bok choy Tag

23 May

Posted at 07:55h in Recipes by
1 Like

The 2024 CSA season has officially begun.  This recipe combines the bok choy, scallions, and parsley from this week’s bounty into a simple spring soup.  Enjoy the wonderful farm fresh flavors in this easy dish.

Spring Ramen Cups

Ingredients:
2 bricks ramen noodles*
1 cup bok choy, finely chopped
¼ cup scallions, finely chopped
2 tsp parsley, finely chopped
½ cup Primordia Farms oyster mushrooms, chopped
4 cups vegetable broth**

Seasoning-
½ tsp garlic powder
½ tsp onion powder
1/8 tsp black pepper
¼ tsp sea salt
1/8 tsp ground ginger
2 pinches cayenne pepper

  • This recipe makes either four 8-ounce jars or two 16-ounce jars. Gather the jars you are using and place on the counter.
  • Place the ramen bricks in a plastic bag and seal. Use a wooden spoon or wooden mallet to hammer them and break them up.
  • Divide the ramen, bok choy, scallions, parsley and mushrooms between the jars.
  • In a small bowl, combine the seasoning ingredients. Divide the seasoning into each jar.
  • In a medium pot, heat the vegetable broth. Once the broth comes to a rolling boil, remove from heat and pour it into each jar.   Allow the jars to sit for 5-6 minutes and then serve.
  • Enjoy!

*You can use regular ramen noodles or rice ramen.  They even make rice vermicelli.  If you prefer your noodles well cooked, you will want to precook them before you assemble the cups.

**You can use store bought vegetable broth or make your own using this recipe: Slow Cooker Vegetable Broth and Easy Veggie Soup – Blooming Glen Farm

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

10 Jun

Posted at 07:22h in Recipes by
5 Likes

Bok Choy is a nutritious leafy green vegetable that is a member of the Brassica family (like kale and broccoli).  It is high in Vitamin C, K, and A.  It also contains many other beneficial minerals and vitamins.  This recipe showcases this tasty, nutritious vegetable.  Enjoy on top of a bowl of rice or as a side

Sesame Bok Choy
Ingredients:
1 head bok choy, washed
3-4 large cloves garlic (or sub in green garlic or garlic scapes)
1 can (8 oz) sliced water chestnuts
2 Tbsp olive or avocado oil
½ tsp sea salt
¼ tsp black pepper
2 tsp toasted sesame oil
1 ½ tsp sesame seeds (black or white)
2 Tbsp chopped scallions for garnish

  • Separate bok choy stems from leaves. Chop both and keep separate.
  • Thinly slice garlic cloves and set aside.
  • Chop water chestnuts and also set aside.
  • Heat olive or avocado oil in pan on stovetop.
  • Add garlic and bok choy stems. Sauté on medium low for 5 minutes, stirring to cook through.
  • Add water chestnuts and cook 2 more minutes.
  • Add chopped leaves. Cover and cook about 3 more minutes or until leaves are wilted.
  • Add salt, pepper, sesame oil, and sesame seeds. Mix to combine.
  • Garnish with fresh chopped scallions and enjoy!

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

19 Oct

Posted at 12:59h in Recipes by
1 Like

This Thai-style curry is a light, mild version of the one I usually get at my favorite Thai restaurant. Filled with seasonal veggies such as sweet potatoes, spinach and cauliflower cooked in a creamy peanut sauce, this vegetarian dish is packed with flavor. You can adjust the amount of curry if you like a more bold flavor and substitute the tofu with chicken or beef if you like. Serve alongside brown rice.

Serves 4-5.

Massamun Curry

-In a large pot, heat 2 tablespoons of coconut or olive oil. Chop 1 yellow onion and saute for a few minutes until onion starts to sweat. Throw in 3 cloves of minced garlic and 1 inch cube of fresh ginger, also minced finely. Saute for 2 more minutes.

-Add in:

1 tablespoon of mild curry powder
1/2 teaspoon of salt
1/2 teaspoon of red pepper flakes (only if you want it a little spicy)
1 cup of coconut milk
2 tablespoons of peanut butter

-Stir all the ingredients together before adding 2 cups of broth or stock and 2 cups of sweet potatoes, diced. Bring to a boil then turn down to a simmer and cook for 10 minutes with the lid on.

-Break up 2 small cauliflower heads into florets (about 2 cups) and add in. Cook for 10 more minutes with the lid on.

-Roughly chop 1 bunch of fresh spinach (or substitute with tatsoi or bok choy) and throw in the pot, mixing until wilted. Cook for 5 more minutes with the lid off.

-Let cool slightly and serve on top of brown rice. ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients.