Chicken Tacos with Bok Choy & Radish Slaw

chicken tacos

These tacos are fabulous. They are simple to prepare and bursting with farm fresh flavors. Taylor loved them so much and requested that I make them again for our neighbors who will be joining us for dinner at the farm this weekend. The bok choy and radish slaw is delicious on its own and can be served in many other ways as a side salad or even garnished on top of a burger. These particular tacos tasted extra delicious after a long and hot day spent in the dirt. I hope you all enjoy them as much as we do.

Cheers from Tumbleweed Farm!

Chicken Tacos with Bok Choy & Radish Slaw

  • PREP TIME
    15 minutes
  • COOK TIME
    20 minutes

Chicken

  • zest and juice of 1 lime
  • 1/4 cup low sodium tamari sauce (or soy sauce)
  • 2 teaspoons honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 (2 inch) piece fresh ginger, minced
  • 2 chicken breasts, cut into roughly 1 inch chunks
  • 2 Tablespoons peanut oil

Bok Choy & Radish Slaw

  • 1 medium sized head of bok choy, stems and leaves very thinly sliced
  • 1 bunch of radishes, greens removed (save for another use) and very thinly sliced
  • 1/4 cup peanut oil
  • 2 tablespoons low sodium tamari (or soy sauce)
  • juice and zest from 1/2 a lime
  • 1 Tablespoons toasted sesame oil
  • 1 Tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 clove of garlic, minced

Tacos

  • peanut oil for frying
  • 8 corn tortillas
  • fresh cilantro for serving


Serves 4

  1. To make the chicken, combine all the ingredients except the peanut oil in a medium bowl and let the chicken marinate at room temperature for about 25 minutes (you can also marinate the chicken in the fridge overnight)
  2. While the chicken marinates prepare the slaw. Toss the thinly sliced bok choy and raidshes in a large bowl. In a smallere bowl whisk together the remaining ingreidents. Pour the dressing over the bok choy and raidshes and toss until well combine.
  3. Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for about 3-5 minutes per side or until the chicken is no longer pink on the inside. Remove from the heat and set aside.
  4. Wipe out the pan the chicken was cooked in and heat the remaining peanut oil over medium hight heat. Fry each tortilla for about 1 minute per side or until lightly browned and crisp.
  5. Divide chicken between fried tortillas and top with the bok choy and radish slaw and a few sprigs of fresh cilantro.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times will vary from kitchen to kitchen

Polenta Bowl with Garlicky Summer Squash & Kale

Garlicky Summer Squash Grits-2

Our CSA members are receiving the first harvest of summer squash this week (along with kale and many other seasonal goodies!) and I thought this simple polenta bowl would be a great way to celebrate the summer harvest. Soft polenta is served with garlicky greens, squash and crunchy chickpeas and topped with an olive oil fried egg. A sprinkle of freshly grated parmesan cheese ties this simple farm fresh meal together. I hope wherever you live that the summer produce is abundant and that you’re able to grab the ingredients to whip up this simple meal. Serve for breakfast with coffee, lunch with some sparkling water or dinner with your favorite beer.

Cheers from Tumbleweed Farm!

Polenta Bowl with Garlicky Summer Squash & Kale

Dinner

  • PREP TIME
    15 minutes
  • COOK TIME
    20 minutes

Polenta 

  • 1 teaspoon salt
  • 1 cup instant polenta
  • 1/3 cup freshly grated Parmesan cheese
  • 2 Tablespoons unsalted butter

Garlicky Summer Squash & Kale

  • 2 1/2 Tablespoons olive oil, divided
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cloves of garlic minced
  • 1 medium-small summer squash, cut into thin rounds
  • 1 (14.5 ounce) can chickpeas, drained
  • 1 bunch of kale, tough stems removed and torn into bite size pieces
  • Fried eggs for serving
  • Salt and freshly ground black pepper
  • Crushed red pepper flakes
  • Freshly grated Parmesan cheese for serving


Serves 4

  1. In a medium saucepan, bring 3 cups water plus the salt to a boil.
  2. While the polenta water heats up prepare the other veggies. Heat 1 1/2 Tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl, (no need to wipe out the pan.) Return the pan to medium-high heat and add the remaining 1 Tablespoon of the oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.
  3. While the veggies cook fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.
  4. Meanwhile, add the polenta to the boiling water and cook according to the package instructions. Add the parmesan and butter and divide the polenta between bowls. Top each bowl with with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Cooking times willy vary from kitchen to kitchen

Grilled Sugar Snap Peas with Spicy Peanut Sauce

Grilled Sugar Snap Peas

The sugar snap peas at Tumbleweed Farm are abundant and wonderful. And while my favorite way to enjoy a fresh snap pea is raw, straight off the vine, I think these grilled peas are the next best thing. We whipped these up for a happy hour snack and dipped the lightly charred peas into a spicy peanut sauce. If you’re looking to make this a complete meal try grilling some tofu or chicken, whip up some rice and serve with the dipping sauce for a simple dinner. Regardless if you make this a meal or happy hour snack I’d recommend serving these tasty snap peas with a cold beer and good company.

Cheers from Tumbleweed Farm!

Grilled Sugar Snap Peas with Spicy Peanut Sauce

Appetizer

  • PREP TIME
    10 minutes
  • COOK TIME
    5 minutes

Spicy Peanut Sauce

  • 1/2 cup natural peanut butter
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1 large clove of garlic, minced
  • 1/4 teaspoon red pepper flakes (if you are sensitive to spice try 1/8 teaspoon first)
  • 2-3 Tablespoons of water

Sugar Snap Peas

  • 1 pound sugar snap peas
  • 1 Tablespoon olive oil
  • pinch of salt


Serves 4

  1. Whisk together all the ingredients for the peanut sauce until smooth and creamy. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.
  2. Preheat an outdoor grill to medium-high heat. Toss the peas with the olive oil and salt. Set a wire rack or grill basket on the grill grate and grill peas, turning occasionally, until lightly charred. About 4 minutes.
  3. Serve peas with the dipping sauce and serve warm or at room temperature.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Store extra sauce in the fridge for up to 5 days