This was my first attempt not to be lazy in the kitchen after being sick and lethargic the past two days. This was sort of a CSA twist on this recipe for Thai Herb Salad with shrimp patties. I kept the patties, salad and nuoc cham dressing but added shaved vegetables, as well as some crispy kale for texture contrast. Sort of a weird pseudo-salad. I enjoyed it but also can’t really taste much because I’m sick, but John really liked it.
Monthly Archives: June 2014
I didn’t really measure when I made this, so I don’t have a recipe to share. But my friend Heather suggested making a pesto with bok choy/pac choi (she also used radish greens; I used some spinach and garlic scapes). I did this (I get a LOT of bok choy in my CSA) and it turned out quite well. It’s a more watery pesto than the traditional style, but still flavorful. I used it as a marinade for chicken.
So. Much. Chard. In the CSA lately. I wasn’t sure how well this sturdy green would work here, but since Kale Caesars have been so big lately, I figured a chard one probably wouldn’t be much different. And it worked well! I recommend letting the greens sit in the dressing for about an hour before serving.
Honestly, these weren’t really my thing. The zucchini gets too cooked for my taste, and the sauce didn’t really agree with me. John seemed to like it a little better than I did, but ignored the leftovers, which tends to be a bad sign in our house. That said, the idea might be more interesting to others, so I’m posting a link to the recipe anyway. We used chicken thighs instead of chicken breasts, and yogurt instead of sour cream.