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Delivery 6/10/20


ITEMS

  1. Cilantro bunch

  2. Scallions

  3. Asian Greens

  4. Radishes

  5. Safflower Oil

  6. Dozen Eggs

PRODUCERS

  1. Chance Farm - Bozeman

  2. Root to Rise Gardens - Wilsall

  3. Chance Farm - Bozeman

  4. Root to Rise/Three Hearts Farm - Wilsall/Bozeman

  5. The Oil Barn - Big Sandy

  6. Dutch Girl Eggs/Three Hearts Farm - Manhattan/Bozeman

 

Ingredient Note: Safflower oil can handle high-heat cooking. You can use it for frying, baking, stir-frying, or sauteing. It's also goo uncooked, for dressings, etc.


Fried Rice

The following 2 recipes were borrowed from Peter Meehan and the Lucky Peach 101 Easy Asian Recipes cookbook... one of my favorites. Serves 2 as a main, 4 as a side.


3 C cooked long grain rice (preferably 1 day old)

2 Tbs Safflower Oil or other neutral oil

2 eggs, beaten

1 Tbs garlic, chopped

1 Tbs fresh ginger, chopped

2 scallions, thinly sliced, white/red parts separated from green parts

1 Tbs dry sherry, or Shaoxing wine if you have it

1 Tbs soy sauce or tamari

1 tsp sugar

1/2 tsp sesame oil

1/2 C cilantro leaves and stems, roughly chopped

Up to 1 C additional ingredients, like peas or carrots, diced bacon, even radishes or chopped greens.

  • Break up the rice in a bowl. Mix the sherry, soy sauce, sugar, and sesame oil and set aside. Prep your aromatics, herbs, and additional ingredients and set aside.

  • Heat 1 Tbs of oil in a wok or heavy skillet over high heat. Add the eggs and cook, folding the egg over itself until just set but still glossy and tender. Remove eggs to a plate and return the pan to heat.

  • Add remaining 1 Tbs oil and a moment later, add the garlic, ginger, and white/red scallion parts. Stir-fry for a few seconds, then add any additional ingredients. Continue stir-frying until everything's hot and cooked through. [continue other side]

  • Add rice to the pan and toss to mix. Use a spatula to spread the rice out and maximize contact with the hot pan. Stir and fold once per minute for 3 minutes, until rice is hot and a little charred in spots.

  • Pour sauce over rice and toss to coat. Keep cooking, tossing, and spreading until rice is evenly colored and looks dry. Return eggs to pan and chopping a couple times to break them up. Add the green scallion parts and cilantro. Eat immediately!


 

Asian Greens With Whole Garlic

Serves 2


1 Tbs Safflower oil or other neutral oil

3 cloves of garlic, peeled and left whole

1 bag Asian Greens

2 Tbs broth or water and a pinch of salt (you could also use a splash of soy sauce)


Heat oil and garlic in a wok or skillet over medium heat. You want the garlic to sizzle and be somewhat immersed in the oil, so you may need to tilt the pan up a bit to pool the oil around the garlic. This will help infuse more garlic flavor without overcooking either. Turn the garlic cloves to caramelize them evenly for 2-3 minutes. Add the greens and toss to coat in the oil. Add broth/water+salt and cover the skillet, cooking greens until wilted and just tender- 2 minutes or less. Serve with the garlic cloves. Eat as a quick side, or as part of a rice or noodle bowl.


 

Cilantro Radish Salsa 

This salsa is perfect for street tacos: warmed corn tortillas, seared or grilled steak or chicken, a sprinkle of queso fresco, and a fresh salsa like this one packed with flavor, acidity, and crunch. Adapted from Alison Roman @ Bon Appetite. Serves 4, but can easily be doubled.


1 Tbs Safflower oil or vegetable oil

1/4 C fresh cilantro leaves and stems, chopped

4 radishes, trimmed, chopped small

4 scallions, white and pale-green parts only, thinly sliced

1/2 of a serrano chile or jalapeño, seeds removed if desired, finely chopped

2 Tbs fresh lime juice

salt and pepper to taste


Combine chopped cilantro, radish, scallions, chile, lime juice, and oil in a medium bowl. Mix well and season with salt and pepper to taste. Let sit while you prepare the rest of your taco ingredients.


 

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