Week two is here, and these long spring days have provided us with another bounty of delicious produce. The gardens are starting to take off. The recipe below and others on the website this week will fill you up on greens without leaving you hungry, despite several being meatless. The tatsoi is delicious to both humans and the flee beetles (tiny bite holes), and obviously pesticide-free. Similarly, the Chinese cabbage has sized up nicely but the early heat this past week has sent the plants into flowering. The brassica family is always a gamble in the spring but the nutritional and flavorful benefits make those crops worth the trouble. Thank you all for supporting us!
Pork and Tatsoi Stirfry with Honey Peanut Sauce
Prepare 1 cup of Jasmine rice according to package instructions.
Roughly chop 4 oz of tatsoi, and 4 oz of Chinese cabbage. Mince 2 cloves of garlic, 1 inch cube of ginger, thinly slice 2-3 scallions or green onions, cut 1 green pepper into thin strips, and roughly 3 tbsp cilantro.
Thinly slice an 8-12 oz steak or pork chop. In a large skillet heat 2 tbsp cooking oil over medium high heat. Add the sliced meat and salt and pepper, cooking 2-3 minutes or until browned, stirring occasionally. Transfer the meat to a plate, leaving the juices behind in the pan. Add a little more oil to the pan, then cook the garlic, ginger, and bell pepper for about 30 seconds until fragrant. Stir in the tatsoi and Chinese cabbage, 2 tbsp soy sauce, and 3 tbsp of honey peanut sauce (recipe below), and half the sliced green onions or scallions. Cook 2-4 minutes until the vegetables are softened, then add the pork or beef back to the pan. Stir beef and vegetables together until heated through, then remove from heat and serve over rice garnished with green onions, cilantro, and remaining honey peanut sauce.
To make honey peanut sauce- combine 1/4 cup soy sauce, 3 tbsp peanut butter, 1 tbsp honey, 2 tsp rice vinegar, 2 tsp sesame oil, 1 clove garlic, and 1/8 tsp black pepper.
Black Bean Soup with Cilantro and Kale
Black Bean Soup with Cilantro and Kale Cook 2 cups of black beans in a large stockpot covered with 4 inches of water for 2 hours. Remove from heat, drain and rinse beans, then set aside. Dice 1 1/2 cup of onion, 4 cloves of garlic, and 1 cup of coarsely chopped cilantro. Roughly chop 1 bunch of curly kale. For heat, prepare either 1 chopped jalapeno pepper, a dash of red pepper flakes, or 1-2 tsp hot sauce. In a large stockpot heat 2 tbsp cooking oil over medium high heat. Add diced onion and cook for 3-4 minutes (if using jalapeno, add here). Add minced garlic and cook another 2 minutes until fragrant. Add the cooked beans and 8 cup of chicken or vegetable stock. Bring to a boil and add 1 tbsp ground cumin, 2 tsp ground coriander, 2 tsp of salt (or more to taste), and 1/2 tsp ground black pepper. Reduce heat and simmer for 15-20 minutes. Remove from heat and add half of soup to a blender with 1 cup of cilantro, or emersion blend soup to desired consistency. Add roughly chopped kale to soup, as well as red pepper flakes or hot sauce to achieve desired level of heat. Garnish with fresh lime or lemon juice and sour cream.
Chicken Salad Wraps
Cook 1-2 large chicken breasts, about 1-1.5 lb of chicken by either roasting, sauteeing, or boiling. Allow chicken to cool, then shred breasts. Combine shredded chicken with 1 cup mayonnaise, 2 tsp pickle juice, 1 tsp salt, 1/4 cup finely chopped dill, 1/4 cup finely diced green onion, 1 tsp sugar, and pepper to taste. Mix thoroughly, then refrigerate before serving.
To serve- place several tablespoons of chicken salad into whole romaine leaves.
Lemon Dill Hummus
Cook 1 cup of dried chickpeas in boiling water until tender, or begin with one 15oz can of garbanzo beans, drained and rinsed.
In a blender combine beans, 1/4 cup dill with stems removed (about 1/2 bunch), 3 tbsp tahini, 1 clove of garlic minced, and the juice of 2 lemons. Add 1 tsp salt and 2-3 tbsp water to reach desired consistency. Add water until the desired creaminess is reached, then garnish with fresh dill and serve with pita chips, pita bread, or cut veggies.
Sauteed Chinese Cabbage Greens
Cut Chinese cabbage greens into 1 inch ribbons. Mince 1 inch cube of ginger, and 1 clove of garlic, and 2 tbsp finely chopped green onion. In a large wok or skillet heat 2 tbsp of a high flashpoint oil, such as canola oil, peanut oil, or pork lard, over high heat. Add green onion and ginger and saute for 30 seconds, then add ginger and saute for another 30 seconds. Add ribboned greens to wok as well as 3 tbsp soy sauce, 1 tbsp rice wine vinegar, and a dash of red pepper flakes. Saute all ingredients for 60 seconds over high heat, then remove from the wok and serve immediately.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Pork and Tatsoi Stir Fry with Honey Peanut Sauce||Black Bean Soup with Cilantro and Kale||Chicken Salad Wraps||Lemon Dill Hummus||Sauteed Chinese Cabbage Greens|
|Ginger||1 inch cubed||1 inch cubed|
|Garlic||3 cloves||1 clove||1 clove|
|Scallions or green onions||2-3 scallions or green onions||1/4 cup||2 tbsp|
|Jasmine rice||1 cup|
|Pork chop or steak||8-12 oz|
|Peanut butter||3 tbsp|
|Cooking Oil||3 tbsp||2 tbsp|
|Soy sauce||1/4 cup plus 2 tbsp||3 tbsp|
|Rice vinegar||2 tsp||1 tbsp|
|Sesame oil||2 tsp|
|Black beans||2 cups dry|
|Chicken or vegetable stock||8 cups|
|Jalapeno pepper, red pepper flakes, or hot sauce for heat||1 pepper, 1-2 tsp hot sauce||1 dash|
|Onion||1 1/2 cup|
|Shredded chicken||1-1.5lb, 1-2 breasts|
|Pickle juice||2 tsp|
|Chick peas||1 cup dry, or 15oz can|
|Lemon||for garnish (or lime)||juice of 2 lemons|