I asked Chef Shanks to choose the winner of her new cookbook, The Farmer’s Kitchen, & so she has—congrats, Sass Squash. But all her sage advice regarding your produce problems remains right here; better still, she’s allowing me to post 2 of the recipes to which she alluded in her comments.

And best of all, your can score your own copy here.

This recipe works well with Swiss chard and/or Napa cabbage, though the greens should be cut into 1-inch pieces instead of being left whole.

3 large or 6 small heads bok choy
2 tablespoons dark roasted sesame oil (such as Kadoya brand)
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, minced
¼ teaspoon black pepper, or to taste
¼ cup sake or white wine
2 tablespoons mild soy sauce or 1 tablespoon double dark soy sauce
2 tablespoons butter
salt and lemon juice, to taste

1. Cut whole heads longitudinally in half and rinse thoroughly.
2. In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for 2 minutes, or until garlic just begins to soften. Add bok choy halves, cut side down, and pepper.
3. Cover the greens and steam for 1 minute. Add sake or white wine and soy sauce. Flip bok choy.
4. When inner core is just soft (about 3 minutes, depending on size), add butter. Shake pan to incorporate.
5. Adjust seasoning with salt and lemon juice if necessary.

This vinaigrette can be used for a salad or as a sauce for roast lamb or salmon. Sautéed portobellos served alongside would complement the vinaigrette, bringing out the sweet earthy flavors.

1 small beet, cooked until exceedingly tender
½ cup pomegranate juice
1 small shallot, peeled and coarsely chopped
¼ cup extra virgin olive oil
leaves from 1 sprig of thyme
½ lime, juiced
salt and pepper to taste

1. Peel and chop cooked beet. Put in a blender with the pomegranate juice and shallot.
2. Being careful about splatters, pour in olive oil. Add thyme and purée for 10 seconds more.
3. Season with lime juice, salt and pepper.