Mellow Asian Greens
by CSA Gourmet
Serves 2
1 quart of fresh, raw mixed Asian greens
2 Tbsp vegetable oil
1 cup water (or broth of your choice)
1 Tbsp low sodium soy sauce
1/4 tsp sugar
Heat oil over medium until a drop of water sizzles. Soak (to remove sand), wash, and dry greens. Add greens to hot oil and saute until just wilted. Add water, soy sauce and sugar. Mix. Lower heat to simmer and cover. Cook 20 minutes. Enjoy!
Pac Choi with Garlic
by CSAGourmet
serves 2 as a side dish
2-3 heads of pac choi (we had the “Black Summer” variety)
1 1/2 Tbsp sesame oil
2 cloves garlic, sliced
2 dashes Chinese five spice powder
splash of no salt added chicken stock
splash of low sodium soy sauce
salt to taste
Heat sesame oil over medium heat until fragrant. Saute sliced garlic 1 minute. Slice about 1/4″ off bottom of pac choi, then separate leaves. There is no need to cut the leaves or remove the ribs. Add to pan. Salt to taste. Saute 2 minutes. Add Chinese five spice, chicken stock, and soy sauce. Saute 2 more minutes. Pac choi should still be bright green. Remove from heat and serve.
Carrot Chips Recipe
Why munch on boring carrot sticks when you can turn raw carrots into crispy, delicate chips instead? A vegetable peeler is the only tool you’ll need to make these sweet, paper-thin crisps that are perfect for healthy snacking or as a garnish for your next salad.
What to buy: The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.
Special equipment: Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. These types of peelers have a thin, flexible blade that takes off less flesh, and they easily maneuver around odd-shaped fruits and vegetables. They’re also great for turning vegetables, cheese, or chocolate into thin shavings. They can be found in most kitchen stores or online.
This recipe was featured as part of our Make Your Own Veggie Chips project.
- 2 large carrots (at least 1 inch in diameter), peeled
- 1 1/2 teaspoons olive oil
- 1/4 plus 1/8 teaspoon kosher salt
- Freshly ground black pepper
- Basic Ranch Dressing for dipping (optional)
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
- Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
- Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
- Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.
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