Vegetarian 5-Bean Soup Mix

Mixed beans

This vegetarian soup mix combines layers of pinto, black, and kidney beans with split peas and northern beans, creating a hearty, colorful blend. Aromatic spices infuse the soup with a warm, savory flavor. Beautifully packaged in Mason jars, it’s a nourishing, ready-to-cook gift. Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.

Mixed beans

Vegetarian 5-Bean Soup Mix

P. Allen Smith
Just add tomatoes and water to enjoy a flavorful, homemade soup perfect for cozy, comforting meals.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Soup

Ingredients
  

  • 1 lb pinto beans
  • 1 lb split green peas
  • 1 lb great northern beans
  • 1 lb black beans
  • 1 lb kidney beans
  • 1 Tbsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp dry mustard
  • 2 Tbsp dehydrated onion or 1 fresh onion, diced
  • 2 Tbsp sea salt
  • 2 Tbsp garlic powder
  • 2 Tbsp dried oregano
  • 1 tsp dried rosemary
  • 8 bay leaves
  • 4 vegetable bouillon cubes (or 6 cups broth)
  • 1 14 oz can diced tomatoes

Instructions
 

  • Rinse beans and place in large stockpot, cover in 1 inch of water. Bring to a boil over high heat, cover, remove from heat and let soak for one hour. Drain and rinse.
  • Return beans to the pot and add in spice envelope, one 14-ounce can of diced tomatoes and 6 cups of water. 
  • Bring to a boil, reduce heat and simmer for two hours until beans are tender and soup is thick. Remove bay leaves before serving.

Notes

This recipe was originally published on the HGTV website.
Photo by Vanessa Loring on Pexels.

Peach Red Pepper Salsa

Photo of tacos from Roman Odintsov from Pexels

Peach and red pepper salsa is a vibrant and refreshing mix of juicy peaches, sweet red peppers, and a hint of heat, perfect for adding a fruity twist to your summer dishes. This salsa takes advantage of peak-season peaches, which are at their juiciest and most flavorful in mid to late summer, and pairs them with the crispness of fresh red peppers. The combination of sweet and slightly spicy elements creates a dynamic flavor profile that’s both refreshing and tantalizing. It’s an ideal accompaniment for grilled meats, tacos, or simply enjoyed with tortilla chips as a summertime appetizer.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of tacos from Roman Odintsov from Pexels

Peach & Red Pepper Salsa

Vetri Community Partnership
Peach and red pepper salsa is a vibrant and refreshing mix of juicy peaches, sweet red peppers, and a hint of heat, perfect for adding a fruity twist to your summer dishes.
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Prep Time 15 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 3 medium peaches diced small
  • 1/2 bunch fresh mint
  • 1/2 medium red onion diced small
  • 1 medium red bell pepper diced small
  • Juice of 1 lime
  • 1 tsp red chili powder
  • Salt and pepper to taste

Instructions
 

  • Combine peaches, red bell pepper, and onion in a medium mixing bowl.
  • Tear or cut mint leaves into small pieces and add to bowl with other ingredients.
  • Add lime juice, chili powder, salt, and pepper. Mix to combine and adjust seasoning if desired.
  • For best results, allow salsa to sit for 15 minutes to marinate. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

 

Sweet Pepper Slaw

Photo of cold noodle salad from Correen from Unsplash

 

Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish. This slaw shines in late summer when bell peppers are at their sweetest and most abundant, providing a vibrant array of colors and a natural sweetness. The crunchy texture of the cabbage combined with the tender peppers creates a delightful contrast, while the tangy vinaigrette adds a zesty kick. Perfect for picnics and barbecues, sweet pepper slaw complements a variety of main dishes and brings a burst of garden-fresh flavor to your plate.

These recipes are brought to you through a collaboration with Vetri Community Partnership, a Philadelphia-based nonprofit that nourishes minds, bodies, and communities with nutrition education through cooking. Through hands-on cooking classes and creative demonstrations, Vetri Community Partnership is inspiring people across Philadelphia and Camden to build their culinary confidence through hands-on education. Backyard Eats is proud to partner with Vetri Community Partnership to bring you some of the same nutritious, delicious recipes that they teach in the culinary classroom.

