Just a quick reminder that if you have recipes or tips that you think other members would benefit from reading, please pass them along to us.
Here are some recipe ideas to get you inspired and cooking this week…Pine Nuts (or walnuts) Orange Zest Dressing: 3 Tbsp oil, juice of 1/2 large orange (or 1 small orange), 1 sprig of thyme (leaves only), 1 tsp honey, 1 tsp mustard (dijon or whole grain), salt and pepper to taste. Place all dressing ingredients in small jar with lid. Shake until combined. Taste and adjust. You may want to add a bit more orange or some orange zest depending on the acidity and taste of the orange you are using. Like your dressing sweeter? Add some more honey… Cut off thick stems from kale leaves and reserve for another use. Hand tear leaves into bite sized pieces into a serving bowl. Drizzle on some dressing, a little bit of this dressing goes a long way, so start with a small amount. Toss salad with nuts and some orange zest. Serve. Store remaining dressing in the fridge for later use. Chive Blossom Vinegar 1 cup chive blossoms 1 cup vinegar I used plain ol’ distilled vinegar, but you could certainly use white wine vinegar or apple cider depending on what you have on hand. Place chive blossoms in a pint glass jar or vinegar jar. Bring vinegar to a boil, remove from heat and pour over blossoms in jar. Make sure blossoms are covered. Store out of direct sunlight. After 2-3 days of infusion, strain the liquid and discard blossoms. The result will be a wonderfully pink vinegar that has a slight garlic onion flavor. Great for making vinaigrette or sprinkling on cooked wilted spinach. Bok Choy Egg Salad Sandwich Bok Choy is incredibly versatile, especially great steamed or stir fried. Most often I find myself stir frying it in spring with radishes, green onions, asian marinaded flank steak and serving over rice (recipe coming soon)…but I also like to use bok choy raw as I would celery. Bok choy brings a nice flavor to egg salad. You can use any egg salad recipe. Below is my go-to recipe: 8 eggs 1/2 cup mayo splash rice wine vinegar 1 bok choy, leaves separated: stalk diced (see picture to left) 1 tsp mustard 1 Tbsp chives, chopped 2 green onions, sliced green & white parts Salt and pepper to taste. bok choy leaves thin sliced (chiffonade cut) Place eggs in medium sized sauce pan. Cover with cold water by 1-2 inches. Bring to a boil. Simmer 1 minutes. Remove from heat and let sit 15 minutes. Drain. Run cool water over the eggs. Peel and chop. Stir mayo, vinegar, diced choy stalk, mustard, chives, and green onions in a bowl. Add salt and pepper to taste. Gently stir eggs into mixture. Serve egg salad on bread, toast, cracker, or over salad. I love this egg salad served on Little Rooster Wild Rice and Onion bread, toasted with thin sliced choy leaves that have been tossed with a little oil and vinegar, and a few sliced radishes. YUM! Pickled Radishes There is always some kind of refrigerator pickled veg in my household fridge. I think radishes may be my favorite pickled vegetable. I’ve found that people who say they don’t like radishes enjoy this sweet and sour pickle recipe as it tones down the sharp peppery taste. They are simply amazing topped on burgers or salads… seriously try this recipe! Note: this recipe is for refrigerator use only, not for canning. 1 bunch radishes, greens removed and reserved for other use 1/2 cup red wine vinegar (or other vinegar you have on hand) 1/4 cup sugar 1/4 cup water 2 tsp kosher salt 1/2 tsp mustard seeds 1/2 tsp coriander seed 1/4 tsp black peppercorns 1/4 tsp juniper berries 1 bay leaf Slice the radishes very thin. If you have a mandolin, this is a great time to use it! Place radishes in a pint jar. Place remaining ingredients in a small sauce pan. Bring to a boil and simmer until sugar has dissolved. Remove from heat and let stand for a few minuted to slightly cool. Pour mixture over radishes. Let cool. Place the lid on the jar. Store in the refrigerator. These will last a couple weeks in the fridge.