The first recipe comes to me by word of mouth (don’t all the best recipes come that way?) from the great folks at my CSA pick-up site. The taste is really similar to spanakopita, and swiss chard could definitely substitute for spinach in your favorite recipe. This is a lighter adaptation that still satisfies your cheesy veggie craving. (I had seconds, and thirds, and…) It has three simple steps.
1. Saute chard.
2. Place in baking dish, crack 1 egg over top and sprinkle with feta cheese. Bake on 375 for 10-15 minutes.
3. Mix chard, cheese, and runny yolk.
Sautéing the chard.
Final product. Not pretty, but delicious.
The second recipe is photo-less, and adapted from this Paleo-friendly recipe over on the Meaningful Eats blog. I used a plain old frozen pie crust for my quiche, and added bacon. I fried up about 6 strips, and saved the grease (!) to use instead of the two tablespoons ghee/butter. The reason I don’t have a picture is that there were no leftovers; this was another very popular recipe!
I used up my bok choy with two simple recipes this week. The first was a spaghetti with bok choy, poached egg, and Italian cheese, adapted from this Vegetarian Times recipe. I left the egg in the water for two long, and it was definitely not runny and delicious like I had hoped. Turns out, I should have cut the heat from the water once I added the egg, then removed it to dry off after the cooking time was up.
The second recipe made for lots of delicious leftovers. The beef is a Beef with Lemongrass recipe from a random Wok and Stir Fry cookbook that I found in a box. (The best thing about living in the city is boxes that say “FREE BOOKS”.)
The bok choy recipe is adapted from Stir-Fried Bok Choy with Roasted Peanuts from my new go-to CSA cookbook, The New Vegetarian Cooking for Everyone. I didn’t have peanuts or peanut oil, so I left out the nuts and substituted vegetable oil that I had on hand. My adaptation is below:
2 tsp vegetable oil
1/4 teaspoon red pepper flakes
1 1/2 pounds bok choy (stems sliced into 1 inch pieces and leaves roughly shredded)
2 tablespoons vegetable oil
1 tablespoon minced garlic
4 teaspoons minced fresh ginger
2 tablespoons reduced sodium soy sauce (note: this is plenty of salt for me, but the original recipe suggests adding more)
2 tablespoons cornstarch mixed with 3 tablespoons water
Heat oil and stir fry garlic and ginger for 1 minute. Add bok choy and stir fry until wilted. Add soy sauce and cornstarch/water mixture and stir fry until bok choy looks glazed, about 1-2 minutes.
Please enjoy a blurry picture of my leftovers, below.
A decidedly unfancy look at lunch: stir fried beef and bok choy.
One of the things I really appreciate about my CSA is that each week, they email a list of expected items along with some recipes for using them. This week, I used the recipe they shared for herbed and spiced turnips.
Paired with a green leaf lettuce salad pork tenderloin (crusted with Greek seasoning, salt, and pepper, seared on the stovetop and baked until done) and some couscous, this dinner was a huge hit. The only downside was that the “half share” lived up to its name, as there were enough turnips for 3 servings, and no seconds!
From top: white hakurei turnips, white scallions, strawberries, red leaf lettuce (yes, that’s a huge head, kind of flopped over), yellow chard, frisee, bok choy, salanova lettuce.
Lots of salads were in the cards this week, obviously.