If you also feel passionately about ensuring that everyone has the knowledge and skills in order to find joy in cooking, you belong at Vetri Community Partnership. Take a moment to learn more about how to support their work here.

Photo of cold noodle salad from Correen from Unsplash

Sweet Pepper Slaw

Vetri Community Parnership
Sweet pepper slaw is a crisp and colorful blend of shredded cabbage and sweet peppers, dressed in a tangy vinaigrette for a refreshing side dish.
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Prep Time 10 minutes
Course Side Dish
Servings 6

Ingredients
  

For the Salad

  • 3-4 bell peppers various colors, sliced thin
  • 1/4 head cabbage (green or red) sliced thin
  • 2 cucumbers sliced thin
  • 1 bunch scallions chopped small
  • 1/2 red onion sliced thin

For the Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp honey or sugar
  • 1/2 tsp salt
  • 1 tsp black pepper
  • Juice of 1/2 lemon

Instructions
 

  • Combine all vinaigrette ingredients in a small bowl and whisk together until well combined (or until honey and sugar is dissolved).
  • In a large bowl, combine peppers, cabbage, cucumbers, scallions, and red onion.
  • Pour the vinaigrette over the pepper slaw and toss to combine. Taste and adjust seasoning.
  • Let sit for 5 minutes to marinate or store in the fridge for up to 3 days. Enjoy!

Notes

This recipe was originally published by Vetri Community Partnership. You can view the original recipe here.

Ratatouille Slab Pie

Photo of ratatouille from Marjan Sadeghi from Unsplash

Discover the rustic charm of our ratatouille slab pie, a flavorful twist on a classic dish. Layers of vibrant vegetables, including zucchini, eggplant, and bell peppers, are nestled in a buttery crust, creating a savory symphony of flavors. Perfect for sharing with loved ones or as a centerpiece for gatherings, this hearty pie celebrates the abundance of summer harvests in every bite.

Photo of ratatouille from Marjan Sadeghi from Unsplash

Ratatouille Slab Pie

Kristen Farmer Hall
Indulge in the rustic charm of Ratatouille Slab Pie, where layers of vibrant vegetables including tomatoes, zucchini, eggplant, and bell peppers are nestled within a flaky pastry crust. This hearty dish offers a symphony of flavors and textures, celebrating the bounty of summer produce in every delicious bite.
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Active Time 50 minutes
Total Time 2 hours 30 minutes
Course Main Course
Servings 16 servings

Ingredients
  

  • 1 medium garlic head top 1/2" cut off and discarded
  • 7.5 Tbsp olive oil divided
  • 2 medium eggplants unpeeled, cut into 1/2" pieces (about 8.5 cups)
  • 3 medium-size yellow squash cut into 1/2" pieces (about 6 cups)
  • 3 medium zucchini cut into 1/2" pieces (about 5 cups)
  • 2 Tbsp kosher salt divided, plus more to taste
  • 2.75 tsp black pepper divided, plus more to taste
  • 1 large yellow onion finely chopped (about 2.5 cups)
  • 1 large red or yellow bell pepper finely chopped (about 1.25 cups)
  • 2 14.5oz cans petite diced tomatoes, undrained
  • 3 Tbsp chopped fresh basil
  • 2 tsp chopped fresh thyme
  • 1 tsp crushed red pepper
  • 5 batches All-Purpose Pie Dough (recipe p. 83) shaped into 2 squares and chilled
  • All-purpose flour for work surface
  • 1 large egg beaten

