Grilled Pork Chops and Pok Choy with Sesame Garlic Glaze

3 T soy sauce

1 1/2 T sesame oil

1 1/2  t Vietnamese-style chili garlic sauce

4 pork chops (5/8 inch thick)

8 large stalks bok choy (including greens), root ends trimmed

Combine soy sauce, sesame oil, and chili garlic sauce in a large, deep plate or dish.  Place pork chops in the mixture, turning to coat all surfaces.  Let stand at room temperature, turning the chops occasionally, while you prepare coals in an outdoor grill to medium-high heat.  When coals are ready, remove chops from the marinade and grill them until just done, 3-4 minutes per side.  Meanwhile, grill the bok choy stalks until tender, about the same amount of time as the chops, basting them with the remaining marinade while they cook.  Serve with rice or an Asian noodle dish.  Makes 4 servings.

Greens & Eggs Skillet

Fridge to supper table in 30 minutes, makes 4-5 servings

This is the perfect recipe for using up little bits of this and that which are hanging around the fridge.  It’s a forgiving recipe when it comes to quantities and add-ins.  Basically, in a nonstick skillet, sauté onions, potatoes, and any stems (chard stems, celery, pok choy stems, etc) until nearly tender.  Add minced garlic and roughly chopped greens (cut into about 1” strips/pieces), cover skillet and wilt greens.  Then add scrambled eggs, cook until eggs are set, and serve.

2 T olive oil
1 onion, diced
2 medium potatoes, sliced thin (peel on or off)
1 T minced garlic
3-5 cups greens (collards, kale, swiss chard), large stems removed, greens cut to about 1” strips
4 eggs scrambled with 1 T milk
salt and pepper to taste
1/4 c. shredded cheese

1. Heat olive oil in a nonstick skillet, over medium-high heat, until oil is shimmering.
2. Saute onion and potato about 3-5 minutes or until nearly done.  Add minced garlic.
3. Add greens, stir to blend, then cover to wilt greens.  Cook approx 3-5 min or until greens have brightened in color and are tender.  Avoid stirring during this time.
4. Add scrambled eggs, season with salt and pepper.  Stir frequently as eggs will cook very fast.
5. Remove from heat.  Top with shredded cheese, cover to melt cheese.  Serve immediately.

Possible add-ins: green pepper, bacon, celery,  herbs (rosemary, thyme, or chives)
Possible toppings: salsa, sour cream, diced tomatoes

Get Me Going Smoothie

It is a low glycemic, gluten free, dairy free smoothie that actually has a creamy texture.

1 avocado
1 T fresh ginger root pressed (use garlic press)
¼ C light Agava syrup
¾ C spinach leaves
¾ C kale leaves
2 apples peeled (medium sized)
1 C strawberries (fresh or frozen)
12 frozen cherries
1/3 C blueberries (fresh or frozen)
8 oz water + 1 C ice if using fresh fruit
12 oz water if using pre-frozen mix.

 

Blend for 1-3 minutes depending on blender capacity and speed.  (We set our Ninja blender on 6 and let it go about 90 seconds.)  Makes three 12 oz glasses and keeps in fridge for up to 36 hours.

Try pre-making the smoothie mix and freezing it.  Mix everything but the avocado, ginger, and syrup – those need to be added fresh. Freezer bags store nicely for several weeks.

Creamy Leek, Potato, and Sour Cream Chive Soup

3 tablespoons butter
2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total)
1 teaspoon dried tarragon
1 pound Yukon Gold potatoes, peeled, thinly sliced
4 cups chicken stock
1/2-1 cup sour cream
4 tablespoons chopped fresh chives, divided
salt and pepper

Melt butter in pot over medium-low flame.  Add leeks and tarragon; cover and cook slowly, 15-20 minutes.  Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes.  Puree mixture.  Return puree to pot; stir in sour cream and 2 tablespoons chives.  Add sale and pepper to taste.  Sprinkle each serving with additional chives.  Makes 6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Zucchini with Oregano and Sun-Dried Tomatoes

1 teaspoon olive oil
1 pound young zucchini, cut into 1/2 inch-thick rounds, cubes or wedges
salt and pepper
1/3 cup oil-packed sun-dried tomatoes, cut into strips
1-2 teaspoons minced garlic
1 tablespoon chopped fresh oregano
fresh lemon juice to taste

Heat oil in cast-iron skillet over medium-high heat.  Add zucchini, season well with salt and pepper, and saute, tossing often, 2-3 minutes.  Stir in sun-dried tomatoes, garlic and oregano.  Continue to saute, stirring often, until just tender, about 2-3 minutes longer.  Toss with lemon juice to taste and serve immediately.  Makes 3-4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Zucchini Pie

1 big zucchini
apple pie spices to taste
2 tablespoons flour
1/2 cup sugar
pastry for double pie crust

Cut the zucchini into slices as you would an apple and mix spices, flour and sugar.  Fill bottom pie crust, cover with top crust, and bake at 425 degrees for 40-50 minutes.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Wrap-Up-the-Harvest Veggie Sandwich

1 soft flour tortilla
1 tablespoon cream cheese, plain yogurt or other favorite dressing
1/4 cup grated carrot
1/4 cup shredded purple cabbage
several fresh spinach leaves
1 ounce sliced turkey, if desired

Spread cream cheese on tortilla.  Add veggies and turkey, roll up like a burrito and enjoy!

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Wonderfully Easy Pasta with Kale

1/3 pound penne or farfalle pasta
2-3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic cloves, minced
1/2 pound chopped kale leaves
salt and pepper

Bring 6 – 8 cups salted water to a boil; add pasta and cook until tender.  Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic and cook until tender.  Add the kale and saute until wilted.  Drain the pasta and combine it with the onions, garlic and kale.  Season with salt and pepper.  Makes 2 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

 

Winter Squash Cookies

1 cup butter
1 1/4 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups cooked winter squash
4 3/4 cups flour
1 tablespoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
1/2 cup raisins

Heat oven to 350 degrees.  Grease 2 cookie sheets.  Cream butter and brown sugar. Mix in eggs, vanilla and squash.  Mix dry ingredients separately, then stir into first mixture.  Stir in raisins.  Drop by spoonfuls onto cookie sheets.  Bake 15 minutes.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition