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This week’s share:
1 bunch Parsley
1 Green Boston
1 head Bok Choy
1 head Kolhrabi
1 lb. Squash
1 pc. Cucumber

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This was another green share. There was not much cooking this week since it was a short one with the holiday and our fishmonger took a vacation so no fish this week.

I made a bok choy dish using the baby bok choy from last week. I quartered it and sautéed it with sliced garlic and scallions until wilted. Then added some chicken stock and soy sauce. I let all of this cook until the bok choy was tender. At the end I made a thickener with some of the soy sauce and chicken stock and a bit of corn starch and added this to the pan to cook and thicken the sauce.

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I am always on the lookout for summer squash recipes and when a list showed up in my inbox the other day I knew I needed to try one. I decided on a baked version which I made into individual servings in my adorable mini cast iron skillets. You can find the recipe here. Some of my squash was not as tender as I had hoped. I also added minced garlic to the bottoms of the pans. To finish it I put it under the broiler to brown and crisp the top. It was tasty.

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