Tag: Recipes

Arugula

Arugula

Angela Smith

Arugula Pesto // Uses Arugula, Garlic // Vegetarian

Arugula Salad with Ginger-Thyme Vinaigrette // Uses Arugula, Garlic, Red Peppers, Sugar Snap Peas, Thyme, Yellow Squash // Vegetarian

Baked Asparagus Custard with Arugula and Tarragon // Uses Arugula, Asparagus, Tarragon // Vegetarian

Blueberry Arugula Salad // Uses Arugula // Vegetarian

Chicken, Winter Squash, Bacon, and Arugula Parmesan Gratin Casserole // Uses Arugula, Garlic, Leeks, Parsley, Potimarron or Other Winter Squash

Lemon and Parmesan Arugula Salad // Uses Arugula // Vegetarian

Bok Choy

Bok Choy

Angela Smith

Best Bok Choy – Uses Bok Choy, Garlic, Green Beans, Red Bell Pepper, Red Onion

Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Serves 2-4

1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen

Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt

  1. In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
  2. In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.

Quick Bok Choy Kimchi // Uses Bok Choy, Garlic, Onion

Slow Cooker Beef and Bok Choy Fried Rice // Uses Bok Choy, Scallions

Stir Fry with Bok Choy and Chicken // Uses Bok Choy, Garlic, Jalapenos

10-Minute Garlic Bok Choy Recipe // Uses Bok Choy (recipe calls for Baby Bok Choy, but you can use regular), Garlic, Shallots // Vegetarian

Wild Mushroom and Bok Choy Pasta // Uses Bok Choy, Garlic // Vegetarian

Cilantro growing in between onions.
Cilantro

Cilantro

Angela Smith

Baked Tostadas with Tomatillo Black Bean Salsa // Uses Cilantro, Garlic, Jalapenos, Shallots, Tomatillos // Vegetarian

Chard Cauliflower Carrot Wraps // Uses Carrots, Cauliflower, Chard, Cilantro // Vegetarian

Chickpea Lettuce Wraps // Uses Cilantro, Lettuce (says Bibb, but you can use other types), Scallions (called Green Onions in recipe) // Vegetarian

Creamy Poblano Chicken Enchiladas // Uses Cilantro, Garlic, Poblano Peppers

Cucumber Tomatillo Gazpacho // Uses Cilantro, Cucumbers, Garlic, Onions, Parsley, Poblano Peppers, Tomatillos // Vegetarian

Edamame Black Bean Salad // Uses Cilantro, Edamame (substitute fresh for frozen), Jalapenos, Red Pepper (can also use yellow or orange) // Vegetarian

Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)

4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional

Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

  1. Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
  2. Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
  3. Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.

Green Tomato Salsa Verde // Uses Cilantro, Green Tomatoes, Jalapenos, Onion // Vegetarian

Grilled Carrots with Lime and Cilantro // Uses Carrots, Cilantro // Vegetarian

Kung Pao Brussels Sprouts // Uses Brussels Sprouts, Cilantro, Scallions (called Green Onions in this recipe) // Vegetarian

Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian

One-Pot African Peanut Stew // Uses Cilantro, Collards, Garlic, Jalapenos, Onions, Sweet Potatoes // Vegetarian

Roasted Cauliflower and Lentil Tacos // Uses Cauliflower, Cilantro, Garlic, Onions // Vegetarian

Roasted Poblano Quesadillas // Uses Cilantro, Garlic, Jalapenos, Onions, Poblanos, Tomatillos // Vegetarian

Roasted Poblano, Sweet Corn, and Potato Soup // Uses Cilantro, Garlic, Leeks, Poblanos, Potatoes

Roasted Tomatillo Chicken Soup // Uses Cilantro, Garlic, Jalapenos, Leeks, Tomatillos

Roasted Tomato and Tomatillo Salsa // Uses Cilantro, Tomatillos, Tomatoes // Vegetarian

