2nd June 2009

    Catch-Up Post #1: CSA Soup & Asparagus Stir-Fry


    Not sure if it was a major ice-cream headache, weekend trips, or other commitments, but somehow I’ve ended up with a backlog of a dozen or so posts to catch up on.  Rather than try to recreate the magical conversations we had when enjoying these meals, I’m going to post a quick summary of each dish.  That’ll do, pig.

    csasoup

    “CSA” Soup: Delicious!  Lisa made this soup up from all the ingredients we had left over from our last CSA box.  Snow peas, zucchini, broccoli, and shallots, in a tomato and vegetable broth base.  Making a soup is a great way to use up vegetables that are starting to lose their firmness or are a few days away from the compost bin.

    asparagusstirfry

    This stir-fry, originally found on 101 Cookbooks, is a quick-to-prepare mix of tofu, asparagus, mushrooms, and spinach.  We [Heart] Asparagus season!

    Asparagus Stir-Fry
    toasted sesame oil
    8 oz extra-firm tofu, cut into slices
    4 oz mushrooms, halved
    4 green onions, thinly sliced
    1 tbsp freshly grated ginger
    1/2 tsp crushed red pepper flakes
    1/2 bunch of asparagus, trimmed and cut into 1-inch pieces
    a couple big pinches of fine-grain sea salt
    3 cloves garlic, chopped
    1 big handful of toasted cashews, chopped up a bit
    a few handfuls of spinach
    zest and juice of one lime
    2 tbsp hoisin sauce
    1 small handful fresh mint, slivered
    1 small handful fresh basil, slivered

    Heat a teaspoon or so of sesame oil in a large pan, or well-seasoned wok over medium high heat. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

    Add a generous splash of oil to the pan and, as soon as it is hot, add the mushrooms, onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring continuously.

    Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

    2 Main-dish Servings

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    This entry was posted on Tuesday, June 2nd, 2009 at 9:37 pm and is filed under Main Dishes, Soups and Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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