Week Three’s Recipes

‘Wilted’ Kale & Bok choy—a Casey & Katie original!

We made a version of this dish to serve at a friend’s party this weekend, and it was a surprise hit! Some people who didn’t think they liked kale or bok choy enjoyed it enough to tell us so.

Chop one bunch kale and two heads bok choy into approximately one-inch long pieces. To accommodate the different cooking times, try to keep the kale stems, kale leaves, bok choy stems, and bok choy leaves separate. (Note: the kale stems are a little woody in this heat, so we might actually recommend composting them this time around, although we are great lovers of kale stems normally.)

In a large frying pan or skillet, heat your oil of choice (olive oil and/or butter are good for flavor). Add a chopped onion or minced garlic, if you’d like and cook for a minute. Add the kale leaves and bok choy stems. Stir and cover, if you can. Let steam for a few minutes until there’s more room in your pan, then add the bok choy leaves and stir again. Cook on medium for a few minutes, or until all the greens are sufficiently ‘wilted’ and cooked down (we like them best when they’re just a ways past the bright green stage of cooking).

Salt and pepper to taste. For a truly beautiful touch, grate a raw golden beet and sprinkle it liberally over each serving.

Easy grilled summer squash—another Casey & Katie original!

This is also dish we made this weekend, using some big summer squash that were growing out of control. It’s easy, and grilling is a wonderful cool-house option in this heat. We recommend serving this with steaks, sausage, or veggie alternative, and a Big Green Salad.

In a shallow dish, mix extra-virgin olive oil, balsamic vinegar, salt and pepper (and other favorite herbs or spices, such as red pepper flakes or dried mustard). Slice one or two Magda squashes into long, meaty ‘steaks’ (the long way rather than concentrically). Layer the squash ‘steaks’ in the pan and rotate them until they are all coated in the marinade (let them sit in it if you have time).

Put the marinated squash on the grill. Flip fairly soon, once the first side is browned. Again, remove as soon as the second side is browned. Serve immediately.