Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:
  • 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
  • 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
  • 3 large carrots, halved lengthwise and quartered
  • 1/4 pound shiitake mushrooms, stemmed and quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar
  • coarse salt
  • freshly ground black pepper
  • 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
  • 2 tablespoons fresh lemon juice
For the Charmoula
:
  • 1/2 cup lightly packed parsley leaves
  • 1/2 cup lightly packed cilantro leaves
  • 2 large garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper
  • 4 T extra-virgin olive oil
  • 2 T fresh lemon juice
  • coarse salt
  • freshly ground black pepper
For the Salmon:
  • 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
  • coarse salt
  • freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper, optional (I omitted it)
  • 1 tablespoon extra-virgin olive oil
To Make the Vegetables:
  1. Preheat the oven to 400°, preferably on convection roast.
  2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
  3. Roast for about 30 minutes, until the vegetables are tender.
  4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
  5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

  1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
  2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

  1. Season the fish with coarse salt and black pepper.
  2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
  3. Meanwhile, preheat a grill set to moderate heat.
  4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
  5. Flip the fish and cook until medium within, about 3 minutes longer.
  6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

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Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Oh my, this dish has been waiting in the wings for quite some time. :/ After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.

I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!

Yield: Serves 4

For the Sesame-Citrus Sprinkle:

  • 2 T toasted white and/or black sesame seeds
  • 1 T thinly sliced chives or 2 scallions
  • 1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
  • ½ tsp finely grated lemon zest
  • coarse salt

For the Chicken And Assembly:

  • ⅓ cup (packed) light brown sugars
  • ⅓ cup mirin (sweet Japanese rice wine)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
  • coarse salt

Make the Sesame-Citrus Sprinkle:

  1. Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

Prepare the Chicken:

  1. Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
  2. Transfer ¼ cup mixture to a large resealable plastic bag.
  3. Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
  4. Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
  5. Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
  6. Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
  7. Serve chicken topped with sesame-citrus sprinkle.

Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

For the Bok Choy:

  • 1 T vegetable oil
  • 4 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
  • 1 tablespoon reduced-sodium soy sauce
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
  3. Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
  4. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

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Thai-Style Stir-Fried Rice Noodles with Chicken & Bok Choy

I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.

The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.

This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!

Yield: Serves 8

For the Chile-Vinegar:

  • 1/3 cup white vinegar
  • 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings

For the Stir-Fry:

  • 5 boneless, skinless chicken thighs, trimmed and cut against grain into ¼-inch thick slices
  • 2 tsp baking soda
  • 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
  • 5-6 T vegetable oil (I used sunflower seed oil)
  • 1/2 cup oyster sauce
  • 3 T soy sauce
  • 4 T packed dark brown sugar
  • 2 T white vinegar
  • 2 tsp molasses
  • 2 tsp fish sauce
  • 8 garlic cloves, sliced thin
  • 6 large eggs
  • 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
  • additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)

For the Chile Vinegar:

  1. Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.

For the Stir Fry:

  1. Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
  2. If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
  3. Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
  4. Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
  5. Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
  6. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
  7. Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
  8. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
  9. Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
  10. Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
  11. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
  12. Sauce any additional greens in the remaining cooking liquid, if desired.
  13. Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
  14. Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
  15. Transfer to a serving dish and serve immediately, passing chile vinegar separately.

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I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂

Greens & Cheese Quesadillas

I have received an exorbitant amount of Swiss chard in my CSA box so far this season. It’s a good thing that I absolutely love it! and… Who doesn’t love chard when it’s combined with fabulous cheese?!?!

This recipe was adapted from Bon Appetit, contributed by Gabriela Camara. I have made these quesadillas a couple of times with my CSA greens, using both raw milk extra (extra) sharp yellow cheddar (from Trader Joe’s) as well as Cabot extra sharp 3-year aged white cheddar. I have also used combination of greens including Swiss chard, turnip greens, beet greens, as well as baby bok choy.

I adapted the recipe by increasing the garlic as well as using a red onion, whole wheat flour tortillas, and chipotle salsa, avocados, fresh lime, and sour cream, for serving. I also microwaved the assembled quesadillas for a quick dinner! We ate them with refried beans on the side. Delicious.

