I made an all veggie lasagna tonight. I took a traditional lasagna recipe and threw in chopped up spinach and bok choy and some pea tendrils from my CSA. The spinach and bok choy were a good idea, but the pea tendrils were gross. I had read that you can use them anywhere you would use spinach, but that is a lie! They were nothing like spinach and actually tasted like burnt hair. Better luck next time.
I had repeated success with my 2nd round of broccoli and bok choy stromboli, largely due to the addition of my most favorite food in the ENTIRE world... BACON!! I made several stromboli to freeze and even managed to eat one for lunch today. Yum!
Eventually, I am going to need to find recipes for cooking veg that do not involve cheese, but for now I am just happy to be making things with green ingredients! Small steps people, bok choy is a big deal!
Showing posts with label bok choy. Show all posts
Showing posts with label bok choy. Show all posts
Thursday, June 23, 2011
Saturday, June 18, 2011
Beets, Scapes and Bok Choy - OH MY!
I tried two new recipes and modified another one for dinner tonight. Everything turned out GREAT and the best part, every dish contained an item from my farm share this week!
First, as a side dish, I made Quick Pickled Beets . Aside from being in love with Martha Stewart's craftiness and her eye for "good things", I really like her recipes. There was a huge gallery of recipes just for beets on her website. I did take special care not to turn my kitchen beet-red and the preparation was super easy. It takes about a 1/2 hour for the beets to cook on the stove, but vinegary kick of the final dish was worth the wait.
Second, I figured out what to do with garlic scapes... make PESTO!! I found a recipe for Garlic Scape Basil Pesto and ran out to my garden to snip a few leaves off my basil plants. This is another easy recipe, but do not be tempted to add any extra garlic to this recipe because the scapes really have enough flavor, but you can add pine nuts, even though they are not listed. The pesto was really nice on a fresh baguette, but I had bigger plans.
Enter recipe #3 - Broccoli, Tomato and Mozzarella Stromboli from my go-to-gal, Martha. I made a few changes to the recipe and they really paid off. I kept the broccoli and mozzarella in my stromboli and omitted the garlic, marinara and salami. Instead, I added my garlic scape pesto and bok choy. Since I was using fresh broccoli and bok choy, I chopped them into 1 inch pieces, steamed the broccoli and bok choy stems for 3 minutes and the bok choy leaves for 1 minute. I dumped the veg into a bowl of ice water after steaming, pseudo-blanching them, I guess. I spread the pesto on the pizza dough, then a layer of the broccoli & bok choy mixture and topped it off with mozzarella. I followed the rest of the recipe to roll them up and bake. They were delicious!!
First, as a side dish, I made Quick Pickled Beets . Aside from being in love with Martha Stewart's craftiness and her eye for "good things", I really like her recipes. There was a huge gallery of recipes just for beets on her website. I did take special care not to turn my kitchen beet-red and the preparation was super easy. It takes about a 1/2 hour for the beets to cook on the stove, but vinegary kick of the final dish was worth the wait.
Second, I figured out what to do with garlic scapes... make PESTO!! I found a recipe for Garlic Scape Basil Pesto and ran out to my garden to snip a few leaves off my basil plants. This is another easy recipe, but do not be tempted to add any extra garlic to this recipe because the scapes really have enough flavor, but you can add pine nuts, even though they are not listed. The pesto was really nice on a fresh baguette, but I had bigger plans.
Enter recipe #3 - Broccoli, Tomato and Mozzarella Stromboli from my go-to-gal, Martha. I made a few changes to the recipe and they really paid off. I kept the broccoli and mozzarella in my stromboli and omitted the garlic, marinara and salami. Instead, I added my garlic scape pesto and bok choy. Since I was using fresh broccoli and bok choy, I chopped them into 1 inch pieces, steamed the broccoli and bok choy stems for 3 minutes and the bok choy leaves for 1 minute. I dumped the veg into a bowl of ice water after steaming, pseudo-blanching them, I guess. I spread the pesto on the pizza dough, then a layer of the broccoli & bok choy mixture and topped it off with mozzarella. I followed the rest of the recipe to roll them up and bake. They were delicious!!
Wednesday, June 15, 2011
Week 1: CSA
Week 1: CSA
My CSA arrived today in the most adorable green box.
This week's farm share included:
- Beets
- Lettuce
- Spinach
- Hakurei Turnips
- Chinese Cabbage (Bok Choy or Tatsoi)
- Peas
- Garlic Scapes
- and a mystery food below - what is it?
I think I already have a plan for the Turnips & the Bok Choy. I am going to make a cheesy gratin for the turnips and then sauteed broccoli & Bok Choy.
I'll take suggestions for the beets and the garlic scapes.
Subscribe to:
Posts (Atom)