Crooked Carrot‘s Winter Stir Fry Mix was such a big hit in our CSA shares this past January that we decided to go for a repeat! This recipe can be customized to include just about anything you like. Substitute different veggies for kale or mushrooms and different nuts instead of cashews. Add sesame seeds, and bulk it up with meat or tofu. Go crazy – you can’t go wrong! Mushroom, Kale, and Winter Vegetable Stir Fry By Holly Rodricks, adapted from an original Chef Emily Peterson recipe on The Gourmet and the Peasant Makes 4 servings. Ingredients: 1 bag Crooked Carrot Winter Stir Fry Mix 2 cups Mushrooms, sliced 4 cups Kale, stemmed and sliced into wide ribbons 2 tablespoons Olive Oil 1 small Onion, diced 3 cloves Garlic, minced 1 tbsp. minced Ginger 3 tbsp. Soy Sauce 3 tbsp. Sesame Oil 1/2 cup Cashews, chopped 1 tsp. Sesame Seeds Salt and Pepper to taste Sriracha to taste Steamed Jasmine rice (Optional) Instructions: In a large skillet or wok, heat Olive Oil over medium heat. Add Onions and sauté until translucent. Add Garlic and Ginger and sauté until aromatic. Add Mushrooms and sauté until they begin to soften and give up some of their water. Add Crooked Carrot Winter Stir Fry Mix and Kale ribbons. Cover pan and steam for 4-5 minutes until vegetables brighten in color. Remove lid. Add Cashews, turn heat up to high, and stir constantly until liquid in bottom of pan evaporates. Add Salt and Pepper to taste. Drizzle with Soy Sauce, Sesame Oil, Sriracha, and Sesame Seeds. Serve as is or over steamed Jasmine rice. *Image courtesy of: http://cdn.skim.gs/images/smxnu5pbrlxnxjpthncs/kale-stir-fry.
This recipe makes great use of the wonderfully delicate Napa Cabbage, or Chinese Cabbage, which is loaded with zinc. Napa cooks quickly with little work, which makes this recipe a winner at the end of a long day, when you’re craving a good, hot meal without a ton of prep. Sesame Beef and Cabbage Stir Fry By Holly Rodricks (Adapted from a recipe found on an amazing site called Budget Bytes.) Makes 4 servings. Ingredients: For the Beef – 1/2 lb. Ground Beef (We highly recommend WW Longhorn Ranch. They are one of our go-tos for meat, and you can find them at the CNY Regional Market in Shed C every Saturday!) 2 cloves Garlic, minced 1 tsp. Ginger, freshly grated 1 tbsp. Peanut Oil (or oil of choice) For the Stir Fry Veggies – 1 Onion, sliced finely 2 Carrots, grated 1 Napa Cabbage, chopped finely 1 tbsp. Coconut Oil Salt and Pepper to taste For the Stir Fry Sauce – 2 tbsp. Soy Sauce 1 tbsp. Toasted Sesame Oil 1 tbsp. Rice Wine Vinegar 1 tbsp. Sriracha 1/2 tsp. Honey 1 tbsp. Corn Starch 1 tbsp. Sesame Seeds Instructions: Mix all Stir Fry Sauce ingredients and set aside. In a large saucepan or wok, over medium-high heat, sauté Ground beef in Oil until cooked. A few minutes before meat is cooked through, add Garlic and Ginger. Continue to sauté for 2-3 minutes until aromatic and evenly mixed. Remove meat from pan. Reduce heat to medium-low. Add Coconut Oil and Onions and sauté until onions are soft and translucent. Increase heat to medium-high. Add Carrots and continue to sauté for 5 minutes until they begin to soften. If mixture is drying up, add some Stir Fry Sauce to moisten. Add Napa Cabbage. Cook for approximately 3 minutes or until cabbage begins to wilt. Add remainder of Stir Fry Sauce. Return cooked Beef to pan. Toss all ingredients together and add Salt and Pepper to taste, as needed. Serve hot. Image courtesy of: http://www.budgetbytes.com/2016/08/beef-cabbage-stir-fry/.
