Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Choy and Garlic Skillet
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Bess Feigenbaum’s Cabbage Soup
This recipe comes from The National in Manhattan. It is my favorite winter soup – a sweet and sour cabbage soup – a very traditional Jewish recipe. This is the vegan version, but you can add a piece of brisket or chuck roast and turn it into a meaty winter meal if you wish.
Lisa Rochon’s Southern Soup
Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Oatmeal Pancakes with Apples and Pecans
Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside. Melt 1 tablespoon butter in a large non-stick skillet Read More…
Skillet Kale and Butternut Squash Pasta
Were you excited to see kale in your box? I’m ready for this dish that combines kale with butternut squash and pasta. Just says “comfort food” to me. No shallot? Leave it out or substitute some onion or garlic. The pasta cooks in the same skillet – easy cleanup.
The Hot Pink
How about a beet cocktail? This came from seriouseats.com. I love shrubs!
Notes on Turnips and Greens
Hakurei turnips as big as the ones in today’s box are probably too grown up for eating raw. I can’t swear to that – haven’t tried them – but when I saw them, I decided these would be good candidates for a long, slow simmer. If you want juicy turnips and greens, bring about 2 cups of water to a boil, add a little salt and some sugar, some bacon fat if you’re into that, and bring the mixture to a boil. After 5 minutes, reduce heat and add the diced turnip roots and chopped greens. Cover and simmer for as long as you like. I’m running a recipe in the paper this January that calls for cooking them for 3 1/2 hours. Yes, 3 1/2 hours. But I tell you, they are delicious, cooked to succulence. You can see why that style of cooking roots and greens has persisted for years.
Are you a juicer? I’ve just (finally!) become a fan of juiced greens. Those collards, kale, beet and turnip greens? This week they’re going in the juicer with some apples. My new favorite way to get some of those delicious K vitamins.
Gary Donlick’s Sweet Potato, Carrot and Orange Soup
Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Seth Freedman’s Winter Squash Soup with Arugula Pesto
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Deborah Geering’s Sweet Potatoes, Sweet Turnips and Greens
Deborah Geering is a freelance food writer based in Atlanta.