Stir-Fried Bok Choy and Cabbage

1 pound bok choy
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 pound Savoy or Napa cabbage, cored and thinly sliced
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted

Preparation

Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.

Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly. Pour vegetable oil down side of wok, swirling to coat sides. Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes. Add bok choy and stir-fry until ribs are crisp-tender, about 4 minutes. Serve drizzled with sesame oil and sprinkled with sesame seeds.

 

P.S. Cream of the Crop members: I have made this with our Napa cabbage, with our swiss chard, with our baby and adult bok choy -- all kinds of green combinations.

Creamy Potato Salad

Creamy Potato Salad

• 1 medium red onion, diced
• ⅓ cup vinegar (red or white wine, sherry or apple cider)
• 1 to 2 garlic cloves, to taste, minced or puréed
•  Salt to taste
• 2 teaspoons Dijon mustard
• ¼ cup extra virgin olive oil
• ½ cup plain low-fat yogurt (USE CSA Yogurt!)
• 1 tablespoon Mayonnaise (optional)
•  Freshly ground pepper
• 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
• 4 stalks celery, diced or sliced
• 3 tablespoons chopped fresh parsley
•  Optional: 2 or 3 hard-cookedeggs, diced
In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Lemon-Garlic Kale Salad

Lemon-Garlic Kale Salad

• 2 cups sliced almonds
• ⅓ cup freshly squeezed lemon juice(from 2 to 4 lemons)
•  Kosher salt
• 1 ½ cups extra-virgin olive oil
• 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
• 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
• 1 ½ cups freshly grated Parmesan(optional)
1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

sauteed radishes and radish greens-EASY

Saute a clove of garlic in olive oil, add the chopped

radish greens and the radishes (sliced in half and half

again) and stir fry for 5-7 minutes. Delicious!

English Pesto (think parsley)

Makes one small jar
2 tbsp pine nuts
4 tbsp finely grated Berkswell or parmesan cheese 
2 handfuls fresh parsley
1 tbsp extra-virgin olive oil

1 Toast the pine nuts until golden, then put in a jug or bowl with the rest of the ingredients and blitz with a hand blender until smooth.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

1. Marinated mushrooms
• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 garlic cloves, pressed
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Marsala (optional)
• 4 large fresh thyme sprigs
• 6 large portobello mushrooms
  Filling:
2. 1 10-ounce package frozen spinach (or fesh sauteed spinach)
3. 1 pound button mushrooms
4. 2 tablespoons olive oil
5. 1 cup chopped sweet onion (such as Maui or Vidalia)
6. 3 garlic cloves, pressed
7. 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
8. 1/4 cup unseasoned dry breadcrumbs
9. 1 5-ounce package soft fresh goat cheese, crumbled

1. For marinated mushrooms:
   1. Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
2. For filling:
   1. Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
   2. Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
   3. Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead.Cover filling and let stand at room temperature.
   4. Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

•  to 4 tablespoons fresh lime juice (from 1 or 2 limes)
• 1 tablespoon honey (may substitute coconut nectar)
• One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
• 1 to 3 tablespoons extra-virgin olive oil
• 2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
• About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
• 2 medium Gala apples, peeled, cored and grated 1 3/4 cups)

Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.

Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.

Berry Tart With Honey-Yogurt Filling

• 2 cups plain nonfat Greek-style yogurt
• 9 rectangular graham cracker sheets (4.8 ounces total)
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 2 tablespoons water
• 2 tablespoons honey
• 3/4 teaspoon finely grated lemon zest
• 4 large strawberries, quartered, or 8 small strawberries, halved
• 3/4 cup blueberries
• 3/4 cup raspberries

Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for at least 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.

Preheat the oven to 350 degrees. Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.

Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 9 or 10 minutes. (The baked crust might have cracks in it; that's okay.) Let it cool completely.

Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently so as not to break up the crust or drag crumbs.

Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.

Note: When you make this in a 9-inch pie plate, know that the tart will not fill it to the rim. An 8-inch tart pan can also be used.

sauteed oyster mushrooms

2. sauteed oyster mushrooms
• 1 tablespoon vegetable oil
• 1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
• 2 teaspoons cider vinegar
3. 1. Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
Cooks' note:
Mushrooms can be made 4 hours ahead and kept at room temperature.

Beet Salad with feta in a lemon zest vinegrette

Chopped Roasted Beet Salad with Feta Recipe

Yield: Serves 2

This beet salad is great chilled or at room temperature. If you normally like your salad with lots of vinaigrette, then feel free to double the lemon zest vinaigrette recipe. The beets can be roasted a day or so ahead of time if it is easier for your schedule.

