Quick Mushroom, Zucchini & Thyme Sauté

Here’s an easy and appealing new way to serve zucchini. You could even add onions, beans or rice to this recipe and make a healthy rice bowl. The proportions of this recipe only serves one person so plan accordingly.

Quick Mushroom, Zucchini & Thyme Sauté
Serves 1

1 tsp olive oil
1 clove garlic, minced
3/4 cup finely diced zucchini
3/4 cup finely diced mushrooms
2 tsp minced fresh thyme leaves
1/8 tsp salt
1/8 tsp ground pepper
Salt and pepper, if desired

Heat the olive in a medium skillet set over medium heat. Add the minced garlic and cook, stirring, for 30 seconds.
Add the zucchini, mushrooms and thyme and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
Season with salt and pepper, if desired. You’re done!
Serve on the side of meat, fish, eggs, rice and beans, etc. The options are endless!

Enjoy!

Recipe and photos are from Cookin Canuck.

Cabbage Kohlrabi Slaw

Here’s a fresh idea for how to use your kohlrabi this week. You can use this slaw on top of tacos, as a side for white fish; there are many possibilities! Do you have a favorite way to use kohlrabi?

Cabbage and Kohlrabi Slaw with Cranberries
Serves 4

1 large kohlrabi, peeled and cut into matchsticks
4 cups thinly sliced green cabbage (this was about 1/2 of a medium-large cabbage)
1/2 cup (loosely packed) dried cranberries
1/4 cup thinly sliced scallions (just the white and light green parts)
1/4 cup chopped fresh mint leaves
the zest of 1 lemon
2 Tbs. lemon juice
3 Tbs. olive oil
1/2 Tbs. brown mustard
1/2 Tbs. honey
salt and pepper to taste

In a large bowl, toss together the kohlrabi, cabbage, cranberries, scallions, lemon zest, and mint.
In a small bowl, whisk together the lemon juice, olive oil, mustard, and honey, until well combined. Toss this with the cabbage mixture.
Taste and add salt and pepper to taste.

Enjoy!

Recipe and photos courtesy of Five and Spice.

Sausage and Rice Stew

This recipe that incorporates pork sausage from DD Ranch in Terrebonne is mind-blowingly simple. It will taste so good after a busy day and will take you only 30 minutes to make. Find the original recipe here. You can order the sausage and the mushrooms from Agricultural Connections right here in our shop before the Monday morning deadline at 10 a.m. and pick it up with your box on Wednesday.

Sausage and Rice Stew
Serves 4

3/4 pound pork sausage
1 pound mushrooms, sliced
1 6 ounce box wild rice pilaf
1 quart chicken broth
1/2 cup cream
Parsley

In a pot, cook sausage over medium heat for 5 minutes until slightly browned. You may cook the sausage diced or by squeezing it from its casing so it crumbles. Add mushrooms and cook for 8 more minutes. Add rice and broth; bring to boil. Cover; simmer 15 minutes. Stir in cream. Top with parsley.

Enjoy!

Spicy Bok Choy With Sesame Seeds

So how are you using your bok choy this week? This is a wonderfully easy way to prepare it and simple enough that you won’t sacrifice any of the sweet and grassy flavor that this Chinese cabbage puts out. This lovely side goes with everything! See the original post here.

Spicy Bok Choy With Sesame Seeds
Serves 2-4

4 heads baby or regular bok choy, split in half lengthwise
1/3 cup oyster sauce
1 tablespoon sriracha
Neutral oil, such as canola or grapeseed
Soy sauce to taste
Sesame seeds, toasted (optional), for garnish

Heat a large cast-iron skillet over medium-high heat until it smokes. Meanwhile, whisk together the oyster sauce and sriracha, and brush about 1/3 of the sauce onto the cut side of the bok choy halves.
Swirl just enough oil in the pan to coat the bottom and sear the bok choy, cut-side down, for about 2 minutes or until lightly charred. While the bok choy sears, brush the exposed side with another 1/3 of the sauce. Flip the bok choy, and sear the rounded sides for another 1-2 minutes.
Remove the bok choy from the heat, and arrange the halves on a platter (or individual plates). Thin out the remaining sauce with enough soy sauce to make it thin enough to drizzle; drizzle the sauce over the bok choy, and sprinkle with sesame seeds.

Stewed Lentils with Mustard Greens

As promised, here is another way to use your mustard greens this week. This time served with lentils. They seem to make a really good pair! This recipe comes from Sweet Paul magazine.

Stewed Lentils with Mustard Greens
Serves 4

olive oil
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 cup lentils du puy, picked over and rinsed
3 cups chicken stock (preferably homemade)
bouquet garni (few sprigs thyme, parsley, and a bay leaf tied together with kitchen twine)
salt & pepper to taste
1 bunch mustard greens, ribs removed and torn into pieces
4 eggs (optional)

1. Heat a medium pot over medium heat. 2. Add a splash of olive oil and add the onion, carrots, and celery. Saute until just tender. 3. Add the lentils, chicken stock, and bouquet garni. 4. Bring to a simmer and keep at a low simmer until the lentils are tender but still hold their shape, about 20 to 25 minutes. 5. Remove the bouquet garni and season to taste with salt and pepper. 6. Heat a medium saute pan over medium heat. Add a good splash of olive oil to the pan and add the mustard greens for a quick saute. 7. Season with salt and pepper and remove from the heat once they have started to wilt. 8. Place the wilted mustard greens over the stewed lentils. Serve with a fried or poached egg if desired.

Crunchy Kale Salad

Did you get kale in your Family Box today and don’t know what to do with it? Try it in this salad that mixes it with cabbage, almonds, avocado and apple. It’s made of hearty greens which won’t wilt as quickly as lettuce. Make a big batch and keep it in your fridge for an easy meal throughout the week!

This recipe has been adapted from Use Real Butter. Find the original recipe here.

Crunchy Kale Salad

4 cups kale, washed, trimmed, and shredded
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 Granny Smith apple, julienned
1 avocado, peeled, pitted, and diced
1 cup almonds, roughly chopped
1 cup dried black currants

Trim kale leaves from stalks and shred. Place in large bowl. Add shredded cabbage, diced avocado, currants, almonds and julienned apples.

If you’re keeping this in the fridge for later meals, I would wait to add the avocado and apple until right before eating.

Toss with your favorite dressing.

What’s your favorite kale recipe? Let us know!

Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Mustard Greens

We’ve been getting a lot of mustard greens lately, folks, and there’s more coming to you this Wednesday if you get our Produce Box! Here’s a recipe that uses them that might help you out a little if you’re running out of inspiration. The recipe and photos in this post come from Alexandra’s Kitchen. You can find her original post here. Your mustard greens can also be used in salads or on sandwiches. We’ll have more mustard greens recipes coming up this week to spark your creativity even more!

How have you been using your mustard greens?

Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Mustard Greens

Serves 2

1 red onion, diced
olive oil
kosher salt
1 cup of semi-pearled farro (you could also use another grain like wheat berry or barley)
2 tablespoons dried currants
white balsamic vinegar
2 tablespoons (or more) pine nuts or any nut you like
a handful or more of mustard greens (about 2 loosely packed cups)

1. Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred.

2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes.

3. Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside.

4. Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. Start with about 2 tablespoons of olive oil, add more if needed. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together.

5. Drain the currants and add to the bowl. Add the pine nuts to the bowl and toss to coat. Taste. If it’s a little dry, add more oil and white balsamic. Add salt as needed.

Enjoy!