10/8/18

Bok Choi & Mushroom Stir Fry with Honey Glazed Salmon

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Ingredients: Stir Fry

  • 1 head Bok Choi, Leaves & Stems Separated

  • 3/4 Cup Mushrooms

  • 1/4 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sriracha

  • 1 Tbsp. Olive Oil

Process:

  1. In a large skillet, heat olive oil over medium / high heat; add stems of Bok Choi & a pinch of salt; Let cook for three minutes

  2. Add Onions, Soy Sauce & Sriracha to the skillet; Cook for another 3-5 minutes until Onions are tender

  3. Add Mushrooms, Bok Choi leaves, and Garlic to skillet; cook for 5 more minutes

  4. Remove from heat

Ingredients: Glazed Salmon

  • 1/2 Lbs. Salmon, Cut into two smaller Fillets (for quicker, more even cooking)

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Honey

  • 3 Cloves Garlic, Minced

  • 2 Tbsp. Lemon Juice

Process:

  1. Preheat oven to 350 F

  2. Combine Soy Sauce, Honey, Garlic, Lemon Juice in a shallow & wide bowl; mix thoroughly

  3. Coat Fillets with Sauce

  4. Place parchment paper on baking sheet; lay fillets on paper

  5. Bake for 10 minutes, or until flakey & cook through

  6. Serve with Stir Fry

Salmon Caesar Salad with Homemade Yogurt Dressing

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Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

Stuffed Honey Nut Squash with Caramelized Onion, Apple, and Quinoa

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Ingredients:

  • 1 Honey Nut Squash

  • 3/4 Cup Red Quinoa (or whichever kind is preferred)

  • 1/4 Cup Yellow Onion, Sliced

  • 1/4 Apple, Chopped

  • 2 Tbsp. Apple Cider Vinegar

  • Salt & Pepper

  • Olive Oil

Process:

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  1. Pre Heat Oven to 400 F

  2. Cut Honey Nut Squash in Half; Remove Seeds

  3. Brush Squash with Olive Oil, season with salt and pepper

  4. Place Squash face down on a baking pan, put in oven for 35-40 minutes, or until it can be easily punctured by a fork (Flipping them half way)

  5. Meanwhile, in a small sauce pan, saute onions with butter or olive oil until they’re translucent and soft. Cooking them slowly over low heat will start to caramelize the onions. Add more oil if they start to stick to the pan. Stir occasionally while you prepare the other elements of the meal.

  6. Add 1 1/2 cups of water to a medium sauce pan; add quinoa, cover and bring to a boil

  7. Once water has boiled, turn down the heat and let simmer until water has been absorbed

  8. Combine cooked quinoa, diced apple, cooked onions & apple cider vinegar in a bowl

  9. Mix thoroughly, add salt and pepper to season as desired

  10. Once squash has softened, remove from the oven; allow to cool

  11. Place quinoa & apple mix in the pit of the squash, and enjoy while warm.

Roasted Apple & Squash Bowl with Honey Yogurt

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The sweet, delicious flavor of honey nut squash (or any winter squash, really) is a nutritious addition to your morning breakfast!

Ingredients:

  • Honey Nut Squash (1/2 Cup Cubed)

  • Apple (1/2 Cup Cubed)

  • 1 Cup Plain Yogurt

  • 1 tbsp. Honey (plus more for drizzling on top)

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Cinnamon

  • 1 Tbsp. Pepitas (optional)

Process:

  1. Pre-heat oven to 350 F

  2. Peel Squash and Cube (1/2 in Cubes); Cut apple into same size cubes

  3. Coat Squash and Apple evenly with Olive Oil & Cinnamon; Place on a baking sheet. Roast squash and apples for 25 minutes or until tender.

  4. Combine Yogurt with 1 Tbsp. of honey and mix thoroughly

  5. Top Honey Yogurt with Roasted Squash and Apples

  6. Add pepitas and drizzle with honey

*Add Granola for extra crunch!

