While my tried and true green bean recipe serves me quite well, I wanted to try a new flavor combination. These gingered green beans have a little bit of a kick, but I didn’t find them too spicy. I wasn’t overly impressed by the flavor, but it is difficult to replace my favorite after all.
This recipe is no more complicated than the first. Blanch the green beans, then cook garlic until fragrant in a skillet with olive oil. Next, add ginger and red pepper flakes, then beans and cook until beans are tender. Try it, I’d be interested to know what you think!
I got a lot of bok choy and baby bok choy in my basket this year, which was great because it’s a green that is easy to use in stir fries and soups. In this recipe, I tried something new with baby bok choy and sautéed it whole.
Heat oil, and quickly stir fry garlic and green onions. Separate the larger outside leaves from the inner “core”, which can be left whole, and add to the pan. Cover the pan and let the bok choy steam for about 3 minutes, then cook with the cover off for another minute or two to let any extra water boil off. Not only is this veggie ready in under 10 minutes, serving the whole bok choy looks like it took way more effort than was actually required. That’s all there is to it, but if you want more details, click to read more.
Sautéed bok choy, with fried tofu and cellphone noodles.
Although this recipe is a one pot meal, it does require a bit of preparation because of all the ingredients that need to be chopped. The upside is that this recipe is widely customizable. Got some vegetables you need to get rid of? Toss them in! Just don’t make the mistake that I did a try to use pre-cooked noodles. This makes a soggy mess. Instead, cook them as part of the recipe. Click “Read More” to see full directions.
Sometimes, I have a brilliant flash of inspiration for a recipe, but then I search Pinterest and find out that someone has already invented and perfected the very same dish. With the abundance of young kale I had this week, I thought I was a genius for substituting kale instead of spinach in eggs florentine for a fancy brunch. Turns out, someone else had invented that. So I gave it a cute name and moved on. Presenting: eggs kalentine.
In practice, it’s much less fancy than its name. Sauté some chopped garlic and onion. Add baby kale and cook down, seasoning the mixture with salt, pepper, and crushed red pepper flakes to taste. Put this mixture on a toasted English muffin and top with a poached egg.
PS. If you are completely mystified by poaching eggs like I was, I recommend this video by America’s Test Kitchen for the traditional method or these instructions for poached eggs in a muffin tin.
I LOVE what this CSA has done for my diet. I’m definitely eating healthier than ever and incorporating way more whole foods into my diet. But I’ll be real: sometimes I just want to eat something that feels like junk for dinner. Enter the stromboli – a great way to fulfill your pizza cravings but without all the guilt, grease, and additives of frozen or delivery.
Sure, this recipe is light on the veggies with its salami, cheese, and banana peppers, but it would be great to add peppers and onions or even shredded kale to the fillings to bulk up this meal. This recipe includes homemade dough, but if you’re in a time crunch feel free to substitute pre-made pizza dough instead. After the dough is stretched into a rectangle, it’s layered with filling ingredients of your choice, rolled up, and baked until golden brown.
Do you ever long for a recipe where you mix all the ingredients and then forget about it in the fridge for a while? These icebox pickled banana peppers are for you. Great on salads, sandwiches, and pizzas, this is a six ingredient recipe for pickled peppers that are not too hot, but with the right amount of bite. The flavor develops with time in the chiller, so don’t worry about using them all at once.
Slice up peppers to your desired thickness and mince a clove of garlic. Dump them into a glass jar with a tight fitting lid. In a pan, heat water and vinegar, and heat just until sugar and salt are dissolved. Pour liquid over peppers and garlic and after the jar has cooled, chill in the fridge for at least 24 hours.
Pickled peppers pre-refrigeration.
I’ve gotten bunches of broccoli this summer, and I usually find the fastest and easiest way to fix it is to steam it and serve it as a side or mix it into a stir fry. This technique was a bit more difficult, but amps up the flavor.
The preparation is the easy part: toss broccoli florets in olive oil with minced garlic and place on a foil lined baking sheet in a 425 degree oven. However, It was hard for me to feel when the broccoli was done cooking, since it doesn’t soften externally like when steaming. I ended up overcooking this batch a bit, but if you test doneness by removing a floret and cutting into it rather than just poking pathetically with a fork, you’ll have much more success.