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Stir Fried Beef with Bok Choy and Turnips

Recipe from Food 52 entered into the One Pan Dinners by Vicky

To get a bit more veg content here, I would add in the Mizuna or some Tokyo Bekana when stir frying the bok choy leaves.

3 TB High Temp Oil, divided

1 1/4 lb Flat Iron Steak, thinly sliced

2 TB Hoisin Sauce

Salt and freshly ground Black Pepper

2 Green Garlic stems, chopped, wrong season for this, use 1 clove of garlic instead

2 TB grate Ginger

4 Turnips, coarsely chopped

1 lb Bok Choy, stems and greens coarsely chopped, separated

3 TB Soy Sauce

1 TB Sriracha

Sesame Seeds

In a large wok, heat 2 Tb of oil over high heat.  Season beef with salt and pepper and add to wok.  Cook for 2-4 minutes, until meet has browned.  Transfer meat to a large bowl and stir in hoisin sauce.  Cover and set aside.  Pour out extra liquid from wok.  Lower het to medium high, then add remaining oil to wok.  Add in garlic, scallions and ginger and cook until fragrant, about 30 seconds.  Add in turnips, bok choy stems.  Cook until stems soften, about 5 minutes, then add in bok choy greens.  Pour in soy sauce and Sriracha, then cook about 2-4 more minutes, until greens are wilted.  Adjust salt to taste.  Serve beef over vegetable mixture.  Top with sesame seeds.

Roasted Broccoli and Fennel Salad with Pickled Onion Vinaigrette

Recipe found on   Serves 8

For the vinaigrette:

1/4 cup Extra Virgin Olive Oil

1/3 cup freshly squeezed Lemon Juice

1/4 cup Red Wine Vinegar

1 1/2 tsp Sherry Vinegar

1/2 tsp Salt

Pinch of freshly ground Black Pepper

3/4 cup finely chopped Red Onion

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper.  Add the chopped onion and whisk well. Set aside.

1 1/2 lb of Broccoli, cut into bite-sized florets, stems trimmed and thinly sliced

3 Tb Olive Oil, divided

1 Fennel bulb, trimmed, cored and cut crosswise into 1/4” thick slices

Salt and freshly ground Black Pepper

1/3 cup finely chopped fresh Basil

1/3 cup finely chopped fresh Italian Parsley

Preheat oven to 375.  In a large bowl, toss the broccoli with 2 TB of oil.  Put the fennel in a small bowl and toss with the remaining 1 TB oil.  Season both with salt and pepper and spread on separate baking sheets.  Roast the broccoli until lightly browned and tender, 15 to 20 minutes.  Roast the fennel until tender, 20 to 25 minutes.  Remove from the oven.  Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette.  Serve warm or at room temp. 

Pomegranate Raita

Recipe by Nigela Lawson

I would add thinly sliced Radish or Turnip to this mix.

1 1/2 cups Yogurt

3 Scallions, finely chopped

1 Pomegranate, to give 1/2 cup Seeds

1/2 tsp Salt

Combine all ingredients in a bowl, reserving some seeds for garnish.  Add a squeeze of pomegranate juice from he husks of the seeded pomegranate at the end.  Store everything together, and serve in a bowl, scattering the reserved seeds over as a garnish.

Chickpea Curry with Chard

Made this last night, here is my adapted version from

I made it with Rancho Gordo Lima Beans, YUM!

4 cups cooked Chickpeas OR Lima Beans

1 medium Onion, minced

1 Bunch Chard, chopped (I would use more)

1 pint Cherry Tomatoes, cut in half

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

Salt, to taste

1 TB Olive Oil

Heat oil in a large saucepan.  Add chopped onions, turmeric, coriander, cumin, and curry and stir fry on medium heat for 1-2 minutes, periodically stirring.  Add diced tomatoes, chard and 3 cups of chickpeas and cover with a lid.  Meanwhile blend vegetable stock with 1 cup of chickpeas.  Stir in blended chickpeas and let them cook for another 3-5 minutes, add more curry powder if you wish. This can be served over rice as a main, or as a side. 

