Fresh Fork Week 6 and B Cooks: Pasta with Zucchini and Garlic in a Red Sauce {Recipe}

We missed an entire week of our CSA thanks to our travels to Milwaukee (I’m not that sad because our trip was awesome and everyone needs a week of beer, brats, cheese and jelly beans away from their CSA right?), so no recap for last week’s supplies. We took the week off and instead have a credit to buy more goodies another week. Woohooo!

But wait until you see what we got this week. Oh what’s that? I forgot to take a picture of everything we got because I was out to dinner celebrating a coworker’s birthday and B had to pick up our CSA? Whoops. Well let me tell you instead:

  • 1 lb sweet pea linguine from Ohio City Pasta
  • 2 zucchinis
  • 1 large candy onion
  • 1 bunch beets
  • 1 head green leaf lettuce
  • 1 quart plain Velvet View  Yogurt
  • 2 cucumbers
  • Approx 1 lb slicing tomatoes
  • 1 pint sweet cherries
  • 1 pint blueberries

Okay, I lied, here are a few photos I took of SOME of the stuff… but no awesome picture of everything laid out on my counter.

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

fresh veggies

fresh veggies

So what did we do with everything this week?

  • Beets- TBD. After the last beet / dress incident, I’m going to be VERY careful with whatever I decide to do. Most likely roast them again. While wearing a garbage bag. That I will keep on while eating the beets.
  • Lettuce and cucumbers and some tomatoes- perfect for salads! Lunchtime here we come. YUM!
  • Blueberries and cherries- enjoyed as snacks. Both were eaten immediately and I have no regrets. That’s right – I have no regrets. Because B didn’t have any. Whoops! Side note – have you ever had cherries with cottage cheese? Delicious in my opinion – both are slightly tart so I really liked the combo.
  • Yogurt- still TBD. Likely eating it by itself with some fruit, perhaps some homemade granola (remember those oats I got a few weeks ago?), or with my fruit. Or added to make a cream sauce. Or as a topping on a southwestern salad (like sour cream). What do you think?
  • Zucchini and Ohio City Pasta- See the recipe, below. B made me dinner!

That’s right, B made me dinner. Okay, stop sounding so surprised. If you knew anything about us you would know that B is actually an amazing chef and way more creative in the kitchen. So when he proposed making me dinner, of course I said ,”YES PLEASE!!!” (well, I really said, “Are you sure? We can go out and get Vietnamese food if you prefer? Or I can help? Or we can get Chipotle? Or go to $1 dog night at the Indians Game? What do you want to do?” Yes, I am that indecisive.)

Thankfully B said that no, he would cook for me. And I asked if I could blog the recipe. He said no. He said – I’m not making a recipe. I’m just cooking some zucchini and putting it on pasta. That’s when I had to explain to him that I sometimes include non-recipes on my blog because well, everyone likes a non-recipe once in a while. So here we go – allow me to introduce to you, B’s Pasta.

Pasta with Zucchini and Red Sauce |I Crashed the Web.

B’s Pasta & Zucchini (Pasta with Zucchini and Garlic in a Red Sauce)

Makes about 4 large portions

Here’s what you need:

  • 1 lb. of your favorite pasta. We love making our own but having the sweet pea linguine from Ohio City Pasta was a treat!
  • 2 zucchinis, diced into about 1-inch pieces. Our pieces looked like little wedges.
  • 3-4 cloves garlic
  • 1-2 tbs olive oil
  • 1/4 red wine (approximately. B doesn’t measure anything)
  • 1-2 c of your favorite spaghetti sauce. We used our own homemade sauce. Because pasta sauce shouldn’t come in a can – sorry – otherwise it tastes like ketchup. Seriously.
  • Parmesan cheese for topping (optional)

Here’s what you do:

