What to do with all the food this week in the share? Here are some of my favorites:
Choy with Gingery Butter
2 medium choy, sliced crosswise into 1-inch stripes
6 Tblsp butter
2 Tblsp soy sauce or tamari
1 Tblsp grated or finely chopped fresh ginger
1 clove garlic, minced
1 Tblsp cilantro, finely chopped
salt
freshly ground pepper
1. Bring a large pot of water to a boil. Add the choy; cook until the choy is tender but still crisp, 2 to 3 minutes. Drain the choy in a colander and immediately run under cold water. Drain well.
2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choy; cook, stirring constantly, until choy is well coated and heated through.
3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.
Recipe from Farmer John's cookbook.
This is a side dish, but we ate it last night over rice and it was great!
Sauteed Radishes
1/4 cup butter
1lb radishes, quartered
4 cups radish greens or arugula
2 Tbsp lemon juice
salt
freshly ground black pepper
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 min. depending on size. Transfer to a bowl to cool.
2. Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 min.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
Recipe from Farmer John's cookbook.
And here's one I'd like to try:
Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
- 8 1/3-inch-thick rounds red onion
- 8 large shiitake mushrooms, stemmed
- 8 red radishes, trimmed, halved
- 4 baby bok choy, halved lengthwise
- 1 large orange bell pepper, cut lengthwise into 8 strips
- 1 1/4 cups Mango-Sesame Dressing, divided
- 6 boneless chicken breast halves with skin
- Nonstick vegetable oil spray
Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
Recipe from Bon Apetit June 2010
Another good place to find seasonal recipes is on the Willow Pond recipe link on the side of the blog. They have lots of good kale and swiss chard recipes too.
Happy Cooking!