from NYTimes Cooking 2 tablespoons olive oil 1 medium onion, peeled and diced (about 1½ cups) 4 garlic cloves, smashed 1 (1-inch) piece ginger, peeled and chopped ½ habanero or bird's eye chile 2c. butternut squash, baked and pureed 3 cups water (or use chicken or vegetable stock) 1 (13-ounce) can coconut milk 1 tablespoon … Continue reading Spicy Peanut – Butternut Soup
Charred Bok Choy and Cannellini Bean Salad
from NYTimes Cooking 1 (1-inch) piece fresh ginger, finely grated 1 garlic clove, grated 2 tablespoons rice vinegar 2 tablespoons maple syrup 4 teaspoons sesame oil Salt and black pepper 2 pounds bok choy (about 2 large bunches), rinsed and patted dry Extra-virgin olive oil 2 (15-ounce) cans cannellini beans, rinsed 1big handful cilantro, chopped … Continue reading Charred Bok Choy and Cannellini Bean Salad
Tomatillo – Basil Salsa Verde
Ingredients 2 cups tomatillos 1 small yellow onion 3-4 cloves of garlic 1 cup cilantro 3/4 - 1 cup basil Juice of 1 lime Salt to taste Splash of apple cider vinegar (optional) Directions Turn your broiler on and let the oven get very hot Peel your garlic cloves and put them on a piece … Continue reading Tomatillo – Basil Salsa Verde
Bok Choy Stir Fry Recipe
Ingredients sauce: 3 tablespoons tamari 4 tablespoons rice vinegar 2 teaspoon fresh lime juice, plus extra lime slices for serving 1 teaspoon honey, or maple syrup 1 teaspoon minced fresh ginger 2 small garlic cloves, minced 1 teaspoon toasted sesame oil for the stir fry: 8 ounces soba noodles or brown rice pasta 2 tablespoon sunflower oil, or any high-heat oil 8 ounces shiitake mushrooms, stemmed and sliced 1 small head broccoli, florets chopped, stems peeled into strips 1 onion, chopped Bok … Continue reading Bok Choy Stir Fry Recipe
Roasted Carrots and Broccolini
INGREDIENTS 1 lbs carrots 1 lbs broccolini 2 Tbsp butter 3 cloves garlic, minced sea salt salt pepper INSTRUCTIONS Preheat oven to 400 F. Wash carrots and broccolini well and dry with a kitchen towel. Cut thick carrots lengthwise and leave thin ones as is. Pieces should not be thicker than your thumb. In a small saucepan, melt butter and once melted, add … Continue reading Roasted Carrots and Broccolini
Stir Fried Chicken and Bok Choy
From NYTimes Cooking 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1½ tablespoons sesame oil 2 teaspoons light brown sugar ¾ pound boneless chicken thighs, cut into ½-inch strips 2 tablespoons finely chopped gingerroot 2 garlic scapes, finely chopped 3 tablespoons peanut or vegetable oil ½ pound bok choy (1 head), trimmed and thinly … Continue reading Stir Fried Chicken and Bok Choy
Pan Roasted Winter Veggies
from Better Homes and Gardens 3 tablespoon vegetable oil 4 cup finely shredded red or green cabbage 3 cup thinly sliced carrots 3 cup finely chopped peeled celeriac 1 large onion, finely chopped (1 1/2 cups) 5 cloves garlic, minced ½ kosher salt ½ teaspoon crushed red pepper 2 tablespoon apple cider vinegar Chopped fresh chives Directions Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add … Continue reading Pan Roasted Winter Veggies
Buttered Pasta with Garlicky Greens
from NYTimes Cooking Serves 4 12 ounces mezze rigatoni or other short pasta Kosher salt and black pepper 4 tablespoons unsalted butter ½ cup roasted salted pistachios, almonds or hazelnuts, chopped 4 garlic cloves, chopped 2 tablespoons capers, drained 12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped Grated Parmesan, … Continue reading Buttered Pasta with Garlicky Greens
Roasted Hakurei Turnips and Radishes
from CSA member Sarah Glockner Ingredients 1 bunch radishes 1 bunch Hakurei turnips, or other mild salad turnips 3 tbsp olive oil 1 tsp kosher salt Instructions Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F. Slice the greens off the turnips and radishes. Scrub the turnips and radishes … Continue reading Roasted Hakurei Turnips and Radishes
Honey Roasted Carrots with Sage
3 pounds carrots 2 tablespoons extra virgin olive oil 3 tablespoons honey 1 teaspoon sea salt 1/2 teaspoon freshly ground white pepper 1 teaspoon fresh sage leaves, chopped Fresh sage sprigs for garnish 2-4 cloves garlic, minced Instructions Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside. Wash the … Continue reading Honey Roasted Carrots with Sage
Fox & Fawn Farm 