      1. In a skillet on medium-low, heat up the olive oil. Add diced zucchini and salt/pepper to taste.
      2. After 3-4 minutes or zucchini has started to soften, add garlic. Cook for another 4-5 minutes.
      3. Add red wine and let zucchini and garlic simmer. You may have to turn the heat down low if it starts to look like it’s almost going to boil. Cook for 10-15 minutes or until zucchini is a deep red (I thought it almost looked like eggplant) and cooked through.
      4. While zucchini and garlic are cooking, prepare pasta according to directions. Homemade and Ohio City Pasta only take a few minutes to cook, but if you buy a box it will likely take 10-12 minutes so you may want to put the on as you add the red wine.
      5. When pasta is cooked, add it, along with red sauce, to the zucchini / garlic / wine mixture. Cook for about another minute or so until all flavors are combined.
      6. Serve with some fresh Parmesan if you like. My dad would skip this step – he’s not a Parmesan cheese fan. (and yes, my mom is Italian. It works somehow)
      7. Enjoy!
sauteed zucchini for Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is sauteeing

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is cooking with the garlic and wine

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Add in tomato sauce and pasta. Serve with or without Parmesan!

For other Fresh Fork Recaps:

Meatless Monday: Roasted Beets Recipe (And a bonus post – how to get beet juice stains off a white dress)

A week or so ago, B and I picked up our CSA for the week and I was delighted to find fresh beets! I LOVE beets and find them so delicious in so many things  – in a salad with goat cheese, roasted, on top of a pizza, just alone as a snack, or even in smoothies or juices (ok confession I’ve never had a juice with beets but I’ve seen them at the West Side Market at the stand where B gets his frozen strawberry lemonade and I’ve thought about getting it). B, however, doesn’t really like beets. Still, he said that whatever I did with them he’d try the recipe.

So, what did I do? I called my mom. I asked her what she does because she roasts beets quite often. She told me how she roasted them (in the oven, in foil, and then tosses them in a mustard vinaigrette) and to be careful because beet juice stains everything(the counter, your hands, etc. ) so not to be careless/quick (which I often am when cooking). That is foreboding – make note. And here’s the recipe:

oven roasted beets mustard vinaigrette

Roasted Beets with a Mustard Vinaigrette

Here’s what you need:

  • 3-4 medium beets, cleaned and prepared (chop the top, bottom and greens off- but save the greens! You can saute them like spinach)
  • salt/pepper
  • dash garlic powder
  • 3 Tablespoons olive oil, separated (1 Tb plus 2 Tb)
  • 2 Tablespoons of red wine vinegar
  • 1 glove of garlic, pressed
  • 1 teaspoon Dijon mustard

Here’s what you do:

  1. Preheat the oven to 400 degrees F.
  2. Using a brush, coat the beets with approximately 1 Tablespoon of olive oil, salt, pepper and garlic powder.
  3. Create an aluminum foil pocket for the beets. Put the beets in the foil, wrap the foil around them, and put in the oven.
  4. Bake for approximately 45-55 minutes or until a fork can easily pierce through the beets.
  5. While beets are roasting, make the vinaigrette. In a small bowl, whisk together 2 Tbs olive oil, red wine vinegar, pressed garlic and dijon mustard.
  6. After beets are done roasting, wait until they are room temperature and then remove from their foil pouch and peel the beets. The skin should come off very easily. Pour dressing over peeled beets.
  7. Enjoy!
sliced beets

cut the ends off the beets

oven roasted beets

Enjoy!

So I made the recipe, as she shared with me, and the beets came out great! They were delicious, juicy  and even B didn’t hate them. Which is a good thing – he generally hates beets and think they taste like dirt. AND I didn’t get juice ANYWHERE. I was feeling kinda cocky actually, thinking wow I am such a good beet roaster. I didn’t get beets on the counter, or on me.

The next day I brought some into work as a snack. I ate them super carefully, as I was wearing a white dress and didn’t need any beet juice on my dress. I finished eating them and couldn’t believe my luck – I was clean! As I was bringing my bowl into the kitchen, I noticed I had dropped a beet. I picked it up from the floor – and BAM. It slipped out of my hand. Onto my dress. It literally ROLLED DOWN MY DRESS. I had a DARK RED line of stains down the front of my dress! I ran to borrow a stain stick from a coworker. The little Tide To Go stick just didn’t do it – it wasn’t big enough to handle the entire dress.

