-Frisky Girl Gardener’s hand soap
Stuffed Pattypan squash
What you need to have ready: Pot for boiling 5-7 pattypan squash, baking dish, large mixing bowl, saute’ pan, separate 2 quart saucepan for rice, if it is not pre-cooked.
**The Stuffing recipe will make more than needed . I used it for stuffed zucchini and mushrooms.
- 5-7 small-medium pattypan squash
- water for to cover for boiling
- 2 cups of pre-cooked brown rice
- 1 Tablespoon olive oil
- 1 cup of baby portabello mushrooms
- 2 cups packed chopped rainbow chard (this is what I had on hand. Any cooking greens will work)
- 1/2 cup chopped onions
- 2 cloves garlic, chopped
- 1/2 cup shredded swiss cheese
- Seasonings: Penzey’s breakfast sausage seasoning. (Similar seasoning: sage and thyme. These vegetables are savory so any seasoning will work. Use what your family likes!)
- 1/2 cup part skim ricotta cheese
- Boil pattypan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling. Cook rice and boil squash at the same time and make the stuffing while those two are cooking.
- In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.
- Preheat oven to 400*
- Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.
- Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket. Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.
- Stuff each squash with the vegetable/cheese mixture.
- Bake 20 minutes.
- Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.
Here’s the link to the full recipe: https://www.katrina-runs.com/stuffed-pattypan-squash
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon potato starch
- 1 tablespoon water
- 2 pinches salt
- 1/4 teaspoon vegetable oil
- 1 bunch baby bok choi
- 3 tablespoons olive oil
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 (8 ounce) package sliced portobello mushrooms
- In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
- Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choi into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choi, and arrange attractively on a serving platter.
- Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choi; serve immediately.
½ bunch small Swiss chard, preferably red or rainbow
1 medium shallot, finely chopped
¾ cup (or more) extra-virgin olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon (or more) red wine vinegar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.
Check out the full recipe here: https://www.bonappetit.com/recipe/swiss-chard-salsa-verde
-Frisky Girl Gardener’s hand soap
Miso Glazed Japanese Turnips
- 3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and ⅛ teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
We love growing veggies for all of you, and we also want to encourage you to grow your own! Gardening can be a fun, rewarding hobby, and at the end of the day you get to eat all the amazing food; take it from a farmer, it tastes better when you grow it yourself! For those of you who are new to gardening -or anyone who wants to learn more- we’ve made a handy PowerPoint to give you tips on where to start (it’s attached to this email). And please don’t hesitate to ask us any questions you have about where to get seeds, what varieties do well in this climate, or what we use to amend our soil.
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar, preferably Banyuls
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 12 cups packed assorted baby lettuces (about 6 ounces)
- 1 quart strawberries, hulled—small berries halved, large ones quartered
- 4 ounces feta (preferably French), crumbled (1 cup)
- 1 cup smoked almonds, chopped
How to Make It
In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.
- 1/2 cup (2 oz/60 g) walnut pieces
- 1 garlic clove, minced
- 2 cups (2 oz/60 g) packed arugula leaves
- 1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
- Kosher salt
- 1 cup (8 fl oz/250 ml) extra-virgin olive oil
- 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Check out the full recipe here: https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200