HOME > Chowhound > Home Cooking >

Discussion

Ideas for using up CSA veggies: snow peas, zucchini, bok choy

My CSA has been sending an awful lot of snow peas, zucchini, and bok choy. All I can think of to do with the snow peas is to blanch them and make a cold salad or stir fry them. I've done various pastas with the zucchini, roasted it, and used it in sweet breads. The bok choy has entirely thrown me for a loop! I'm feeling bored with these preparations already, and it looks like I have a few weeks of these veggies yet to come. Any suggestions for more inventive uses? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Send them to me! :)

    I Throw Bok Choy on the grill, halved and dressed with sesame oil and soy.

    If the Zukes are normal-sized, I cut them in half, scoop out the middles, and stuff them - Try using a bit of sausage or ham, breadcrumbs, mushrooms, whatever tastes good to you - Make sure to finely chop your favorite hebs for stuffing (and always cook the meat first) Top with PR or any good cheese- Then roast in the oven until *JUST* tender, you don't want them to be mushy.

    Or, chop all three into bite-sized pieces, and fry with chopped potatoes for a hash or use for filling for an omlette, fritatta, or quiche.

    Tommy

    1. Bok choy is really good stir fried. Chop the stems and leaves, and stir fry the stems for a minute or two then throw in the leafy part. Add a dash of soy sauce, sesame oil, and some sesame seeds.

      2 Replies
      1. re: cheesecake17

        Thiis is what I usually do with it as well. Just the other day, I stir fried it, then threw in a little butter, with soy sauce and balsamic. Everyone loved it.

        1. re: cackalackie

          That sounds great. I'm going to try it next week with some baby bok choy. Perfect recipe, because the balsamic and soy sauce are the same color- that way my husband who "hates" balsamic won't know it's there

      2. If you're looking for something different for the bok choy, you can use it instead of cabbage in any cabbage recipes you like. Hungarian style, for instance, braised with pork, paprika and onions, with sour cream added at the end.

        For the zucchini, find a recipe for zucchini bread, make up a couple of big batches, and you throw some in the freezer for later in the summer.

        Snow peas make a very pretty appetizer -- steam until just tender, blanch in ice water, slit open one side and using a tube, fill with shrimp, tuna or salmon salad, or a softened goat cheese mixture.

        1. Bok choi makes a good salad as well. Chop into one-inch chunks, and cut the leaves into manageably-sized pieces. Add two diced scallions and some toasted pecans. Then add a sweetened soy vinaigrette, and voila! This is fairly sturdy, and holds up well for picnics and such.

          1 Reply
          1. re: GilaB

            I make a version of this salad often. No pecans though, I use a packet of ramen noodles or cashews.

          2. zucchini fries!
            zucchini fritters!
            snow pea fries!
            (of course you can batter and bake your fries instead of frying- I do this all the time)