(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)
Dipping Sauce: follow recipe on smitten kitchen
Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.
Quick Kimchi
A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long.
(makes a big bowl)
1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce
Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.
Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.
Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!
Plain and Simple Coleslaw
1 head of cabbage, sliced as thin as possible
2 carrots, shredded
1 t. salt
2 T Olive Oil
2 T. Vinegar - Apple cider goes best with green cabbage, red wine or balsamic with red cabbage
Combine the cabbage and carrots with salt in a large bowl. Toss to incorporate the salt and let stand for 10-15 minutes to release the water from the cabbage. Add the oil and vinegar and toss to thoroughly coat everything. That's it! You could add a teaspoon of dijon mustard if you like, but either way you're in for a delicious salad that keeps getting better in the fridge.
Stuffed Peppers
1 lb ground beef
2 c cooked rice
1 large onion, chopped
2 carrots, minced
2 ribs celery, chopped
4 cloves garlic, minced
4 tomatoes, chopped
Herbs and spices of your choosing - basil, oregano, thyme are great candidates
Salt and Pepper to taste
1 c grated cheddar or Monterrey Jack cheese
4-6 Bell peppers
Preheat the oven to 350 degrees
Brown the beef over medium heat. Scoop out of the pan and set aside. In the same pan, without wiping out the beef fat, sautee the onions, carrots, celery and garlic until just softened. Add the cooked beef and rice to the pan and cook until everything is well heated. Add the tomatoes. Bring to a boil and then simmer for 10-15 minutes until slightly reduced. Season with herbs, salt, and pepper to taste.
Meanwhile, cut the tops off the peppers and scoop out the seeds and ribs. Stuff the peppers with the beef mixture and top with some of the cheese. Place the stuffed peppers in a baking pan that will just hold them all.
Bake for 20 minutes or until the peppers have softened and the cheese is melted and beginning to brown. Serve immediately and/or freeze for winter.
Variation: Substitute the beef for lamb, the cheddar or Monty for feta and use basil and mint for the herbs for a middle eastern twist on the dish.
Refrigerator Pickles
10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...
In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.
Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.
Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months.