What I Made – Week 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).

What I’ve Planned – Week 2

Maybe it’s the lack of lettuce in this week’s basket, but my meal list is looking very indulgent.

Swiss Chard “Spanakopita” and Quiche

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.

ChardSaute

Sautéing the chard.

ChardSpanikopita

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!

What I Made: Bok Choy Two Ways

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”.)

BeefwithLemongrass

 

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.

Bokchoy_lunch

A decidedly unfancy look at lunch: stir fried beef and bok choy.

What I Made: Roast Hakurei Turnips with Pork and Couscous

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.

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!