Salsa Verde // Uses Cilantro, Garlic, Jalapenos, Onions, Tomatillos // Vegetarian

Spicy Poblano, Black Bean, and Quinoa Enchiladas // Uses Cilantro, Garlic, Jalapenos, Poblanos, Sweet Onions // Vegetarian

Steak Sandwiches with Fennel Slaw // Uses Cilantro, Fennel, Red Onion

Stir-Fried Quinoa with Eggplant and Cabbage // Uses Cabbage, Cilantro, Eggplant, Garlic, Onion // Vegetarian

Thai Carrot and Sweet Potato Soup // Uses Carrots, Cilantro, Sweet Potatoes // Vegetarian

Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian

Vegetarian Black Bean Sweet Potato Enchiladas // Uses Cilantro, Garlic, Jalapenos, Red Onions, Sweet Potatoes. Use your own Salsa Verde if you have it.

Watermelon, Cucumber, and Husk Cherry Salad // Uses Cilantro, Cucumber, Ground Cherries (called Husk Cherries in recipe), Jalapenos, Watermelon // Vegetarian

Garlic Scapes

Garlic Scapes

Angela Smith

Bon Appetit’s 10 Things to Do with Garlic Scapes

Chicken Caesar Salad // Uses Romaine Lettuce, Substitute Garlic Scapes for Garlic Cloves

Garlic Scape Alfredo, Two Ways // Uses Garlic Scapes // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm

(Takes 20 minutes; makes 2 cups of sauce)
2 tablespoons butter
1/4 cup minced garlic scapes, flowers and tough ends removed (if you’ve got more, use them!)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons flour
2 cups whole milk
1 cup finely shredded finely shredded Parmesan

Melt butter in a large saucepan over medium low heat. Add garlic scapes, salt, pepper and red pepper flakes. Saute for 5 minutes until garlic scapes are slightly softened and very fragrant. Add flour and reduce heat to low. Stir until well until incorporated and just slightly golden brown. Add whole milk and cook until thick (about 5 minutes). Add Parmesan cheese and stir until melted. Remove from heat.

Sesame Noodles with Kale and Mushrooms // Uses Garlic Scapes, Kale //Vegetarian
Sesame sauce adapted from Molly Yeh; Recipe from The Leek & the Carrot

Makes 2-4 servings
Takes 20 minutes

2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)

Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes

  1. Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.  
  2. Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
  3. Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
  4. Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
  5. Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl.  Eat warm or cold.

Garlic Scape Soup // Uses Garlic Scapes, Potatoes, Spinach // Vegetarian

Radish Top Pesto with Garlic Scapes and Goat Cheese // Uses Garlic Scapes, Green Garlic, Mint, Radish Greens // Vegetarian

Snap Pea and Rainbow Chard Linguine with Garlic Scape Alfredo // Uses Garlic Scapes, Rainbow Card, Snap Peas // Vegetarian
by Lauren Rudersdorf of Raleigh’s Hillside Farm

(Takes 20 minutes (plus time to make sauce); makes 4 servings)
8 ounces dry linguine pasta
1 cup Garlic Scape Alfredo
3 rainbow chard leaves, stems removed
1 cup sliced snap peas
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon Kosher salt

1. Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook for 8-9 minutes until just al dente.
2. Heat alfredo sauce over medium low heat in a large skillet. Once pasta is cooked, remove pasta with tongs and place in alfredo pan, reserving the cooking liquid.
3. Add chard, snap peas and 1/4 cup of the pasta water. Stir to combine and cook until chard is wilted and peas are bright green, about 5 minutes.
4. Add additional pasta water to loosen sauce if necessary.
5. Finish with Parmesan cheese and salt. Serve hot.

Spinach and Garlic Scape Pesto // Uses Garlic Scapes, Spinach // Vegetarian

Sugar Snap Pea and Kohlrabi Salad with Garlic-Scape Yogurt Dressing // Uses Basil, Carrots, Garlic Scapes, Kohlrabi, Snap Peas // Vegetarian