Luckily I had been in meetings from 8 a.m. through 2 p.m. that day and had about an hour free until my next meeting  – so I ran home. Well sorta – I power walked back to my apartment, called my mom, and asked her what to do. She suggested soaking it in a stain remover solution and then washing it on cold water. She also suggested I treat it with seltzer water, but I had literally just finished our seltzer earlier that week. So soaking then washing was what I was going to do.

This is what happens when you spill beets on your white dress .... okay maybe not really

This is what happens when you spill beets on your white dress …. okay maybe not really

Here’s what I did:

  • I sprayed the dress liberally with my Shout Stain Remover Spray and let it sit for about 10 minutes while I found something new to wear and checked my email.
  • I tossed the dress in the wash, on cold. In addition to detergent, I also added two Tide Stain Release Boost packs to the laundry machine.

And here’s what happened:

THE DRESS IS AS GOOD AS NEW!

Yup. Sorry, no before/after pictures – I didn’t take a picture of the dress with the beet juice all over it. But I promise, it was ugly. I’m not sure if I’ll have the courage to roast beets anytime again soon …and if I eat them, I may have to wear a garbage bag!

Happy National Sugar Cookie Day! Celebrating With Sugar Cookie Dough Filled Cupcakes {Recipe}

Happy National Sugar Cookie Day!!! That’s right, today is the holiday you’ve been waiting for, the day you can celebrate by eating all the sugar cookies and sugar cookie themed desserts you have ever dreamed of.

I have two favorite sugar cookies – the giant ones from Potbelly, and the small frosted ones from Cheryl’s. But instead of trying to recreate those, I decided to make a sugar cookie into a cupcake! Partially because I have a cupcake plunger my MIL got me a few months ago that I have yet to try out. And partially because the other day B was like, “How come you never make cupcakes anymore?” Which isn’t realllly true. It’s just been since March. I’ve been on a cookie making roll and I just can’t stop! So I broke the cycle (tough, I know) and made you all … drumroll, please …  Sugar Cookie Dough Filled Cupcakes. Yup, vanilla cupcakes with vanilla frosting and stuffed with sugar cookie dough (see, I can’t stop making cookies!). How did I come up with these? I combined my favorite Magnolia Bakery Vanilla cupcake recipe with a fake sugar cookie dough recipe and of course added my favorite vanilla frosting. The verdict? I’ll let you decide 🙂

sugar cookie dough stuffed cupcakes {i crashed the web}

Sugar Cookie Dough Stuffed Cupcakes

For the Cupcakes

Here’s what you need:

  • 1 ½ cups self-rising flour
  • 1 ¼ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Line 24 muffin tins with cupcake liners.
  3. In a small bowl, combine the self-rising and all-purpose flours. Set aside.
  4. In a large bowl, cream the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating after each addition.
  5. Add the dry ingredients, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated. Make sure ingredients are all blended, but DON’T overbeat.
  6. Spoon the batter into the cupcake papers, filling about 3/4 full. Bake for 20-25 minutes, or until a tooth pick inserted into the center of the cupcake comes out clean.

For the Sugar Cookie Dough Filling

Here’s what you need:

  • ½ cup butter, softened
  • ¾ cup white sugar
  • 1 1/3 cups all-purpose flour
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons your favorite sprinkles (optional)

Here’s what you do:

  1. Cream together butter and white sugar. Add in vanilla.
  2. Add in flour and mix until well combined.
  3. Add in milk until consistency is of cookie dough. Add in sprinkles if you wish.
  4. Store in fridge until cupcakes are cool. Once cupcakes are cool, you can stuff the cupcakes with the cookie dough filling! There are a variety of ways to do this – I used a cupcake plunger. What’s that? Your mother-in-law hasn’t bought you a cupcake plunger? you can also use the cone method (which I talked about in my blog post about my Bailey’s cupcakes with chocolate ganache).

