Recipe by Angela Trentadue

Last week I got a lot of bok choy from my CSA farm. Then I went to a friend’s house for dinner, and she had a bunch of bok choy from her CSA farm as well. So, something tells me that I should write up a little recipe using bok choy. The particular vegetables can vary, of course, according to what you have around. The last of the season’s tomatoes were still hanging around my kitchen, so those were added as well for their juice and sweetness. If you don’t have any tomatoes, add a little more water and maybe a pinch of brown sugar with the cornstarch.

Begin by preparing the following ingredients, putting each into it’s own bowl:
4 cloves garlic, finely minced
2 large onions, cut into 1/2” dice
1 fresh hot pepper, such as banana, jalapeno or hungarian wax, minced
2 carrots, cleaned and cut into 1” long matchsticks
1 small head broccoli, florets cut into bite-size pieces, stem peeled and cut into 1″ matchsticks
2 bell peppers (red and green preferrably), cut into 1/2” squares
1 large head bok choy, stems cut into 1/4” slices, leaves chopped into large pieces
2 red tomatoes, cut into 1″ chunks

Once all the vegetables are chopped, heat 2 tbs peanut oil (or canola) over medium high heat in a large skillet. Add the minced garlic first, stirring frequently so no browning happens.

Cook about 1-2 minutes, then stir in the onions. Cook about 3-4 minutes, adjusting the heat to avoid browning either the onions or the garlic – they should be just barely tender. Add the hot pepper, cooking 2 minutes. Add the carrots next. Cook about 2 minutes then add the broccoli florets and stems. Stir often to cook everything evenly. After a couple minutes more, add the bell peppers. After a minute or two, add the bok choy, stirring to
incorporate and cook until the leaves are just wilted.

For the sauce, add to the skillet:
1 tbs rice wine vinegar
1 tbs soy sauce
1 tbs toasted sesame oil
2 tbs cornstarch stirred into 6 tbs stock or water

Stir this mixture into the vegetables and allow to cook another minute or two. This will thicken and form a sauce for the vegetables.
Turn off the heat and stir in the tomatoes (if using). Top with 1/2 c roasted cashew pieces. Serve with rice or rice noodles.

An Original Recipe by Angela Trentadue
As we have now passed the fall solstice, I felt it was okay to put out a recipe using winter squash. This is a favorite in my family and it’s easy enough for anyone to make. This recipe calls for a butternut squash, but it would be a great place to try one of the hardier varieties – like kabocha, kuri or buttercup – since all that needs to be done is baking and then scooping out the flesh.
Preheat oven to 400 degrees.

Cut in half lengthwise:
1 large butternut squash
Scoop out the seeds, rub the cut side with butter and sprinkle with salt and pepper.

Lay face down on a large sheet pan and add:
2 apples, peeled and cut in half, core removed

Bake about 40 minutes or until squash is very tender. If apples begin to turn brown before the squash is done, remove them and continue cooking the squash. When squash is tender, remove from oven and allow to cool slightly.

Meanwhile, roughly chop:
1 large yellow onion
1 large clove garlic

Heat 1 tablespoon butter or coconut oil in a large saucepan over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the garlic and cook about 2 minutes more.

To this add the spice sachet (recipe below). Stir to soak the sachet with the onion mixture and begin the release of oils from the spices. Allow to cook a few minutes more.

Add 4 cups of water (or chicken or vegetable stock)to the pan, bring to a simmer and cook about 15 minutes.
Once the apples are cool enough to handle, chop them into 1/2″ pieces and add to the soup pot. Continue with the squash, scooping the flesh from the skin and stir into the soup. The
squash should be soft enough to break down in the liquid and become creamy. Cook just a few minutes more, then remove from heat.
To finish, remove sachet from pot and, working in small batches, puree the soup in a blender or food processor. As each batch is done, pour into a new, clean saucepan. Adjust
seasoning, adding salt as needed, or water if the soup is too thick. If it’s too thin, simmer over low heat until it thickens.
Serve with a swirl of yogurt or sour cream.
Curry Spice Sachet:

1- 1″ piece fresh garlic
1- 3″ piece cinnamon stick
4 cloves
2 teaspoons whole coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds

Place spices together in the center of a piece of 4″ square piece of cheesecloth. Pull up each of the corners to form a little bundle and tie with kitchen string.