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
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
Carrot Noodle Stir Fry
Ingredients GINGER SESAME SAUCE 4 tablespoons each: rice vinegar and soy sauce 2 tablespoon each: cornstarch, dark sesame oil, and minced ginger 2 teaspoon each: brown sugar and sriracha 6 cloves garlic (finely minced) Juice from 1 lime THE CRISPY TOFU 4 tablespoons coconut oil 32 ounce package of medium tofu (cut into squares) 2 tablespoon soy sauce THE CARROT NOODLE STIR FRY 10 carrots 2 tablespoon coconut oil 1 medium or 1/2 large … Continue reading Carrot Noodle Stir Fry
Fox & Fawn Farm 