Ingredients:

for the beet salad:

• 1 pound fresh beets
• 2 ounces crumbled feta
• 1/8 cup (2 Tbsp) minced parsley
• 1/8 cup slivered or sliced almonds (you may add or substitute pecans, walnuts, raw sunflower seeds, or pistachio nuts)

Double quantity of Lemon Zest Vinaigrette (you can cut it in half or use some for this and save some for later):

• 2 med cloves of garlic, minced or crushed
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) balsamic vinegar
• finely grated zest of 1 medium lemon
• 2 teaspoons (10ml) fresh lemon juice
• 1 teaspoon (5ml) brown sugar
• 1/2 teaspoon sea salt or kosher salt, or to taste
• fresh cracked black pepper to taste

Directions:

1. Place the beets in a single layer in a microwave-safe dish. Add a small amount of water to the bowl -- 2 to 4 tablespoons should be enough. Cover the dish and microwave the beets on high until they are easily pierced with a fork. Depending on the size of the beets and the power of your microwave, the beets should be ready in 10 to 15 minutes. Always use beets of a similar size to ensure even cooking.
2. If the beets are fully cooked, the skin should slip off easily. Allow the beets to cool for at least five minutes before you attempt to peel them. Peeling them can be messy, so wear an apron to avoid staining your clothes. Slice off the roots and stems before attempting to peel the beets. Hold the beet using a paper towel or rubber gloves, then rub the beet to peel away the skin. If the skin doesn't come loose easily, the beets could probably use a few more minutes in the microwave or you can use a vegetable peeler.
3. Cut beets into bite-sized pieces. Set aside.
4. Make the Lemon Zest Vinaigrette dressing: In medium bowl, combine all dressing ingredients (garlic, olive oil, balsamic vinegar, lemon zest, lemon juice, brown sugar, salt, and pepper).
5. Toss together chopped beets, vinaigrette, feta, parsley, and almonds until everything is combined. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.

Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Impossibly Easy Zucchini Pie

Impossibly Easy  Zucchini Pie

Ingredients

1

cup chopped zucchini

1

cup chopped tomato 

1/2

cup chopped onion 

1/3

cup grated Parmesan cheese

2/3

cup Bisquick Heart Smart® mix

3/4

cup fat-free (skim) milk

2

eggs or 1/2 cup fat-free cholesterol-free egg product

1/2

teaspoon salt

1/4

teaspoon pepper

Directions

·        1 Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.

·        2 Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.

·        3 Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.

·        4 Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Arrowhead Stir-Fry

Ingredients:
6 big-sized arrow heads, peeled & sliced
2 stalks Celery, sliced
2 cloves Garlic, minced
2 tbsp Olive oil
Sugar & Salt to taste

Methods:
1. Washed, peeled & sliced arrow heads. Set aside.
2. Washed & sliced celery. Set aside.
3. Heat up olive oil in a wok. 
4. Saute garlic till fragrant.
5. Add in arrowhead & celery. Stir fry till fragrant & soft.
6. Add in sugar & salt to taste.
7. Sprinkle some water. Stir fry for a minute.
8. Dish up & serve.

Escarole and Beans

Escarole and Beans

Ingredients

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes

• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

nutty cabbage salad

Nutty Cabbage Salad

Cut 1/2 cabbage: shred in food processor

Sauce:

1/4 c sugar

1/4 c vinegar (I used balsamic)

1/4 oil

3 T soy sauce

Boil and then pour over cabbage. Mix. Refrigerate.

Before serving toast sesame seeds, pine nuts and /or sunflower seeds (no amount given) and then sprinkle on salad. (I did this in advance and added before serving) To toast seeds, wipe pan with a tiny bit of oil, put the seeds in over a medium flame and stir CONSTANTLY (I mean it. . . if you stop to talk to someone for 4 seconds the seeds will burn and you will have to start over) until they turn golden brown.

Sweet and Sour Cabbage

sweet and sour cabbage

Serves 4 to 6 (I often make half this quantity with a half a cabbage head)

3 TBSP olive oil

½ cup thinly sliced onions

1-1/2 lbs. cabbage, cut into ¼ inch strips (about 8 cups)

3 large tomatoes, coarsely chopped

2 TBSP wine vinegar

2 tsp. salt

Freshly ground black pepper

1 TBSP sugar

Optional: 12 – 16 oz. extra firm tofu (press it for 20 minutes)

In a heavy 10 to 12 inch skillet, add the onions and olive oil and stir constantly over moderate heat for 2 or 3 minutes until transparent but not brown.  Stir in cabbage, tomatoes, a few grindings of pepper. Simmer uncovered, stirring for 20 minutes, or until the cabbage is tender. Then stir the sugar and vinegar into the cabbage and cook a minute or 2 longer.  Serve in a heated dish (also tastes good cold) as a side vegetable to accompany a fish or meat course or – for vegetarians – add tofu to this dish at the point that you add the cabbage and the tomatoes (I press my tofu for 20 minutes) and it is a lovely vegetarian main dish!

Potatoes and Onions

1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
Coarse salt
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Directions
Heat a 10-inch heavy skillet over medium high heat.

Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Escarole with sausage and white beans-feeds a crowd!

1. escarole with sausage and white beans
• 3 tablespoons olive oil
• 12 Italian sausages (about 3 pounds), casings removed
• 1 cup chopped onion
• 1/2 cup chopped prosciutto (about 2 ounces)
• 1 tablespoon minced garlic
• 1/2 teaspoon dried crushed red pepper
• 1 large head escarole, chopped (about 10 cups)
• 3/4 cup dry white wine
• 4 15-ounce cans Great Northern beans, rinsed, drained
• 1 cup chicken stock or canned low-salt chicken broth
• Freshly grated Parmesan cheese (optional)

1. Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.