June 18, 2010

Peppers, tomatoes & eggplant- oh, my!

Quick tip: Spattering of hot oil during sauteing occurs when water and oil meet. Drying veggies thoroughly before adding to the pan, reduces spattering significantly.

I notice the grape tomatoes are a little fragile this week, and need to be eaten sooner, than later. Here's a great way to enjoy them:

Sauteed Cherry Tomatoes

A great side dish or light lunch, (with a little feta cheese sprinkled on top), these can be served warm or at room-temperature.

1 or 2 pints cherry or grape tomatoes
Fresh thyme
Olive oil

Pour enough oil to cover the bottom of a 10- or 12-inch saute or fry pan. Add the washed and dried whole tomatoes. Strip the thyme leaves from the stems and add to the pan. Saute over medium heat, until tomatoes begin to burst, about 5 minutes.

Delicious with grilled meats and corn-on-the-cob. :)
Bok choy, sometimes called pak choy or Chinese cabbage, is a staple in many Asian restaurant stir fry dishes. Slice it thin on the bias and add to your own stir fry with other fresh Produce Box veggies, like zucchini and yellow squash. Or try this quick, crisp salad:

Printed from COOKS.COM

□ 1 head Bok Choy, cut and chop leaves and stalk
□ 2 to 3 green onions, chop, including some of stem
□ 1/2 c. sesame seeds
□ 1 c. sliced almonds
□ 2 Tbsp sugar
□ 2 pkgs Ramen noodles (discard seasonings packet), crush before opening
□ 1/2 cup butter


Mix in pint jar. 1/2 c. sugar 1/4 c. red wine vinegar 1 tbsp. soy sauce

In heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter. Let cool. Prepare bok choy and onions in large salad bowl. Stir in cooked noodle mixture. Pour dressing over and mix before serving.
One of our Produce Box members, Shannon E writes:

I made this recipe this week. It is from Better Homes and Gardens. My 3 yo and I liked it, my 5 yo and husband did not. Although my husband said he is just not a big kale fan. My 5 yo liked the kale chips we made from the newsletter recipe.

Kale-Goat Cheese Frittata

2 cups coarsely torn fresh kale
1 medium onion (I used your fresh spring onions), chopped
2 tsp olive oil
6 eggs
4 egg whites (I cheated and just used 8 eggs)
1/4 tsp salt
1/2 tsp pepper
1/4 cup drained oil-packed dried tomatoes, thinly sliced (I just chopped up the delicious hothouse tomato that came in our box)
1 oz goat cheese, crumbled (I used more because I love goat cheese)

Preheat broiler. In 10" ovenproof skillet, cook and stir kale and onion until onion is tender (1bout 10 min)
In another bowl, whisk eggs and salt and pepper.
Pour eggs over kale and cook over med-low heat. As the egg mixture sets, run a spatula around the edge so that the uncooked egg flows underneath. Continue cooking and lifting the edges until eggs are almost set but are still glossy and moist.
Sprinkle egg mixture with tomatoes and goat cheese.
Broil 4-5 minutes until eggs are set.
Cut into wedges to serve.

We are loving our produce!