Recipes
Stir Fried Bok Choy with Garlic
You could add another cooked green to this recipe to make it a more filling meal. This would be a great side with a rich meal.
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (cloves or green garlic)
2 pounds bok choy, halved lengthwise
2 teaspoons Asian sesame oil
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
Steamed Parsnips with Sweet Butter Sauce
Serves 3 to 4
parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
salt
freshly ground black pepper
1. Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
2. Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
3. Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher).
Kale with Garlic and Oven-Roasted Parsnips
1 1/4 pound(s) parsnips, peeled and cut into 2-by-1/2-inch sticks
5 tablespoon(s) extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale, stemmed
4 garlic cloves, thinly sliced
8 large scallions, cut into 1/2-inch lengths
Preheat the oven to 400°F. Spread the parsnips on a large rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper and roast in the bottom third of the oven for about 25 minutes, or until lightly browned on the bottom and tender.
Meanwhile, bring a large pot of water to a boil. Add salt and then the kale and cook until just tender, about 5 minutes. Drain and then squeeze out the excess water. Coarsely chop the kale.
Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Add the kale, season with salt and pepper and cook, stirring, until heated through, about 3 minutes.
To serve, add the parsnips to the kale and warm through over moderate heat.
Braised Parsnips
Here's an easy and tasty way to prepare your parsnips.
1 bunch parsnips
3 tbsp. butter
1 pinch salt, pepper, and nutmeg
Chopped parsley
Clean and scrape parsnips. Slice lengthwise. Melt butter in a skillet; add parsnips and seasonings and cook covered over low heat until tender. Serve garnished with finely chopped parsley.
Fennel And Kale Pasta
Sweet fennel and greens work beautifully together.
1⁄2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb potatoes
1/2 cup water
Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Ben Gleason's Whole Wheat Pancakes
2 cups milk
2 cups flour
1/2 teaspoon baking soda
1 cup blueberries
2 teaspoons honey
2 teaspoons baking powder
1/2 teaspoon salt
2 egg
2 tablespoons butter
Preheat griddle or frying pan on medium heat. Mix milk, eggs, and honey until frothy. Add butter and mix. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gently stir dry ingredients into wet. Fold blueberries in gently. Do not over mix, even though batter may be a bit lumpy and runny.
Melt a teaspoon of butter and spread over pan. Ladle 1/4-1/2 cup of batter for each pancake. Cook the pancakes until bubbles appear on top, flip over, and cook for another 1 or 2 minutes until done. Add more butter to pan as needed.
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