Instructions
 

  • Place oven racks in top third and lower third of oven. Place a large baking stone on lower rack; leave in oven throughout recipe preparation. Preheat oven to 400°F. Drizzle cut side of garlic head with 1/2 Tbsp oil; wrap tightly in aluminum foil. Bake garlic in preheated oven on top rack until garlic cloves are softened, about 45 minutes. Unwrap foil, and set garlic aside.
  • Toss together eggplant, squash, zucchini, 5 Tbsp oil, 4 tsp salt, and 2 tsp black pepper in a large bowl. Divide mixture evenly between 2 rimmed baking sheets, and spread into a single layer. Place baking sheets on top and bottom oven racks. Bake at 400°F until vegetables are just tender, 15-20 minutes, rotating baking sheets after 10 minutes. Set aside to cool for 15 minutes.
  • Heat remaining 2 Tbsp oil in a large Dutch oven over medium heat. Add onion, bell pepper, remaining 2 tsp salt, and remaining 3/4 tsp black pepper; cook, stirring occasionally, until onion mixture is softened, about 10 minutes. Squeeze roasted garlic head to release cloves. Add garlic cloves and tomatoes to onion mixture. Cook, stirring occasionally, until mixture has thickened slightly and tomato juices have mostly evaporated, about 12 minutes. Remove from heat. Stir in basil, thyme, crushed red pepper, and roasted vegetables. Season to taste with salt and black pepper, and let cool completely, about 1 hour.
  • Unwrap 1 chilled pie dough square, and place on a lightly floured work surface; roll into a 24x16" rectangle (about 1/8" thick). Fit dough into a 18x13" rimmed baking sheet (or half sheet pan), allowing excess dough to hang over edges. Trim dough overhang to 1"; discard scraps. Chill, uncovered, at least 15 minutes or up to 1 hour.
  • Unwrap remaining chilled dough square, and roll into a 24x16" rectangle. Cut lengthwise into 1" wide strips. Spread vegetable filling in an even layer in chilled pie shell in baking sheet. Brush edges of dough lightly with some of the beaten egg. Arrange dough strips in a lattice pattern on top of filling, leaving about 1/2" between strips. Trim dough strip overhang to 1", using some of the trimmed longer strips to complete the lattice pattern as needed. Fold bottom dough overhang and lattice strip underhang under, and gently press together on pan edges. Freeze pie, uncovered, 20 minutes. Reduce oven temperature to 375°F.
  • Brush dough lightly with remaining beaten egg. Bake pie on bottom oven rack on top of preheated backing stone until crush is golden brown and filling is bubbly, 1 hour to 1 hour and 15 minutes. Transfer pie to a wire rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Note: Filling can be made up to 3 days in advance. Pie dough can be chilled up to 3 days.
This recipe by Kristen Farmer Hall was published in the August 2020 issue of Food & Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Zucchini-Lentil Fritters with Lemony Yogurt

Photo of vegetable pancake from Max Griss from Unsplash

Savor the zest of our zucchini-lentil fritters paired with lemony yogurt, a burst of flavors in each bite. Crisp on the outside and tender within, these fritters combine zucchini and lentils to perfection. Topped with refreshing lemony yogurt, they make a satisfying meal or appetizer that’s both wholesome and delicious.

Photo of vegetable pancake from Max Griss from Unsplash

Zucchini-Lentil Fritters with Lemony Yogurt

Sohla El-Waylly
Savor the crispy perfection of Zucchini Lentil Fritters paired with a zesty Lemony Yogurt dip, where wholesome lentils and shredded zucchini are transformed into golden patties bursting with flavor. This delightful dish offers a satisfying crunch and a burst of freshness, making it a delightful addition to any meal or gathering.
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Course Appetizer
Servings 4 servings

Ingredients
  

Lemony Yogurt

  • 3/4 cup whole-milk yogurt
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp sugar
  • Kosher salt

Fritters

  • 1 cup red lentils (masoor dal)
  • 1 medium zucchini about 5 oz
  • 1/2 medium onion thinly sliced
  • 1.75 tsp kosher salt divided, plus more
  • 1/2 tsp Kashmiri chile powder or 1/4 tsp cayenne pepper
  • 1/4 tsp ground turmeric
  • 1 cup parsley leaves with tender stems
  • 1 Tbsp finely grated lemon zest
  • 1 cup ghee or vegetable soil