Miso Soup with Tofu, Carrots, Mushrooms, and Bok Choi

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Soup - Hot | Diet: Vegan/DF

  • ½ package soba noodles

  • Salt

  • Sunflower oil, or another kind of oil that you prefer

  • 3 carrots

  • 1 package of mushrooms

  • 1/2 block tofu

  • 1 medium-sized bok choi

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon rice wine vinegar

  • 4 tablespoons miso, plus more to taste (we like either of the varieties from Rhapsody, which is made in Cabot)

  • 1 scallion (optional)

  • Toasted sesame oil, to taste (optional)

 

Miso Soup with Carrots, Mushrooms, and Bok Choi
  1. Boil water in a medium pot, add salt until the water tastes nice and briny, and cook half of the soba noodles according to the package directions. Once they’re done, rinse them in cold water, coat with a small amount of sunflower oil, and set aside.

  2. Wash the carrots, trim off their ends, cut them in half to make two carrot “logs,” and then cut those halves lengthwise. Cut the carrot sections into half-moons.

  3. Remove the stems from the mushrooms, and add them to the “stockpile” you keep in your freezer. (If you don’t already have one, you can start one, now! Just store vegetable scraps in a bag or other container in your freezer, and throw them in when you make stock. Don’t make stock, yet? We’ll give you a couple recipes, next week!)

  4. Trim the stem end of the bok choi so there’s no brown, and peel off the individual leaves. Cut them into strips the long way.

  5. Heat sunflower oil in a medium-sized, heavy-bottomed pan. Add the carrots first, sprinkle with salt, and cook, stirring, until they start to tenderize, around 4 minutes. Add the mushrooms and tofu, sprinkle on more salt, and continue stirring. After another three or so minutes, add the bok choi. Cook until the green of the choi is a little brighter, and the leaves are slightly wilted.

  6. Add enough water to cover the vegetables and tofu, 1 tablespoon tamari, and 1 tablespoon rice wine vinegar, and bring to a simmer. Turn off the heat.

  7. Slice the scallion into thin rounds. Portion the soba noodles into bowls, and top with scallion. Drizzle on toasted sesame oil.

  8. Ladle about ½ cup of liquid from the pot into a bowl, and add miso paste (this is easier than adding a blob of miso directly to the soup pot, and then trying to get it evenly dispersed). Stir until blended, and pour the miso into the soup pot.

  9. Taste the soup for seasoning. If it’s not salty enough, you could add more tamari, or more miso. If it needs to be brighter, add additional vinegar. If you’d like it to be nuttier, you can splash on extra sesame oil.

Slicing up bok choi

Slicing up bok choi

Carrots, Mushrooms, and Bok Choi ready for soup!

Carrots, Mushrooms, and Bok Choi ready for soup!

Grain Bowl with Bok Choi, Mushroom, and Squash

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This delicious grain bowl is full of veggies and flavor. This dish makes for a quick dinner that is sure to fill you up. Add an egg, chicken, salmon, or tofu to make this meal even more filling!

INGREDIENTS

  • 1/2 cup dry rice + 1 cup water (or broth)

  • Mushrooms

  • Red kuri squash

  • 1 small onion

  • 2 small bok choi

  • 1 tsp dried ginger

  • 1 tsp cumin

  • Pinch of salt and pepper

DIRECTIONS

  1. Prepare the rice

  2. Preheat the oven to 425 degrees F

  3. Cut the squash into bite size pieces and drizzle with oil (we used olive). Roast for 25-30 minutes

  4. In the meantime, dice the onion and cut up the mushrooms and bok choi. Add the onions into a pan at medium heat drizzled with oil and allow to cook for 2-3 minutes. Then add the mushrooms and bok choi and allow to cook for another minute. Add the ginger, cumin, salt, and pepper and cook for 3-4 minutes

  5. To assemble, add the rice to a bowl and top with the mushroom/bok choi mixture, as well as the roasted squash. Add the egg or any other protein and serve