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.

Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :

  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan 

Bibimbap with Bok Choy and Kale

What you Need :

  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

Spicy Bok Choy Peanut Salad

What you Need :

  • 1 lb (about 6 stalks) bok choy, chopped
  • 2 medium carrots, grated
  • 1 red bell pepper, sliced
  • ¼ c smooth peanut butter
  • 3 cloves garlic, minced
  • ½” piece fresh ginger, minced
  • 3-4 Tbs unsweetened almond milk
  • 1½ tsp rice wine vinegar
  • 1 tsp. honey
  • 1 tsp olive oil
  • 1 tsp lower sodium soy sauce
  • 1 tsp Sriracha sauce
  • pinch red pepper flakes
  • ¼ cup roasted peanuts, chopped

How to Make It :

Prepare the veggies and combine them in a large bowl. Stir the dressing ingredients together in a medium bowl. Pour the dressing over the veggies and toss to coat.


Recipe adapted from Blog Her: Life Well Said

Spicy Chinese Noodles with Bok Choy and Chicken

What you Need :

  • 1 lb. fresh Chinese egg noodles
  • 1 tbs.. sesame oil
  • 2 tbs. peanut or canola oil
  • 1 garlic clove, minced
  • 1 Tbs. finely grated fresh ginger
  • 1 tsp. red pepper flakes
  • 3 cups wide strips of bok choy
  • 1 carrot, peeled and cut into thin matchsticks
  • 3 shallots, white and light green portions, cut into 1-inch slices
  • 1/2 cup chicken broth
  • 3 Tbs. oyster sauce
  • 2 cups cooked grilled chicken

How to Make It :

Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside. In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately. Serves 4.


Recipe adapted from Williams-Sonoma