For the Frosting

Here’s what you need:

  • 2 sticks of butter, softene
  • 3 tablespoons vanilla extract
  • 5-6 cups powdered sugar
  • 2 -4 tablespoons milk

Here’s what you do:

  1. Beat butter and vanilla until creamy.
  2. Add powdered sugar 1 cup at a time, beating until combined.
  3. Add milk 1 tablespoon at a time until you reach desired consistency.
  4. Frost cupcakes after they have been stuffed with cookie dough.
  5. Enjoy!
sugar cookie dough filled vanilla cupcakes {i crashed the web}

B promptly ate that broken cupcake.

AND a sneak peek at the process (via Vine video):

sugar cookie dough stuffed vanilla cupcakes {i crashed the web}

A Midwest Vacation – Milwaukee (+ Chicago)!

B and I just got back from an amazing vacation. Last year, we took advantage of the Fourth of July holiday to fly to Ireland and spend time in Dublin, Galway, Doolin and even London (yes I know that’s not in Ireland but while we were over there I had to make a stop in London before the Olympics!). This year, we opted to stay in the U.S. but instead drive to a few neighboring cities – Milwaukee and Chicago!

What a great week! We only spent one night in Chicago (we’ve both been there before) and spent the rest of the week in Milwaukee. Meaning I also got to check a NEW state off my list – Wisconsin! (side note to my non Midwest friends and family, Wisconsin is just north/northwest of Illinois! I had no idea either, but now that I live in Ohio I’m becoming much more used to learning about all these states that I never really knew much about as a New Yorker)

DEEP DISH PIZZA IN CHICAGO (yes, CAPS are necessary)

DEEP DISH PIZZA IN CHICAGO (yes, CAPS are necessary)

B and me in the bean!

B and me in the bean!

So after those photos from Chicago, let’s talk Milwaukee. Here are a few highlights from our trip, plus recommendations if you plan on stopping by or planning a Milwaukee visit soon:

7 Ways to Spend A Week in Milwaukee

1. Enjoying the Local Fare and Dining Out: Obviously dining is pretty important. Why visit a place without enjoying the local fare? We ate quite a few good meals out, including Thai food at a restaurant called The King and Thai, dinner at the Brat House (I’ll let you guess what we had there), brunch at a Belgian place called Benelux and more. At the Thai place we shared spring rolls, Tom Yum soup and then I got the spicy tofu/eggplant dish. At Benelux, I had a quinoa/squash breakfast skillet. B also got one of their famous Bloody Marys, which came with a “beer chaser.” Not a bad start to our day! Not pictured, we also enjoyed brunch at a french cafe Coquette, some German food at the local Hofbrau House (including some “pig wings” which B loves, plus reuben rolls which are like spring rolls but have reubens inside) and a pretzel the size of my head … or even bigger … at the Brat House.

Yum. Appetizer at the King and Thai (spring rolls before my eggplant came out)

Yum. Appetizer at the King and Thai (spring rolls before my eggplant came out)

Benelux Bloody Mary and beer chaser. Yum!

Benelux Bloody Mary and beer chaser. Yum!

BEST brunch at Benelux- quinoa, squash and eggs!

BEST brunch at Benelux- quinoa, squash and eggs!

The Brat House special!

The Brat House special!

2. Listening to Music All Day and Outside at Summerfest: One of the reasons we decided to go the Milwaukee (I know, you were wondering how we ended up there for our week off – don’t worry, “Why Milwaukee?” is a completely common question) was that it was their annual Summerfest music festival. For two weeks, there is an all-day (morning through around midnight) music festival right on their lake. And you know how much I love water! Each day there are several stages that feature various bands performing throughout the day, and at night in addition to the smaller stages there are also some larger stages with larger headliners performing (Rush, John Mayer, fun., Tim McGraw, etc.). Oh, and did I mention that it was only $10? Yup. For $10 (plus my $3.75 delicious peanut butter cup ice cream cone and $7 Greek dinner) B and I each got to see about 12 hours of live music, including Barenaked Ladies (hellllo my middleschool years!) and Guster!!! (yes, I loved Guster in college. And saw them several times performing in Boston. Along with almost all other Boston College ladies)

Enjoying Summerfest

Enjoying Summerfest

3. Going For Daily Runs and Walking Around: When we got to our hotel, we parked our car and then didn’t have to take it out again until we left. We walked EVERYWHERE (well except to Miller Park … see below) which I of course love. And Milwaukee has some good walking/running paths – both along the river and along the lake. For walking, I preferred the Riverwalk downtown, but for our morning runs (I got out for a run each day but one) I preferred running to the lake and then taking advantage of their waterfront paths and parks. There is just something I LOVE about running along water, with a city on the other side of me. We also got out for a run along Chicago’s lakefront – check out the view!

