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Choose a large cabbage to make this dish, it will mean you have enough for all the filling! If you do run out of leaves, you can use the filling to make dumplings or as a base for a quick stirfry. 2 tablespoons vegetable oil 1 teaspoon sesame oil 2 tablespoons ginger, minced 6 garlic scapes, tender stems chopped up to flower bud 1 lb ground meat (beef, chicken or pork) OR 1 block firm tofu, shredded or crumbled 4 oz shiitake mushrooms, thinly sliced 1 large carrot, shredded 3 scallions, chopped ¼ cup cilantro, leaves and tender stems, chopped 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 large head Napa cabbage, leaves separated ¼ cup hoisin sauce Salt and pepper to taste 1. Preheat oven to 375. 2. In a medium sized pan, heat oils over medium high heat. Add ginger, garlic scapes and mushrooms and saute for about 5 minutes. Let cool slightly. 3. In a large bowl, combine meat or tofu, carrot, scallions, cilantro, soy sauce, rice wine vinegar and salt and pepper. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. 4. Bring a large pot of water to boil, and blanch the cabbage leaves for about 10-20 seconds to make the pliable to roll. 5. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. 6. Brush or drizzle the hoisin sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure meat is cooked, and cook for additional 4-5 minutes more if needed. 7. Serve on top of rice with more soy or hoisin sauce if desired. Garlic Scapes! The unformed flower of the garlic plant, scapes are a fleeting delight of spring! The flower is removed so that the plant puts all of its energy into forming the head of garlic that we are all familiar with. They are best and most interestingly stored in a cup of water on the counter or as a centerpiece on your table! Just be sure to change to water regularly. Scapes can be tough towards the flower end, so remove the pointy flower bud before cooking. They can be swapped out for garlic in almost any recipe, and since they lost their bite when cooked, can be used heavily without fear of being overpowering. INGREDIENTS
Salad: 1/3 cup slivered almonds 4 cups (1/2 pound) coarsely shredded Napa cabbage 6 ounces snow peas, sliced into half-inch slices on the diagonal 2/3 cup thinly sliced radishes 2/3 cup thinly sliced green onions (including greens) 2/3 cup lightly packed chopped cilantro Dressing: 1 tablespoon plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned) 1 tablespoon sugar 1 tablespoon soy sauce 1/2 clove peeled and minced garlic (about 1/2 teaspoon) 1/4 teaspoon toasted sesame oil 1/4 teaspoon ground ginger 1/8 teaspoon cayenne powder 1/2 cup mayonnaise PREPARATION Toast the almond slivers in a dry nonstick or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture. This recipe is the perfect solution to the heavy load of fresh greens we have early and late in the season. My favorite greens to use are our tender collards, but I throw in whatever I have languishing in the fridge. Thanks to the rice and the eggs, this gratin is a full meal. And it pairs perfectly with a glass of rosé!
INGREDIENTS 2 generous bunches of greens, such as collards, kale, or Swiss chard, all destemmed** (You will need about 8-10 cups of fresh greens, so throw in those two pac choi, or add the tatsoi or beet greens from last week!) 3 tablespoons butter or olive oil 1 onion, chopped 3-4 large spring onions, chopped 3 garlic cloves, minced (If you have any green garlic or garlic scapes, now is the time to use it!) 1 teaspoon chopped fresh thyme leaves (or ¼ tsp dried) 1 TBSP dried rosemary 1 pound cabbage (1/2 medium), cored and chopped (Napa cabbage will work!) ¼ cup dry white wine or dry sherry (Or cider, or beer, or even just water) 4 eggs 1 cup cooked rice 2 tsp crushed red pepper (you can also use a few dashes of hot sauce) Nutmeg Freshly ground pepper 1 ½ cups grated cheese, such as Cheddar, Gruyere, Parmesan (Feta would also be a great addition) 1/2 cup breadcrumbs PREPARATION Bring a large pot of water to a boil while you stem the greens. When the water comes to a boil salt generously and add your heaviest greens, such as collards and kale. Blanch for 1 minute, until just wilted, then add your more delicate greens, such as beet greens, chard, tatsoi. Let cook for only enough time to wilt. Using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water by the handful. Chop medium-fine and set aside. You should have about 3 cups of cooked greens.. Preheat oven to 375 degrees. Butter or oil a 2-quart baking dish. Heat 2 tablespoons butter or oil over medium heat in a large, heavy skillet and add onion, spring onions, and garlic. Cook, stirring often, until tender, about 10 minutes, then add cabbage, thyme, rosemary and pepper. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Pour in wine or sherry and scrape up any brown bits. Once the liquid has evaporated, stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat. Beat eggs in a large bowl and add a pinch of nutmeg, crushed pepper or hot sauce, salt and pepper to taste. Stir in rice, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil or melted butter and sprinkle over the top. If not using breadcrumbs drizzle remaining oil or butter over the top. Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature. **You can blanch your greens ahead of time, they would be fine to keep in the fridge for up to 5 days before making the gratin. You can also use frozen greens, perhaps from a previous week, just make sure that they are thawed thoroughly and squeezed very dry. 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). 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. Love kimchi, but deterred from making it because of the time it takes to ferment? Here is a quick, cheat version, that is a passable sub when you want instant gratification!
1 head napa cabbage, chopped into 2” pieces 1 tablespoon of sambal oelek (chili garlic sauce) 3 tablespoons of rice wine vinegar 1 spring onion, chopped 4 sliced garlic cloves Salt, to taste Combine everything Stir well, chill overnight, and then eat right out of the bowl! Feel free to add any traditional kimchi favorites as well, such as chopped radish, a bit of fish sauce, or grated ginger. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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