Garlic Bacon Bok Choy
Prep time: 10 minutes
Cook time: 5 minutes
2 strips bacon - cooked crispy and chopped
2 lbs Bok Choy
2 Tbs vegetable Oil
4 clove garlic - minced
1 tsp fresh ginger - grated
¼ tsp crushed red pepper
2 Tbs soy sauce
½ tsp sesame Oil
salt to taste
1. Cook your bacon and set it aside. Heat 2 tbs vegetable oil in a skillet over medium high heat on the stove top. While that is heating prepare your Bok Choy (I like simply cutting it in half after washing it well - but you may want to peel the individual leaves off and cook them that way - either way is fine). As the oil heats, add the garlic and fresh ginger to the pan and allow it to cook for about a minute and then add the bok choy. Cook the bok choy for about 1-2 minutes per side until it starts to wilt. Add the red peppers (I used chipotle pepper, but red peppers is fine). Stir a couple more times and remove from the heat.
2. Plate the bok choy and dress with the soy sauce and sesame oil. Sprinkle the cooked garlic pieces over the top. Crumble the bacon you cooked earlier and sprinkle over the top.
This recipe is from www.loavesanddishes.net. Head on over there for more great recipes like this one!
Total time: 45 minutes
1/2 head savoy cabbage or green cabbage,
cut into 1/2-inch-thick rounds
3 Tbsp. olive oil
3/4 tsp. coarse salt
1/2 tsp. pepper
2 Tbsp. balsamic vinegar
2 tsp. honey
1 sprig fresh thyme
1. Preheat your oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
2. In a bowl, combine olive oil, balsamic vinegar and honey.
3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.
4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.
This recipe comes from the blog reciperunner
Grilled Radishes with Brown Butter, Thyme, & Sea Salt
Total time: 16 minutes
3 cups radishes (stems removed and halved lengthwise depending on how big they are)
1 tablespoon butter, melted and browned
1 teaspoon fresh thyme, chopped
Sea salt or kosher salt to taste
1. Preheat your grill or a grill pan over medium high heat.
2. Spray the halved radishes with cooking spray or brush them with a little olive oil.
3. Place the radishes cut side down on the grill or grill pan.
4. If the radishes are too small to go on the grill use a grill basket to keep them from falling through the grates.
5. Grill the radishes for 3-4 minutes per side, they should just start to soften, but still have plenty of crunch.
6. Remove the radishes from the grill and place them in a serving bowl or platter.
7. Drizzle the radishes with the brown butter and sprinkle them with thyme and sea salt.
Mchicha Stir Fry
Total time: 20 minutes
1 large bunch of mchicha, leave separated and stalks chopped to 1 inch
1/4 cup soy sauce
1/8 cup rice vinegar
3 garlic cloves
3-4 whole chili peppers
1/4 cup water
2 tablespoons olive or sesame oil
Salt and pepper, to taste
1. Heat a pot over medium-high heat with the oil and when hot add garlic to brown.
2. Add soy sauce, vinegar, peppers, and water to the pot and let boil.
3. Add the mchicha stalks and simmer for 1-2 minutes.
4. Add the mchicha leaves and gently stir to mix with the other ingredients.
5. Cook for 30 seconds at most, transfer to a serving plate and top with toasted garlic and salt and pepper to taste.
**cooked protein of choice can easily be incorporated if desired along with other vegetables
Rainbow Chard with Hazelnuts & Mushrooms
Prep time: 15 minutes
Cook time: 15 minutes
1/2 pound Chanterelle mushrooms (or another fresh wild mushroom)
1 large bunch of rainbow swiss chard
1/2 cup hazelnuts, roughly chopped
2 1/2 Tbsp. unsalted butter, divided
healthy pinch of salt and pepper
1/2 of a yellow onion, chopped
1/4 cup dry white wine
1. Use a dry towel to lightly brush clean the mushrooms. Chop the mushrooms into large chunks and set aside.
2. Slice the chard stems into 1/4 inch thick pieces. Slice the chard leaves into thin ribbons (this works best by stacking the leaves together, rolling them and thinly slicing.)
3. In a large heavy bottom skillet over medium heat toast the hazelnuts in 1/2 tablespoon of the butter, stirring often, until golden brown and fragrant. Use a slotted spoon to remove the nuts and set aside in a bowl.
4. Add the mushrooms, 1 tablespoon of the butter and a healthy pinch of salt and pepper to the pan. Cook, stirring occasionally until the mushrooms have softened, about 5 minutes. Transfer the mushrooms to a bowl. Increase the heat to medium-high. Sauté the stems from the chard and the yellow onion in the remaining 1 tablespoon of butter and another pinch of salt and pepper. Cook, stirring occasionally until the onion is golden and the stems are tender, about 12-15 minutes.
5. Stir in the chard leaves and 1/4 cup of wine. Cover the pan and cook, stirring often, just until wilted, about 3 minutes.Stir in the mushrooms and half of the nuts and keep on low heat for 1 minute longer; Transfer the salad to a platter and sprinkle with remaining nuts. Season with additional salt and pepper to taste.
This recipe is from the awesome dishingupthedirt.com. Check them out for more delicious recipes.
KOHLRABI LEEK SOUP
Prep time: 15 minutes
Cook time: 30 minutes
2 Tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1 cup chopped leeks, white and light green parts only
1 yellow onion, diced
1 teaspoon salt
1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)
1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick chunks (about 2 1/2 cups)
4 cups vegetable broth
1 bay leaf
1/4 cup chopped parley
drizzle of extra virgin olive oil to finish
1. Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
2. Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes.
3. Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches. Taste test and adjust seasonings as needed.
4. Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt + pepper to taste. Enjoy with crusty bread and a glass of red wine.
*Taste test as you go
Recipe Source: dishingupthedirt.com
I made these three times last month and they were a crowd pleaser every time!
This recipe comes from http://happyhealthymama.com
COCONUT OIL ROASTED BEETS
Prep time: 10 minutes
Cook time: 45-55 minutes
2 1/2 pounds beets, diced (peeling is optional)
2 Tbsp. coconut oil, melted
1/2 tsp. coarse salt
1/4 tsp. sugar (optional)
1. Preheat the oven to 400 degrees.
2. Spread your diced beets onto a rimmed baking sheet. Drizzle with coconut oil and toss to evenly coat all the beets. Add the salt and sugar, then toss again to coat evenly.
3. Roast in the preheated oven 35-45 minutes, until the beets are soft, slightly caramelized, and starting to get crispy. Cook them shorter for soft and not crispy, longer if you like the crispy edges. Be careful not to burn. Enjoy!
This recipe comes from dishingupthedirt.com. Dishingupthedirt is a side project of Tumbleweed Farms and focuses on creating tasty recipes that incorporate the produce they give out to their CSA members.
SESAME GINGER ROASTED BEETS
Total time: 45 minutes
1 bunch of beets, with their greens
1 1/2 Tbsp. olive oil
2 Tbsp. toasted sesame seeds
Sesame Ginger Dressing
1 Tbsp. minced green garlic (or one garlic clove)
1 Tbsp. freshly grated ginger
2 Tbsp. rice vinegar
1/2 Tbsp. low sodium soy sauce
1/2 tsp. toasted sesame oil
pinch of crushed red pepper flakes
1/4 cup olive oil
1. Preheat the oven to 425F
2. Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they're large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.
3. While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.
4. Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.
5. Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.
*If your beet greens are not looking good you can substitute with spinach or chard *Cooking times will vary from kitchen to kitchen *Use the recipe as a guide and adjust measurements and ingredients as necessary