THIS WEEK YOUR BASKET CONTAINS: carrots, leeks, beets, cabbage, potatoes, and stir fry mix (Bok choy & Swiss chard)

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Sometimes we get stuck in a rut when it comes to preparing a staple item like potatoes.  Making Gnocchi is a great way to break out of it!

POTATO GNOCCHI

2 Lbs Potatoes

1 ¼ cups flour (more if needed)

3 Tbs cold butter

½ cup freshly grated Parmesan

salt and pepper

Preheat oven to 400 degrees.  Pierce the potatoes and bake until tender (45 min. to 1 Hr).  Peel while hot and pass through a food mill or ricer, letting them fall into a large bowl so they stay light and fluffy.  Let cool 15 minutes then sprinkle with the flour and 1 tsp salt.  Using your hands, gently work until you have a smooth, soft dough.  If it seems sticky, add a few Tbs. more flour, but don’t overwork it.  Take ¼ of the dough and roll into a long rope about ½ inch thick.  Cut it diagonally into pieces about ¾ inch long and roll into small balls in your hands.  Set them in a single layer on a baking sheet lightly dusted with flour.  Repeat with remaining dough, then cover with a towel and refrigerate for a few hours if you are not ready to cook them.  Bring a large casserole or skillet of water to a boil and butter a large gratin dish.  Add salt to the water then lower to a simmer.  Add up to 15 gnocchi and cook gently until they float to the top.  Count to ten and lift them to the dish with a strainer.  Repeat with all the gnocchi.  When you  are ready to eat, preheat the oven to 400 degrees, shave the cold butter over the gnocchi and cover with a thick veil of cheese.  Bake until bubbling and browning, about 25 minutes.  Add fresh pepper and serve.  From Vegetarian Cooking for Everyone by Deborah Madison

The recipe below is another way to utilize your cabbage that we love to make. We often substitute leek for the onion in this recipe.

EASY STRUDEL QUICHE

2 Tbs vegetable oil

3 cups chopped onions

7-8 cups chopped cabbage

1 tsp caraway seeds

1 tsp dried dill

1tsp salt

black pepper

8 oz cream cheese, cubed

1 1/2 c. grated hard cheese

1 egg

1 9-inch pie crust

Saute onions in oil until translucent.  Add the cabbage, caraway, dill, salt and pepper.  Cook, stirring frequently, until the cabbage is limp and both cabbage and onions are begining to brown.  Light browning gives a sweeter, richer flavor.  Remove from heat and drain any excess liquid.  In a large bowl, mix cream cheese and grated cheeses (we prefer smoked cheddar) with sautéed vegetables.  Add egg and mix well.  Put mixture into pie crust and bake in 350 degree oven for approx. 45 minutes or until golden brown.

One of the easiest ways to keep stir fry from getting boring is to have a good lineup of sauces.  The one below is one of our favorite.

SESAME GINGER STIR-FRY SAUCE

4 Tbs toasted sesame seeds

2 Tbs lemon juice

1 Tbs grated ginger

4 Tbs soy sauce

3 Tbs rice vinegar

1/4 cup veg. or sesame oil

hot pepper oil (optional)

2 cloves garlic, minced

Whisk together oil, lemon juice, ginger, soy sauce, vinegar, garlic, sesame seeds, and hot pepper to taste.  Pour over stir-fry when all ingredients are cooked and mix well.