I just found this recipe but didn’t make a note of the source. So sorry not to be giving it proper attribution.
Cucumbers
(2021) Salt-and-Squeeze Slaw
That bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.
(2020) Smacked Cucumber ‘Quick Kimchi’
From the New York Times
(2020) Sichuan-Style Smashed Cucumber Salad
from Serious Eats
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2020) No Cook Refrigerator Pickles
This one was published in the Farmers and Consumers Market Bulletin from the Georgia Department of Agriculture but I don’t remember when! It calls for onions, but I like making it with rounds of zucchini or yellow squash, and maybe some sticks of green onion for that onion flavor.
(2019) Mexican Shrimp Cocktail
Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
(2018) Chopped Salad
Here’s one more idea for a salad using many of the things in this week’s box. You want to make it ahead so the vegs have a chance to marinated. It’s perfect for a potluck – just take all the containers of vegs, then assemble onsite.
(2017) Quick Pickled Vegetables
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.
(2017) Pork Larb
I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.