Since we started using the fine specimens from last week’s CSA basket, we have been making new and different recipes. Measuring has taken a back seat to looks and taste. Many meals have been meatless. We do not feel as intimidated as we did last year. We are exhilarated and excited about ‘playing’ in the kitchen.

Here are a few things we have tried so far. I attempted to share measurements but they could be suspect as we weren’t really keeping track. Shake loose. Relax. Just go with your gut feel. Smell it. Taste it. It will speak back to you and you will understand.

Bok Choy Stir-fry

We loosely followed the recipe in the Roots and Shoots newsletter.

Bok choy
Mixed greens of spicy mustard and kale
sesame oil
soya sauce
fish sauce
jasmine rice

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Red Leaf Lettuce Salad

Red leaf lettuce
spring onions
radish
cilantro
heirloom tomato

The dressing is yogurt, honey, lime juice, lemon juice, salt and pepper.

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Garlic Scapes, Tomatoes and Kale Penne

cooked penne for two
1 pint garlic scapes
2 tomatoes, chopped
4 tablespoons pesto
4 Russian red kale leaves, chopped
3/4 cup Parmigiano-Reggiano, grated

Drizzle olive oil on the garlic scapes and season with kosher salt and freshly ground pepper. Grill the garlic scapes on the BBQ until tender and starting to caramelize. Rough chop the scapes. Save a few of the tops for garnish.

Heat olive oil in a skillet. Add kale and saute until wilted. Add the tomatoes and warm through. Add the chopped scapes, cooked penne and pesto. Combine. Add grated cheese. Combine and serve in pre-warmed pasta plates.

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