Running in Milwaukee

Running in Milwaukee. Love the view of the city and the lake.

Heeeeey, it's the Fonz! (seen along the Riverwalk)

Heeeeey, it’s the Fonz! (seen along the Riverwalk)

20130706_091359

LOVE running along the lake. Favorite way to see a city = going for a run.

4. Checking Out the Unique Neighborhoods: Milwaukee didn’t seem to have a real downtown area. They had a few neighborhoods but no real city center. My favorite neighborhood was probably the Historic Third Ward, which reminded me a lot of Ohio City or Tremont (or Tremont in a few years). It had cute little shops, nicer boutiques, nice shopping (hellllo Lululemon and Anthro!), fun dining (including Benelux and Coquette) and my favorite – The Public Market. I’m not a huge brat person, so while B was perfectly content with feasting on brats and beer at the Brat House, I was more excited to take advantage of the fresh salads and other foods at the Public Market. Oh, and just browsing around this covered indoor market was fun – they had candy vendors, food, coffee, spices, souvenirs/apparel, and even a cheese stand with a few samples. Yup, more cheese samples!

Entrance to the Historic Third Ward (and see the market in the background!)

Entrance to the Historic Third Ward (and see the market in the background!)

Checking out the neighborhood by the lake. That's the art museum in the background! (yes we went there)

Checking out the neighborhood by the lake. That’s the art museum in the background! (yes we went there)

5. Brewers Game: We were lucky enough to see a Brewer’s game when we were in town! I was pretty excited for the game – not only because they were playing the Mets, but also because I’d heard that tailgating before Brewers games is a pretty common spectacle to expect at Miller Park. While we didn’t end up joining in any tailgates, it was cool to see all the people grilling and drinking before the game, and we also ended up taking a free shuttle from downtown (the Brat House) to the game AND the Mets won. Which my mom was happy about.

my mom was excited

my mom was excited about the Mets win

Brewers game!

Brewers game!

B scored us great seats!

B scored us great seats!

6. Taking in History at the Pabst Mansion: Not only is Milwaukee famous for Miller, but it’s also the home of Pabst! Yes, this town has a lot of beer. One morning B and I decided to walk to the old Pabst mansion to see where the Captain Pabst lived and learn more about the history of the beer all hipsters love, PBR. The mansion offers tours every hour and even though the tour was kinda long (a little over an hour), it was pretty cool. They have restored almost all the rooms in this old mansion so that you can see what life was like when the Pabst family lived there. Our tour guide was a cute old lady who clearly loved her job and knew a ton not only about that historical era, but also the house and the family. Only downside? No beer on the tour (in case you were wondering).

only in Milwaukee ...

only in Milwaukee …

B in front of the Pabst Mansion

B in front of the Pabst Mansion

7. Touring the Lakefront Brewery: B had heard great things about Lakefront Brewery, so we hustled over there for a brewery tour one day. I had a ton of fun at this tour, as our tourguide was super entertaining. Even though nearly all brewery tours are the same (guess what, they all make beer!), this tour was a bargain in terms of what you got for the admission (side note; Great Lakes in Cleveland offers FREE tours)- for $7, you got four drink tokens (each good for a free beer sample) plus two glasses to take home.  Not bad, huh? (and the tour guide may have given B two extra tokens as well … making it an even better deal!)

drinks before the brewery tour. slightly blurry, but the only picture someone took of the two of us!

drinks before the brewery tour. slightly blurry, but the only picture someone took of the two of us!

