May 31, 2008 at 12:43 pm (Recipes)
Tags: bok, bok choy
Uytioco family
eurasn1@charter.net
BOK CHOY SALAD
Super easy and tasty!
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup white sugar
1 tablespoon soy sauce
1/4 cup margarine
1/4 cup blanched slivered almonds
1/4 cup sesame seeds
2 (3 ounce) packages ramen noodle pasta, crushed
1 medium head bok choy
3 green onions
DIRECTIONS
1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
Courtesy of allrecipes.com
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May 29, 2008 at 8:44 pm (Recipes)
Tags: cilantro, mustard greens
Arienne Arnold
arienne.arnold@verizon.net |
A recipe from Deborah Madison’s “Local Flavors”–we tried it tonight with this week’s mustard greens and cilantro. It was a hit.
Mustard Greens Braised with Ginger, Cilantro, and Rice
2 big bunches mustard greens, coarse stems removed (we added all the spinach to our mustard greens to fill it out)
3 T olive oil
1 onion, diced
1/4 cup white rice
2 T finely chopped ginger
1 t. ground cumin
1 t. paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt or lemon wedges
1. Wash greens well, then chop, but don’t dry them.
2. Heat the oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and the greens. Sprinkle with 1 t. salt, cover the pan, and cook until the volume has reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking on the bottom. If the pan seems dry, add a few tablespoons of water.
3. Cook until the greens are really tender. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.
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May 29, 2008 at 4:31 pm (links)
Tags: photos
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May 28, 2008 at 9:27 pm (Recipes)
Tags: chickpea
Jenny Yang
jenny.yang@pnl.gov | 71.80.150.113
Chickpea Salad (brought to Memorial Day picnic)
1 cup dried chickpeas, re-hydrated
1 cucumber, diced
1/4 red onion, diced
1/4 cup feta cheese, crumbled
16 pitted black/green olives, sliced
1/4 cup red wine vinegar
few sprigs of parsley, chopped
salt to taste
Just mix together!
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May 28, 2008 at 9:25 am (Uncategorized)
Tags: arugula, links
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May 28, 2008 at 9:18 am (links)
Tags: beef, chicken, links
One of our Schreiber & Sons employees, Erin emailed this link to me…we’ve had a couple questions about grass-fed beef/free range chicken in our area. I don’t personally know much about this place, but if you are interested here is the link!
http://www.thunderinghooves.net/index.html
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May 28, 2008 at 9:08 am (Recipes)
INGREDIENTS:
4 cloves garlic
1 teaspoon salt
3 tablespoons tahini paste
1/4 cup fresh lemon juice
3 cups prepared chickpeas
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 tablespoons olive oil
1/8 teaspoon paprika (optional)
DIRECTIONS:
Prepare chickpeas as directed in your pamphlet from the CSA.
1. Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the chickpeas and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
2. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Found on http://www.allrecipes.com
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May 28, 2008 at 9:07 am (Recipes)
Tags: arugula, lentils
Here is a great recipe for arugula and lentils, I substituted romaine for endive, and used lots of arugula that first week.
lentils with bitter greens
Can be prepared in 45 minutes or less.
Servings: Serves 2.
from Gourmet Dec 1994
Ingredients
1/2 cup dried lentils, picked over and rinsed
1 1/2 cups low-salt chicken broth
1/2 cup water
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
2 teaspoons fresh lemon juice
1 small bunch arugula, coarse stems discarded, the rest washed and spun dry
1/2 head (about 1/4 pound) radicchio
1 medium Belgian endive
2 ounces crumbled feta cheese (about 1/3 cup)
In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
Chop arugula, radicchio, and endive into 1/4-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.
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May 28, 2008 at 9:05 am (Recipes)
Tags: bok choy, recipe
2. Rice: Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.
3. Stir-Fry: After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.
4. Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.
5. Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.
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May 27, 2008 at 8:45 pm (General Information)
Would anyone be interested in this?
Alan
Schreiber and Sons CSA
16 Comments
