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Friday, April 16, 2010


Recipes made from our CSA Box (Week 2)

Pasta with Arugula and Garlic
Uses arugula from box
This one was simple but delicious. Cook up any type of pasta you would like. In the meantime, heat up some olive oil on medium heat. Add garlic and swirl around for a moment. Add a bag of washed arugula. Cook, tossing, until arugula wilts. When pasta is ready, add arugula and garlic mixture, a swirl of olive oil, and salt and pepper. Simple, peppery, and delicious, with the perfect bite to it.

Stir Fry with Chicken, Bok Choi, and Zucchini
Uses bok choi and zucchini from box

2-3 chicken breasts, cut into bite sized pieces
head of baby bok choi, sliced thinly
1/2 giant zucchini (or 2-3 regular sized zucchini), cut into french-fry sized strips
2-3 cloves garlic
2 TBSP coconut oil
1/4 cup chicken broth, stock, or white wine
Sesame oil
1 tsp finely grated ginger

Heat coconut oil over medium heat. Add garlic, bok choy, chicken, and zucchini. Cook chicken until brown. Add ginger chicken broth and simmer until chicken is cooked through and bok choi and zucchini are soft. Remove from heat, drizzle with sesame oil, and serve over rice.

Lettuce Wraps
Uses lettuce, radishes, and radish greens
This is adapted from this recipe, based on PF Chang's Lettuce Wraps

3 tablespoons oil
2 chicken breasts
1 bunch radishes with tops
3 TBSP chopped onions
1 tsp minced garlic
several large lettuce leaves

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar (I don't have this, so will use apple cider vinegar)
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard (I don't have this, so will use wasabi or horseradish mustard)
2 teaspoons water
1-2 teaspoon garlic and red chile paste (I don't have this, so will use some chili sauce)

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar (apple cider vinegar)

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince radishes to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it to the same size as the radishes. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, radishes and radish greens to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".

Stuffed Zucchini
Uses zucchini and spinach from box

1/2 giant zucchini
1/2 onion
1-2 cloves garlic
approximately 3 cups fresh spinach
1/3 cup bread crumbs
1/3 cup shredded cheese. (I will be using cheddar, but you could use just about anything: parmesan, goat cheese, etc).
olive oil
balsamic vinegar

Take a giant zucchini and cut it in half. Take one half, and halve it lengthwise so you have 2 zucchini "boats". Drizzle cut side with olive oil and balsamic vinegar and sprinkle with salt and pepper. Either grill face down for about 5 minutes or broil face up for about 5 minutes. Remove from heat, and scoop out the center. Cut that up into small dices.

Heat olive oil in frying pan over medium heat. Add chopped onion, garlic, zucchini pieces, and spinach. Cook until veggies are soft*. Add bread crumbs and combine well. Spoon mixture back into zucchini boats, top with cheese, and put under broiler until cheese is melted and brown.

*I will probably add ground beef to the onion and garlic mixture and cook that through, then add the zucchini and spinach.

Stuffed Zucchini

Caesar Vinaigrette
from Food To Live By, the Earthbound Farm Organic Cookbook
1 clove garlic, minced
1 TBSP mustard (recipe calls for dijon but I use grainy deli mustard)
1 tsp anchovy paste (I never have this, so I use asian fish sauce)
1/4 tsp worcestershire sauce
1/2 tsp tabasco sauce
3 TBSP lemon (the juice of one lemon)

Whisk these ingredients together. Then add, in a slow, steady stream, while briskly whisking, 1/2 cup olive oil. Continue to wisk until dressing thickens slightly.

Honey Vinaigrette* I have always eyeballed this one, so you can definitely fudge it.

Mix together equal parts honey, apple cider vinegar, and canola oil. Whisk or shake in a salad dressing shaker. Add a dash of salt to taste. You can also use olive oil for a stronger tasting dressing.


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