Yield: Serves 4 for dinner or up to 8 as an appetizer

  • 2 tablespoons vegetable oil, such as canola
  • ½ medium white or red onion, finely chopped
  • 5 garlic cloves, finely minced
  • 10 ounces Swiss chard, ribs and stems removed, or a combination of greens including beet, turnip, or bok choy, chopped
  • 2 teaspoons fresh lime juice
  • coarse salt
  • 6 ounces Toma cheese or sharp cheddar, grated (about 2 cups)
  • 8 whole wheat flour tortillas
  • Salsa Roja, Avocado-Tomatillo Salsa Verde, or Trader Joe’s Chipotle Salsa, for serving
  • avocado slices and lime wedges, for serving, optional
  • sour cream, for serving, optional
  1. Heat oil in a large skillet over medium. Cook onion and garlic, stirring occasionally, until golden brown, 6–8 minutes.
  2. Add greens a handful at a time, letting wilt slightly before adding more. Pour in ½ cup water and cook, tossing occasionally, until greens are tender, 6–8 minutes.
  3. Add lime juice; season with salt. Transfer to a plate; let cool.
  4. Assemble the quesadillas: Place on tortilla on a large plate. Mound grated cheddar on top and spread evenly. Top with sautéed greens and another tortilla.
  5. Microwave for 1 minute, 35 seconds on high.
  6. Remove and slice into pieces. Repeat until all filling is used.
  7. Serve immediately with sliced avocado, prepared salsa, and sour cream, as desired.

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Stir-Fried Chicken & Bok Choy

I receive SO much baby bok choy in my CSA share… especially because the friend I split my box with gives ALL of it to me! I actually really like bok choy. 🙂 I usually sauté it with other greens, or incorporate it in my husband’s favorite Thai dish. This time I wanted something new…

This simple stir-fry recipe was adapted from the New York Times, contributed by Melissa Clark. I rarely make stir-fry, so it was “something new!” I doubled the recipe, reduced the oil, and used 8 baby bok choy. We ate it served over brown Basmati rice. Quick and great.

Yield: Serves 4

  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons sesame oil
  • 4 teaspoons light brown sugar
  • 1 1/2 pounds boneless chicken thighs, about 5, cut into 1/2-inch strips
  • 4 tablespoons finely chopped ginger root
  • 4 cloves garlic, finely chopped
  • 5 tablespoons peanut or vegetable oil
  • 8 baby bok choy, trimmed and thinly sliced (can substitute other green vegetables such as asparagus, broccoli, cabbage, green beans, or spinach)
  • 1 large yellow onion or 2 leeks (1/2 pound), halved lengthwise and thinly sliced
  • pinch chile flakes
  • coarse salt, as needed
  • cooked brown Basmati rice, for serving
  1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  2. Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. (Open the windows and put on the exhaust fan!)
  3. Add 2 tablespoons of peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  4. Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute.
  5. Stir in the onions and chili flakes; cook, tossing frequently until bok choy and onions are tender, about 1 minute.
  6. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan.
  7. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds.
  8. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

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Pad See Ew #2

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I have made several versions of Pad See Ew, otherwise known as my husband’s favorite Thai dish. 🙂 I have never been able to replicate the sauce from his tasty take-out version. Months ago, when I saw this version from Nell’s I Need a Feed on Fiesta Friday, I knew that I had to try it. When I received 6 baby bok choy in my CSA box, I knew it was finally time! (My next box had 3 additional bok choy which I sautéed and added to the leftovers- great timing!)

The most exciting thing about making this dish – besides eating it, of course- is that I am able to purchase fresh wide rice noodles from one of our local Oriental Grocery stores. They are brought in fresh from Queens several times a week. JUST like the noodles from the Thai restaurant! The problem is that the packaging doesn’t have any cooking instructions. I tore the large noodle(s) into pieces and soaked in them in boiling water for 5 min– WAY too long! When mixed into the finished dish, the noodles broke down into small pieces. Next time I would soak them 1-2 minutes, or maybe just add them to the dish as is!?! (I modified the instructions below.)

