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What to do with all the bok choy we’ve been blessed with lately, from CSA member Lynn:
Unwrapped Spring Roll Salad
1 pack thin rice noodles – cook and save some of the water.
2 small bunches of Bok Choy thinly sliced including the greens.
1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro
Make a dressing using:
½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce
If serving later, wait to add the dressing. I had some shrimp left over from the night before so I tossed these in with the salad. You could add just about any vegetable.
CSA member Amy found this recipe and loved it! It’s super tasty, and thanks to the Bok Choy it is packed with loads of calcium, iron, and vitamins A & C.
Due to copyright issues for this one we can provide the link but not reprint it. The recipe also includes chives/green onions, ramen noodles, and wasabi peas.
This is from p. 208 of the Featherstone Farm CSA cookbook, “Tastes from Valley to Bluff”
[note from Chris: I think it'd be fine to substitute green onions and garlic chives from our farm for this.]
2 medium zucchinis, thinly sliced
3 or 4 radishes, sliced
1/2 medium white onion, chopped
1/3 cup green peppers, coarsely diced
1 cup sliced cauliflower
1 medium tomato, cut into bite-sized pieces
3 to 4 sprigs parsley, diced
1 clove garlic, finely diced and crushed
Several leaves fresh basil, chopped
6 Tablespoons salad oil
1 to 2 Tablespoons lemon juice
2/3 cup sugar
2/3 cup vinegar
Salt and Pepper
Onion or Garlic powder
Parmesan Cheese, grated
1. Toss the zucchini, radishes, onion, green peppers, cauliflower, tomato, parsley, garlic, and basil together in a bowl. Sprinkle with the salad oil and lemon juice.
2. Dissolve the sugar and vinegar in a saucepan over medium heat. Pour over the salad. Season to taste with salt, pepper, onion or garlic powders, seasoned salt, and grated Parmesan cheese.
3. Chill several hours before serving.
A Quick Meal using up leftover salmon.
1. Start with a layer of Arugula (or salad mix) on a plate or in a bowl
2. Sprinkle with fresh blueberries
3. Crumble on salmon fillet pieces (or substitute tuna?)
4. Drizzle with olive oil and vinegar (I like balsamic or apple cider vinegar)
5. Serve with fresh steamed green beans on the side or over the top
6. Optional: add sliced almonds or sprouted lentils
PS it would turn into a gourmet lunch or light supper with the addition of the neighboring grilled bread recipe.
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:
Alright, here’s the onion salad recipe. It’s a hot or cold dish, depending if you want to eat it as a side (i.e. with meat), or as a cold salad perhaps with a sandwich.
Saute chopped onions in a bit of oil and a bit of water. Add mushrooms, olives, tomato sauce (or fresh tomatoes), paprika, salt and pepper to taste. Yumness.