Week 3 Recipe: Ruby Vegetable Egg Bite Muffins

Recipe of the Week:  Ruby Vegetable Egg Bite Muffins

Ruby Vegetable Egg Bite Muffins by Miriam Meir The bright color of these savory egg bites comes from fresh beets and carrots. Packed with vegetables, herbs, and feta, they make an easy breakfast, lunchbox addition, or grab-and-go snack throughout the week. Ingredients 2 red potatoes, grated 1 onion, finely diced 2 carrots, grated 1 red beet, peeled and grated 1 cup lamb's quarter (or spinach), chopped 1 bunch fresh oregano, chopped 8 eggs 1/2 cup feta cheese, crumbled 1/2 cup flour 1 tsp baking powder 1 tsp turmeric - I used Sourcery's delicious turmeric from the spices share!  Salt and black pepper, to taste Olive oil for greasing the muffin tin Step 1.  Preheat the oven to 375°F. Grease a 12-cup muffin tin with olive oil and lightly dust with flour. Step 2. Sauté onion in olive oil until soft. Add grated potato, carrot, and beet; cook 5 minutes. Stir in greens until wilted.  Step 3. In a large bowl, whisk together the eggs. Stir in the flour, baking powder, turmeric, salt, and pepper until smooth. Mix in the feta, and fold in the vegetable mixture.  Step 4. Divide the mixture among the prepared muffin cups, filling each nearly to the top.  Bake for 25–30 minutes, or until the tops are golden brown and the centers are set. Nutrition (per 2 egg bite muffins) Calories 210 • Protein 11 g (22% DV) • Carbohydrates 16 g (6% DV) • Fiber 3 g (11% DV) • Fat 11 g (14% DV) Vitamin A 61% DV • Vitamin K 92% DV • Calcium 15% DV • Iron 11% DV • Folate 16% DV • Choline 35% DV Tip Radish greens are often the first thing in the share to wilt. As soon as you get home, separate the greens from the roots. Store the roots in the refrigerator and wrap the greens in a damp towel inside a loosely closed bag.  Radish greens can be tossed directly into salads for a peppery flavor similar to arugula - especially lovely in a salad that also contains the thinly sliced radishes themselves! You can also sauté them with garlic, blend them into pesto, or fold into frittata. About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!

 

Cream of the Crop Recipe Week 6: Kung Pao Zucchini and Cabbage with Tofu

Kung Pao Zucchini and Cabbage With Tofu

By:  Kurt Flehinger

You can use nearly any vegetable you receive in your CSA box in this recipe.  Just adjust the cooking times accordingly depending on the durability of the vegetables you are using.  The key is the sauce and the Szechuan pepper corns that give it the real bite.  We used tofu but the recipe is equally good with chicken, pork or beef.

The Ingredients

1 package extra firm tofu

1/4 c. corn starch (for the tofu) + 3 Tbsp. for sauce

1/3 c. soy sauce

3 Tbsp. brown sugar

3 Tbsp. hoisin sauce

3 Tbsp. rice wine

1 1/2 Tbsp. rice wine vinegar

3 tsp. toasted sesame oil

4 garlic cloves pressed or grated

1 1/2 inch piece of ginger, grated

1/2 tsp. fresh ground pepper

Salt

Canola oil (or other high heat, neutral oil)

1 pound zucchini, cut into matchsticks

8 oz. shredded cabbage

1/2 medium onion sliced

6 scallions cut into 1 inch pieces

6 dried chiles de arbol (or substitute 1 tsp. red pepper flakes)

1 1/2 tsp. szechuan peppers (lightly ground)

1/2 chopped roasted peanuts

1 handful rough chopped cilantro 

Rice for serving (white or brown)

1. Drain the tofu, place it on a plate on some paper towels, and press it under a heavy weight (a cast iron pan works great) to squeeze the excess water out of it. 
2. Mix the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, garlic, ginger and salt and pepper in a bowl.  Add 1/2 c. water, stir together and set aside.
3. Cut the pressed, drained tofu into 3/4 inch cubes and place in a large mixing bowl.  Season with salt and a pinch of pepper.  Add 1/4 c. corn starch and toss together.
4. Heat a wok (or other large skillet) over high heat and add oil to thoroughly coat.  When oil is hot and shimmering, add tofu in one layer and cook until lightly browned and crispy (approximately 4 minutes).  Flip the tofu with a spatula and cook until the other side is equally browned and crisped.  Remove the tofu to a plate and set aside.
5. Add enough oil to the wok to thoroughly coat and once it is shimmering add the onion, zucchini and cabbage and cook, stirring constantly, until beginning to soften.  Add the scallions and cook for another minute. Then add the szechuan peppercorns and chiles and cook for another minute.
6. Add the tofu and sauce and cook until the sauce thickens (about 1 minute).
7. Turn off the heat, add the peanuts and cilantro, stir once and serve immediately over rice.

Note:  This recipe can be adapted to use nearly any vegetable, simply adjust the cooking time accordingly.  It’s more traditionally made with bell peppers but is excellent with shredded carrots, celery, chopped greens, etc.  

Cream of the Crop Recipe Week 1: Warm Spring Vegetable Salad

Recipe of the Week:  Warm Spring Vegetable Salad with Lamb's Quarter and Tahini Warm Spring Vegetable Salad with Lamb's Quarter and Tahini by Miriam Meir The colors!  Ingredients 2 Yukon Gold potatoes, diced 2 medium onions, sliced 2 carrots, diced 1 red beet, peeled and diced smaller than the potatoes 1 bunch lambs' quarter, roughly chopped 2 cups spinach, roughly chopped 1 bunch arugula 2 tbsp fresh oregano, chopped 1 tbsp fresh thyme leaves 2 tbsp olive oil Salt and black pepper, to taste For serving: 1 head red leaf lettuce or Boston lettuce 3–4 red radishes, thinly sliced Tahini sauce: 1 tbsp tahini, 1 tbsp water, juice of 1/2 lemon, sumac (optional), salt to taste   Step 1.  Heat the olive oil in a large skillet over medium heat.  Add the potatoes, onion, carrots, and beet. Cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Step 2. Stir in the oregano, thyme, salt, and pepper. Add the lambs' quarter and spinach and cook until wilted, about 2–3 minutes. Remove from the heat and stir in the arugula. Step 3. Arrange the lettuce on a serving platter. Spoon the warm vegetable mixture over the lettuce. Top with sliced radishes and drizzle with tahini sauce before serving. Nutrition (per 1.5-cup serving) Calories: 150 Protein: 4 g Carbs: 20 g Fiber: 5 g Fat: 7 g Rich in vitamins A, C, and K, as well as iron and potassium. Tip Lamb's quarter is a wild green related to quinoa and spinach. It is rich in vitamins A, C, and K and contains more protein, calcium, and iron than spinach! Use it anywhere you would use spinach. I folded it into a frittata for lunch today, it was delicious.  About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share! Copyright © *2018* All rights reserved. unsubscribe from this list    update subscription preferences