Grilled Baby Bok Choy with Miso Butter

Line of 3 Red Baby Bok Choy

Enjoy the rich colors and gorgeous patterns on this fall’s crop of red baby bok choy!

3/4 lbs. red baby bok choy (about 3 heads)
1.5 Tbsp. softened unsalted butter
1.5 Tbsp. white or yellow miso paste
1 Tbsp. olive oil
1 tsp. freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper to taste

Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry. Mix butter and miso with a fork until well combined. Set aside.

Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl.

Using your hands (or a fork), coat the stalks with the miso butter. Arrange on the grill. Use a grill screen to keep them from falling through the gaps. Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

We thank epicurious.com for this recipe.

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Roasted Baby Bok Choy

Bok Choy

Ever look at red baby bok choy from above?

4 heads baby bok choy, trimmed, leaves separated
4 tsp. canola oil
1 clove garlic, minced
¼ tsp. kosher salt
½ tsp. freshly grated lemon zest
1 Tbsp. lemon juice
1½ tsp. chopped fresh tarragon or ¾ tsp. dried
1 tsp. mirin (see note below)
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in an Asian store or in the Asian section of a market. An equal portion of sherry or white wine with a pinch of sugar may be substituted. .

We thank eatingwell.com for this recipe.

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Creamy Brussels Bake

Brussels sprouts

Brussels are BACK!

3 Tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup grated sharp white cheddar
1/2 cup Gruyère
1/2 cup cooked bacon crumbles

Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute.)

We thank delish.com for this recipe.

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Quick & Easy Ginger Garlic Sautéed Savoy Cabbage

Savoy cabbage

Make sure to not overcook savoy cabbage, as it is more delicate than other cabbage varieties.

This is a great way to add a warm and delicious crunch to your fall side dish rotations.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.

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French-Style Ratatouille

basil in a basket

Imagine the scent of fresh basil.

1 large eggplant
1 medium yellow onion
2 small bell peppers
3 medium zucchini
2 large tomatoes
Olive oil
2 cloves garlic
1 bay leaf
2 whole sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper

Chop eggplant into bite-sized cubes. Transfer to a strainer set over a bowl and toss with teaspoon salt. Let sit awhile.

Dice onions and roughly chop peppers, zucchinis, and tomatoes into bite-sized pieces. Mince garlic. Vegetables will be cooked in batches, so keep each in a separate bowl.

Warm a teaspoon olive oil in large pot over medium-high heat. Add onions and generous pinch salt. Sauté until onions have softened and are beginning to brown, about 10 minutes. Add peppers and continue cooking until soft, another 5 minutes. Transfer to a clean bowl.

Add another teaspoon of oil to pot and sauté zucchini with generous pinch of salt until softened and beginning to brown, about 5 minutes. Add to onions and peppers.

Rinse eggplant under running water and squeeze cubes gently to remove as much moisture as possible. Warm two teaspoons oil in pan and sauté until softened and beginning to turn translucent, about 10 minutes. Add to other vegetables.

During cooking, a brown glaze will gradually build in the pan. Dissolve glaze between batches by pouring 1/4 cup water or red wine into pan and scraping up glaze. Pour deglazing liquid into veggie bowl.

Warm another teaspoon olive oil and sauté garlic until fragrant, about 1 minute. Add tomatoes, bay leaf, and thyme. As tomato juices begin to bubble, scrape up brown glaze.

Add all vegetables back into pan and stir until evenly mixed. Bring to a simmer, then turn down to low. Stir occasionally for at least 20 minutes or up to 1 1/2 hours. Longer cooking time will break vegetables down into a silky stew.

Remove bay leaf and thyme sprigs and stir in basil. Sprinkle extra basil and a glug of good olive oil over each bowl as you serve.

Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warm.

We thank thekitchn.com for this recipe.

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Sauteed Sweet Corn with Tomatoes and Tarragon

bicolor corn

It’s summertime and the corn is sweet!

4 ears of sweet corn (about 2 cups of kernels)
4 tablespoons butter
1/2 medium red bell pepper, chopped (about 1/2 cup)
4 to 5 scallions, chopped
1 pint grape or cherry tomatoes, halved
Salt and freshly ground pepper
1 Tbsp. fresh tarragon leaves, chopped (or 1 tsp. dried)

Shuck the corn and remove the silks. Steam or boil just until the kernels are tender. Cut the kernels from the cob and set aside.

Melt the butter in a large pan over medium heat. Add the red bell pepper and sauté until crisp tender, 2 to 3 minutes. Add the scallions and continue cooking 1 minute longer.

Add tomatoes and season with salt and pepper. Continue cooking until the tomatoes are slightly softened, 2 minutes, then add the corn. Combine well, taste, adjust the seasoning as needed, then stir in the tarragon. A quick and easy side dish!

We thank mygourmetconnection.com for this recipe.

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Sauteed Greens and Sweet Onion with Paprika

This recipe comes with a glowing recommendation from Elizabeth, one of our CSA members. She used a sweet paprika along with the greens and a Walla Walla-variety onion from her CSA box.

Walla Walla onions

Walla Walla onions, oh so sweet!

8 servings

1/4 cup olive oil
1 medium Walla Walla onion
1 teaspoon paprika
Kosher salt
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches) or other sauteeing greens, such as kale
3 tablespoons coconut vinegar or apple cider vinegar

Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5–8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.

We thank BonAppetit.com for this recipe.

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Marinated Zucchini and Yellow Squash Salad

Green Zucchini

Gadzukes! It’s time for zukes!

1/2 cup cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
3 zucchini (about 1 ½ lbs.)
2 yellow squash (about 3/4 lb.)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3 oz. mozzarella cheese, cut into 1/4-inch cubes

Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

We thank Health.com for this recipe.

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Quick and Easy Chard Sauté

rainbow chardSeparate the stems of one bunch chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.

Heat 2 Tbsp. olive oil in a large skillet or pot over medium heat. Stir in 2 cloves sliced garlic, a pinch red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with 1 tsp. lemon juice to serve.

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Kia’s One Pot Buttery Beets & Pasta

After a day of summer camp and sprinklers, my kids needed some nutritious refueling. I had some fresh beets with greens on hand, which inspired this quick, one pot dish for dinner. Colorful beets are high in phytonutrient pigments, and rich in antioxidants. They’re also high in folate and a B vitamin important for a healthy heart and for normal tissue growth. Hooray for beets!

2-4 beets with greens
6-8 ounces pasta
Baby dill (or cilantro or basil)
Butter

Prep your veggies
Scrub beets clean, then chop into 1/2 inch slices (no need to peel!).

Rinse the beet greens and thinly slice them, stems and all.

Mince up a few big pinches of baby dill, or more if desired.

Cook everything in one pot
Get a medium pot of water boiling, and add the beets.

After 3-5 minutes, add the pasta to the beets, and note cooking time (my spaghetti package said 3-4 minutes). After 2 minutes, add the beet greens and dill. Stir pot occasionally.

When pasta has cooked, pour the whole pot through a fine meshed strainer so you don’t loose the greens and herbs. Transfer the pasta and veggies back into your cooking pot, but remove from heat.

Add two or three tablespoons of butter, more the better! Stir everything together and season with salt and pepper. You can also add cheese if desired, but we skipped it and the kids still devoured their dinner. Sweet, nutritious beets for the win!

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