Stir-Fried Bok Choy, Pea Pods, and Tofu

From Jenny Also Cooks

Well, if nothing else, gardening gives us more greens we have to eat!

The bok choy and peas are from the garden, and the tofu is in an attempt to become more of a tofu master. The recipe is from This Can't Be Tofu and just wasn't great, but I'll keep trying. (Please pass any fail-safe tofu recipes my way!)

Grilled Cheese Sandwich with Red Onion Jam

From Jenny Also Cooks

What Would Brian Boitano Make is my newest guilty pleasure cooking show. I've been making a few of his recipes, and this one is good. I hadn't had Tallegio before, so this was a great excuse. I'm undecided about including blue cheese, but it did help with the direct richness of the Tallegio. The red onion jam is full of flavor and might have done it on its own, and the recipe is on the Food Network site.

Fugly Favas

From Jenny Also Cooks

I have wanted to cook with fresh fava beans for a few years, and finally came across them when they were in season. They are fugly little pod creatures that take a little preparation before you can actually eat them. You don't eat these furry fibrous pods, but open them up and remove the beans inside.

From Jenny Also Cooks

Still can't eat them. The husks are too hard here, but they look like lima beans. At this point I boiled them for 6 minutes.

From Jenny Also Cooks

6 minutes was 1-2 minutes too long. Several got mashed as I removed them from their skins, but I was also in the weeds, my garlic was burning, and my pasta was already cooked. Next time I'd completely prepared the fava beans before doing the other steps on my recipe.

From Jenny Also Cooks

I didn't really have a recipe for this. I had mustard greens growing in the garden that I wanted to use, as well as some basil I needed to thin down. I sauteed some garlic in olive oil and cooked the greens, added the favas, added some lemon juice and the pasta, and tossed with some parmesan and thin ribbons of basil.

Garlic Bok Choy

From Jenny Also Cooks

I know, I know, it has been a while. I have some posts I need to make! But this year, we have been gardening a bunch and tonight was the first time we've made a meal from something we grew!

I watched a few YouTube videos on how to harvest lettuce and cabbages, because I wanted the things I planted to have as long of a life as they were supposed to, and one of them linked to this recipe. I feel like it was too oily, but my pan may not have been quite high enough. Still, we'll have more bok choy to eat, and the flavor of the leaves was delicious!