Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.
- Lamb ragú with green garlic (good with any ground meat, even elk!)
- Skillet chicken collard enchiladas (I’ll probably substitute kale)
- Peanut Rice Noodles with Pork and Collard Greens
- Saag tofu (we substitute tofu for the cheese in this great recipe for all those greens you don’t know what to do with!)
- Angel hair pasta with smoked salmon (to finally use up that parsley from a few weeks ago and homemade smoked salmon from the freezer)
- Sweet potatoes and steak (for an early birthday celebration!)
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.
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.
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!