test it occasionally and refrigerate when it's fermented to your liking. Enjoy!
0
comments
Tags:
* side dishes,
apples,
beets,
bok choy,
carrots,
garlic,
hakurei turnips,
jalapeño,
leeks,
onions,
radishes,
scallions,
tatsoi
Wednesday, September 29, 2010
Asian Greens and Tofu Soup
Adapted by Farmer Dave's from "150 Vegan Favorites" by Jay Solomon
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and slivered at an angle
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 6 cups water or vegetable stock
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 to 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 pound extra-firm tofu, cut into 1/2-inch cubes
- 4 cups chopped bok choy, tatsoi or spinach (or a mixture)
- 1 cup snow pea pods, trimmed and halved (or use green or yellow beans from your share!
In a large saucepan, heat the oil over medium heat. Add the onion, carrots, garlic, and ginger and cook, stirring, for 5 minutes. Add the water, soy sauce, rice vinegar, sesame oil and pepper and bring to a simmer over high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. Stir in the tofu, bok choy or other greens, and snow peas and cook for 10-15 minutes, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving.
Ladle the soup into bowls and serve hot.
Tip: to give the soup a woodsy flavor, add 6 to 8 fresh shiitake or oyster mushrooms to the pan while sauteing the onion and carrots.
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and slivered at an angle
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 6 cups water or vegetable stock
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 to 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 pound extra-firm tofu, cut into 1/2-inch cubes
- 4 cups chopped bok choy, tatsoi or spinach (or a mixture)
- 1 cup snow pea pods, trimmed and halved (or use green or yellow beans from your share!
In a large saucepan, heat the oil over medium heat. Add the onion, carrots, garlic, and ginger and cook, stirring, for 5 minutes. Add the water, soy sauce, rice vinegar, sesame oil and pepper and bring to a simmer over high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. Stir in the tofu, bok choy or other greens, and snow peas and cook for 10-15 minutes, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving.
Ladle the soup into bowls and serve hot.
Tip: to give the soup a woodsy flavor, add 6 to 8 fresh shiitake or oyster mushrooms to the pan while sauteing the onion and carrots.
Tuesday, September 28, 2010
Stir-Fry Chinese Cabbage
Serves 4 to 6 - adapted from Ellie Krieger
Ingredients:
- 2 teaspoons canola oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 head napa cabbage, or bok choy, cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
Directions
1. In a large saute pan over medium-high heat, add the canola oil and heat.
2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
4. Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
5. Remove from heat and drizzle with the sesame oil.
Recipe found at www.foodnetwork.com
Ingredients:
- 2 teaspoons canola oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 head napa cabbage, or bok choy, cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
Directions
1. In a large saute pan over medium-high heat, add the canola oil and heat.
2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
4. Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
5. Remove from heat and drizzle with the sesame oil.
Recipe found at www.foodnetwork.com
Friday, June 18, 2010
Stir-Fry Chinese Cabbage
Serves 4 to 6 - adapted from Ellie Krieger
Ingredients:
2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, or bok choy cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
Directions
In a large saute pan over medium-high heat, add the canola oil and heat.
Add the onion, garlic and ginger and saute, stirring, for 1 minute.
Add the cabbage and cook until just starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
Remove from heat and drizzle with the sesame oil.
Recipe found at www.foodnetwork.com
Ingredients:
2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, or bok choy cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
Directions
In a large saute pan over medium-high heat, add the canola oil and heat.
Add the onion, garlic and ginger and saute, stirring, for 1 minute.
Add the cabbage and cook until just starting to wilt, about 2 minutes.
Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
Remove from heat and drizzle with the sesame oil.
Recipe found at www.foodnetwork.com
Thursday, June 17, 2010
Warm Bok Choy, Beet and Feta Salad
Ingredients
* 4 small beets, trimmed, leaving 1 inch of stems attached
* 4 cloves garlic, chopped, divided
* 1 teaspoon olive oil
* 3 heads baby bok choy, chopped
* 2 tablespoons peanut oil
* 1 1/2 teaspoons butter
* 1/3 cup crumbled feta cheese
Directions
1. Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
3. Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Recipe courtesy allrecipes.com
* 4 small beets, trimmed, leaving 1 inch of stems attached
* 4 cloves garlic, chopped, divided
* 1 teaspoon olive oil
* 3 heads baby bok choy, chopped
* 2 tablespoons peanut oil
* 1 1/2 teaspoons butter
* 1/3 cup crumbled feta cheese
Directions
1. Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
3. Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.
Recipe courtesy allrecipes.com
Subscribe to:
Posts (Atom)
Posts
