For the beef and marinade:
12 oz. flank steak, sliced into thin strips
1⁄4 teaspoon baking soda (optional tenderizer)
2 teaspoons soy sauce
1⁄2 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon oil
For the rest of the dish:
2 tablespoons oil
3 cloves garlic, sliced
2 green peppers, de-seeded and julienned to 3-inch strips
1 long red or green chile, de-seeded and julienned to 3-inch strips
1 tablespoon Shaoxing wine
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon dark soy sauce Fresh ground white pepper
1⁄4 cup chicken stock (optional)
Add all the marinade ingredients to the beef in a bowl, mix well and set aside for 30 minutes at room temperature. When you're ready to cook, add oil to a wok and place over high heat until it's almost smoking. Sear the beef until it's just browned but still a little rare. If your wok is as hot as it should be, the beef should not stick and you should see a nice seared color. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
Heat the wok back up to medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds and then spread the wine around the wok to de-glaze it. Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, soy sauces and fresh ground pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
If you like to have more sauce with the dish, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
1 head of garlic, top 1 inch cut off
1/2 cup plus 1 tablespoon canola oil
2 teaspoons finely chopped peeled fresh ginger
1/4 cup seasoned rice vinegar
1/2 teaspoon smooth peanut butter
1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper
1/4 teaspoon sambal oelek (garlic chile paste)
1 teaspoon toasted sesame oil
5 tablespoons canola oil
1 pound mixed young beans, such as green beans and dragon tongue beans, trimmed
1 tablespoon minced garlic
1/4 cup torn basil leaves, plus small whole leaves for garnish
Make the vinaigrette:
Preheat the oven to 450°. Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin.
In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt.
Make the salad:
In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans.
Wipe out the skillet. Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm.
This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated
1 small green apple, peeled, cored, and grated
2 Tbsp raw pumpkin seeds
1 heaping Tbsp whole grain Dijon mustard
3 lemons, juiced (approximately 3-4 Tbsp)
1 Tbsp lemon zest
1 clementine, juiced (approximately 1 Tbsp)
3 Tbsp extra virgin olive oil
3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried)
1 small shallot, minced (approximately 3 Tbsp)
1/2 tsp cayenne pepper (optional)
Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired)
1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl.
3. Add dressing to the carrot mixture and stir to combine.
Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days.
Nutritional information (approximate, per 1/2 cup): calories: 89
protein: 1 g
carbohydrates: 7 g
fiber: 1.5 g fat: 7 g
Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants
2 garlic cloves, finely minced
1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes)
1⁄2 inch fresh ginger, grated
1 green onion, chopped
1 TBSP soy sauce
1 TBSP balsamic vinegar
1⁄2 tsp brown sugar
Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft.
In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil.
This cooling take on the Indian sauce is amazing on chicken or salmon, as a dip for your favorite chips, OR on the Indian Spiced Sweet Potato recipe. So refreshing for the hot days of a Virginia summer! Feel free to omit the serrano for less spice.
1 cup plain whole-milk yogurt
1⁄3 cup chopped fresh mint and/or cilantro
1 serrano chile, seeded, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1 cup coarsely grated red radishes, plus more for serving Kosher salt
Olive oil and fresh cilantro leaves (for serving)
Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes; season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.