Recipes

• Thai Veggie Stir Fry
• Chicken and Snow Peas
• Cabbage Rolls
• Mixed Veggie Shakshuka
• Chunky Salsa
• Roast Chicken

Thai Veggie Stir Fry – by Devin Gustafson

Prep Time – 10 minutes

Cook Time – 10 minutes

Thai cooking is often quick and easy. With just sugar and soy sauce, you can turn your box of greens into a complete meal.

Ingredients:

• Rice
• Eggs (2-3)
• Sesame seeds
• Sugar, soy sauce, garlic powder, salt, white pepper
• Greens (Arugula, Cabbage, Spinach, Radish greens)
• Radishes (thinly sliced)
• Green onion (or white onion) Diced
• An additional protein of your choice cut into small pieces (if you want a heartier meal)

Note: Arugula and spinach can be tossed in whole, they wilt down significantly and their small stems are quite edible. Radish greens can be rough cut a few times before tossing them in. Roll up the cabbage leaves and cut them into ½” strips from one end to the other.

Note: If you have fish sauce on hand, add a dash or few to the dish along with the soy sauce. A little goes a long way!

Directions:

Cook the rice.

Heat a pan until smoking and add olive oil.
Toss in protein if using and cook until just done.
Add onions and cook till translucent
Add other veggies and cook until wilted and most of the water has come off.
Add 1 tbsp sugar, 1 tbsp soy sauce, and a dash of garlic powder, salt, and white pepper. Add more to taste.
Make a well in the center of your dish, add the eggs, and quickly scramble in the well. Then mix to incorporate. Cook until the moisture has reduced.
Serve over rice and top with sesame seeds.

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Chicken and Snow Peas – by Liz

Prep Time – 10 minutes

Cook Time – 10 minutes

This brightly flavored dish really puts the fresh garden produce front and center. Ingredient amounts are fast and loose, so make it how you like it.

Ingredients:

• Rice
• Soy Sauce
• Ground Chili Paste
• Dried Shiitake mushrooms, soaked in water to rehydrate and then diced
• Retained mushroom water from soaking
• Tapioca Starch or Cornstarch
• Cooking Oil (avocado)
• Sesame oil
• Boneless skinless chicken breast cut against the grain into strips
• minced garlic
• Scallions, green and white part separated and thinly sliced
• Snow Peas, trimmed and sliced in half on a diagonal angle
• Red bell pepper (optional), sliced into thin strips
• 1 lime cut into wedges
• Cilantro roughly chopped
• Sesame Seeds

Directions:

Cook the rice

In a small bowl combine the soy sauce, ground chili paste, mushroom water, sesame oil, and tapioca starch.

Heat a pan until smoking and add the cooking oil, swirl to coat.

Add in the chicken and stir fry until pieces are nearly cooked, about 2 minutes, Transfer to a plate

Add ginger to pan and stir fry until fragrant, add garlic and scallion white parts and sautee till wilted.

Add snow peas, mushrooms, and bell pepper and stir fry until softened 2-3 minutes.

Add the chicken back to the pan and pour in the sauce mixture. Cook until sauce has thickedend and coats the chicken.

Season to taste with red pepper, lime juice and salt.

Serve over rice with scallion greens.

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Liz’s Cabbage Rolls

Prep Time – 15 minutes
Cook Time – 20 minutes

Intro:

This is a very loose and versatile recipe – and not nearly as complicated as it might seem. The batch I made for the Till Next Time crew had short-grain basmati rice, spinach, and hot Italian chicken sausage, but the variations are endless. The individual cabbage leaves from Till Next Time make the job so much easier than steaming a whole head of cabbage (collard greens also work well and will generally make bigger rolls).

Deleted: Most stuffed cabbage uses raw meat and sometimes even uncooked rice – I prefer to precook the filling in advance so that I’m sure it’s fully cooked – plus it takes less oven time. And I don’t usually add any egg, although you can feel free to mix one in to help the filling stick together more.

Deleted: The amounts given here are approximate, and will make more than enough for 8 average rolls – use the leftovers to stuff a zucchini! Or winter squash! Or peppers!

Ingredients:

• 8 cabbage leaves
• 1/4c chopped yellow onion
• 1 large garlic clove(optional)
• 1/2 lb ground meat (hot or mild Italian sausage, hamburger, etc)
• 3/4-1c cooked rice (or quinoa, bulgar, etc)
• Salt & pepper to taste
• 1/4 – 1/2c chopped Swiss chard (or spinach, kale, etc)
• Optional fresh herbs to taste: spicy sausage won’t need any, but ground beef will benefit from 1/2t or so of oregano and/or basil etc, or a little (1/4t) mint
• 1 egg (optional)
• 1/4-1/2c chicken, vegetable or beef broth
• Additional cabbage or romaine lettuce leaves (optional)

Directions:

Prepare the leaves (this can be done a day or 2 ahead):

Make an ice bath. (Place a few ice cubes in a large bowl and add a few inches of water).
In a pot wide enough to hold the leaves flat, bring a few inches of water to a boil.
Drop all the leaves in and blanch for 1-2 minutes, til just softened and still bright green. Immediately place in ice bath to cool, then drain.
Pare down the thickest part of each stem with a knife or vegetable peeler to make it more pliable. (You can just cut the thickest part out, but then you have to overlap the cut edges when filling so they don’t leak).

Prepare the filling:

Sauté the onion over moderate heat til translucent. Add garlic and ground meat and cook til no longer pink. Add greens and cook til wilted. Add salt and pepper, rice, and herbs. Mix thoroughly and remove from heat. Check the seasoning, adding more salt and pepper and spice as needed. If you want to add an egg to the mixture, let it cool a bit so it doesn’t cook the egg. Or, if you want to refrigerate for a day or two, don’t add the optional egg til you’re ready to assemble and cook.

