CSA Share Week 16

Cherry Tomatoes 

Slicers Tomatoes 

Tiny Greens

Baby Bok Choy

Sweet Peppers 

Okra  

Green Beans or Eggplant 

Thyme

Garlic

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Quinoa Stuffed Peppers

Ingredients

  • 6 bell peppers

  • 1 cup SimplyNature Organic Quinoa

  • 4 garlic cloves

  • 3 medium shallots (1 cup chopped)

  • 1/4 cup plus 1 tablespoon chopped parsley

  • 3/4 cup chopped Southern Grove Shelled Pistachios

  • 2 tablespoons SimplyNature Organic Extra Virgin Olive Oil

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 2 tablespoons lemon juice plus zest from 1/2 lemon

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1/4 cup feta cheese crumbles (optional)

Instructions

  1. Preheat oven to 425°F.

  2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

  3. Meanwhile, cook the quinoa: Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

  4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

 

10 Minute Lemon Garlic Sauteed Bok Choy

Ingredients

  • 1 pound baby bok choy

  • 1 1/2 tablespoons extra-virgin olive oil

  • 3 garlic cloves, minced

  • Pinch crushed red pepper flakes

  • Sea salt

  • Half of a lemon, cut into wedges

Instructions

  1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

  2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

  3. Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.

  4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

  5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

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