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RECIPES

Market Haul Bibimbap!

5/20/2020

 
This recipe is easily adapted to use whatever veggies you have on hand! If you can get some eggs from one of our market neighbors, you’ll be set. Feel free to switch out the rice for other grains as well, or cauliflower.

RICE
3/4 cup short-grain brown or white rice, rinsed 
1 ½ cups water 
1 pinch sea salt

VEGGIES + EGG
2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too)
3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or greens)
1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables)
2 stalks green onion, sliced on an angle
2 cloves garlic, minced
2 Tbsp soy sauce
2 large eggs

FOR SERVING
2-4 Tbsp Korean Gochujang Sauce 
Kimchi (optional)
Toasted or raw sesame seeds (optional)

To a medium saucepan, add cooking water, rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Keep covered and set aside.
While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.
Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of soy sauce. Cooking in batches allows you to arrange vegetables separately over the rice for visual effect. Add more oil to the pan as needed between vegetables.
Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.
To cook eggs heat the same pan over medium heat. Once hot, add a little more oil (sesame or otherwise), and carefully crack eggs. For sunny-side up (our preference), cover briefly with a lid to steam for 1 minute, then remove lid and continue cooking until whites are cooked but yolks are still runny. Turn off heat and set aside (uncovered).

Roasted Vegetable Bistro Salad

5/18/2020

 
The best part of this salad is that you can really use any extra veggies that you have. Seriously anything you've got  hiding in the fridge will work. If you don’t want to poach the eggs, just top with your favorite style egg.

4 cups vegetables (you pick!), cut into large chunks 1⁄4 cup olive oil
Kosher salt and freshly ground pepper 1 garlic clove, grated

Small pinch of smoked paprika
4 large eggs
1 pound salad mix
4 tablespoons Whole Grain Mustard Vinaigrette Flaky sea salt (for serving)


Preheat oven to 450°. Toss vegetables with oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are golden and tender, 25–30 minutes. Place grated garlic and smoked paprika in a large bowl. Add roasted vegetables and toss to combine.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat so water isat a gentle simmer. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
Toss salad mix and roasted vegetables with dressing and season with sea salt and pepper. Divide salad among plates and top each with a poached egg.

Roasted Broccoli with Peanut Sauce

5/18/2020

 
1 large head broccoli, both florets and stem chopped
2 tablespoons olive oil, divided

1/4 cup peanut butter
1/2 cup filtered water

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup fresh parsley, cilantro or basil, roughly chopped 1/4 crushed no-salt peanuts

crushed red pepper or sriracha, optional
​

Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Spread the broccoli out onto the parchment paper and drizzle 1 tablespoon of olive oil on top. Toss to combine and roast for 20 minutes, or until brown and charred.
Meanwhile, in a blender combine the remaining olive oil, peanut butter, water, soy sauce, rice vinegar, garlic and pepper and process until completely smooth.
Toss the charred broccoli with the herbs and plate. Drizzle on the sauce and top with peanuts. Add crushed red pepper or sriracha for a little heat.

    CSA Recipes

    Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.

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© 2020, Amy´s Garden • amysorganicgarden.com
​Sandy Point Rd, Charles City, Virginia 23030 • phone: 804.896.6446 • email: 
amy@amysorganicgarden.com


  • Home
  • About
    • A CSA Garden Share
    • USDA Organic
    • Farmers Markets
    • What We Grow
    • Press
  • RECIPES
  • Online Store
  • Contact