What can I say about this one? Just thinking about it makes my mouth water. Sweetness, spiciness, and a wonderful tanginess collide to make the most delectable of dishes. Pan Seared Salmon with Arugula and Candy Striped Beets By Holly Rodricks Makes 2 servings. Ingredients: 2 Salmon fillets 1 cup Candy Striped Beets, peeled and diced large 2 handfuls Arugula 1/2 cup hearty Grain of choice, (Brown Rice, Cous Cous, Farro, Quinoa, etc.) 1 inch piece of fresh Ginger, grated or minced finely 1 Shallot, minced 6-7 tbsp. Olive Oil or Ghee, divided (or Oil of choice) 2 tbsp. Maple Syrup 1 tbsp. fresh Lemon Juice or 1 tbsp. Wine Vinegar pinch of Cayenne Pepper (Optional) Salt and Pepper, to taste Instructions: Preheat oven to 375º. Place diced Beets on rimmed baking sheet. Toss in 1-2 tbsp. of Oil until evenly coated and generously sprinkle with Salt and Pepper. Bake for 30-40 minutes or until fork-tender. While Beets are baking, cook Grain according to package instructions. When Grain is completely cooked but still hot, remove from heat, add Arugula, Salt and Pepper to taste, and a drizzle of Oil. Stir until mixed well and set aside. Generously sprinkle each side of the Salmon fillets with Salt and Pepper. Whisk remaining Oil, Maple Syrup, Lemon Juice, Cayenne, Shallots, and Ginger. When Grain is ready and Beets have just come out of the oven, place medium-sized skillet over high heat. Add liquid marinate to pan. Lay Salmon fillets into pan and do not disturb for 2-3 minutes, until side of fillet touching pan is caramelized and separates easily from skillet. Flip and cook for a remaining 2-3 minutes or until fillets reach desired level of “done-ness.” Plate Grain, lay Salmon on top, and sprinkle with roasted Beets. Serve and enjoy! *Image courtesy of: https://media.blueapron.com/recipes/479/c_main_dish_images/20141015-2124-16322-7749/Salmon_20with_20Candy_20Beets-0039_splash_feature.jpg
Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer. Ginger Carrot Soup by Elias Kushner of What’s Edible Makes 4-6 servings. Ingredients: 2 lbs. Carrots, diced small 1 small Onion, diced small 2 cloves Garlic, minced 1 inch Ginger, minced 1 quart Chicken Stock, heated 1 1/2 tbsp. Olive Oil Salt and Pepper to taste Instructions: Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute. Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant. Season with Salt and Pepper. Add Carrots and cook until slightly softened, stirring frequently. Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy. Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.) Serve hot and enjoy! *Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.
“Curry Stew” can be made to fit your tastes by adding or removing vegetables to give it the flavor you want. This recipe will complement just about any veggie! Curry Stew By Bob Cat Ingredients: Potatoes Olive Oil Garlic, minced Ginger, minced Onions, diced Tomatoes, diced Carrots, sliced Peppers, diced Cabbage, shredded Kale, torn into small chunks Jalapeños, diced Curry Powder Cumin Turmeric Herbs of Choice Salt and Pepper to taste Instructions: Boil Potatoes in a large pot until fork tender. Drain and cut up into large cubes. Heat Olive Oil in stock pot. Sauté Garlic and Onions until translucent. Add Ginger, Tomatoes, Carrots, Peppers, Cabbage, Kale, Jalapeños, and Potatoes. Season with Curry Powder, Cumin, Turmeric, Herbs, Salt and Pepper. Bring to a boil, then reduce heat to simmer. Cook until vegetables are tender. *Image courtesy of: https://eatingrules.com/curried-vegetable-stew/.
These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide. Fresh Spring Rolls with Peanut Sauce By Bob Cat Ingredients: For the Sauce – Garlic Ginger Olive Oil Sesame Oil Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.) Apple Cider Vinegar Soy Sauce or Tamari Hot Sauce (I prefer Sriracha.) Lime Juice (Optional.) Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)* 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.) Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.) *If you stop right here, this makes a really awesome salad dressing. For the Rolls- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.) Rice Noodles/Bean Threads, cooked (Optional.) Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.) Instructions: Lay Rice Wrapper flat. Load up with Veggies and drizzle with sauce. To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. *Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.
Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery. Gingered Sautéed Bok Choy By Briel Driscoll Serves 2-3. Ingredients: 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped 1 teaspoon Olive Oil 2 teaspoons fresh Ginger, minced 1/2 teaspoon Braggs Amino Acids or Soy Sauce Freshly ground Black Pepper to taste Instructions: Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute. Add chopped stalks of Bok Choy only and saute 2 minutes Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes. Serve and enjoy! *Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg