Recipe Share: Spicy Ramen with Bok Choy
Ingredients
2 tsp sesame oil
1 large bok choy cut in halves, lengthwise
4 cups vegetable broth
2 inch fresh ginger, peeled (or 2 tsp ground ginger)
5 cloves garlic, smashed
3 Tbsp soy sauce
1 tsp red pepper flakes
1 tsp Chinese Five Spice (if you do not have Chinese spice blend, can use a mix of pepper, cinnamon, clove, star anise, and fennel)
4 pads ramen noodles
1 jalapeno, sliced thinly
4 radishes, sliced thinly
1/2 cup carrots, shredded
4 soft boiled eggs, cut in half
3 green onions/scallions, sliced
sriracha (optional)
cilantro (optional)
Directions
Heat sesame oil in a medium-sized saucepan. Add ginger and 3 cloves of garlic and cook for 2 minutes.
Add vegetable broth, 2 Tbsp soy sauce, red pepper flakes, and Chinese Five Spice to the saucepan. Bring to a boil and simmer until you are ready to serve.
In a large saute pan, cook bok choy and 2 cloves of garlic in sesame oil over medium heat until bok choy is brown on both sides (3-5 minutes per side). During the final minute of cooking, add 1 Tbsp of soy sauce and toss to coat. Remove from heat and cover.
Bring a large pot of water to boil. Add ramen noodles and cook according to package instructions. Drain.
While ramen is cooking, make 4 soft boiled eggs: Bring 2 inches of water to a sauce pot, cover, and bring to a boil over high heat. Once boiling, add 4 eggs in a single layer in the bottom of the pot. Cover and let boil for exactly six minutes. After six minutes, remove the eggs from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel.
Build your ramen bowls. First, add ramen noodles. Then add carrots, radishes, jalapeno, and bok choy. Cover with broth. Add soft boiled eggs, cut in half. Garnish with green onions/scallions. Serve with cilantro and sriracha (optional).
Picture and recipe adapted from: https://www.theproducemoms.com/2019/01/19/vegetarian-ramen-soup/
Roasted Butternut Squash and Kale Saute
Ingredients
4 cups butternut squash, cubed
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/4 tsp salt
Sprinkling of black pepper
2 Tbsp extra virgin olive oil
1 large red onion, quartered and sliced
3 cloves garlic, minced
1 bunch kale, thinly sliced and center ribs removed
1/3 cup dried cranberries
1/2 cup pecans, chopped
Salt and pepper to taste
Directions
Preheat oven to 425 F. Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.
15 minutes into roasting the butternut squash, start cooking the onions. Heat olive oil on medium high heat. Add the sliced red onion and cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.
Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions. Let cook for a minute or two until the kale is just wilted.
Stir in the roasted butternut squash, the dried cranberries, and pecans.
Add salt and pepper to taste, and enjoy!
Picture and recipe adapted from: https://www.simplyrecipes.com/recipes/roasted_butternut_squash_kale_saute/
Ratatouille
Ingredients
1 cup crushed tomatoes
1 Tbsp extra virgin olive oil
1/4 tsp apple cider vinegar
1 tsp garlic, minced
1 Tbsp fresh basil, about 3-4 large leaves, sliced , plus more for garnish
1 tsp Herbs de Provence spice mix
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili powder
1 medium sweet or red onion, sliced
1-2 large zucchini
1 large eggplant, sliced
3 potatoes, sliced
3 large fresh tomatoes, sliced