July 2010
3 posts
my blue wedgie
this week we got a nice head of ice berg lettuce, so what to do but make a blue cheese wedge
the dressing
blend together
1/4 cup sour cream
1/4 cup mayonnaise
4 oz blue cheese
1 lemon, juice
2 chopped green onions
1/4 teaspoon salt
1/4 teaspoon pepper
if too thick, add some milk
cut up the ice berg lettuce, into wedges or rounds
pour dressing over and serve
we ate it with a side...
cool as a cuc and avo soup
it is so very hot, this soup is so very not
last week we got cucumbers and green onions in our csa bundle, so this week we made this soup
blend together
2 peeled and chopped cucumbers
2 peeled, pitted and chopped avocados
4 chopped green onions
1 seeded and chopped jalapeno pepper
when the above ingredients are pretty blended, add
2 limes, the juice
2 cups plain yogurt
2 cups water
...
please enChoy
heat in a large skillet
2 tablespoons of sesame oil
add to heated oil
2 bok choys, sliced crosswise about 1/2 an inch
saute for 3 minutes then add
2 tablespoons of soy sauce
2 teaspoons of crushed red pepper
saute for 3-4 more minutes, until bok choy is wilted
add salt and pepper to taste and top with crushed raw cashews
we added tofu, tossed in a little peanut oil and sesame oil then...
June 2010
5 posts
magic beans (and greens)
a friend sent along this recipe. she is a culinary magician, with skills to make $50 dollars worth of groceries last one month.
here is her recipe
a version of greens & beans
1 cup dried cranberry beans, soaked overnight then boiled for 35 minutes with just enough water to cover (not more, add more water as needed), 1 bay leaf and salt. Let beans sit when done boiling and add I tsp of...
you'll be bok (choy) for more
bok choy noodle bowl, this time we had a recipe thanks to justfood.org
in a large pot add
2 cups orange juice
2 1/2 cups chicken broth
2 tsp soy sauce
4 gloves minced garlic
1 chopped onion
bring to a simmer for 5 minutes
stir in
2 shredded carrots
simmer for 5 minutes
stir in
2 cups chopped bok choy
2 packets of ramen
simmer for 5 more minutes, stirring often
add pan fried...
our farmers', fred and karen of sang lee farm,...
“I know some of you folks probably are thinking, ‘Gosh, what are we going to do with this Bok Choy?’ For those of you that are new to our CSA, you might not know that I had Bok Choy almost every day of my life growing up on the farm. So, I’m thinking, ‘Gosh, they’re only going to have one stirfry in the week, because they have only enough Bok Choy for one...
eSCAPE from PESTOtraz
scape pesto
4 scapes, with flowery ends cut off, cut into 1/4 inch peices
1/3 cup walnuts
pulse these together in food processor
slowly add and blend in
2/3 cup of olive oil
tsp coarse salt
bit of pepper
1/2 cup shredded parmesan cheese
this is super garlicky, so we smeared a creamy cheese base on our toast before spreading the scape pesto, which was good. i think plain is really good...
these are pretty bl'awesome'
fried squash blossoms
this recipe was a bit impromptu, here’s the jist:
begin by heating vegetable oil to a good frying temperature
make the cheese filling by combining
1/2 cup ricotta
handful of chopped fresh basil
1 diced garlic
salt & pepper
now fill squash blossoms with cheese mixture, not so much that you can’t secure the blossom top with a tooth pick
dredge stuffed blossom in...