Sweet Potato Hash

What You Need:

  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

Peach Salsa

What you Need :

  • 2 teaspoons olive oil
  • 1 shallot (minced)
  • 2 ears corn (kernels cut from cob)
  • 1 pinch ancho chile powder
  • 2 teaspoons mezcal or tequila
  • 2 medium peaches
  • 2 teaspoons cane sugar
  • juice from one lime
  • 1 tomato (diced)
  • 1 avocado (diced)
  • 1/4 cup queso fresco (diced)
  • fresh cilantro (chopped; optional

How to Make It :

  1.  In a medium skillet over medium heat add the olive oil and shallot and cook until almost translucent. Add corn and stir; cook for 5 more minutes and stir occasionally. Add ancho chile powder, salt, and pepper to taste, and deglaze the pan with mezcal or tequila.
  2. Set aside. Combine peaches, sugar, and lime juice. Set aside.
  3. Add diced tomatoes, avocado, and queso fresco to a bowl along with fresh cilantro, if using. Combine it with peach mixture and corn mixture. Salt and pepper to taste and serve with chips.

Recipe reprinted with permission from The Chubby Vegetarian: http://chubbyvegetarian.blogspot.com/2013/07/peach-salsa.html