Meadow Acre Gardens:
Baby bok choy
Local Food Hub:
Fresh turmeric (Planet Earth Diversified--Standardsville, VA)
From Bon Appetit February 2015/November 2016; modified for frisee
Frisee and Cucumber Salad with Turmeric-Tahini Dressing
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 head frisee, ribs and stems removed, leaves torn into bite-size pieces
1 cucumber, peeled and very thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons sugar
1 bunch cilantro, coarsely chopped
¼ cup store-bought fried onions
Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.
Toss frisee and ¼ cup dressing in a large bowl to coat; massage with your fingers until frisee is slightly softened.
Toss cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
Add cucumber mixture to bowl with frisee and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
From Ally's Kitchen food blog
Spicy Chicken Bok Choy Arugula Soup
1 lb chicken breast fillet cut into 1 ½” pieces/slices
3 TBSP sesame oil
1 cup sliced mushroom caps
4 cups chicken stock
2 TBSP marsala wine
¼ cup low sodium soy sauce
2 TBSP hoisin sauce
1 TSP sriracha sauce
1 TSP coarse ground pepper
4 chiffonade green onions/tops sliced thin
4 cups fresh arugula
1 cup sliced bok choy
In a large cast iron skillet over medium heat, put the oil and chicken and brown cooking about 7 minutes. Add the mushrooms and cook another 3-5 minutes.
In a large pot, place the chicken and mushrooms. Add the chicken broth, marsala wine, soy sauce, hoisin sauce, sriracha sauce, and pepper to the skillet and blend together well. Pour over into the chicken/mushroom pot. Cook on medium low heat for about 20-30 minutes.
Add green onions, arugula, and bok choy. Reduce heat to simmer and let the soup cook about 15-20 minutes. It’s now ready to eat!