Whole Wheat Rotini with {Spicy Turkey Sausage} and Mustard Greens

So I didn't actually use the turkey sausage in this Cooking Light recipe. 1. I didn't feel like spending the money on it and 2. I needed a veg recipe this week. I liked the pasta, but it did kind of feel like it was missing that savory something. That being said, I added the amount of mustard greens the recipe said (we had so much in our box so it was about half of it). Looking back, I would use all of my mustard greens (so double what the recipe says) if I wasn't going to use the sausage again. That would help make up for the lack of sausage. Overall though, pretty good. We liked it anyway.

Ingredients

• 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
• 4 quarts water
• 1 (13.5-ounce) package uncooked whole wheat blend rotini (corkscrew pasta)
• Cooking spray
• 1 1/2 cups chopped yellow onion (about 1 large)
• 2 garlic cloves, minced
• 1 pound hot turkey Italian sausage
• 8 ounces bagged prewashed cut mustard greens
• 1/2 cup half-and-half
• 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

• Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat.
• Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.
• Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
• Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

Stir-Fried Bok Choy and Lettuce with Mushrooms

Bok Choy. Is. Delicious.

I've posted the Cooking Light recipe that guided me, but I made a few modifications:
1. I had the mushrooms that came in my box. No idea what kind they were, but they certainly weren't dried. I skipped the soaking of the mushrooms in step 1.
2. I had bok choy, not baby bok choy. I chopped the bok choy in half lengthwise and then in about fourths the other direction. This seemed to be a pretty good size. I also used the Bibb Lettuce from my box instead of romaine.
3. This didn't thicken the way it said it would and then I just had oodles of sauce and nowhere to put it. Unfortunate. Because I didn't soak the mushrooms, I added between 3/4-1 cups of water. I would recommend adding 1/4-1/2 cup instead if no mushroom soaking is required.
4. A little extra sauce came in handy however (it was still way too much though). I pan-fried some tilapia with some garlic, salt, and pepper and a tad bit of sauce from the stir-fry flavored it well.

• 1 cup boiling water
• 8 dried shiitake mushrooms (about 2 ounces)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
• 1/2 teaspoon sugar
• 4 teaspoons canola oil, divided
• 1 teaspoon minced peeled ginger
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons oyster sauce
• 1/2 teaspoon cornstarch
• 2 medium garlic cloves, thinly sliced
• 8 heads baby bok choy, halved lengthwise
• 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.Heat a wok or large skillet over high heat. 
5. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.

"My Box"

About 3 months ago I started looking in CSAs (Community Supported Agriculture). I knew I wouldn't have time or room to grow my own veggies and as much as I love going to the farmer's market, I never had much incentive to try new veggies or be adventurous.  So I looked into different CSAs in my area and ended up going with Dominion Harvest. I found that they had the greatest flexibility for my crazy summer schedules. They get local and organic produce from a variety of local farms so it's not as a restrictive as a typical CSA. I started with just a basic fruit/veggie box, but they offer upgrades and/or downgrades if you want meat, bread, or dairy. You can also stop your service when you go out of town and you don't have to pay for those weeks! Did I mention they also deliver to your doorstep? I was sold as soon as I read their info and signed up right away to ensure I had a spot.

The first delivery was supposed to be this past Friday. I came home from work all excited expecting my box to be there. It wasn't. I waited until the 7pm deadline...still no box. Finally at 8pm I emailed Dominion Harvest about where my box was. I got a prompt phone call the following morning saying that they had a delivery confirmation but offered me a complimentary box the following week with an upgrade! Fine by me. As I was talking to "the guy" I had a idea of where my box might be. Turns out it was at my address BUT on the next street over (the street names are very similar). I went right over there, fully expecting to have to pry my box out of somebody's hands, but my big red box was just sitting there, completely untouched. It appeared that no one had entered or left through that front door the entire time my box was there. Phew. I snuck away and home with my precious fruits and vegetables. DH was really great about the whole thing and I was pleased with their service anyway.

So this marks a new era: no more neglecting of cooking/food blog. I am going full-on adventurous with my box. This week I received asparagus, strawberries, mushrooms, blackberry jam, spring kale, bibb lettuce, mustard greens, bok choy, sugar snap peas, and spring onions. I am going to document EVERYTHING that I make out of that box. Even a PB&J with the blackberry jam (ok, maybe not), but you get the idea. I am hoping to have fun with fabulous fresh produce and find tons of great new seasonal recipes! Here it goes!