I love having a box of fresh veggies, many things that I don’t ordinarily get, then trying things out with them. Sometimes combinations surprise me! – like this Stir Fry of chopped onion, Bok choy stems, salad radishes (that’s the Julienne veggie) and Bok choy greens, added last. Add a bit of salt, a few drops of soy sauce if you wish, and oh, my, was it good!
Here’s a note about how I stir fry: I cut all the veggies first. I heat some extra virgin olive oil in a wok and often throw in a little minced garlic first. This time, I don’t believe I did. Then I add the onions, sauteeing until soft. Then I add the remaining “hard” veggies, most “hard” first, sauteeing for a few moments after each — reserving any greens. When the veggies start to brown a bit, I add a little salt and soy sauce, stir and cover if needed to steam the veggies for a couple of minutes. Uncover and add the greens, stir together and sauté briefly until the greens are wilted, adjust seasoning, and serve.
I also made Fatoush with what I had on hand instead of the usual, and it, too, was delicious with a creamy vegan dressing:
FATOUSH
Ingredients
- Mixed greens, any you have on hand or like. Bok choy and Butterhead Lettuce featured heavily in this one.
- Garlic scapes
- Green onion
- Red cabbage (I usually use it but don’t see it here – must have forgotten)
- Tomatoes – organic grape tomatoes, quartered
- Radishes – organic, Julienne
- Cucumbers – organic, sliced and quartered or Julienne
- Pita – Whole wheat Lebanese pita, cut into squares and toasted
- Sumac to sprinkle
Ingredients for Sauce
- Mayonnaise, 1 cup (I use Hampton Creek Just Mayo – vegan)
- Tahina, 1/4 cup
- Garlic, 1/2 – 1 clove mashed (opt.)
- Salt, 1-2 tsp. (start with 1 tsp. for dressing, add additional to salad after mixed)
- Hot paprika, 1/4 tsp.
- Lemon, freshly squeezed, 1/4-1/2 cup, to taste (start with 1/4 cup for dressing, add additional to salad after mixed)
Procedure
- Prepare salad ingredients: slice greens 1/8-1/4″, then cut across into 2-3″ pieces. Quarter grape tomatoes or petite dice plum tomatoes. Julienne cucumbers and radishes.
- Stack the pita pieces, cut through them lattice-work style so you end up with 1-2″ squares, roast in a 200 degree oven until crunchy, cool thoroughly and set aside or bag for later use. I like to use whole wheat Lebanese pita, available through a local Arab bakery. Lebanese pita is larger than pocket pita and thinner. Makes a great “crouton.” Stored properly, they keep for a long time once toasted and thoroughly dry.
- Make the dressing. For a vegan salad, use a vegan mayo. Your dressing should taste salty and lemony because by the time you add it to the salad with its moisture, it will lose some potency. I start a bit lighter on the seasoning, then add the remainder if needed when the salad is made up. You don’t need to use all the dressing at once — if you have leftover, just store in a covered jar.
- Put all salad ingredients into a bowl. Add toasted pita so you have 2 parts salad to 1 part pita. Add some dressing and a pinch or two of sumac (available in Middle Eastern stores and online), and mix gently but completely. Add more or less dressing to your liking.
- Sprinkle additional sumac over the salad and serve.
If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).
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