How to cook with CSA (Community Supported Agriculture) veggies – easy CSA recipes using fusion Korean cooking methods (week 2)
CSA cooking
week 2 July 4, 2020
This week I received: Kale, 1 head of leaf lettuce, 2 heads of bok choy, 1 head of napa cabbage, 1 bunch of dandelion greens, 1 bunch of swiss chard (8 ribs), and 1 bunch of dill.
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| CSA Week 2 veggies: napa cabbage, bok choy, dandelion greens, dill, lettuce, kale and swiss chard |
Recipe #1
Kale salad with Thai style almond butter dressing
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| kale salad with Thai style almond butter dressing |
Ingredients:
Kale (1 bunch), almond butter (1-2 TB, or any nut butter of your choice), almond
milk (2 TB, or any milk of your choice), fish sauce (1/8 tsp, optional), coconut aminos (1 tsp, or soy sauce with some sugar added), seasoned
rice vinegar (1 tsp, or any vinegar with some sugar added), boiled eggs (1 or 2), cilantro or dill (optional, herbs
of your choice)
How:
1. Wash and
cut kale to bite size pieces
2. Place kale
pieces in a bowl (I like to rub kale pieces with my hand to tenderize the
texture and release more robust flavor)
3. Make the almond
butter dressing by mixing the rest of the ingredients except eggs and herb. (Many of the ingredients are optional and quantities
would need adjusting depending on your preference)
4. Add eggs
and herb to Kale and dress the salad with almond butter dressing!
*This is a hearty
and healthy salad. The robust flavor complements
nicely with the bold rich nutty flavor of the nut dressing. Bright flavored herbs such as cilantro and dill
add to the overall flavor profile. Please
feel free to add more ingredients as you see fit to make it a satisfying meal salad, if
desired!
Recipe #2
Swiss chard Korean style miso soup (this is a spicy version!) with gochujang (Korean red
pepper paste) and doyenjang (Korean red pepper paste)
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| swiss chard miso soup with potato and onion (spicy version with gochujang!) |
Ingredients: swiss chard (8 ribs), doyenjang (1-2 TB), gochujang (1 TB), garlic (chopped finely, 2 tsp), sesame oil (3 drops), potato (med size, 2, cubed), onion (med size, 1, sliced thinly), fishcake balls (optional, 5 pieces)
How:
1. Wash swiss chard leaves, remove ribs and cut
into smaller pieces
2. Combine doyenjang, gochujang, garlic and sesame
oil in a small bowl and mix well
3. Fill water
about 2/3 full of a 3 qt size pot.
4. Add potatoes and half of the doyenjang mixture
to pot and bring it to a boil
5. Reduce heat and add onion and fishcake balls,
if using
6. Simmer
for about 5 min then remove from heat, covered.
7. Add remaining doyjang mixture (this is a
spicy sauce, so please taste before adding more of the mixture—if you want it less
spicy, add salt instead).
8. Season to taste with salt and pepper if
needed.
*This recipe uses the cooking method addressed in Theme 6 of Easy Korean Cooking Class: Korean soups ("chigae" and "gook").
Hope you enjoy
your new creation!