Tuesday, July 17th

What's in the Box:

Chard

Garlic

Lettuce (Bibb)

Salad Mix

String Beans

Sugar Snap Peas

Turnips

White Onions

Recipes:

Dry-Fried String Beans

High heat oil (i.e., Sunflower, Safflower, Canola)

String Beans

2 tablespoons sesame seeds

Hoison Sauce (Prepare before cooking beans).

     4 tablespoons soy sauce
     2 tablespoons peanut butter
     1 tablespoon molasses or 1 tablespoon honey
     2 teaspoons seasoned rice vinegar
     1 garlic clove, finely minced
     2 teaspoons sesame seed oil
     1 teaspoon chinese hot sauce (optional)
     1/8 teaspoon black pepper

• Heat oil in wok or other large fry pan over high heat, about 3 minutes. Fill pan so that it has 1/4 inch of oil in the bottom.
• Make sure your beans are completely dry. Carefully add  beans and cook, stirring occasionally until beans are tender and thoroughly blistered. 
• Transfer beans to paper towel-lined plate with slotted spoon. 
• Discard all but 2 tablespoons oil from pan.
• Return beans to pan, add hoisin sauce, and stir fry until ingredients are well-coated in sauce, about 30 seconds. 
• Transfer to plate, sprinkle with sesame seeds, and serve immediately.

Garlic Stir-Fried Snap Peas

Sugar snap peas

1 teaspoon olive oil

2 large garlic cloves

2 teaspoons lemon juice

salt and pepper to taste

cooked rice

• Heat oil in skillet.
• Stir in garlic.
• Add peas; cook and stir 2-4 minutes on medium heat.
• Remove and sprinkle on lemon juice, and salt and pepper.
• Serve over rice.

Swiss Chard Pie

1 onion, chopped

1 garlic clove, minced

2 tablespoons olive or vegetable oil

1 bunch Swiss chard

6 eggs

1 cup shredded cheese

1 teaspoon salt

2 pie crusts

• Heat over to 400 degrees.
• Brown onions and garlic in oil.
• Trim and chop chard, add to pan, and cook down until wilted.
• Beat eggs in a bowl; mix in cheese, salt, and chard mixture. 
• Pour into pie crusts; bake until knife inserted into center comes out clean; 30-40 minutes.
• Makes 2 pies.