Green Tomato Salsa

Recipe from Martha Rose Shulman NYT

1 lb Green Tomatoes

2 -3 Jalapeno or Serrano Peppers, to taste

1/2 medium Onion, chopped, soaked for 5 mins in cold water, drained, rinsed and drained again on paper towel

Salt, to taste

1/2 cup roughly chopped Cilantro

1/4 to 1/2 cup Water, as needed

Preheat the broiler.  Line a baking sheet with foil.  Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).  Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree, to your taste.  Transfer to a bowl, taste and adjust seasonings and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

Chicken, Broccoli & Sweet Potato

Recipe by Jaclyn from Cooking Classy Serves 4

Looking at this recipe I think it would also be great substituting the chicken with tofu, especially if you marinate the tofu in advance.

3 cups Sweet Potatoes, peeled, diced to 3/4”

4 TB Olive Oil, divided

1 1/2 lb Chicken Breast meat, diced into 1” pieces

4 cups Broccoli florets

1/2 Onion, diced into chunks

3 cloves Garlic, minced

3/4 tsp each dried Thyme, Sage, Parsley & Rosemary

1/8 tsp Nutmeg

Salt and Pepper

1/2 cup Pecans, whole or roughly chopped

1/3 cup dried Cranberries

Preheat oven to 400 F.  Place sweet potatoes in a mound on a rimmed 18” by 13” baking sheet, pour 1 TB over top and toss to evenly coat.  Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).  Remove sweet potatoes from oven, then randomly place chicken pieces, broccoli, onion around the sweet potatoes.  Sprinkle with garlic and drizzle with remaining 3 Tb olive oil, focusing mostly on broccoli, toss with a spatula to coat well. Sprinkle with herbs and nutmeg and about 1 tsp salt and 1/2 tsp pepper.  Toss again and spread out evenly on the baking sheet.  Return to the oven and roast about 16 to 20 minutes longer, tossing once halfway through, until chicken registers 165 F in center.  Toss in pecans and cranberries.  Serve immediately.

Fennel, Cherry Tomato & Crumble Gratin

I have wanted to use this recipe since I got this book 6 years ago, but we never have Fennel and Cherry Tomatoes at the same time.  

2 lb Fennel Bulbs

3 TB Olive Oil

1 TB Thyme leaves, plus a few whole sprigs

3 Garlic Cloves, crushed

1 TB Coarse Sea Salt

1 tsp Black Pepper

2/3 to 1 cup Whipping Cream

1/3 quantity of Crumble 

(recipe follows)

3 to 4 oz Parmesan cheese, freshly grated

1 Basket Cherry Tomatoes

1 tsp chopped Parsley

Preheat oven to 400 F.  Trim off the fennel stalks and cut each bulb lengthways in half.  Cut each half into slices about 1/2” thick.  Place in a large bowl with the olive oil, thyme leaves, garlic, salt and pepper and toss together.  Transfer to an ovenproof dish and pour the cream over the fennel.  Mix the crumble with the grated Parmesan and scatter evenly on top.  Cover the dish with foil and bake for 45 minutes. Remove the foil and arrange the tomatoes on top.  Scatter a few thyme sprigs on top.  Return to the oven and bake for another 15 minutes.  By now the fennel should feel soft when poked with a knife and the gratin should have a nice golden color.  Remove from the oven and allow to rest for a few minutes.  Sprinkle chopped parsley over and serve hot or warm.

For the Crumble:

10 oz Flour

3 oz Sugar

7 oz cold Unsalted Butter, cut into small cubes

Put the flour, sugar and butter in a bowl and mix with your hands or an electric mixer fitted with the beater attachment to work it to a uniform breadcrumb consistency.  Make sure there are no lumps of butter left.  If using a mixer, watch it carefully.  Within a few seconds, a crumble can turn into a cookie dough. Transfer the crumble to a plastic container.  It will keep in the fridge for up to 5 days or for ages in the freezer.

Roasted Ratatouille Pasta

This recipe was shared by CSA member Rose on our Eatweller’s Community Slack Page.  Rose makes big batches and freezes it.  She uses it on pasta, fish and chicken too!

