3 recipes from chef jan from Bluebird gardens
I probably will modify for one:
1. no chicken, 2 ounces of edamame cooked, part of red pepper from breakfast recipe #2 from today, 1/8 bok choy julienned, bunch of cilantro; substitute almond butter for peanut butter and garlic pepper for sriracha, ginger and lime ok, grapeseed oil maybe sesame either way only 1 tsp.
2. Panzanella: once again 1 slice of bread, will use my dehydrated tomatoes, forget the olives too much waste,I'll have to use the whole cuke so I don't waste it, rest is ok
3. hmmm grilled romaine maybe use that or the fresh for the panzanella.
I probably will modify for one:
1. no chicken, 2 ounces of edamame cooked, part of red pepper from breakfast recipe #2 from today, 1/8 bok choy julienned, bunch of cilantro; substitute almond butter for peanut butter and garlic pepper for sriracha, ginger and lime ok, grapeseed oil maybe sesame either way only 1 tsp.
2. Panzanella: once again 1 slice of bread, will use my dehydrated tomatoes, forget the olives too much waste,I'll have to use the whole cuke so I don't waste it, rest is ok
3. hmmm grilled romaine maybe use that or the fresh for the panzanella.
Chicken Satay Salad with Bok Choy, Edamame and Red Pepper
2 Chicken Breasts, seasoned and roasted or grilled, cooled and cut into thin strips
8 ounces whole wheat noodles, such as spaghetti or thin spaghetti, cooked and drained
8 ounce package of Shelled Edamame, cooked in salted water, drained and cooled
1 Red Pepper, julienned
½ large head of Bok Choy, cleaned and sliced into thin strips
½ bunch of Cilantro leaves, chopped
8 ounces whole wheat noodles, such as spaghetti or thin spaghetti, cooked and drained
8 ounce package of Shelled Edamame, cooked in salted water, drained and cooled
1 Red Pepper, julienned
½ large head of Bok Choy, cleaned and sliced into thin strips
½ bunch of Cilantro leaves, chopped
For the Dressing:
¼ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons sesame oil
¼ cup creamy peanut butter
½ teaspoon Sriracha, more or less to taste
1 tablespoon fresh ginger, peeled and minced
Juice of 1 lime
Up to 3 tablespoons of grapeseed or other neutral flavored oil to reach desired consistency
¼ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons sesame oil
¼ cup creamy peanut butter
½ teaspoon Sriracha, more or less to taste
1 tablespoon fresh ginger, peeled and minced
Juice of 1 lime
Up to 3 tablespoons of grapeseed or other neutral flavored oil to reach desired consistency
Prepare the dressing. Set aside. After cooking and draining them, toss the noodles with the dressing allowing it to soak and flavor them. Add in the chicken, edamame, red pepper, bok choy and cilantro. Toss to combine. Add a bit of oil to loosen the mixture slightly, if necessary. Best served warm or at room temp. Serves 3-4.
Panzanella (Italian Bread Salad)
4 Thick slices of your favorite day-old Artisan Bread – seasoned and grilled, cut into large chunks
(I used a Semolina Sesame. Find many other great options at Falls Baking Company in Fergus Falls)
4 ripe medium sized Tomatoes – cut into 8-12 pieces each
20-25 Kalamata Olives – cut in half
1 Cucumber, seeded and cut into a large dice (I quartered it lengthwise and then cut into chunks)
½ small Red Onion, sliced very thinly
Salt and Pepper, to taste
Your Favorite Balsamic or other Vinaigrette Salad Dressing
(I used a Semolina Sesame. Find many other great options at Falls Baking Company in Fergus Falls)
4 ripe medium sized Tomatoes – cut into 8-12 pieces each
20-25 Kalamata Olives – cut in half
1 Cucumber, seeded and cut into a large dice (I quartered it lengthwise and then cut into chunks)
½ small Red Onion, sliced very thinly
Salt and Pepper, to taste
Your Favorite Balsamic or other Vinaigrette Salad Dressing
Toss the still warm bread chunks, tomatoes, olives, cucumber, red onion, salt and pepper in a large bowl. Drizzle with your favorite dressing. Do not over-dress the salad, allow the juices of the tomatoes, cucumber and olives to soak into the bread as well as a bit of the dressing. Serve immediately.
Grilled Romaine Salad
Yes. That's right. I'm going to suggest that you grill your lettuce. Weird? Yep. Tasty. You betcha.
Heat your grill to a very high temp. This cooks high and super fast. Wash the lettuce keeping the head intact. Remove the outer leaves (and save for a recipe coming soon - Asian Lettuce Cups). Cut the head lengthwise keeping the core intact. Drizzle the cut side of the romaine with oil oil and sprinkle with salt and pepper. Set the lettuce, cut side down, onto your hot grill. You aren't trying to cook the lettuce, just sear it so this will only take 1-2 minutes.
Dress your lettuce with dressing (we like a light vinaigrette and chunks of blue cheese), bacon, tomatoes, croutons, cucumbers...anything really. Serve immediately.
This is a knife and fork salad. I usually cut off the core end before serving.
Late planting, due to our extraordinarily late thaw, cold weather and too much rain has left the farm pretty soggy. I'm crossing my fingers for dry, warm and breezy days for the Bluebird Gardens staff so that all the hard work they've put in planting comes to fruition as tasty veggies on our respective tables
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