BONUS-Along the Way: The drive to Milwaukee wouldn’t be complete without a stop at the Mars Cheese Castle. That’s right – a castle that sells cheese! I thought that for sure my loyalty to Grandpa’s Cheesebarn would be done for – after all, what chance does a barn have to stand up against a castle? Honestly, if you’re looking for tons of samples of cheese and other deliciousness, my vote still goes for the Cheesebarn (sorry Wisconsin folks!) – the castle had like 4 samples compared to the Cheesebarn’s 4 gazillion samples (no exaggeration there). Though we did pick up a bag of cheese curds and some Spotted Cow and other Wisconsin-only beers to enjoy – so I would still recommend the stop, but don’t go with high sample expectations.

20130706_122522

On the way back, we also stopped at the Jelly Belly Factory!! When I saw that there was a Jelly Belly Factory nearby, I told B we had to stop. I am slightly obsessed with jelly belly (I may be chomping on a few now haha) jelly beans, and each Easter my mom would give me a bag or a few in my Easter baskets. Oh, and I almost forgot – they had FREE JELLY BELLY SAMPLES!!

20130706_132623

SO many jelly beans!


I hope you all enjoyed your Fourth of July holidays.  Some questions for you:

  • Have you been to Milwaukee? What was your favorite part?
  • Favorite Easter candy?
  • Favorite type of cheese? Have you ever had cheese curds?
  • Do you like to run on vacation? What’s your perfect running location?

Streaking! (Okay, not really)

It’s been waaay too long since I gave you all a running update. I know what you’re thinking – it’s summertime and I fell off the wagon. I didn’t keep up with my 20 mi/week goal and am failing miserably at my 1,000 miles in the year challenge. Wow – thanks for all your support (don’t worry, I know that most of you weren’t actually thinking that … right?). But no – I’ve actually been rocking along with my runs and am well on my way to meeting my goal. Here are some highlights from the past few months:

1. Completing the Runner’s World Running Streak – I ran every single day from Memorial Day to July 4th. Which meant running throughout B and my vacation – he probably deserves an award for letting me do that and holding off starting our day until I got my run in (but honey, wasn’t I a much more bearable person after I ran?).

RWRUNSTREAKBADGE

2. Reaching 143 miles, my all time monthly high, two months in a row. Yup – I hit 143 miles for May and 143 for June.

This is what running on vacation looks like. Tough life, huh?

This is what running on vacation looks like. Tough life, huh?

3. Getting to 2/3 of my goal! Yup, I’m at more than 750 miles of my 1000 goal. So unless something happens (knock on wood), I’ll definitely get there!

Yes, I'm keeping track in Excel of my runs. Here's the super fancy chart that shows how I'm doing.

Yes, I’m keeping track in Excel of my runs. Here’s the super fancy chart that shows how I’m doing.

4. Reading What I Talk About When I Talk About Running. If you’re a runner, then you will love this book. My brother got it for me for my birthday, and it was a perfect gift. I related to SO many of the author’s quotes and POVs. So motivating.

“Running is both exercise and a metaphor. Running day after day, piling up the races, bit by bit I raise the bar, and by clearing each level I elevate myself … I’m no great runner, by any means. I’m at an ordinary – or perhaps more like mediocre – level. But that’s not the point. The point is whether or not I improved over yesterday. In long-distance running the only opponent you have to beat is yourself, the way you used to be.”

Making an awkward race photo a little more awkward .. adding a quote

Making an awkward race photo a little more awkward .. adding a quote

5. Placing in my first race! Yup, saved the best for last. I got 3rd place in my age group in the small Cleveland race, the 4-mile Women Who Run race. I signed up for the race the day before and my knee had been bothering me, but when I hit the one-mile mark, I felt great. And decided to try to stick with this one family the entire race who kept me on pace. I finished at 32:04 – my new PR at 8:01/M!

Pre-race photo opp! Cari and Reanna also rocked the race.

Pre-race photo opp! Cari and Reanna also rocked the race.

The firefighters gave me my 3rd place medal and then posed for a photo. Yup :)

The firefighters gave me my 3rd place medal and then posed for a photo. Yup 🙂

So sorry to the family holding hands I passed at the end! But you guys are super cute.

