From “Health Nut: A Feel-Good Cookbook” by Jess Damuck
The author says, “Nuts should always be toasted. Set your oven to 425 degrees and toast until golden and fragrant, 6 to10 minutes. Make sure you set a timer. No one ever remembers to check on their nuts until they are already burning; it’s just a fact.”
This gluten-free soup recipe is from Bon Appetite. They suggest “Grating a block of sharp cheddar is crucial for this comfort food classic as the pre-shredded stuff is often mixed with an anti-caking agent that can wreak havoc with the silky texture of this delicious soup.” Good advice. The recipe says it makes 4 servings.
From alexandracooks.com
This recipe was demo’d at the Peachtree Road Farmers Market back in the day.
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
From thekitchen.com.
In the interest of balancing out those cauliflower recipes, here’s a roasted broccoli recipe from meal kit service PeachDish. It’s so good that it made my son proclaim his *love* for broccoli. PeachDish featured it as a side with balsamic tomato steak.
This recipe came from Southern Living magazine originally. Probably more than a decade ago.
From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.