BOK CHOY STIR FRY
1 bunch CSA bok choy
2 tbspn olive oil
salt, sugar, sesame seeds
Heat 1-2 tbspn of olive oil over medium heat.
Slice 1 head of fresh bok choy into 1 inch ribbons.
Add Bok Choy to the heated oil, turning constantly until lightly wilted.
Add a pinch of sugar, a pinch of salt, and a tbspn of sesame seeds.
Serve over noodles or rice.
KALE WITH BREADCRUMBS
1 gigantic bunch of CSA kale
1/2 of a medium onion
1 cup of Italian style breadcrumbs
Cover the bottom of a really big skillet with olive oil and warm it up over medium heat.
Meanwhile, chop up the onion.
When the oil is warm, toss in the onion.
Toss in the breadcrumbs. They'll soak up the oil and turn crunchy and golden and delicious.
Rip the kale into teeny pieces and put it in the pan, tossing it with the breadcrumbs and adding olive oil as needed.
ORANGE MARINATED BEETS WITH BLEU CHEESE
1 bunch CSA beets with the greens removed
1 cup orange juice
1/3 cup olive oil
1/4 cup brown sugar
bleu cheese, salt and pepper to taste
Cut unpeeled beets into one inch chucks.
Boil until tender (20ish minutes), skins will peel off easily after the beets have been boiled.
Meanwhile, mix oj, oo, and brown sugar. Add salt and pepper to taste.
Pour the liquid over the cooked beets while they're still warm.
Let the beets marinate in the fridge for at least 3 hours.
Sprinkle with bleu cheese, and become one with Dwight Schrute.
SPINACH FETA BREAD
1 cup water
2 teaspoons butter
3 cups flour
1 teaspoon sugar
2 teaspoons dry onion soup mix
1 teaspoon salt
1 1/4 teaspoons instant yeast
1 cup crumbled feta
3/4 cup chopped blanched CSA spinach leaves
Toss ingredients into the bread machine, following manufacturer guidelines for the order of wet/dry ingredients.
Removed dough from the machine immediately after it is punched down.
Preheat oven to 375.
Place dough as a rounded mound onto a pizza stone covered with cornmeal.
Allow the dough to rise for at least 30 minutes.
Bake for 33-35 minutes.