Spinach, Lemon and Turmeric Soup

I've received an abundance of wonderful spinach through my CSA. While it's wonderful I was worried about using it all before it went bad. This recipe is a great way to use a large amount of spinach.







I sauteed 2 onions then wilted 2 lbs. of spinach added the zest and juice of a lemon, a tablespoon of turmeric (which turns the soup an amazing shade of yellow), salt and pepper to taste, 5 cups of stock then let the soup simmer for about half an hour. Next, I pureed the whole thing with my immersion blender (letting the soup cool and using a food processor or blender would work just as wellI). I added a dollop of plain yogurt to top it off and dinner was served.

Seved with a slice of crusty bread, it was a perfect light meal.

Baby Bok Choy

I received these gorgeous baby bok choy from my CSA this week and couldn't wait to cook them.

I put a couple of tablespoons of peanut oil in my wok and once it was hot I added a piece of ginger that I had split lengthwise and smashed with the flat of my knife. As the ginger heated up, it began to perfume the oil. Then I added my bok choy, which I had cut in half lengthwise, to the wok (cut side down). I browned the bok choy for a couple of minutes and then added about 1/4 water to the wok to steam the bok choy for another minute or so.

I then removed the baby bok choy from the wok and started on a quick sauce to drizzle over them. To the wok I added about 3 tablespoons of soy sauce, a teaspoon of fish sauce, 1 tablespoon brown sugar, and the juice of half a lemon. I let the sauce reduce until it was a syrupy consistency (about 3 minutes), then drizzled it over the bok choy.









I served it along side grilled asian salmon.

Braised Pork Tacos

How to make the pork tacos:

1. Heat 3 tablespoons of olive oil in a large dutch oven.
2. Thoroughly season pork shoulder with salt and pepper and brown on all sides (about 5 min/side)
3. Remove pork shoulder and set aside
4. Add your seasonings to the dutch oven and sautee. I used onion, garlic, reconstituted dried chilies, cumin, chili powder, and 1 bayleaf. I then poured a healthy glug of beer in to deglaze the pan, but this step is optional.
5. Return pork shoulder to your dutch oven and add braising liquids to almost cover the pork. I used about 28oz of canned tomatoes (hand crushed) and the water I had soaked my chilies in. Stock or water would work here as well.
6. Bring to a boil, then reduce heat.
7. Simmer for 1 1/2 to 2 hours.
8. Remove meat and cut into bite size chinks, adding braising liquid as needed if meat looks dry.

Serve your braised pork on fresh corn tortillas, topped with sliced avocado and radish salsa (see recipe below).

Radish Salsa

This radish salsa had tons of flavor and added the perfect crunch on top of my braised pork tacos. I thinly sliced the radishes, chopped up some cilantro (both from my CSA!) and diced some onions. I squeezed some lime juice over it all and seasoned with salt and pepper.

First Week!!

Here is the gorgeous produce from my first weekly pick-up!

I've already used the radishes and some of the spinach. More pictures and recipes coming soon...