Aug
15
    
Posted (Steven) in News

This week’s newsletter includes recipes for steamed eggplant with spicy peanut sauce, tortellini soup, and an heirloom tomato lemon mascarpone tart.

Carnegie Hill Newsletter – Week 10


 
Aug
24
    
Posted (Steven) in News

This week’s newsletter includes recipes for Vegetable Pot Pie and Zucchini with Sweet Pepper Pancakes.

Carnegie Hill Newsletter 12


 
Aug
04
    
Posted (Member2Member) in Carnegie Hill CSA, News

This week’s newsletter from Rachel Wallack includes a recipe for sauteed peppers with eggplant and potato.


 
Jun
10
    
Posted (Maria) in Recipes

Garlic Pork with Mizuna and Sweet Peppers

8 ounces boneless pork (such as loin or tenderloin), thinly sliced
1 tablespoon soy sauce
2 tablespoons chicken stock or water
1/2 teaspoon granulated sugar
1/2 teaspoon salt or to taste
1/2 teaspoon hot pepper flakes or to taste
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/2 cup thin strips red bell pepper (see NOTE)
2 cups mizuna leaves
1 teaspoon Asian sesame oil

  1. In a bowl, combine pork and soy sauce and mix well. Set aside for 10 minutes.
  2. In a small bowl, combine chicken stock, sugar, salt and hot pepper flakes and stir well.
  3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan.
  4. Add garlic and toss well, until fragrant, about 15 seconds.
  5. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  6. Add red pepper and cook, tossing occasionally, until peppers are softened and pork is cooked through, about 2 minutes more.
  7. Add chicken stock mixture, pouring in around sides of pan.
  8. Toss well. Cook, tossing occasionally, 2 minutes more.
  9. Add mizuna and cook, tossing often, until arugula is wilted, about 1 minute more.
  10. Add sesame oil and toss well. Transfer to a serving plate. Serve hot or warm.

Serves 4

NOTE: To make bell pepper strips, halve one pepper lengthwise and discard the stem section and seeds.

Cut off the rounded top and bottom portions and reserve for salad or other dishes.

Cut the remaining portion lengthwise into 2-inch-long strips.

You’ll need about half of a small pepper.

Maria Wander