Thai Shrimp Soup

Looking for recipes for your bok choy? Try this one out!

2 lemon grass stalks

2 baby bok choy bundles

3 cups broccoli florets

2 cans (13.5 oz) coconut milk

few drops of fish sauce

1 pound shrimp (shells, tails, veins removed)

black pepper to taste

1. To prepare the lemongrass, cut the stalks into 2 inch pieces and bruise the lemongrass by bending it as much as possible (this will help release the lemongrass flavor).

2. Add the veggies and the lemongrass pieces to a large soup pot, pour in the coconut milk and bring to a simmer.

3. Add the fish sauce and stir. Simmer for 5 minutes.

4. Add the shrimp and cook for about 4-6 more minutes or until the shrimp flesh turns white.

5. Season with black pepper and serve in bowls.

Tomatillos

Two ideas for tomatillos. Firstly, have a look at this Roasted Tomatillo Salsa Verde I posted last year or check out the Tomatillo Guacamole below!

TOMATILLO GUACAMOLE
MAKESABOUT 3 CUPS
ACTIVE TIME:15 MIN START TO FINISH:15 MIN
ADAPTED FROM ROBERTO SANTIBAÑEZ, ROSA MEXICANO, NEW YORK CITY
SEPTEMBER 2007
Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.
1 1/2 teaspoons minced fresh serrano chiles, including seeds, or to taste
1 1/2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried
1 large garlic clove, minced
1 tablespoon fresh lime juice, or to taste
3 (8-oz) firm-ripe avocados
6 oz small fresh tomatillos (about 6), husked, rinsed, and finely chopped
1/3 cup minced white onion
Stir together chiles, epazote, garlic, lime juice, and 1 teaspoon salt in a bowl, mashing slightly with a fork. Halve and pit avocados, then scoop flesh into chile mixture. Stir in tomatillos and onion, mashing avocado coarsely with fork.

Green Bean Risotto with Basil Pesto

Check it out - Yum! Green Bean Risotto with Basil Pesto!

Cous Cous Salad and Green Bean Casserole!

With this week's share, you could make a wonderful cous cous salad using zucchini or cucumber. I had this salad at a recent backyard barbecue and it was delicious. You can also play around with the herbs you want to use. Mint or basil can be substituted for parsley.

With your pound of green beans, have a look at the Green Bean Casserole recipe I posted on here on More Veggies Please Mom last year. It freezes well and was simply delicious!

Radishes

I always think of the Tale of Peter Rabbit when I see a radish. I enjoyed a few in my green salad on Wednesday but wanted to find another way to enjoy them! If you want to be a bit more creative with me, have a look at this recipe from the April 2011 edition of Bon Appétit: Sautéed Chicken and Radishes with Mustard and Tarragon

All about garlic scapes...plus a pesto recipe!

In searching for some info about garlic scapes I stumbled upon this gorgeous blog entry from The Hungry Mouse. Anything you want to know about garlic scapes, please check it out for pics, an education and this pesto recipe!

Garlic Scape Pesto

1/2 lb. garlic scapes (about 15 scapes)
3/4 cup grated parmesan
1/3 cup pine nuts
1 cup extra-virgin olive oil
juice from half a lemon

Makes about 2 1/2 cups

Riesling Risotto with Leek and Bacon

It is so good to be back in the swing of the CSA! I love how fresh, new ingredients immediately coax me out of my cooking "rut." Have a look at this recipe I found on another blog site. It is simmering on my stove as I sip a glass of Riesling right now! Smells fantastic. Serve with a green salad from your share and you have a beautiful dinner!

Not sure how to clean a leek properly? Have a look here and you'll be sure to get all the dirt out!

Ingredients:

• 1 liter chicken or vegetable broth
• 375 ml Riesling wine
• 200 g bacon, cubed
• 3 large leeks, sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 shallots, finely chopped
• 300 g risotto rice
• 100 g Parmesan cheese, grated
• Salt and pepper

Method:

1. Bring the broth to a boil and keep warm. In a skillet heat 1 tablespoon olive oil and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
2. In a pot, heat 1 tablespoon butter and remaining olive oil together and add the chopped shallots and leeks, then on a low heat sauté very gently for 8-10 minutes until the flavors have combined and caramelized. Be careful and do not allow them to take on color. Add the rice and increase the heat.
3. Keep stirring the rice while it cooks and takes on a glassy color - approx. 1 minute. At this point add the wine and as it bubbles, allow the rice infuse with the wonderful aroma.
4. Once this has evaporated and the rice begins to get dry add a ladle full of stock. Stir well and add a touch of salt. Reduce the temperature so that the mixture bubbles gently. Now, keep adding the stock, a ladle at a time, and allow the rice to soak this up, stirring every now and then. When the rice has soaked the liquid add another ladle full. By "massaging" the rice this way you release the creamy starch from the rice giving the dish a fantastic creamy consistency. This whole process takes approx. 15 minutes. The rice grains should be soft but still have a slight crunch to them. Now add a bit of salt and pepper, but be careful as the stock is normally salty enough - so please taste before!
5. Take the pot off the heat and stir through the bacon along with most of the Parmesan. Mix well and cover. Allow the rice to take on all the flavors - 2 minutes. Giving the risotto this time allows it to unfold it's perfect creamy-moist consistency. Check and adjust seasoning.
6. To serve scatter the remaining parmesan cheese over the top and enjoy with a glass of chilled Riesling wine.