Posts Tagged "bok choy"

Raw Greens, Apples and Carrot Salad with Warm Maple-Mustard Vinaigrette    

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Adapted by Farmer Dave’s from NPR I added some toasted sliced almonds and dried raisins to this salad to make it a little more robust. My toddler asked for third helpings. -Ginger  Ingredients: For the salad:  8 packed cups washed, trimmed, thinly chopped greens such as kale, elegance mix, bok choi or spicy mix. (Baby greens do not need to be chopped) 1 cup shredded carrots 1 Cortland or Goldrush apple, thinly sliced, sprinkled with lemon juice For the dressing: 3 tablespoons extra virgin olive oil 1/4 cup apple cider vinegar 1/4 cup pure maple syrup 2 tablespoons spicy...

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Watermelon Radish & Carrots with Sesame Vinaigrette

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adapted by Farmer Dave’s from My Living Nutrition Serves 4 Ingredients: 2 large watermelon radishes, cut in half lengthwise and sliced thinly into half moons 1 large carrot, cut into matchsticks Baby asian greens, like bok choi or tatsoi 3 Tablespoons apple cider vinegar or white wine vinegar 1 Tablespoon caramelized garlic olive oil(or add 1 tsp garlic powder to the dressing) 1 teaspoon sesame oil 1 teaspoon fish sauce or tamari 2 teaspoons white or black sesame seeds salt and pepper to taste Directions: Put your radish slices and carrot matchsticks in a medium sized...

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Thai Red Coconut Curry Stir Fry with Bok Choy, Red Pepper, Broccoli, Baby Corn and Noodles

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For the Red Coconut Curry Sauce: Ingredients: 1 teaspoon red curry paste  (look in the Asian section of your supermarket, or in Asian grocery stores) 2 tablespoons coconut milk 1 teaspoon lime juice 1 teaspoon fish sauce 1 teaspoon tamari or soy sauce Instructions: Mix all ingredients together in a small bowl and set aside For the Stir Fry: Ingredients: 1/2 a pound of buckwheat or rice noodles of your choice 2 teaspoons coconut oil, divided 2 cups shrimp or cubed firm tofu 1/2 an onion, chopped 2 cups chopped baby bok choy 1 1/2 cups broccoli florets 1 bunch baby corn, husks and silks...

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Karen’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette

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Karen’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette Recipe courtesy of Karen, Farmstand Crew Member Ingredients: (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!): – 8oz of lentils (cooked but still whole and firm) – bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped – red onion – leeks – garlic – jalapeno or poblano peppers (optional, to taste) – chopped pears (try it with apples, if you’d like!) – salt and pepper – Canola or peanut...

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Vietnamese Stir-fry

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A Vietnamese Stir-fry       Adapted by Farmer Dave’s from “Tender: A Cook and His Vegetable Patch” by Nigel Slater   Serves 2 as a side dish   Ingredients: 1-2 bags baby bok choy, tatsoi, or elegance mix (or small cabbage leaves) 2 large garlic cloves, finely minced a 1-inch piece of ginger, cut into match-sticks 6 scallions – trimmed and chopped into 1-inch pieces 2 tablespoons peanut oil 1 tbsp fish sauce (vegetarians can substitute soy sauce)   Directions: Heat the oil in a shallow pan or wok. Toss the garlic, ginger and green onions in...

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