12 oz Eggplant, chopped into 1” pieces

 1 1/4 lb Tomatoes, chopped into 1” pieces

12 oz Zucchini, cut into 1” pieces

2 Red Bell Peppers, seeded and coarsely chopped

1 Onion, chopped

1 Shallot, thinly sliced

4 cloves Garlic, minced

1/4 to 1/2 cups Olive Oil

2 to 4 TB Balsamic Vinegar

2 tsp chopped fresh Thyme (OR use Eatwell Thyme salt instead)

1 tsp Salt, plus more to taste

Freshly ground Black Pepper, to taste

1/4 to 1/2 cups thinly sliced fresh Basil and or Parsley

8 oz Penne or Gemelli Pasta

Grated Parmesan, to taste, optional

Preheat the oven to 400.  In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic.  Note:  the author adds the vegetables to the pan as she finishes chopping them, and sprinkles each layer with a little salt. In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 tsp salt.  Pour over the vegetables.  Toss to coat.  Season with pepper.  Bake for 20 minutes, then stir well.  Bake for another 20 to 30 minutes more (or even longer) until the vegetables are all very tender and the released juices are beginning to thicken.  Taste and adjust seasoning with more salt and pepper as desired. Stir in basil.  Bring a large pot of water to a boil.  Season with a TB of salt.  Cook pasta al dente.  Drain, reserving some of the pasta cooking liquid.  Transfer pasta to a large bow. Add ratatouille to taste.  Toss. Taste. Add parmesan if desired. Serve with more pepper as needed.

Sweet Potato Pancakes

Recipe Cathrine Mccord from Weelicious 

I had a half baked Sweet Potato left over last week and decided to make pancakes with it. I didn’t use a recipe, but I also didn’t measure. For accuracy I found this recipe which sounded quite similar.  I used Capay Mills Sonora Flour and used a combo of Greek Yogurt and Milk to add a little tang. 

1 cup Flour

2 tsp Baking Powder

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

1/2 tsp Salt

1 large Egg

1 1/4 cups Milk

1 TB Brown Sugar

1 TB Vegetable Oil

1 cup Sweet Potato Puree

In a bowl, whisk together  flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the remaining ingredients. Gradually add the dry ingredients to the wet ingredients and stir until just combined.  Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 TB of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. Flip and cook one minute longer on other side. Serve.

Spaghetti Squash Fritter

Recipe from Julie & Charles Mayfield Weeknight Paleo

This recipe was shared on the Eatweller’s Slack page by CSA member Louise. She is not the biggest fan of spaghetti squash, but really loved this recipe.

3 cups cooked Spaghetti Squash, strands separated 1/3 cup Arrowroot Starch or Flour
1/2 tsp Salt
1 Green Onion, sliced

4 slices Bacon, cooked and crumbled
3 large Eggs
1 to 2 TB Coconut Oil or cooking fat of choice

Place the squash in a large bowl. If it’s too moist, wrap it in some paper towels and squeeze out the excess liquid. Add the arrowroot or flour, salt, green onion, and bacon and stir to combine well. Whisk the eggs in a small bowl, then add them to the squash mixture and stir to combine. Heat a large skillet over medium heat. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; 1/4 cup per fritter works well. When the fritter are crispy and browned on one side, about 5 minutes, use a spatula to flip them and continue cooking on the other side until crisped, about 5 minutes longer. Serve hot

Chicken Cutlets with Chard & Pomegranate

Recipe by Michael Symon from

I looked at the picture of this dish, with the chard and pomegranate mixture served right on top of the cutlets and it was mouthwatering! As a good German girl I do love a good cutlet:)

1/2 cup All-Purpose Flour
4 Chicken Breasts boneless, skinless, pounded to 1/4” thick, aprox 6 oz each 2 large Eggs
1 1/2 cups Panko Breadcrumbs
1/4 cup Olive Oil + @ TB
1 Red Onion, thinly sliced
2 cloves Garlic, thinly sliced
1/2 tsp Chile Flakes
8 cups Chard, sliced to 1/4” thick
1/3 cup Pomegranate Seeds
Salt and freshly ground Black Pepper

Place large saute pan over medium- high heat. Season chicken with salt and pepper. In three separate baking dishes, add flour, eggs and breadcrumbs. Season flour dish with salt and pepper. Dredge chicken in flour, then dip in egg and finally in breadcrumbs, shaking off excess. To the preheated pan, add 1/4 cup oil. Add chicken and cook until golden brown and crispy, about 3 minutes. Flip and continue to cook another 1-2 minutes. Remove to a paper towel-lined sheet tray. Place another large sauce pan over medium-high heat and add 2 TB olive oil. Add the onion and sauce for 2-3 minutes. Add the garlic and chili flakes and sauce for one more minute. Add the chard, season with salt and cook, stirring occasionally for 2-3 minutes, until the chard begins to wilt. Add the pomegranate seeds and mix to combine. Serve with the chicken.

