Tag: sesame oil

Posted on

JUDI’S RECIPES – WEEK 20 – OCTOBER 18, 2022

OCTOBER 18, 2022

Hello Everyone,

We’re almost at the end of our terrific CSA season. And a great season it has been! Have you ever seen more wonderful tomatoes?

Now that Fall is in full swing (the trees in the Hudson River valley are stunning right now – stay tuned, New York City!), we can enjoy all the colors. The best of the fall harvest is now coming in. And that includes Fall greens. This week we have Bok Choy, a delightful vegetable that doesn’t require fancy preparation to make it appealing. Good seasoning and a simple saute will do the trick.

SAUTEED GARLIC BOK CHOY

INGREDIENTS

3 TBS vegetable oil

3 cloves fresh garlic, minced or chopped

2 shallots, finely chopped

1 bok choy, washed, dried, and halved or quartered, depending on size

2 TBS soy sauce

1/2 tsp sesame oil

crushed red pepper (optional)

DIRECTIONS

1. Heat the vegetable oil in a large skillet or wok. Add the shallots and saute over medium heat until translucent. Add the garlic and saute just until you can smell the garlic, about 30 seconds.

2. Add the bok choy and continue to cook for two or three minutes. You want it to remain crisp.

3. Add the soy sauce and continue to saute for another two minutes.

4. Add the sesame oil and the crushed red pepper (if you are using it). Toss everything just until the sesame oil has coated the bok choy, about one minute.

Serve and enjoy.

HELPFUL HINT: This make a great dinner dish with scallion brown rice and a piece of chicken or fish.

ANOTHER HELPFUL HINT: If you’re feeling wicked, a splash of white wine before you add the bok choy will elevate this dish.

Enjoy the bok choy and have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 7 – JULY 19, 2022

JULY 19, 2022

Hi Everyone,

Here in the Baked Apple, the heat and humidity have been prodigious. We’re all hoping to get a break soon. In the meantime, we are getting lovely vegetables each week, so there is always something nice to enjoy.

This week we are getting beautiful fresh spinach. You should fill your sink with lukewarm tap water and float the trimmed spinach in it. Swish the water around with your hands. The sand will fall to the bottom of the sink. Then you must squeeze out all the water in the spinach with your hands.

On to today’s recipe! It’s a take on a Korean side dish called sigeumchi namul.

SAUTEED SPINACH WITH GARLIC AND SESAME.

Ingredients
1 garlic clove, grated
2 scallions, thinly sliced
2 tsp toasted sesame seeds
2 tsp toasted sesame oil
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1/2 tsp granulated sugar

Pinch red pepper flakes (optional)

1 lb fresh spinach, trimmed and washed

1 TBS extra-virgin olive oil
Directions
  1. In a medium bowl, stir together the garlic, scallions, sesame seeds, sesame oil, soy sauce, vinegar, sugar, and pepper flakes, if you are using them.
  2. Roughly chop the spinach into large pieces.
  3. Add a thin layer of olive oil to a large skillet over medium heat. Add the spinach and cook until it is bright green and wilted. This will take 1 to 2 minutes. Use tongs to transfer the spinach to the bowl with the sauce, and toss to coat it.
  4. Let the mixture cool for 5 minutes, then taste and adjust the seasonings to your taste.

This is a great hot weather side dish, as it doesn’t require you to turn on your oven.

HELPFUL HINT: The leftovers are great the next morning, stirred into scrambled eggs.

Please enjoy, and have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 1 – JUNE 8, 2021

JUNE 8, 2021

Welcome to CSA! If you’re new, we’re happy to meet you. If you are a returning member, we’re delighted to see you again!

It has been so – dare I say it? – HOT! Hot, hot, hot! And humid. It is so uncomfortable, that the earth moved away from the sun to try to cool off. Things should get better later in the week, so you can enjoy your cool greens and veggies this week.

As always, the first few weeks include many greens, because they are ready to be picked. These early crops are truly welcome during a heatwave.

We are getting boc choy this week, a wonderful crunchy vegetable of Asian origin. So, here’s a simple recipe that will keep you cool and satisfied.

 

GARLIC SESAME BOC CHOY

3 TBS oil – any neutral oil: canola, vegetable, corn oil

2 cloves garlic, chopped

2 shallots, minced

4 boc choy

soy sauce to taste

2 tsp sesame oil

crushed red pepper (optional)

 

  1. Halve or quarter each boc choy, depending on the size of the bok choy, and wash under cold running water.
  2. Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl the pan to coat it with oil. As soon as the oil is wavy looking, add the garlic and the shallots, and sautè for 1-2 minutes, stirring constantly.
  3. Add the bok choy, soy sauce, and sesame oil. Toss and cover the pot. Cook for approximately 2 minutes, then uncover, toss the boc choy, and recover the pan. Continue to cook the bok choy until the white parts are crisp-tender.
  4. Sprinkle with crushed red pepper, if you’re using it, and drizzle with additional sesame oil, if desired.

HELPFUL HINT: Go easy on the sesame oil. It can be intense.

 

I hope you enjoy this delightful summer dish.

Have a delicious week!

Best,

Judi