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

Roasted Beet and Chickpea Tacos

Roasted Beet and Chickpea Tacos

If you don't want to heat your home up by turning on the oven, you could also grill the beets! 

Author: Live Eat Learn

Ingredients 

• ▢1 bunch red beets

• ▢ 3 Tbsp olive oil, divided, 45 mL

• ▢ 1/2 tsp each salt and pepper, divided

• ▢ 1 15-oz can chickpeas, drained, 425 g

• ▢ 1 tsp each smoked paprika, cumin

• ▢ Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice

                & Tortillas or lettuce wraps!

• Roast (or grill --see directions below) Beets: Preheat oven to 365°F (185°C). Trim, peel, and slice the beets about 1/4" thick. Set on aluminum foil, drizzle with 1 Tbsp oil, and sprinkle with 1/4 tsp each salt and pepper. Toss to coat, then fold and seal the aluminum foil to form a pouch. Bake for 30 minutes until the beets are fork-tender.

• Roast Chickpeas: Meanwhile, pat the chickpeas dry with paper towels and spread onto a parchment-lined baking sheet. Add 2 Tbsp oil, 1/4 tsp each salt and pepper, paprika, and cumin. Toss to coat, then add them to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.

• Assemble: Spoon the beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.
  
   

      Grilling the Beets: Slice first (1/4" thick)

• Season: Toss the sliced beets with olive oi, salt, and pepper.

• Preheat the grill: Preheat your grill to high heat.

• Grill: Place the beets in a single layer on the grill grates or in a grill basket (if the pieces are small).

• Cook: Grill for about 5 minutes per side, or until you achieve your preferred level of char.

Zucchini Pie

Zucchini Pie
This recipe comes from our long-time CSA member, Elizabeth. It's her grandmother's recipe, and I love how easy it is. Definitely kid friendly. I love it when a pan comes together.