The wonderful news is that this sauce was spot on. Loaded with salty-sweetness. My husband loved it! 🙂 Thanks, Nell!

Serves: 4 to 6

  • meat from 1/2 of a rotisserie chicken, shredded into large pieces
  • 2- 12 oz packages fresh wide rice noodles, torn into large pieces (at room temperature)
  • 2 T peanut oil
  • 6 baby bok choy, leaves sliced into 2-inch ribbons, stems cut into 1/2-inch pieces (plus more, to taste)
  • 8 large cloves of garlic, thinly sliced
  • 1/2 cup dark soy sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup light brown sugar
  • 4 eggs, lightly beaten
  1. Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
  2. Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
  3. Prepare the Noodles: Place torn noodle pieces into a pot of boiling water (off the heat). Let sit for 1 minute, or until pliable. (*Alternatively, consider adding the torn noodle pieces to the dish without soaking.*)
  4. Heat large skillet or wok over medium-high heat. Add the peanut oil. Add the bok choy stems and sauté for 2 minutes, or until tender. Add the leaves and cook for an additional minute, or until wilted.
  5. Add the chicken to the pan with noodles and sauce; stir until heated through.
  6. Make a well in center of the noodle mixture and add the egg. Cook for 2 minutes, or until the egg starts to set. Stir the bits of cooked egg through the dish; serve.

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Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

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I have made this pot pie many, many times. I love the pearl onions, rosemary-infused broth based sauce, and puff pastry crust. In this version, I loaded it with CSA vegetables- including carrots, kohlrabi, and 5 baby bok choy! It was more of a vegetable pot pie, which I prefer. Tasty. This recipe was adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins.

Yield: Serves 8

  • 4 cups chicken stock
  • 3 cups sliced carrots (1/4-inch thick rounds)
  • 1 large kohlrabi
  • 5 baby bok choy or other greens such as kale or chard
  • 4 sprigs rosemary
  • 2 cups pearl onions
  • 4 T unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 pounds cooked chicken breasts (about 2 large), cut into chunks or strips, about 4 cups
  • coarse salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 teaspoon water
  1. Season the chicken with salt and pepper and cook. (I used grilled chicken this time but broiled, steamed or poached are also all options.) Cut into bite-sized cubes or strips.
  2. Bring the chicken stock to a boil in a medium saucepan. Add the carrots, kohlrabi, and 1 rosemary sprig, and boil for 4 minutes. Drain, reserving the liquid, and set aside. Discard the rosemary.
  3. With the tip of a paring knife, make a small incision at the root end of each onion; be careful not to cut through completely so that the onion does not fall apart in cooking. Bring a medium saucepan of water to a boil, add the onions, and cook until just tender, 10 minutes. Using a bamboo strainer, lift onions out of the boiling water, rinse under cold water, and peel. Set aside.
  4. Add the greens to the boiling water and cook for 1-2 minutes, until wilted. Drain and set aside.
  5. Melt the butter in a saucepan, add the flour, and cook, whisking over medium-low heat, 3 to 4 minutes. Add the reserved carrot/kohlrabi liquid. Cook, whisking, until thickened, another 3 to 4 minutes. Add a sprig of rosemary, cover, and set aside to cool. Taste and adjust the seasoning, if necessary.
  6. Spread the chicken and vegetables evenly over the bottom of a deep 9×11 pan. Pour thickened sauce over the mixture and insert rosemary sprigs.
  7. Roll the thawed puff pastry to a rectangle large enough to seal over the baking dish. (I roll it between pieces of plastic wrap or parchment paper.)
  8. Whisk the egg and water together, and brush to outside rim of the baking dish with the egg wash. Drape the dough over the top and press the edges to seal. Brush the top with egg wash as well. Chill in the freezer for 20 minutes.
  9. Preheat the oven to 475 degrees.
  10. Transfer the baking dish to the oven, and bake until the pastry is puffed and well browned, 15 to 18 minutes. Serve immediately.

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