Chorizo, Bok Choy and Scapes – Oh my!

chinese-bok-choy_19-107384  It is Tuesday afternoon and Week 2 of my Fresh Fork Market food  adventure is winding down as I anticipate picking up a new bag tomorrow.  A week ago I had never tasted chorizo – in fact, I had never heard of it before.   And bok choy? Well, several times I have glanced with fear and trembling at its lovely green leaves glazed with glistening dew in the produce section of the store , but intimidation always drove me and my shopping cart back to the safety of carrots and celery. But not this week! The Fresh Fork Market blog provides excellent ideas and recipes for using each week’s fresh ingredients – and they got me started on some creative thinking.  However, knowing the taste preferences of my family, I opted for a Sweet and Spicy Orange Chicken recipe I found at Baker Bettie’s website – you can check out her recipe at BakerBettie.com.   The only change I made was using hoisin sauce instead of the chili garlic sauce, since I was confident my family enjoyed this flavor. And I used finely chopped garlic scapes (from my FFM bag) instead of  minced garlic. Served over basmati rice, this made a delicious and healthy meal for us with a few leftovers as well.

And that chorizo?  My California sister-in-law told me she loves serving chorizo with some grilled veggies,potatoes and scrambled eggs.   Sounded like something I could handle!   I modified her idea just a bit, making Mexican Omelets for dinner instead. I fried the chorizo until crumbly, then stir-fried some sliced sweet peppers, a bit of onion and 2 garlic scapes.  Then I made a 3-egg omelet using the FFM eggs I had added to my bag last week.  Once the eggs were set, I layered small amounts of chorizo, veggies, a little shredded cheese, a dollop or two of sour cream, a drizzle of taco sauce and a pinch of fresh cilantro (also from my FFM bag) in the omelet. I folded over the top, let it heat through for a minute, then served it up with some of the organic corn chips and homemade quacamole I made, using the cilantro and salsa (also from my FFM bag) for flavoring.  The whole family loved this meal!

I don’t have pictures of these meals this week – our camera is on vacation with my husband who is speaking at a camp.  So you will have to use your imagination for now.  Also,  I am not planning to put every recipe in detail or printable form on my blog.  I prefer to create an “Idea Blog”, not a recipe blog.  So many fantastic recipe blogs already exist, so I am content to direct you to them.   Sometimes I just need an idea when trying something new–and I am thinking some of you might feel the same way.

Looks like this week’s bag involves more new challenges for me – Swiss chard, kohlrabi, and collard greens.  But not to fear – Fresh Fork Market already has me headed in the direction of a Kohlrabi, Radish and Green Onion Salad with a homemade dressing – yum!

 

 

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