Assemble:

Beat and add egg to filling, if using.
Preheat oven to 350^.
Lay one leaf veined side up on your work surface. Place about 2 heaping tablespoons of filling (depending on size of leaf) about 1/3 of the way up, and well in from the edges.
Roll the bottom of the leaf up over the filling, fold in the edges, and continue rolling to the end.
Repeat for each leaf.

Place rolls in an ovenproof dish, just large enough to fit them all in one layer, with the leaf ends down so they don’t unroll. You want them to fit fairly snugly. I use a 6×8 Pyrex. Because the filling is precooked they won’t swell noticeably, so don’t go much bigger or they might unroll.
Add enough stock to measure about 1/2” depth.
Traditionally, additional cabbage leaves are placed on top of the rolls – if you want, you can use extra cabbage leaves or romaine lettuce leaves, but foil seals so tightly it’s not really necessary.
Cover with foil and cook 30-40 minutes or til bubbling hot – there should still be some liquid in the pan, which can be used to store leftovers and/or added to any dish for great flavor.

Enjoy hot, warm or even cold!

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Mixed Veggie Shakshuka- by Devin Gustafson

Prep Time – 15 minutes
Cook Time – 30-45 minutes

Servings:

A standard 12′ skillet of Shakshuka will serve 4. Scale accordingly.

Intro:

This recipe will help use up a heap of tomatoes along with squash and peppers from your weekly harvest boxes.

Ingredients:

• Tomatoes – 3-5 large heirlooms, roughly chunked.
• Squash – small chunks
• Peppers – thin sliced or diced
• Garlic – diced
• Sugar – 1/2 tbsp
• garlic powder
• Paprika
• Cumin
• salt
• white pepper
• Eggs (1-2 per person)
• Parmesan cheese
• Sesame seeds

Directions:

Use a stainless steel skillet  that has a lid

Start by heating a pan on high heat until smoking and add olive oil.

Toss in peppers and squash, and cook for a few minutes. Try to use a little heat to blister/toast the squash.

Add garlic to the skillet and cook until fragrant, about 30 seconds.

Add tomatoes to the skillet and smash them with the spatula to release the juices. At this point all of the veggies should be in nice a tomato soup mixture. Add your spices to the soupy mixture and stir well. Simmer the pan until the  liquid has reduced about 1/2 and is more of a sauce texture. The tomato mixture should start to stick to the spatula  as the water boils off.

Make a few depressions into the tomato mixture starting in the center and then working around the pan symmetrically. Crack an egg into each depression.

Reduce the heat to medium low and cover the pan with it’s lid 90% of the way leaving a small side where steam can still escape.

Cook for 8-10 minutes until the eggs are cooked through.

Serve in bowls and top with fresh Parmesan cheese and sesame seeds.

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Chunky Salsa – by Grant Bartlett

Prep Time – 15 minutes
Cook Time – 30-45 minutes

Servings:

Makes roughly 4 pints.

Intro:

Homemade chunky salsa that can be canned.

Ingredients:

• Tomatoes – 1500g large heirlooms, roughly chunked.
• Onions – 150g diced
• Bell Pepper – 100g diced
• Habanero peppers- 15g diced
• Serrano peppers – 60g diced
• Garlic – 25g minced
• Tomato paste – 30g
• Lime Juice – 1/4 cup
• White Vinegar – 1/4 cup
• Salt – 1.5 tsp (or more to taste)
• Black pepper – 1 tsp
• Smoked Paprika – 1/2 tsp

Directions:

Use a stainless steel pot that has a lid

Blanch the tomatoes for 3 minutes in boiling water, then drop into ice water for 3 minutes. Peel the skins off of the tomatoes and discard

Add all chopped veggies and tomato paste to pot and stir.

Pour off excess liquid then add lime juice and vinegar.

Boil for 10 minutes.

Allow to cool and serve with chips and tortillas or can and keep in the fridge for up to 3 weeks.

Roast Chicken – by Grant Bartlett

Prep Time – 20 minutes
Cook Time – 3-4 hours

Servings:

Makes roughly 4 lbs of chicken, about 8 servings.

Intro:

This recipe uses simple seasoning and a straightforward technique to give you moist and smokey chicken ready to be added to any recipe or the star of the show for any BBQ. This technique can be used with any manner of smoker or indirect grilling method or even made in the oven..

Ingredients:

• 1 whole pasture raised chicken, giblets removed and extra skin around the top and bottom of breast cleaned up a bit *
• 1 tablespoons coarse ground black pepper
• 1 tablespoon salt

Directions:

1. Preheat smoker, grill or oven to 225 degrees F
2. Combine salt and pepper and apply evenly over the entire bird working back to front.
3. Place an instant-read thermometer into the thickest part of the thigh next to bone.
4. Place bird directly on grill of smoker or grill breast up (place on roasting pan if using the oven method).
5. Cook at 225 F until the internal temperature reads 145.
6. Bump temperatures to 325 and cook the bird until the internal temperature reads 165. 
7. Remove from the cooker and let sit for 15-20 minutes.
8. Serve and enjoy.

Note: A multitude of dipping sauces pair well with this dish and are great for adding variety to this excellent staple, from BBQ to Sesame Ginger you’re bound to find something to fit the theme of the meal.

Rub with 1 tbsp with butter before applying seasoning for a brighter finish on the skin. 

* If cooking in the oven, spatchcocking the chicken will help the bird cook more evenly.