Cucina Divina: It's in the Bag!

Today's Farmer's Market Bag class at Great News featured the gorgeous produce you see above.
From the left front: Eureka lemons, wild Surrey arugula, Lambs Quarter, Sierra Gold potatoes, rainbow baby carrots, baby bok choy, black kale and pink lady apples.

As I promised the students, here are a few new ways to use the produce from this weeks' bag.

Colcannon

Serves 4

4 slices bacon, finely chopped

1/4 cup finely chopped shallots

2 cloves garlic, minced

One bunch black kale, tough stems removed, and finely chopped

6 medium Sierra Gold potatoes, scrubbed and peeled if desired, cut into 1-inch chunks

1/2 cup heavy cream

1/4 cup unsalted butter

Salt and pepper to taste

In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
Add the kale and sauté until the kale is tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
Cook the potatoes for 12 to 27 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
Drain the potatoes, and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.

Roasted Rainbow Carrot and Pink Lady Apple Wild Rice Salad

Serves 6 to 8

2 cups cooked and cooled wild rice

One bunch rainbow carrots, tops removed, and scrubbed

2 pink lady apples, peeled, cored, and finely chopped

2 tablespoons olive oil

Salt and pepper

2 scallions, finely chopped using the white and tender green parts

3 ribs celery, finely chopped

1/2 cup canola oil

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 teaspoons Dijon mustard

1/4 cup finely chopped shallot or red onion

Salt and pepper to taste

Place the wild rice in a large salad bowl.
Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner. Place the carrots and apples on the baking sheet, drizzle with the oil, salt and pepper, and toss to coat.
Bake the carrots and apples for 15 minutes, until tender. Cool, and add to the wild rice along with the scallions and celery.
In another mixing bowl, whisk together the oil, vinegar, sugar, mustard, and shallots, until combined. Taste for seasoning and adjust using salt and pepper.
Pour the dressing over the wild rice and toss to coat. Serve the salad at room temperature.
Do-Ahead: If you would like to make the salad ahead, it can be refrigerated for up to 2 days. Remove from the refrigerator 1 hour before serving, and re-toss to distribute the ingredients.

Braised Baby Bok Choy

Serves 2

3 tablespoons canola or grapeseed oil

2 cloves garlic, minced

1 teaspoon freshly grated ginger

4 heads baby bok choy

1/4 cup vegetable or chicken broth

1 teaspoon soy sauce

1 teaspoon sesame oil

In a large skillet, heat the canola oil, and sauté the garlic and ginger for 30 seconds, until it is fragrant.
Add the bok choy to the skillet, along with the broth and soy sauce.
Turn the bok choy in the skillet, cover and braise for 2 minutes, until the bok choy is tender.
Remove the bok choy to a serving plate, bring the liquid in the pan to a boil, and reduce the liquid in the pan to a syrupy consistency, about 5 minutes.
Drizzle the liquid over the bok choy, and top with a drizzle of sesame oil. Serve the bok choy warm or at room temperature.