By Lily Schmall
LEMON TAHINI BOK CHOI
Ingredients
1 tsp toasted sesame oil + 1 tsp for the sauce
2 tbsp tahini paste
1 lemon, juiced (about 3 tbsp)
1/4 tsp chili flakes
3 tbsp + 2 tbsp water for sauce
1/2 tsp salt
1 clove garlic, minced
8 stalks bok choy
Instructions
To make the sauce, whisk together 1 tsp sesame oil, tahini paste, lemon juice, chili flakes, 2 tbsp water, salt and minced garlic until combined. Set aside.
Wash bok choy thoroughly and drain well. Preheat a large pan over medium heat while you cut the stalks in half through the stem.
To SAUTE the bok choy, arrange on skillet and sprinkle the other 1tsp of sesame oil and 3 tbsp water over the greens. SAUTE until the leaves have wilted and the stems are cooked but still a little crunchy (about 3-5 min)
Pour lemon tahini sauce over bok choy and stir to coat (about 1minute). Turn off the heat and transfer to a plate. Serve immediately with some brown rice or noodles! (OPTIONAL)
KALE, GARLIC SCAPE, AND WALNUT PESTO
Ingredients
bunch curly kale (approximately 8 oz., but precision is not required), stems removed, roughly chopped
1 bunch garlic scapes roughly chopped
1 and 1/2 cups toasted walnuts
1 lemon juiced
1/2 teaspoon sea salt or to taste
2 tbsp nutritional yeast (optional)
1/4 cup extra-virgin olive oil (optional)
Instructions
Bring a pot of lightly salted water to a boil. Stir in the chopped kale and cook for approximately 4 minutes, or until the kale has softened and turned bright green. Immediately transfer the kale to a colander and thoroughly rinse it with cold water, then let drain.
Dry the blanched kale thoroughly, using towels or a salad spinner.
Add the garlic scapes to a food processor, and pulse until finely chopped. Add the walnuts and continue to pulse until no large pieces of walnuts remain (do not blend completely).
Add the lemon juice, blanched kale, optional nutritional yeast, and sea salt,and continue to pulse until the kale is finely chopped, stopping to scrapedown the sides and gently stir the mixture as needed.
If using the olive oil, slowly stream it in while blending. Adjust seasoning to taste.
Leftover pesto will keep in the refrigerator for up to a week, and also freezes well.
Turnip and Radish Salad
Ingredients
1 bunch salad turnips or Japanese turnips with greens
1/2 tsp salt
4 small radishes
1 spring onion
— Dressing —
3 Tbsp olive oil
1 1/2 Tbsp vinegar (I used white wine vinegar)
1/2 tsp salt, more or lessto taste
1 pinch pepper
1/2 tsp honey (optional)
Cut the greens and thin root tip off turnips. Wash turnips well and slice into thin slices. Pick out good leaves from greens an chop into smaller pieces. Slice radishes and onions very thinly.
Instructions
Soak the onion in cold water for 5-10 minutes, massaging briefly with your hands. Drain well. (this helps tone down the sharpness of the onion)
In a mixing bowl, sprinkle turnips and greens with about1/2 tsp salt. Massage gently with hands and let set for 5-10 minutes. This technique draws out excess water from the turnips.
After turnips have sat for a few minutes, gently squeeze out the excess water over the sink.
To make the dressing, mix oil, vinegar, and a bit of salt and pepper until well combined. If you like a touch of sweetness, mix in the honey, too!
Add all veggies to the mixing bowl, pour over the dressing and toss so it’s evenly coated. Can be eaten immediately or left to “marinate” in the fridge.
Lemony Miso Soup
Amy Farnsley, Gendler Grapevine Fresh Stop Market Shareholder
Ingredients
2 tbsp coconut oil
1 onion , chopped
3 carrots , peeled and chopped
1 1/2 tbsp finely grated fresh ginger
3 minced garlic cloves
4 cups vegetable broth
1 can unsweet coconut milk
2 cups diced butternut squash
1 1/4 cups red lentils
1 1/2 cups water , divided
6 cups chopped kale , stems removed
1/3 cup white miso paste
2 tbsp lemon juice , (optional)
Instructions
HEAT oil in a large pot over medium. Add onion and carrots and cook until softened, 5 min. Stir in ginger & garlic and cook until fragrant, 2 min.
ADD broth, coconut milk, squash, lentils and 1 cup water and bring to a boil. Reduce heat to medium-low and simmer until lentils and squash start to break down and thicken the soup, 15 min.
STIR in kale and cook just until wilted, 1 min.
Whisk miso with remaining 1/2 cup water in a small bowl until smooth, then stir into soup. Remove from heat. Add lemon juice. Serve with crusty bread for dipping.
