Week #7 (7/11 & 14)

This week your basket contains: snap peas (full shares), snow peas, spring onions, CABBAGE, carrots, new potatoes, broccoli, zucchini, cucumbers, and lettuce.

These recipes are perfect for this week’s basket.  Consider the list of ingredients as only one possibility; feel free to add and subtract items as you like.

INDIAN MEDLEY

3 new potatoes

1 c. snap peas

1 kohlrabi or peeled broccoli stems

2 turnips

small head of broccoli

1 apple

¼ cabbage

2 Tbsp.vegetable oil

tamari

fresh lemon juice

1 15-ounce jar of Curry Simmer Sauce

Chop all the vegetables and saute in vegetable oil.  Season with tamari and lemon juice.  Add simmer sauce.  Serve with fresh cilantro and cashews.

This recipe came to us from a friend and subscriber who said any time a cabbage was in her basket this was the first thing she would make!

ORIENTAL CHICKEN SALAD

4 boneless skinless chicken breast halves

½ cup thinly sliced onion

3 Tbs cider vinegar

2 Tbs sesame seeds

1 head cabbage

1/3 cup cilantro

2/3 cup fresh mint

2 Tbs roasted unsalted peanuts

3 Tbs sweet and sour fish sauce

In a 5-qt saucepan, bring 3 cups of water to a boil.  Add chicken and when water returns to a boil, cover the pan and remove from heat.  Let stand until chicken is white in the thickest part (cut to check).  This should take 12-15 minutes.  Combine onion and vinegar and let stand 15 minutes.  In a heavy frying pan, stir sesame seeds until golden brown.  Remove from pan.  Shred chicken by hand. Shred enough cabbage to make 6 cups.  Drain the onions and combine in a large bowl with chicken, cabbage, onion, cilantro and mint.  Add peanuts, sesame seeds and fish sauce and mix well.  Makes 4-6servings.

CHICKEN PAD THAI

1 lb. boneless, skinless chicken, cut into 1” cubes

5 Tbsp. plus 1 tsp. Asian fish sauce

½ lb. firm tofu, cut into 1/4” cubes (optional)

1 c. water

2 Tbsp. lime juice

1 ½ tsp. rice wine vinegar

2 Tbsp. sugar

¾ tsp. salt

¼ tsp. cayenne

¾ lb. linguine or chuka soba (chow mein noodles)

3 Tbsp. cooking oil

4 cloves garlic, chopped

2/3 c. peanuts, chopped fine

4 c. cabbage, thinly sliced

2 scallions, thinly sliced

½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro. Serves 4.  Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook. 

BLUEBERRIES are available.  We can deliver pints for $4/pt. We have limited quantities, but will do our best to get you what you order.  As always, just email to order.

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