Instructions
 

  • Prepare the yogurt. Whisk together yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
  • Rinse lentils, then soak in 2 cups of water at room temperature at least 1 hour and up to 12 hours (soaking lentils makes them tender and a lot easier to blend).
  • Meanwhile, trim ends from zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into 1/4"-thick planks. Stack a few planks and slice lengthwise into 1/4"-thick matchsticks (about the size of a skinny french fry).
  • Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp liquid has released into bowl, 30 minutes to 2 hours. Gently pay dry with paper towels to remove any excess moisture.
  • Drain lentils and transfer to a food processor. Add chile powder, turmeric, and 3/4 tsp salt. Pulse, scraping bowl sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
  • Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to pan sizzles and sputters.
  • Using a large spoon, scoop out about 1/4 cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat for 3 more fritters. Fry until deep golden brown on the first side, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown underneath, about 3 minutes.
  • Transfer fritters to prepared rack to drain; season with salt. Repeat with remaining batter (you end up with 8-10 fritters total).
  • Transfer fritters to a platter and serve with lemony yogurt alongside.

Notes

Note: Yogurt can be made 1 day ahead. Cover and chill.
This recipe is by Sohla El-Waylly for Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Leek and Spring Onion Gratin

Pics of a cheesy dish from Tomoyo S. from Unsplash

Savor the essence of the season with our leek and spring onion gratin. Layers of tender leeks and spring onions bake to perfection, offering a blend of sweet and savory flavors. Topped with golden breadcrumbs and cheese, it’s a comforting dish that celebrates seasonal freshness and satisfaction.

Pics of a cheesy dish from Tomoyo S. from Unsplash

Leek and Spring Onion Gratin

David Tanis
Savor the essence of spring with a Leek and Spring Onion Gratin, where tender leeks and vibrant spring onions are bathed in a creamy sauce, topped with a golden crust of cheese. This comforting dish captures the freshness of the season in every bite, offering a delightful combination of flavors and textures that's sure to please any palate.
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Total Time 1 hour
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 scallions thinly sliced
  • 2 stalks green garlic or 2 garlic cloves thinly sliced
  • 1/2 tsp fine sea salt more as needed
  • 1/4 tsp black pepper
  • 3 leeks, white and light green parts only halved lengthwise and cut into 1-inch pieces crosswise
  • 2 spring onions cut into 1-inch wedges
  • 3 Tbsp butter cut into cubes
  • 5 anchovies minced
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup Panko breadcrumbs
  • 1 tsp thyme leaves, finely chopped
  • 1 tsp finely grated lemon zest
  • Pinch of red pepper flakes
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 4 oz Gruyere coarsely grated
  • 1 cup heavy cream

Instructions
 

  • Place a rack in the top third of the oven and heat to 400°F. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12" cast iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5-10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, Panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyere evenly into skillet over leeks, pour in cream, then top with the breadcrumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15-20 minutes. Cool slightly, then serve warm.

Notes

This recipe was written by David Tanis and published in City Kitchen
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Minty Pea Soup

Photo of soup from Megan Bucknall from Unsplash

Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.

Photo of soup from Megan Bucknall from Unsplash

Minty Pea Soup

Bon Appetit
Elevate your springtime menu with a refreshing Minty Pea Soup, a vibrant blend of tender peas and fresh mint, delicately seasoned to perfection. This light and flavorful soup offers a burst of green goodness, perfect for welcoming the season's bounty with every spoonful.
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Course Soup

Ingredients
  

  • 3 Tbsp unsalted butter
  • 1 medium onion chopped
  • 4 cups low-sodium vegetable broth divided
  • 6 cups shelled fresh peas (from about 6 lb pods) or frozen peas, thawed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp heavy cream or water
  • Chopped fresh chives for serving

Instructions
 

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned. 6-8 minutes.
  • Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
  • Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
  • Whisk creme fraiche and cream in a small bowl to blend. Serve warm soup topped with chives, passing creme fraiche mixture alongside for spooning over.

Notes

This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Acorn Squash with Sausage Bread Stuffing

Photo of acorn squash by Kim Daniels from Unsplash

Indulge in the flavors of fall with our savory acorn squash filled with sausage bread stuffing. This hearty dish features tender roasted squash, a vegetable emblematic of autumn. Stuffed with a flavorful mixture of savory sausage and hearty bread, it’s a delicious combination that embodies the comfort of the season. Whether served as a festive centerpiece or a cozy weeknight dinner, our stuffed squash brings the warmth and richness of fall flavors to your table, making every bite a celebration of the harvest season.

