Bok choy, tomato & egg stir-fry

I used 4 of today's CSA - Bok choy, tomato, habanero pepper, and collard greens! Simple and yummy. Especially, when you are hungry, this recipe only takes 10 minutes.

Stir-fry

3-4 bok choy leaves
1 tomato
2 eggs
1/2 habanero pepper (optional)
1/4 tsp salt
1tsp fish sauce
1tsp cooking wine
1Tb olive oil
1/2 tsp sesame oil

photo credit: http://karenrothnutrition.com

0. Chop tomato and bok choy, thinly slice habanero pepper (take out the seeds)
1. Preheat the pan with olive oil on high heat
2. cook eggs, roughly scramble
3. throw in bok choy, tomatoes, habanero peppers
4. season with salt toss for about a minute
5. add fish sauce, cooking wine, and sesame oil
6. cook for another 30 seconds
7. serve over rice*

If you don't have fish sauce, feel free to season it with soy sauce or salt.

*Tip: I cook my rice with collard green stems (cut into small circles). Great way to use up stems!

Chickpea Summer Squash Curry

I usually end up grilling summer squash or scrambling it with eggs and whatever other veggies I have on hand, but it's also delicious in a curry! Any variety of summer squash or zucchini will work here, and next time I'll try adding some hot peppers in addition to the bell.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 can chickpeas, drained and rinsed
• 4-6 summer squash, cubed
• 1 bell pepper, thinly sliced
• 2 cups veggie broth
• 1 can light coconut milk
• 2 tablespoons curry powder, plus more to taste
• sea salt
• juice of one lime (or lemon)
• handful chopped basil
• handful chopped scallions

Add the onion to the olive oil over medium heat and saute for a few minutes, until the onions begin to soften. Add chickpeas, summer squash, pepper, broth, coconut milk, and curry powder. Simmer for 10-15 minutes until veggies are cooked through and curry reduces a bit. Remove from heat. Add salt, lime juice, basil, scallions, and more curry powder to taste. Delicious over brown or wild rice.

Pickled yellow squash

I love pickled everything. I love the taste, of course. But I also love the fact that pickling expands shelf life of precious vegetables.

My pickling technique is something I learned from my Aunt. It's quick, easy and most importantly, YUMMY!

This yellow squash pickles can be stored in the fridge for up to 1-2 weeks. I honestly don't know because I usually finish eating them in 3 days. :) It goes very well with any meat dish!

Ingredients

6 yellow squash (last week's squash were very small, so if normal size, use 3-4)
2 small onions (I used last week's onions)
1.5 cups of white vinegar
3/4 cup of water
1/2 cup of sugar
2 Tbs kosher salt
1tsp mustard seeds
1tsp celery seeds
1-2 green chilli (Jalapeno), optional

photo from www.mirarev.com

1. Put vinegar, water, sugar, salt, mustard seeds and celery seeds in the pot.
2.Let it boil.
3.Wash yellow squash and onions.
4. Slice them. I sliced squash thinly so I can pack it in the jar.
5. If you are going to put chilli, I recommend taking all the seeds out. Chop 'em.
6. Pack it in the jar.
7. When liquid boils, turn off the heat, gently pour it into the jar.
8. Close the lid when it's still hot.
9. Let it cool, and store in the fridge.

Garlic scape and dried anchovies Bokkeum

When I got garlic scapes from CSA, I had to replicate my mom's signature banchan (Korean side dish), garlic scape and dried anchovies bokkeum (stir-frying in sauce).

Garlic scape and dried anchovies bokkeum is a simple stir-fried dish in soy sauce and rice syrup (or honey)that goes well with steamed rice.

Ingredients

Garlic scapes5-6stems cut bite size (2 inches)
Small dried anchovies 1cup
1Tbs Sunflower seed oil
1 Tbs Low sodium soy sauce
2 Tbs Rice syrup (honey)
2Tbs water
Optional: 1/2 cup Sliced almonds

You can buy dried anchovies in Asian grocery stores. Be aware to buy small kind (nothing bigger than 1-2 inches). A great source of calcium!

Heat up skillet pan.

1.Toast anchovies on high heat for 1-2mins. Stir it around a bit. It makes anchovies toasty and crunchy. Make sure you don't burn them.

2. Set them aside.

3. Reduce heat to medium. In the same pan, add 1 Tb sunflower seed oil (or any other vegetable oil). Gently put chopped garlic scapes. Make sure it's nice and dry.

4. After few minutes, put in anchovies and almonds. Toss them around.

5. When almonds turn slightly golden, add rice syrup and soy sauce. It will sizzle and bubble up. Stir quickly. Add water to prevent pan from burning.

6. Finish cooking in lower heat for additional 1-2 mins.

7. Let it cool and store in air tight container. Good for 10 days.


You can serve it hot or cold with steamed rice, kimchi and other banchan. I made mini wraps with rice and garlic scape bokkeum in red leaf lettuce from CSA. You can make this without anchovies or substitute with protein of your choice (e.g. ham). You might want to add a bit more soy sauce since I used less due to natural saltiness of anchovies.

Enjoy!!

Warm Escarole with Apples and Walnuts

Escarole can be eaten raw or cooked. I prefer to cook it because it mellows out a little. Adjust the amounts of the ingredients below to fit your own preferences. The key in this recipe is to get warm ingredients that have a bit of a seared flavor, but that are still a little firm. This is best done at a higher heat, with oil in a skillet, with care not to overcook. If you do a lot of stir-frying, you will know what to do.

Escarole, chopped in large pieces
Sliced red Onion
Apples or pears
Olive oil
Balsamic vinegar
Crushed walnuts
Goat cheese crumbles (optional)

Heat about 1 tbsp of oil in a large skillet on Med-High. When the oil is heated (I test this by putting a little piece of onion to see if it sizzles), add the onions and saute for 1-2 minutes. When the onions have started to soften, add apples and cook for another 1-2 minutes. Next add chopped escarole. Saute until escarole just begins to get soft (this will happen quickly), then add vinegar and walnuts. Let everything cook a little longer so the flavors meld, but not too long so your escarole does not get too soft and wilted. Turn off the heat and add goat cheese crumbles.

Garlic Scape Pesto

Garlic scapes have arrived! I received some of questions about this incredible edible last week and wanted to share a simple (vegan) recipe for garlic scape pesto. I used walnuts here with great results, but any nut or seed will do. Almonds, pine nuts, sunflower seeds... And/or try adding some parmesan cheese.

For more scape information and cooking ideas, including delicious ways to prepare the flowery tops, check out this post from the 2009 CSA season.

Ingredients:

• 1/3 cup garlic scapes (8 or 9 scapes - as many as we received in last week's share), top flowerly part removed, chopped
• 2 tablespoons walnuts
• 1/4 cup olive oil
• big pinch salt
• black pepper

Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. Makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic wrap and making pesto cubes!