Pad Thai

This is an easy and tasty make at home version of Pad Thai.

Shrimp Pad Thai

A couple of thoughts to share on making this recipe with a CSA share...

First off, I am always excited to find recipes that use many of the items we got in the week’s share.  This recipe used cabbage, garlic scapes, scallions, and cilantro from this week's share. 

The recipe calls for coleslaw mix.  I slice the CSA cabbage thin to make this recipe.  The recipe does not call for cooking the cabbage, except to heat through.   The sliced CSA cabbage needs a little cooking time.  When this recipe calls for the cabbage I add it, then put a little water in the pan, cover it, and steam for 5 minutes.  Then I continue with the recipe as written.

The picture above is a vegetarian version of this Pad Thai recipe.  I just eliminated the shrimp.  You could also make it with other protein – chicken, beef, or pork.   

Soy-Sesame Stir Fry

This came together beautifully the day we picked up our farm share vegetables.  It used up a couple of items from the week before and allowed us to immediately enjoy items like snow peas that we couldn’t wait to devour.

Soy-Sesame Stir Fry

Printable Version

1 T soy sauce

1 T sherry

1 pound bite size protein (shrimp, beef, chicken, pork, tofu)

1 medium onion, cut into 8 wedges

1 pound vegetables (this one had radish, squash, zucchini, arugula, snow peas)

1 T fresh garlic (used Garlic Scapes from the CSA)

1 T fresh ginger

3 T oil (divided)

Soy-Sesame Sauce

2 t cornstarch

¼ cup + 2 T broth

¼ cup soy sauce

2t rice wine vinegar

2 t sesame oil

1 t crushed red pepper (optional)

1 t sugar

Combine the first two ingredients and protein.  Allow this mixture to sit while preparing the other ingredients.

Whisk the sauce ingredients together and set aside until needed.

Allow the pan to get hot.  Add 1 T of oil and stir fry the protein.  This may need to be done in batches.  Transfer the protein to a plate and set aside.

Add the remaining 2 T of oil to the pan.  Stir fry the onion for 1 minute until it begins to brown.  Add ginger and garlic.  Add the vegetables one at a time, starting with the one that will take the longest to cook.  Stir fry for about 1 minute after adding each vegetable. 

Return the protein to the pan and add the sauce.  Stir to coat and cook until glossy.  Serve immediately.

Week Three of 2014

We got...

Arrowhead Cabbage, Garlic Scapes, Head Lettuce, Kohlrabi, Red Russian Kale, Salad Mix, Scallions, Snow Peas, Summer Squash,  Zucchini, Cilantro, Basil, Parsley

My ideas...

Arrowhead Cabbage and Scallions – Shrimp Pad Thai

A friend shared this recipe with me when I was looking for cabbage ideas in the fall.  I was looking forward to cabbage this spring so I could make it again with cabbage from the CSA.

Head Lettuce – Lettuce Wraps with Peanut Hoisin Sauce

We had these last nights and kids asked for seconds. 

NOTE: I made them with ground turkey, but they call for tofu making them a great vegetarian meal.  I also didn't use Sriracha to make them more family friendly.  This could always be added to individual wraps depending on how spicy you like your food. 

Kohlrabi and Herbs– Grilled Kohlrabi Slices

The farm has this suggestion on Facebook.  I found a recipe to follow.  The farm suggestion also included fresh herbs to the marinade.

Red Russian Kale – Sausage and Kale Soup

I plan to make this and freeze it.

Snow Peas, Summer Squash, Zucchini – Stir Fry

We had this the night the veggies came home and it was a huge hit.

Review of Week Two 2014

Here are some dishes I made this week...

Arugula, Radishes and Basil – Radish Salad with Parmesan and Lemon

This was a great find.  It used three items we got this week and was a lovely side dish to steak on the grill.

Kale and Garlic Scapes – Linguine with Garlicky Kale andWhite Beans

Rave reviews from the husband who doesn’t always look forward to the season of greens with much enthusiasm.  I also used up my beloved Garlic Scapes for the ¼ cup of garlic this recipe calls for.

NOTE: The recipe calls for frozen kale.  To make the recipe as a CSA share holder I boiled water and added a little salt.  I rough chopped the Kale and simmered it covered for 25 minutes until tender.  Drain the Kale and it is ready for this recipe.

Summer Squash and Zucchini – Crunchy Zucchini Coins

A bunch of families got together for a potluck dinner of snacks for the kids between activities.  These took only minutes to make and were kid friendly.

FREEZER IDEAS

I also froze several items this week.

Basil – we got such a lovely bunch of basil in the share.  What I didn’t use got cut up and frozen into cubes for use later in sauces and soups.

Freezing Herbs

Broccoli Rabe – I love using Broccoli Rabe to create a pasta starter that goes in the freezer and makes for a quick meal later.  The following link includes directions for the pasta starter and how to prepare the meal when the time comes.

