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Share your tasty discoveries and inspire your fellow CSA members! To get the ball rolling, here are FOUR recipe ideas from CSA member Melanie:
I’m absolutely loving my first ever harvest from my first ever CSA!! I’m so glad I joined. I’m pretty much obsessed with food and cooking so I thought I’d give you all a couple new recipes that I came up with this week. On Monday I could not wait to eat my baby bok choi so I made a Asian dish with it (one of my favorite cuisines).
VEGGIE LO MEIN
4 oz. soba noodles, cooked, rinsed in cold water and drained
2 tsp light olive oil
8 oz mushrooms, any kind, sliced
1/2 cup onions, any kind, chopped ( I used some of this weeks green parts)
4 radishes, chopped (I used the icicle radishes)
1 baby bok choy, sliced thickly
2 cloves garlic, chopped
2 tbsp oyster sauce (or molasses could work too)
2 tbsp dark sesame oil
1 tbsp liquid aminos (or low sodium soy sauce)
1/2 tsp sugar
squirt of Sirracha or other hot sauce
cilantro, optional garnish
chopped peanuts, optional garnish
Heat oil in a skillet or wok over med high until almost smoking (use lower heat if you pan is non-stick, which I don’t recommend). Add mushrooms and leave them alone, without stirring for a couple minutes until browned nicely on the bottom. Toss around the pan and after another couple minutes add the onions and radishes. Cook a few minutes, then add the bok choy and garlic. Mix together the oyster sauce, sesame oil, liquid aminos, sugar and hot sauce. Pour the sauce over the veggies and toss. Add the noodles and toss until coated and heated through. Garnish and eat. Serves 2.
Tonight I was trying to use up some leftover cheese and remembered a recipe I saw on Alton Brown’s show Good Eats called FROMMAGE FORT.
It is a cheese dip that uses up 1 lb of assorted leftover cheese, any kind!! And along with some white wine and garlic I added some lemon thyme instead of the parsley. YUM!!
I’m thinking that if I don’t eat it all tonight it would be an excellent idea for
FANCY MAC AND CHEESE:
Make some pasta but save a little of the cooking water. Stir in some of the cheese dip into the drained noodles with some lamb’s quarters, some of the pasta cooking water and a dash of lemon.
I’ll also be eating RADISH SANDWICHES tomorrow in honor of my grandma:
Mix softened butter with some minced radishes and spread over your favorite bread, OR just put some thinly sliced radishes over buttered bread, sprinkle with salt and eat!
Happy gardening and even happier eating!
Cook pasta, drain, then run the colander under cold water. (I used the veggie orzo pasta and LOVED it.)
Put it in a bowl and add:
–chopped green onions
–garlic (or garlic chives, coming soon in your box)
–radishes, chopped or sliced
–hakurei turnip roots, chopped or sliced
–raw hakurei turnip greens, finely chopped
–raw lamb’s quarters, finely chopped
–some sort of protein, maybe a can of tuna or garbanzo beans
–cheese, I used shredded parmesan and some leftover chevre
–dressing, I used olive oil, balsamic, and apple cider vinegar, but you could go the mayonnaise and/or mustard route too.
Stir it all up and enjoy!
(I didn’t put quantities on things because you should add more or less according to your own taste and how much you are trying to use up. This recipe is a great way to use up a lot of greens without really noticing them while you eat them. So if you are new to greens just chop them up fine and mix a whole bunch in with the pasta!)
From CSA member Adina:
Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.
Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris :))
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!