Turnips with Yogurt & Tomatoes

This recipe is really intriguing, using yogurt marinated turnips, combined with some tomato. Looking forward to giving this one a try.

1 1/2 cups plain Yogurt
6 medium Turnips, trimmed, peeled and cut into 1/2” cubes
3 TB good cooking Oil
2 Shallots, peeled and thinly sliced (or use 1/2 onion from the share0
1/2 tsp Cumin Seeds
2 Tomatoes, peeled, cored and chopped
1/4 tsp Cayenne

Put yogurt and 1 tsp salt into a large glass or ceramic bowl and mix together with a wooden spoon until smooth. Add turnips and stir until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight. Drain turnips and yogurt in a stranger set over a medium bowl, gently stirring until most of the yogurt has drained into the bowl below. Transfer turnips to another medium bowl. Set turnips and yogurt aside separately. Heat oil in a large nonstick skillet over medium-high heat. Add shallots (or onion) and cook, stirring frequently with a wooden spoon, until softened, 1-2 minutes. Add cumin seeds and turnips and cook, stirring often, until shallots and turnips begin to brown, about 10 minutes. Add tomatoes, reserved yogurt and cayenne and cook, stirring occasionally, until turnips are soft when pierced with knife and sauce has thickened, about 10 minutes more. Season to taste with salt.

Sweet Potatoes & Greens

Recipe from Martha Stewart

I love the flavor combination of the sweet/earthy Sweet Potato alongside the slight bitter of greens. I would add a good knob of butter to my sweet potatoes and maybe even a dollop of greek yogurt.

2 pricked Sweet Potatoes
1 TB Extra Virgin Olive Oil
1 Small Onion, thinly sliced
1 bunch Kale or Arugula, stemmed Coarse Salt
1 Avocado, sliced and divided Cayenne

Heat oven to 400 F. Bake sweet potatoes until tender, about 45 minutes. Heat oil in a large skillet over medium heat. Add onions and cook until tender, about 6 minutes. Add chard or arugula and cook stirring, until bright green and wilted. Season with salt. To serve, split potatoes and top each with green and 1/2 sliced avocado. Season with cayenne, salt, and lemon.

Salted Rosemary Roasted Radishes

Recipe from Running To The Kitchen

2 cups Radishes, cleaned and trimmed, larger ones halved

1 tablespoon Extra Virgin Olive Oil

1 generous pinch of Salt

Pinch of Black Pepper

1 tsp minced fresh Rosemary

1 TB Honey (optional)

Dipping Sauce

1/4 cup plain Greek Yogurt

1 tsp Dijon Mustard

1 TB Honey Mustard

1 tsp Lemon Juice

Preheat oven to 425 degrees. Grease a baking sheet with cooking spray. Toss radishes with olive oil, salt, pepper and rosemary in a medium bowl to coat. Spread the radishes on the baking sheet in an even single layer. Roast for 30-40 minutes, stirring occasionally so they cook evenly and don't burn. Remove from oven when wrinkled and soft. Drizzle with optional honey and more salt directly out of oven, serve warm. For the sauce, combine all ingredients in a small bowl and stir together until mixed.

Chard with Bacon and Apples

Recipe From Whole Foods Market

3 slices bacon, diced

1 Yellow Onion, halved and thinly sliced

1 Apple, cored and diced

1 bunch Chard, rinsed well

1/4 tsp fine Sea Salt

1/4 tsp freshly ground Black Pepper

Place a large, heavy skillet over medium heat.  Add bacon and cook, stirring frequently, until lightly browned, about 7 minutes.  Remove bacon from pan with slotted spoon and set aside.  Add onion to the pan and cook until softened, about 5 minutes.  Stir in apples.  Meanwhile, cut off the stems of the chard and slice them thinly.  Chop the leaves.  Stir stems and leaves into the skillet along with the bacon salt and pepper.  Pour in 2 TB water; cover the skillet and cook, stirring frequently, until chard is tender, about 8 minutes more