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Shepherd Moon Farm

Bok Choy, Beans, & More

Simple Stir Fried Bok Choy w/ Garlic

1 TBSP sesame oil, or other vegetable oil
3 cloves garlic, minced or pressed
6 cups coarsely chopped baby bok choy
a pinch of sea salt

Place oil into a large fry pan or wok over over medium heat. Add the garlic immediately and cook until the garlic becomes translucent and fragrant. Add the bok choy and stir over the heat until the leaves become bright green. Sprinkle with salt and serve immediately.

Stir Fried Chicken and Bok Choy

1/4 cup Wheat-free Tamari or Soy Sauce
1 TBSP Rice Vinegar
2 tsp Brown Sugar, packed
3 TBSP Water

1 lb. boneless chicken, sliced into thin strips (or Tofu can substitute)
2 tsp Corn Starch

2 TBSP Coconut  or Peanut oil
2 large cloves garlic, minced or sliced thin
1 TBSP fresh grated ginger

4 cups sliced bok choy
1 small, seeded and minced, hot pepper, like jalopeno or thai

Hot cooked rice for serving

Start rice cooking according to directions.

  1. In a small bowl, mix soy, vinegar, brown sugar, and water. Stir well and set aside.   2. Prepare garlic and ginger, placing into a second small bowl. Set aside.    3. Slice bok choy and mince hot pepper. Place into a medium bowl and set aside.

Cut the chicken into thin strips. Place into a larger bowl, sprinkle with the corn starch, and stir until well coated. Set aside.

About 5 – 10 minutes before the rice is done:

Put oil into a wok or large skillet over medium-high heat and tip to coat the sides of the pan with oil. Immediately add garlic and ginger. Stir and heat until fragrant and then add chicken strips in a single layer to sear. Cook chicken while stirring until beginning to brown. Add bok choy and hot pepper and cook until bok choy wilts and turns bright green. Add the sauce mixture and stir until it thickens slightly. Serve with the hot rice.

Roasted Green Beans with Dill Dressing

1 lb fresh green beans
1 TBSP Olive Oil

1/2 cup scallions, coarsely chopped
1/4 cup parsley, packed
1/4 cup dill fronds, stems removed
1/3 cup roasted almonds
3 TBSP Olive Oil
3 TBSP Cider Vinegar
3 TBSP Chicken Stock (or Vegetable)
Salt & Pepper to taste

Preheat your oven to 400 degrees. Place beans and oil into a zipper bag and toss until well coated. Put oiled beans onto a baking sheet in a single layer. Roast for 10 min, stir and turn pan around. Roast 10-15 min more until done to your liking.

While the beans roast, make the dressing in a food processor or blender. Place scallions, parsley, and dill into food processor with steel blade and pulse until chopped very fine. Add almonds, olive oil, vinegar, and stock to the bowl and pulse until smooth. Taste and stir in salt and pepper to taste.

When beans are removed from oven. Allow to cool slightly, then toss with enough dressing to coat and serve immediately.

Garlic Scapes Pesto

2 c. basil leaves
1 c. garlic scapes, whips removed, coarsely chopped
1/2 c. toasted nuts, preferably almonds or pine nuts
Juice of one lemon
1/2 c. good quality olive oil
4 oz. Parmesan cheese, cubed (BUY GOOD QUALITY, Italian or Argentinian preferred)

If you don’t have pre-roasted nuts, quickly toast them in a dry pan over medium heat, moving constantly until they show some color.

Place basil, garlic scapes, and nuts into the bowl of your food processor and pulse until finely ground. Add lemon juice and pulse to mix.

While running the processor, drizzle in the olive oil until you like the consistency. Then add the cheese and mix thoroughly. If it is too dry, mix in more oil a teaspoon at a time.

Pesto is great by itself on pasta, or served with grilled chicken, but you can also use it like mayonnaise on a sandwich for great flavor, or mixed into cream cheese as a veggie dip.

Beets Roasted in the Slow Cooker

Wash the beets well, trim and leave about 1″ of stem and 1″ of root to prevent bleeding. Rub the beets with olive oil, place into the slow cooker. Cook on high for 2 hours, then on low for 2-3 more hours. Peel and use in salads or serve right away with some butter, salt and pepper.