Below are a few recipe ideas that feature items that were included in this month’s NYC box share. We hope you have fun experimenting with new tasty dishes and please, send us your own, we love to know what you are doing with your veggies!
Roasted Radishes with Brown Butter, Lemon and Radish Tops
- medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Sweet Basil Salad Dressing
- 2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
- ⅓ cup rice vinegar
- 1 tablespoon sugar
- 2 tablespoons honey
- 1 clove garlic
- 2 teaspoons Dijon mustard
- ¾ cup canola oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Combine vinegar, basil, garlic, mustard, sugar and honey in a food processor or blender. Puree mixture until smooth and bright green.
- With motor running, slowly add the salad oil to form an emulsion*.
- Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.
Swiss Chard Omelet
- 1 bunch (about 6 leaves) Swiss chard, washed and trimmed, stems removed and reserved for another use, coarsely chopped
- 5 large eggs
- Freshly ground black pepper
- 4 cloves garlic, crushed
- 3 to 4 tablespoons extra virgin olive oil from Ganagobie Abbey or other young, fresh, fruity olive oil
Bring a medium pot of salted water to a boil and blanch the chard until tender, 2 to 3 minutes. Drain thoroughly. When cool, grab a handful or two at a time, and squeeze the water from the chard; set aside.
Beat the eggs in a large bowl. Add the chard, season with salt and pepper, and mix well.
Heat the garlic in the olive oil in a 10-inch nonstick skillet over medium-high heat until the garlic is just starting to color. Remove the garlic and discard.
Add the egg and Swiss chard mixture to the skillet. Tilt the skillet in every direction so the mixture spreads evenly. Reduce the heat to medium-low, cover the skillet, and cook for 2 to 3 minutes, until the omelet is set up but the top is still moist.
Run a rubber spatula around the edge and bottom of the omelet to loosen it from the skillet. Shake the skillet to make sure no part is sticking. Wearing an oven mitt or using a towel to protect your hand and arm not holding the pan, place a large inverted plate over the omelet in the skillet. Quickly flip the skillet over so the omelet is on the right side of the plate. Return the pan to the heat and slide the omelet, browned side up, back into the pan. Continue cooking for a minute or two more until the omelet is done. Transfer the omelet to a serving plate and serve hot.
Garlic and Ginger Bok Choy
- 1 pound bok choy, washed
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh, grated ginger
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons water
- vegetable oil for stir frying
Cut each bok choy down the middle, lengthwise.
In a wok or sauté pan, pour in 2 tablespoons vegetable oil. Add in the garlic and the ginger. Turn heat to medium-low and let the oil slowly heat up, about 1 minute. Add in the sugar and the salt, stir well.
Add the bok choy and toss the bok choy with the garlicky, gingery flavored oil. Pour in the water and cover to let the bok choy steam for 3-4 minutes, or until crisp-tender. Uncover, drizzle in the sesame oil, toss again and serve.