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.

Creamy Mushroom and Chard Soup

Photo of soup from Valeriia Harbuz from Pexels

Crafting creamy mushroom and chard soup is an uncomplicated yet highly rewarding culinary endeavor. This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures. Beyond the taste, this soup is a wholesome and nourishing choice, especially when incorporating seasonal, fresh produce. Embrace the ease of preparing this hearty soup and savor its satisfying warmth, making it a delightful addition to your repertoire of soups.

Photo of soup from Valeriia Harbuz from Pexels

Creamy Mushroom and Chard Soup

Field Forest
This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup

Ingredients
  

  • 3 cups chicken or mushroom broth
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 cup milk
  • 1 large onion
  • 1 large bunch of chard, chopped
  • 2 Tbsp oil
  • 4 cups mushrooms, chopped (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
  • 4 oz sour cream, cubed and softened
  • 8 oz sour cream
  • Salt and pepper, to taste

Instructions
 

  • Sauté mushrooms and onions in oil until the mushrooms start to release water. Add the chard and sauté until soft. Set aside.
  • Meanwhile, make a roux by melting 2 tbsp of butter over medium heat and adding the flour, stirring for two minutes.
  • Slowly add milk, whisking constantly to prevent clumping.
  • Once milk is added, continue the process by adding the broth, again whisking to prevent clumping. 
  • Turn the heat to low and add sour cream and cream cheese, stirring until smooth. Add salt and pepper to taste.
  • Add mushrooms, onions, and chard. Simmer for 10 minutes and serve.

Notes

This recipe is from the Field Forest blog.

Mrs. Laguda’s Tomato “Gravy” Recipe

Tomato sauce
A cherished family heirloom, this tomato sauce recipe has been passed down through generations, carrying with it the essence of tradition and the flavors of simplicity. With just a handful of carefully selected ingredients, you can create a tomato sauce that is rich in both taste and history.
Tomato sauce

Mrs. Laguda's Tomato "Gravy" Recipe

Mrs. Laguda from Ambler, PA
We are excited to share this family tomato sauce recipe from a community member!
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 1 hour
Course Ingredient
Cuisine Italian
Servings 8 people

Ingredients
  

  • 4 Tbsp olive oil
  • 25 plum tomatoes (chopped into 1/2" cubes)
  • 3 cloves garlic (finely chopped)
  • 1 yellow onion (chopped into 1/4" pieces)
  • 1/4 cup chopped fresh basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme

Instructions
 

  • Heat olive oil in a pot over medium heat. Add onions and cook until translucent.
  • Add chopped tomatoes and garlic and cook down, stirring occasionally for 2-3 hours or until it reaches a sauce-like consistency.
  • Take sauce off heat and immediately add basil, salt, pepper, sugar, oregano, & thyme.
  • Stir and let sit for at least 1 hour before serving, ideally over night.

Notes

Note: feel free to scale this recipe according to the amount of tomatoes you have.
Because you do not peel or blanch the tomatoes beforehand, there will be some pieces of tomato skin in the final sauce. If you prefer a smoother texture, use an immersion or stand blender to process the cooled sauce in batches.
This family recipe was submitted by Mrs. Laguda, a community member from Laguda Tailors in Ambler, PA. Her “gravy” is praised by clients, friends, and family alike for its simple yet impactful flavor! We are excited to share it with you today.

Fig and Arugula Salad with Pecans, Basil and Goat Cheese

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually appealing and delicious. The juicy figs, crunchy pecans, fragrant basil, and creamy goat cheese come together in a harmonious blend of flavors and textures. Whether enjoyed as a light lunch or a side dish, this salad offers a delightful balance of tastes that will elevate your taste buds. Embrace the simplicity of making this salad and savor its deliciousness with every mouthwatering bite.

Photo of salad with figs from Triv.rao from Wikimedia Commons

Fig and Arugula Salad w/ Pecans, Basil and Goat Cheese

Sylvia Fontaine from Feasting At Home
Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad

Ingredients
  

Salad Base

  • 1/4 cup red onion (thinly sliced)
  • 1/2 cup toasted pecans
  • 5 oz baby arugula (about 6-7 cups)
  • 6-8 figs (stems removed, quartered)
  • 10-15 basil leaves (torn)
  • 1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)

Fig Salad Dressing

  • 3 Tbsp olive oil
  • 2.5 Tbsp balsamic vinegar
  • 1-2 tsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp vanilla (optional)

Instructions
 

  • If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
  • Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
  • Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
  • Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
  • Taste, adjust vinegar and maple to your liking, adding more if you prefer. Serve immediately!

Notes

It helps to use very cold goat cheese or chevre here- makes it much easier to crumble- so leave it the fridge until the last possible moment. You can also place it in the freezer while you prep the salad.
Feel free to sub toasted walnuts– although I think pecans actually do taste better here!
Feel free to swap out gorgonzola cheese for the goat cheese.
This recipe came from Sylvia Fontaine from the  Feasting at Home blog.

Peachy Jalapeno Guacamole

Photo of person making gaucamole from RDNE Stock Project from Pexels

Peachy jalapeno guacamole is a delightful and flavorful twist on the classic dip that combines the sweetness of peaches with the spicy kick of jalapenos. With just a few ingredients and simple preparation, you can create a unique guacamole that is both refreshing and vibrant. The creamy avocados, juicy peaches, and fiery jalapenos come together in a harmonious blend of flavors. Whether enjoyed as a dip with tortilla chips or as a condiment for tacos and sandwiches, peachy jalapeno guacamole offers a burst of sweetness and heat that will delight your taste buds. Embrace the creativity of making this flavorful dip and savor its deliciousness with each delectable bite.

Photo of person making gaucamole from RDNE Stock Project from Pexels

Peachy Jalapeno Guacamole

Taste of Home
Peachy jalapeno guacamole is a delightful and flavorful twist on the classic dip that combines the sweetness of peaches with the spicy kick of jalapenos.
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Course Appetizer, Snack

Ingredients
  

  • 2 medium rice avocados (peeled and cubed)
  • 2 Tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 1 medium peach (peeled and finely chopped)
  • 1 jalapeno pepper (seeded and minced)
  • 2 Tbsp red onion (finely chopped)
  • Tortilla chips (for serving)

Instructions
 

  • Mash avocados with lime juice, salt, cumin and pepper. Gently stir in peach, jalapeno and red onion. Serve with tortilla chips.

Notes

Test Kitchen Tips
  • Leave the seeds in the jalapeno pepper for extra heat.
  • We love this guacamole with chips, but it would complement grilled fish or chicken, too.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
This recipe came from the Taste of Home blog.

Quick Pickle Recipe

Pickled cucumbers in a glass jar

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

 

Pickled cucumbers in a glass jar

Quick Pickle Recipe

Founder
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 10 minutes
Course Side Dish, Snack

Equipment

  • 1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients
  

Pickling Ingredients

  • 1 pound fresh vegetables (sliced)
  • 2 cloves garlic (smashed)
  • 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
  • 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Instructions
 

  • Wash jar(s) with soap and hot water and let dry.
  • Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
  • Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
  • Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
  • Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
  • Tap the side of the jar(s) to remove any air bubbles.
  • Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.