Good morning everyone! I did not go down early this morning, as they have not had our order ready when I get there at 6:00AM. Today the produce is ready a little later than usual. I probably will stay on this schedule for a while, but I will always aim to have your produce ready by noon.
Today’s 2nds are sweet potatos (white and orange) and green peppers. The sweet potatos may have some bad spots, so you can pitch them if you don’t like to deal with that. Normally, I don’t get green peppers, but my husband was asking for them. Not every box has one, so if you do like them, make sure to look for a box with a green pepper.
Not every box has broccoli and/or cabbage. If your box is missing one of these, you got extra bok choy, red pepper and/or pears.
Since there’s lots of bok choy this week, I wanted to give you some ideas. Bok choy is great sauteed with olive oil and garlic. Sautee on high the white part first for 5 minutes and then throw in the greens for a couple minutes more. I plan on leaving the greens out for my smoothies. Bok choy also tastes great in a salad. If you’ve made a cabbage ramen noodle salad before, bok choy works even better in place of the cabbage. Here’s a standard recipe :
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup white sugar
- 1 tablespoon soy sauce
- 1/4 cup margarine
- 1/4 cup blanched slivered almonds
- 1/4 cup sesame seeds
- 2 (3 ounce) packages ramen noodle pasta, crushed
- 1 medium head bok choy
- 3 green onions
- In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
- Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
- Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.
If you’re trying to eliminate sugar, margarine and/or pasta, here’s another recipe to try:
Put into a bowl these ingredients:
- 2 cups shredded red cabbage
- 2 cups shredded baby bok choy
- 1/2 small onion, thinly sliced
- 1/2 cup chopped celery
- 1 avocado, sliced
- 1/4 chopped cilantro
Toss in this ginger dressing:
- 1/4 cup wheat-free tamari
- 1/4 cup agave or maple syrup
- 1/4 cup ginger juice or 2 inches is fresh ginger
- 1/4 cup lime juice
- 1 cup cold pressed olive oil
Blend dressing on high until smooth.This will make more than you need for this salad and it will keep in the fridge for 2 weeks.
If anyone has any other good ideas for bok choy, feel free to send your recipe out to the group. Here is my list for next week. It is not complete, so I can add your request to the list. Also, I met someone from Mentor, who may split some cases with me that are too big for our group. This will allow us to get items like purple cabbage and parsley.
3. crimini mushrooms
4. red peppers
Have a Great Day!