4 Easy and Quick Recipes From Your Winter Garden

Seared garlic & orange Bok Choy

 

Recipe

2-4 Servings

1 Bok Choy, leaves separated

1/4 Cup Orange Juice

3-4 Cloves Garlic, minced

1 Tbsp Soy Sauce

1 Tsp Honey

1/2 Tsp Fish Sauce

1/2 tsp Sesame Oil

Chili Flakes

 

Split the Bok Choy into separate leaves. You can either keep the leaves whole, or cut them into small pieces before searing, Once separated, set aside. In a bowl mix together the orange juice, minced garlic, soy sauce, honey, fish sauce, sesame oil, and chili flakes.  In a medium skillet, add coconut oil and sear the Bok Choy for 3-5 minutes on each side.

Tip: Sear the stems first, to where the Bok Choy leaves are somewhat outside of the pan. They will become slightly cooked from the steam while the stems are being seared. 

Add the mixture to the skillet and continue to sear now with the leaves inside the pan fully. Sear for about 2-3 more minutes on each side.

Serve with white or fried rice, or as any side.

 


Swiss Chard with Bacon, Garlic, and Onions on top of mashed potatoes

 

Recipe

2-4 Servings

6-7 Swiss Chard Leaves, cut

1/2 Andouille Sausage Link, cut

1/2 Small Onion, slivered

4 Cloves Garlic, minced

1 Tbsp Butter

Splash of Worcestershire Sauce

Salt

Pepper

Chili Flakes

 

Mash

4 Yukon Gold Potatoes, peeled and diced into quarters

1/2 Stick of Butter

1/2 Cup of Half and Half 

1/2 Cup of Milk

Salt 

Pepper

 

Boil water in a large pot for the potatoes. Once boiling, add the potatoes, and salt. Boil for 20 minutes. Drain the water. In the pot with the potatoes, mash with a fork. Add butter, half and half, milk, salt, and pepper. Keep warm. 

 

Cut the andouille sausage into thin pieces, at an angle. In a cast iron skillet, on medium-high heat, add a small amount of coconut oil to the pan and add in the sausage. Brown the sausage on both sides for about 6 minutes, and allow the grease from the sausage to release into the pan. Remove the sausage, and place onto a plate on the side. In the cast iron skillet, add the onions and swiss chard. Sautee for about 3-5 minutes. Once cooked and the onions slightly browned, add in the garlic, Worcestershire sauce, butter and the sausage back into the pan. Cook for 1 more minute. Serve on top of mashed potatoes. 

 

 


Minestrone Soup with Kale and Chickpeas

 

Recipe

Serves 2-4

3-4 Cups Vegetable Broth

1 Cup Water

1 Cup Dried Chickpeas, soaked overnight

1 Onion, chopped 

1 Red Bell Pepper, chopped

3-4 Kale Leaves (depending on variety), slivered/chopped

4 Long Carrots, peeled and diced

5 Cloves Garlic, minced

1 Tbsp Tomato Paste

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Balsamic Vinegar

1/2 Tsp Worcestershire Sauce  

1/2 Tsp Allspice

1 Container of Assorted Pasta Noodles (If you cant find these use Cavatappi)

Coconut Oil for frying

 

In a large pot, on medium high heat, add chickpeas and boil until semi soft. Remove, drain, and set aside. In the same pot, add coconut oil, onion, red bell pepper, and carrots. Sautee for 6 minutes. Add in tomato paste, kale, and garlic. Sautee for another 3 to 4 minutes. Add in the vegetable stock, water, chickpeas, and spices. Mix and boil for 20 minutes. Add in pasta and boil until al dente. Cool and enjoy!

 


Creamed Garlic Swiss Chard

 

Recipe

2-4 Servings

6-7 Swiss Chard Leaves, cut (can also replace with kale)

1/2 Small Onion, minced

5 Cloves Garlic, minced

1 Cup Half and Half

3 Tbsp Butter

1/2 Cup Parmesan 

Splash of Worcestershire Sauce

1 tsp Garlic Powder

1 tsp Onion Powder

Salt

Pepper

Chili Flakes

 

Preheat oven to 425

In a pan on medium heat, add 1 tbsp butter, swiss chard, and onions. Sautee for 4 minutes, sitrring occasionally. Add garlic, and sautee for another 1-2 minutes. In a small dutch oven or pan, add in the mixture. Add in the half and half, remaining butter, spices  Worcestershire Sauce, 1/4 cup parmesan, and mix. Top with remaining cheese. Cover with aluminum foil and bake for 25 minutes. Enjoy!