Recipe Ideas For the July Box Share

Below are a few recipe ideas for this month’s New York City Box Share.  We hope you enjoy!

 

Grilled Broccoli Raab

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Ingredients:

  • 6 Tbs. olive oil; more for the grill
  • 2 cloves garlic, mashed to a paste with the side of a knife
  • 1 large jalapeño, seeded and minced (3 Tbs.)
  • 2 Tbs. fish sauce
  • Kosher salt
  • 1 medium red onion, trimmed, peeled, and cut crosswise into 1/2-inch-thick rounds, kept intact
  • 1 lb. broccoli raab, tough bottom stalks trimmed
  • Lemon wedges, for serving

Preparations:

In a small bowl, combine 3 Tbs. of the oil, the garlic, jalapeño, and fish sauce. Let the mixture sit for 30 minutes to meld the flavors. Season to taste with salt.

Meanwhile, heat a charcoal or gas grill to medium (350°F to 375°F).

Clean and oil the grill. Brush the onion rounds with 1 Tbs. of the oil. Grill the onion, turning occasionally, until charred and slightly softened, about 8 minutes. Transfer to a cutting board, tent with foil, and set aside.

In a large bowl, toss the broccoli raab with the remaining 2 Tbs. oil. Grill the broccoli raab, turning occasionally, about 4 minutes. Transfer to the cutting board with the onion and let rest for about 5 minutes.

Cut the broccoli raab into 4-inch pieces and coarsely chop the onion. Transfer back to the bowl and toss with enough dressing to coat. Arrange on a platter and serve with lemon wedges and the remaining dressing on the side.

 

Kale Chips

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Ingredients:

  • 1 bunch kale
  • 2 table spoons olive oil
  • Sea Salt

Preparation:

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Glazed Hakurei Turnips
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Ingredients:
  • Bunch of turnips
  • 1/4 stick unsalted butter
  • 1 tablespoons sugar
  • Kosher salt

Preparation:

Place turnips in a large skillet; add water to cover turnips halfway.  Add butter, sugar and a large pinch of salt; bring to a boil.  Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes.  If turnips are tender before liquid has reduced, used a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy.  Return turnips to pan and stir to coat well.

You can add turnip greens to the skillet.  Cook over a medium heat, stirring occasionally until just wilted, 2-3 minutes. Season with salt.

 

Thai Basil Chicken

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Ingredients:

  • 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 5 cloves garlic, minced
  • 1 serrano chile, seeded and minced (keep seeds for extra hot)
  • 2 teaspoons vegetable or canola oil
  • 3 cups fresh Thai or regular basil leaves
  • cooked jasmine rice, optional for serving

Preparation:

In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Serve over rice.

 

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