Below are a few recipe ideas that include produce and ingredients that you might have bought from us at the farmers market or in your box share. Enjoy!
Baby Bok Choy Salad with Sesame Dressing
FOR THE SESAME DRESSING:
- ¼ cup light brown sugar
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons toasted sesame seeds (see notes)
- 1 tablespoon soy sauce
FOR THE BABY BOK CHOY SALAD:
- 2 tablespoons olive oil
- 1 package ramen noodles crumbled, seasoning packet discarded
- ¼ cup sliced almonds
- 1 bunch baby bok choy sliced (5 – 6 bulbs)
- 5 scallions chopped
To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
Sauteed Beet Greens
- 1 pound beet greens (2 large or 3 small bunches)
- 1 to 2 tablespoons extra virgin olive oil, to taste
- 2 garlic cloves, minced
- ¼ teaspoon dried red pepper flakes (optional)
- Freshly ground pepper
Bring a large pot of water to a boil while you stem the greens and wash the leaves in\2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
From The New York Times
Sausage and Broccoli Rabe Fritata
12 large eggs
½ cup whole milk
¾ cup grated cheddar, divided
Kosher salt and coarsely ground black pepper
2 tablespoons vegetable oil
½ medium onion, chopped
½ pounds fresh Spanish chorizo or hot Italian sausage links, casings removed
1 bunch broccoli rabe, coarsely chopped
Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli rabe; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.
Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.
Cut frittata into wedges and serve warm or room temperature.
From Bon Apetít