A more grown up version of our staple, rice and vegetables
1 tablespoon olive oil 1 medium onion, diced 2 large carrots, sliced on the diagonal 1/2 bunch scallions, finely chopped 3 leeks, sliced 1/4" thin 1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet) 1/2 lb baby bok choi, roughly chopped 2 cups cooked rice, brown or white 1 tablespoon Thai green curry paste 1 egg, optional Salt and pepper, to taste
1. Heat oil in large, flat bottom skillet. Add onion, carrot and leek, salt and pepper. Stir fry until onions begin to release some liquid. 2. Add bok choi, scallion and radish with greens if using, and stir fry for a minute or so. 3. Add rice and curry paste, mix well. Crack egg into skillet if using, and stir until well cooked. Turn off heat and serve hot.
Red Cooked Kale I (Katherine) often listen to The Splendid Table podcast while working on the farm. I recently discovered this very simple cooking technique that now makes a nightly appearance in our kitchen! Click the link below for a Splendid Table recipe for Red Cooked Pork.
1 tablespoon oil (we use coconut) 2-3 cloves garlic 1 tablespoon red chili flakes (may not be traditional!) 1 bunch kale (or bok choi, baby chard, baby kale etc. Any hearty green will do) 2 tablespoons vinegar (we use apple cider) 2 tablespoons soy sauce 1 tablespoon sugar
1. Heat the oil in a deep skillet and add garlic and red chili flakes. 2. Chop and add kale after a few minutes of browning. 3. Mix the vinegar, soy sauce and sugar together with a whisk in a small bowl. Pour over the kale. Stir a little bit. 4. Put a lid on the skillet and allow to steam-cook for 2-3 minutes. Remove the lid, stir, turn off heat and serve over rice, mix with soba noodles, or as a side dish.
1 medium onion, chopped 3 cups water Salt and pepper to taste 8 oz fresh spinach, kale, Asian greens or a combination, chopped 1/2 cup fresh parsley 1 1/2 cups Greek-style yogurt 1. Put onion, garlic, water, salt and pepper in a pot over high heat. Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes. 2. Add greens and parsley; cook until the greens are tender, 2-3 minutes. Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender. Garnish with more parsley and a dollop of yogurt on each bowl. Serves 4.
1. Heat frying pan over medium high with a drizzle of olive oil. Add ginger, garlic and sesame seeds. Stir fry until just starting to brown, about 3 minutes.
2. Add baby bok choi, kept whole, and sesame oil. Stir until beginning to wilt. Add soy sauce then turn heat off after a minute. Allow soy sauce to caramelize slightly in pan before serving.
