Bok Choy Coconut Curry

Bok Choy Coconut Curry

Prep Time: 10 minutes    Cook Time: 40 minutes    Serves: 4

Author: Dishing Up the Dirt

• 1 cup basmati rice (or rice of choice)

• 2 Tablespoons coconut oil

• 1 medium sized onion, diced

• 3 cloves of garlic, minced

• 2 teaspoons curry powder

• 1/4 teaspoon crushed red pepper flakes

• salt and pepper freshly ground black pepper

• 1/2 cup vegetables stock (or water)

• 1 (15 ounce) can of chickpeas, drained

• 1 (15 ounce) can full-fat coconut milk

• 1 Tablespoon fresh lime juice

• 3 cups roughly chopped bok choy

Preparation

1. Cook the rice according to specific instructions on the package.

2. Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.

3. Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and bok choy and keep on low heat until the greens wilts down. Season to taste with additional salt and pepper.

4. Serve the soup with a scoop of rice and enjoy.

Notes

*Use this recipe as a guide *If you cannot find bok choy you can substitute with spinach *Adjust measurements and ingredients as necessary

Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Grilled Cabbage with Buttermilk-Dill Sauce & Walnut Parmesan Crumble

Prep Time: 25 minutes    Cook Time: 30 minutes    Serves: 4

Another banger from Andrea Bemis @ Dishing up the Dirt

Buttermilk-Dill Sauce

• 1/2 cup buttermilk

• 1/4 cup whole milk Greek yogurt

• 3/4 teaspoon dijon mustartd

• 2 Tablespoons apple cider vinegar

• 1/4 cup finely minced dill

• 2 scallions, minced

• 1 clove of garlic, grated

Walnut-Parmesan Crumbled

• 3/4 cup roasted walnuts (you can quickly pan roast them on the stovetop)

• 1/2 cup freshly grated parmesan

• 2 Tablespoon chopped dill

• 1 teaspoon freshly grated lemon zest

• pinch of salt

Grilled Cabbage

• 1 medium-size cabbage, sliced crosswise into 1-inch thick rounds

• 2 Tablespoons melted ghee or olive oil

• salt and pepper

Preparation

1. Preheat an outdoor grill to medium-high heat and make sure the grates are well oiled.

2. Prepare the dressing by whisking together all the ingredients until well incorporated. Taste for seasonings and adjust if needed.

3. Prepare the crumble by combining all the ingredients in a food processor and pulsing until a coarse crumble forms. Taste and add more salt if needed.

4. Drizzle the cabbage slices with the melted ghee. Carefully transfer the cabbages to the grill and grill for 6-8 minutes on one side. Flip and grill for 4-6 minutes on the other side. Carefully remove to a baking sheet.

5. Serve the cabbage with the dressing and crumble.

Notes

To prepare this using an oven instead of a grill, cook the cabbages in a 425 degree oven for 40 minutes.

Lamb (or Beef) & Beet Curry Meatballs

by the wonderful Andrea Bemis

This has become a staple in our household using grass-fed, Utah beef from our friends at Sunnyside Up Pastures and it's an amazing way to use both beet roots and beet greens. If you're not a huge beet fan, this recipe is an excellent one. Feel free to adjust the spices as you like. We make an extra dipping sauce with tahini and lemon that really brings it all together. 

Lamb (or Beef) & Beet Curry Meatballs

PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 15-18 meatballs

• 1 cup chopped raw beets

• 1 cup loosely packed chopped beet greens

• 2 cloves of garlic, chopped

• 1 pound ground lamb

• 2 teaspoons curry powder

• 1/2 teaspoon onion powder

• 1 teaspoon unrefined salt

• 1 egg, whisked

Yogurt Sauce

• 1 cup whole milk Greek yogurt

• 2 teaspoons lemon juice

• pinch of unrefined salt

Preparation

1. Preheat the oven to 375F and set a baking sheet to the side

2. Add the beets, beet greens and garlic to the bowl of a food processor and pulse until finely chopped.

3. In a large bowl add the ground lamb along with the chopped beet mixture, curry, onion powder, salt and egg. Mix well with your hands. Form the mixture into uniform size patties/balls on a baking sheet.

4. Bake in the oven until cooked through, about 20 minutes.

5. While the meatballs cook prepare the dipping sauce by whisking all the ingredients together with a spoon. Taste for flavor and adjust as necessary.

6. Serve the meatballs with the yogurt and enjoy!

Easy Green Goddess Dressing

Easy Green Goddess Dressing

• Author: Cookie and Kate

• Prep Time: 5 minutes

• Total Time: 5 minutes

• Yield: 1 1/4 cups 1x

This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing; multiply if desired.

Ingredients

• 1 cup plain Greek yogurt, preferably full-fat (made with whole milk)

• 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)

• 1 medium clove garlic, roughly chopped

• ½ teaspoon fine sea salt

• Lots of freshly ground black pepper, to taste

Instructions

1. Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.

2. Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.

Notes

Make it vegan: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).

Make it spicy: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.

Recommended equipment: A small to medium-sized food processor is perfect for making this dressing. Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.