Photo of acorn squash by Kim Daniels from Unsplash

Acorn Squash with Sausage Bread Stuffing

NY Times Magazine
Savor the essence of fall with acorn squash filled to perfection, embracing a hearty stuffing of savory sausage and bread. A symphony of flavors from your kitchen garden.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 3 large acorn squash (halved crosswise, seeds and fibers scooped out)
  • 1 tsp unsalted butter
  • 1 medium onion, peeled and chopped
  • 12 oz breakfast-style pork sausage
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • Freshly ground black pepper (to taste)
  • 1/2 cup toasted pecan halves
  • 4 cups of 1/4 inch cubes of lightly toasted sourdough bread
  • 3/4 cup chicken broth (homemade or low-sodium canned)
  • 4 tsp chopped fresh Italian parsley

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain (about 8 minutes).
  • Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with foil and roast until the squash is tender (about 45 minutes).
  • Place 1 squash half on each of the 6 plates, garnish with parsley and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Homegrown Bok Choy in Miso Ramen Soup with Poached Egg

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Creating a bowl of miso ramen soup with pak choi and a poached egg is a culinary adventure that’s both straightforward and incredibly satisfying. This dish effortlessly marries the umami richness of miso with the tender crunch of pak choi and the creaminess of a perfectly poached egg, resulting in a bowl of comfort and flavor. But it’s not just about the taste; miso ramen is also known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal. Embrace the ease of preparing this classic soup and savor the delightful flavors and warmth it brings to your table.

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Miso Ramen Soup with Pak Choi and Poached Egg

Japan Centre
Miso ramen is known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Servings 1 serving

Ingredients
  

Miso Soup

  • 600 ml water
  • 2 Tbsp red miso paste
  • 1 tsp sesame oil
  • Large pinch of white pepper
  • Sea salt, to taste

Ramen Toppings

  • 1 packet ramen noodles
  • 1 free-range egg
  • 1 pak choi, trimmed
  • 1 spring onion, finely chopped
  • 1 tsp chili oil, optional
  • 1 Tbsp crispy shallots or toasted sesame seeds

Instructions
 

  • Cook the noodles: 
    Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
  • Prepare the soup base: 
    In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.
  • Season the soup base: 
    When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
  • Prepare the toppings: 
    Add 1 pak choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
  • Serve the noodles in a bowl: 
    Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over them.
  • Garnish and enjoy: 
    Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.

Notes

This recipe is from the Japan Centre website.

One-Skillet Bok Choy & Kale with Tofu

Photo of kale greens from Antoni Shkraba from Unsplash

Whipping up a one-skillet dish of bok choy and kale with tofu is both simple and incredibly satisfying. This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan. Beyond the culinary joy, this dish offers a burst of nutrients, making it a wholesome choice for a quick and flavorful weeknight dinner. Embrace the simplicity of this recipe and savor the delightful flavors and health benefits it brings to your table.

Photo of kale greens from Antoni Shkraba from Unsplash

One-Skillet Bok Choy & Kale with Tofu

Kroger
This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 (14 oz) package extra-firm tofu, drained
  • 3.5 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2.5 tsp rice vinegar, divided
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, grated
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 4 cups bok choy, roughly chopped
  • 4 cups kale, roughly chopped

Instructions
 

  • Cut tofu into ¾” slices, then in half crosswise. Drain on paper towels 15 minutes.
  • In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and ½ teaspoon vinegar.
  • In a large nonstick skillet over medium heat, add peanut oil. Cook tofu until golden brown, 3 minutes per side. On baking sheet, arrange tofu; brush with soy sauce mixture.
  • In same skillet, cook ginger, green onions and garlic until fragrant. Add remaining 1½ tablespoons soy sauce and 2 teaspoons vinegar. Mix in bok choy; cook until wilted.
  • Mix in kale; cook until wilted. Gently toss in tofu to combine.

Notes

This recipe is from the Kroger website.