Mustard Glazed Chicken with Arugula and Bok Choy

4 teaspoons dry mustard powder4 teaspoons water1/2 teaspoon mirin1 1/2 teaspoons low-sodium soy sauce3/4 teaspoon sugar1/4 cup canola oil4 skinless, boneless chicken breast halves (about 6 ounces each)Salt and freshly ground pepper1 head of bok choy or tat soi, or 2 bunches baby1 tablespoon rice vinegar1 bunch arugula Preheat the oven to 425°. In a … Continue reading Mustard Glazed Chicken with Arugula and Bok Choy

Pureed Broccoli and Celery Soup

from New York Times Cooking 1 tablespoon extra virgin olive oil1 medium onion, chopped4 stalks celery, diced2 to 4 garlic cloves, to taste, minced2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice2 quarts water or vegetable stock A bouquet garni made with a bay leaf, a Parmesan rind, and … Continue reading Pureed Broccoli and Celery Soup

Cream of Leek and Kale Soup

from jenniferskitchen.com Ingredients 2 leeks, cut into thin slices1 medium onion, diced4 stalks celery, diced2 tablespoons olive oil3 to 4 medium potatoes3 cups water or very mild broth - divided1 teaspoon dried onion1 teaspoon dried parsley1/4 teaspoon celery salt1/4 teaspoon granulated garlic1/8 teaspoon dried thymepinch dried sage1 1/2 cups chopped fresh kale1 cup plain, unsweetened non-dairy … Continue reading Cream of Leek and Kale Soup

Celery – Kohlrabi Salad

from JamesBeard.org Ingredients Salad: 2 tablespoons kosher salt6 stalks celery, from the heart of the bunch, cut into 1/4‐inch diagonal slices3 baseball‐size kohlrabi (about 1 1/4 pounds total)1 Bosc pear or sweet‐tart apple, such as Honeycrisp, halved, cored, and cut into paper‐thin slices1/2 cup loosely packed celery leaves (just the pale‐green inside leaves)1/2 cup loosely packed parsley leaves (no stems)1 cup whole walnuts, toastedFlaky sea salt, such as Maldon or Jacobsen Vinaigrette: Big pinch of kosher salt2 tablespoons apple cider vinegar1 teaspoon Dijon mustard1/2 cup toasted walnut oil1/4 cup extra virgin olive oil Method Bring a small pot of water to a boil and prepare an ice bath. Add 2 tablespoons kosher salt to the boiling water. Add the sliced celery and … Continue reading Celery – Kohlrabi Salad

Stuffed Sweet Peppers

from AllRecipes.com 1 tablespoon salt4 large green bell peppers - tops, seeds, and membranes removed1 tablespoon olive oil1/2 cup chopped onion2 cups cooked rice1 (15 ounce) can black beans, drained and rinsed1 (14.5 ounce) can chili-style diced tomatoes or fresh chopped1 teaspoon chili powder1 teaspoon garlic salt1/2 teaspoon ground cumin1/2 teaspoon salt1 (8 ounce) package … Continue reading Stuffed Sweet Peppers

Spicy Eggplant Recipe

from CSA members the Kinneberg family 2 tablespoons vegetable oil4 Japanese eggplants, cut into 1-inch cubes2 tablespoons vegetable oil2 onions, thinly sliced1 tablespoon minced garlic2 tablespoons soy sauce2 tablespoons water1 1/2 tablespoons oyster sauce1 tablespoon chili garlic sauce1 teaspoon white sugarground black pepper to taste1/2 teaspoon Asian (toasted) sesame oil Heat 2 tablespoons of oil … Continue reading Spicy Eggplant Recipe

Ratatouille

1 onion, sliced thin2 garlic cloves, minced5 tablespoons olive oila 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices1 red bell pepper, chopped3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)1/4 teaspoon dried oregano, crumbled1/4 teaspoon dried thyme, crumbled1/8 teaspoon ground coriander1/4 teaspoon … Continue reading Ratatouille

Mashed Potato with Cucumber

from TasteofHome.com Ingredients: 2 medium potatoes, peeled and cubed1 tablespoon butter4 tablespoons milk, divided1/2 small cucumber, peeled and diced2 tablespoons chopped sweet onion or green onions1/2 teaspoon salt1/4 teaspoon pepper1-1/2 teaspoons white vinegar1 teaspoon sugar Directions: Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 … Continue reading Mashed Potato with Cucumber

Salmon in Sorrel Sauce

from CSA member Becky Karg 3 tablespoons butterPrepared Salmon - see below2 cups fresh sorrel leaves, chopped rough1/4 cup chervil1/2 cup chives, with flowers if possible1/2 cup heavy creamsalt and pepper Prepare the Sauce Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), … Continue reading Salmon in Sorrel Sauce