So sorry to the family holding hands I passed at the end! But you guys are super cute.

How about you? Some questions for you:

  • How are you keeping up with your yearly goals? (Running or not-running)
  • Do you take awkward race photos?
  • Do you run on vacation or take the time off?
  • Are you training for anything right now?
  • What’s your favorite running book?

Fresh Fork CSA Week Four And An Asian-Inspired Bok Choy Stir Fry {Recipe}

Week Four of Fresh Fork was the first week that did not include any meat. I know, right – that meant tons of even more great greens and other veggies. And cheese! OH cheese. How do I love thee. Anyway, I digress. We picked up Week Four and were greeted with the following:

fresh fork week 4

everything from our bag (minus the camera-shy cherries)

Week 4:

  • 1 dz eggs
  • 1 head large stem bok choy
  • 1 head red leaf lettuce
  • 1 head baby bok choy
  • 1 6 oz piece Charloe cheese
  • 1 lb bag snow peas
  • 1 head broccoli
  • 1 lb sweet cherries
  • 1 bunch beets with tops
  • 1 bunch spinach
  • 2 ct zucchini
  • 1 quart strawberries

This week did the following:

  • Bok choy, baby bok choy, snow peas, broccoli: I made an awesome Asian-inspired stir fry. I had never cooked with bok choy before but was excited to stir fry it with some of the other veggies we had. I’m pretty pleased with the results and am sharing the recipe below.
  • Eggs: Breakfast and baking! I just made some awesome peanut butter cookies that are also blog-worthy.
  • Lettuce: Salads for lunch.
  • Cherries: SO delicious! B isn’t usually a cherry fan and they are not typically my fruit of choice but they were so delicious. I’m sad they are gone.
  • Strawberries: These were pretty ripe when we got them and I knew we wouldn’t be able to finish them AND the cherries right away so I froze them. Can’t wait to decide what to do with those!
  • Spinach: sauteed in a little olive oil and garlic and enjoyed for breakfast with my eggs.
  • Zucchini: TBD. I was going to roast them like last week but haven’t had time – I may just blend them up and save for future zucchini bread baking.

    fresh fork week 4 prepared

    fresh fork week 4 prepared

Yup. That’s it. Nothing else to report on. What’s that? You notice  I missed the beets and you’re you’re dying to know how I prepared them? Don’t worry, I’ll feature them on an upcoming meatless Monday post. And let you know what to do if you also spill them all over your white dress. Not like that has ever happened to me.

asian inspired bok choy stir fry with baby bok choy sugar snap peas and broccoli

Asian-Inspired Bok Choy Stir Fry

 Here’s what you need:

  • 1 Tablespoon olive oil (you may need a little more if you have a ton of bok choy like I did)
  • 2 cloves garlic, finely diced
  • 1 Tbs powdered ginger (you could use fresh ginger but I didn’t have any so the spice from my spice rack had to do)
  • 2 large bunches of chopped fresh bok choy – I used all the bok choy we had which was a LOT. One huge bunch bok choy plus a bunch of baby bok choy
  • 1 c chopped broccoli
  • 1 c snow peas
  • 2-3 Tablespoons reduced-sodium soy sauce
  • Sriracha to taste

Here’s what you do:

  1. Chop up bok choy. Not sure how to do this? This is a pretty good video to show you how.
  2. Heat oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 minute.
  4. Add broccoli and snow peas and cook 2-3 minutes.
  5. Add bok choy, soy sauce and ginger powder. Bok choy cooks up pretty fast, so keep an eye on it. Recipes I had said it could be done in as little as 5 minutes, but since I had SO much in the pan it took me more like 10 minutes. The bok choy is done when the green parts are dark green and wilted and the stalks are crispy but tender and flavorful.
  6. Add sriracha to taste. I like mine spicy so I added a good drizzle over the top.
this is only like 1/3 of the bok choy we had.

this is only like 1/3 of the bok choy we had.

bok choy stir fry with broccoli and snow peas

bok choy ginger stir fry with broccoli and snow peas .. and sriracha!