One thing you will notice about your first share…there are a lot of greens in it. If you didn’t grow up eating a lot of greens, you may be challenged by this. For instance, if you are unsure about broccoli rabe–never had it, had it but don’t like it, try making it into a pesto. Easy AND delicious! The recipe below was adapted from Mario Batali’s collection. Scroll down for recipes for Asian Salad Greens, which can be another head scratcher…
- kosher salt
- 1/2 lb broccoli rabe, stems removed
- 3 cloves garlic
- 1/4 cup toasted almonds (can use toasted pumpkin seeds or pine nuts instead)
- 1 tsp Dijon mustard
- 4 – 6 TB extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Add 2 tbsp kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking; drain well.
With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pumpkin seeds and pulse until finely chopped. Add the mustard and blend well. With motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmesan.
Note: The pesto can be stored in a lightly sealed jar topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.
Source: Molto Gusto by Mario Batali
Asian salad greens, aka, Fun Jen cabbage isn’t something a lot of new members are familiar with. It is technically a cabbage, and can be treated like one, but its leaves are very full, and “fluffy” more like a lettuce. In fact, this cabbage can be sauteed or stir fried like a “regular” cabbage, or tossed into a salad. Below is a quick stir fry recipe, though Fun Jen is equally good fresh in a tossed salad as well!
Quick Fried Brown Rice w/Shrimp, Snap Peas and Asian Salad Greens
Yield: 4 servings
- 1 1/2 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben’s)
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon honey
- 2 tablespoons peanut oil, divided
- 10 ounce medium shrimp, peeled and deveined (or chicken, pork or tofu)
- 3 large eggs, lightly beaten
- 1 1/2 cups sugar snap peas, diagonally sliced (or asparagus or snow peas)
- 2 cups shredded Asian Salad Greens
- 1/3 cup unsalted, dry-roasted peanuts
- 1/8 teaspoon salt
- 3 garlic cloves, crushed
- Heat rice according to package directions.
- Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture; toss to coat shrimp. Add 1 teaspoon peanut oil to pan; swirl to coat. Add eggs to pan; cook 45 seconds or until set. Remove eggs from pan; cut into bite-sized pieces.
- Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture. Add remaining 1 teaspoon oil to pan; swirl to coat. Add sugar snap peas, Asian greens, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.
Adapted from Cooking Light