Chicken Sausage with Broccoli Rabe and Penne

Turnips – I cut the turnips into bite size cubes and froze them.  They will be perfect in Stir Fry and Briyani.

Vegetable Biryani

Week Two of 2014

Check out these huge heads of lettuce that are so impressive to my kids.  They are even eating seconds on salad they are so intrigued with the lettuce we are getting in our CSA.

We got...

Arugula, Broccoli Rabe, Garlic Scapes, Head Lettuce, Kale, Radishes, Salad Mix, Scallions, Summer Squash, Turnip, Zucchini, Basil, Cilantro

My ideas...

Arugula – Pesto Tortellini Salad

We got a beautiful bunch of basil to make fresh Basil Pesto for this recipe. 

Broccoli Rabe and Garlic Scapes– This is a basic BroccoliRabe with Garlic recipe from Ina Garten

Kale – Linguine with Garlicky Kale and White Beans

This looks like a good option for Meatless Monday

Radishes and Salad Greens – Radish Salad with AvocadoDressing

Zucchini – Crunchy Zucchini Coins

Kale Chips

I feel like I have been keeping this recipe a secret.  I struggled with Kale Chips, either they burned or I couldn’t get them crisp enough.  This recipe has always worked and has worked with all kinds of kale varieties – Red Russian, Curly, and Dinosaur.

Kale Chips

Sunday Menu – SpicyZucchini Burgers, Zucchini Rice, Kale Chips

Farm Share Food – Zucchini, Cilantro, Kale

Tatsoi with Avocado and Roasted Garlic Dressing

The tang of the Tatsoi goes nicely with the smooth creaminess of the avocado. 

The recipe has instructions for Roasted Garlic Dressing.  I took a short cut and used Garlic Expressions, a favorite dressing at our house.

Tatsoi & Avocado Salad with Roast Garlic Dressing

Friday Menu – Turkey Burgers, Steak Fries, Tatsoi & Avocado Salad

Farm Share Food – Tatsoi

Friday meals are as easy as possible.  The turkey burgers were from Trader Joe’s and cooked on my indoor grill, steak fries into the oven.  The salad was easy because I just spun the Tatsoi clean, cut up an avocado and used the Garlic Expressions Dressing.

Lime-Soy-Sesame Broccoli

This kicky broccoli dish is a great side and kinda quick to make.  I used the skillet to steam the broccoli, transferred the broccoli, and continued to use the same skillet for the rest of the preparation.

Lime-Soy-Sesame Broccoli

Wednesday Menu – Chicken Pot Pie, Lime-Soy-Sesame Broccoli

Farm Share Food – Broccoli

So my new goal is meal planning and I’m feeling like you are out there reading this menu saying to yourself, “What?”!!!  So life has been a little hectic with me starting a new part time job a few weeks ago that has different levels of time commitment – right now the commitment is heavy.  I was also traveling alone this weekend and did a rush job of meal planning and shopping that just made sure we wouldn’t starve this week.  AND THEN I realized the first CSA pick up was this week.  So quick and easy pot pie was on the menu, but I really wanted to make a side with the CSA veggies.  Hence the odd menu above.

If I was really meal planning and wanted to include this dish, it would look more like this...

Menu – Grilled Chicken, Zucchini Rice, Lime-Soy-Sesame Broccoli

Week One of 2014

Happy CSA Season!!!

My goal for the season is to focus on meal planning.  I will talk about why I choose to have a meal on a certain night – like we had lots of time today so I choose this complicated meal or we were running to the pool so this dinner made more sense.  I will also talk about how I plan for the whole week.  Finally, I’ve been asked to include whole menus.  So if I post about a side dish, like the Zesty Broccoli below, I will share what I served with it and why.

 

We got...

 

Arugula, Broccoli, Broccoli Rabe, Head Lettuce, Kale, Radishes, Salad Mix, Summer Squash, Tatsoi, Turnip, Zucchini, Cilantro

 

My ideas...

 

Arugula – Greek Style Meat Loaves with Arugula Salad

This looks like a great meal to start off the summer season.

 

Broccoli – Zesty Broccoli

 

Broccoli Rabe – Gingery Fish and Noodles

We’ve had this in the CSA off season – delicious!

 

Kale – Almond-Avocado Kale Salad

 

Radishes – Shrimp and Radish Pasta

This has been on the blog before and is an old favorite.   I couldn’t wait for CSA radishes to have this yummy dish for dinner.

 

Summer Squash and Zucchini – Lasagna with Zucchini

 

Tatsoi – All Things Tatsoi

Here is a website with a long list of ways to use Tatsoi.

 

Turnips – 4 Turnips Recipes

Real Simple offers four different turnip recipes.