Coconut Braised Collards

Recipe & Pic from NYT Cooking

Cooking hearty greens in coconut milk makes them tender and rich! Pair with some cheesy grits for a complete vegetarian meal!

1 large bunch Collard greens

1 tbs unsalted butter

1 tbs coconut oil

1 bunch scallions, pale green and white portions only, thinly sliced

1 ½ cups unsweetened coconut milk

1 tbs soy sauce

salt and black pepper to taste

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Season to taste with salt and pepper and serve immediately.

Spiced Chickpeas With Roasted Carrots & Wilted Kale

Recipe & Pic from Food 52

This salad would be great for a hearty family-style vegetarian meal, but it could also be paired with a roast chicken as a filling side dish!

1 pound carrots (I use rainbow carrots when available, they add nice color)
olive oil
salt
Freshly ground black pepper
3 shallots, peeled and cut into thin half moons
1 bunch cilantro
1 teaspoon sumac
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon aleppo chile (substitute 1/4 teaspoon red chili flakes if you must)
2 15 ounce cans chickpeas, drained and rinsed
1 bunch red kale, washed, leaves torn into bite size pieces, stems discarded (substitute any hearty greens)
Juice of 1 lime
3 tablespoons creme fraiche

Preheat the oven to 450 degrees. Using a chef knife, remove and discard the top of each carrot. Wash the carrots in cold water, but do not peel them (they look beautiful when roasted with the skin on). Cut the carrots into bite size pieces. Line a rimmed baking sheet with parchment paper. Place the carrots on the rimmed baking sheet in a single even layer. Toss the carrots with olive oil to coat, and season them with salt and freshly ground black pepper. Cook for 10-12 minutes, until the edges begin to caramelize. When the carrots are just cooked through and beginning to brown, remove them from the oven and set them aside to cool.

While the carrots are cooking, set a large skillet over medium heat, and add enough olive oil to barely cover the bottom of the skillet. Add the shallots, and season lightly with salt. Cook the shallots until they become soft and start to turn translucent, stirring occasionally.

While the shallots are cooking, separate the cilantro leaves from the stems. Save the leaves in the refrigerator for later. Organize the stems into a single even pile (like a bunch of chives) and slice the cilantro stems into very thin slivers. By the time you finish dicing the cilantro stems, the shallots should be soft and translucent. Add the diced stems to the skillet, along with the sumac, coriander, cumin, ginger, and aleppo chile. Stir, cooking for 1-2 minutes, until the oil smells fragrant.

Add the chickpeas, and stir to coat them in the flavorful oil. Cook for 2 minutes, to allow the chickpeas to take on some of the flavor of the skillet. Add the kale, and stir to help the kale begin to wilt. Season lightly with salt. When the kale has begun to wilt, remove the skillet from the heat. You do not want to overcook the kale (it will shrink too much). The moment when the kale leaves are no longer raw is the time to remove the skillet from the heat (the kale leaves will soften and darken slightly in color).

Add the lime juice and stir. Add the creme fraiche and stir. The residual heat from the skillet should melt the creme fraiche and create a delicate sauce. Taste a few chickpeas and a small piece of kale. Adjust with more salt and/or lime juice as necessary. Add the roasted carrots, and gently stir to incorporate. Serve immediately, or serve at room temperature. Garnish with a handful of chopped cilantro leaves. Enjoy.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Classic Potstickers

Recipe & Pic from Two Red Bowls

The little Napa Cabbage heads in your box this week are the perfect size for these delicious dumplings. Make a big batch and freeze, and you'll have a tasty, quick to prepare meal on hand for any occasion!

1/2 lb (8 oz) ground pork (ground chicken or turkey would also work well here)
1 1/2 cup shredded napa cabbage
1/2 tsp salt
1/2 Tbsp sugar (optional)
1 to 1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp Shaoxing rice wine
1/2 Tbsp grated ginger
1 stalk green onion, minced
1-2 garlic cloves, minced
1 Tbsp cornstarch

1 package gyoza rounds/wrappers

Sprinkle salt over the rinsed cabbage and let it sit for 10 to 15 minutes, or until the cabbage wilts and releases water. (Otherwise, the water is released while cooking and can result in soggy dumplings.) Squeeze and drain the cabbage well, then mix all the ingredients together in a large bowl.

Lay out the rounds and the filling. Place about a tablespoon of filling into a round, then gently fold in half. Pleat one side of the fold if desired, or simply seal however you like. Place the finished dumpling on a tray and cover with a towel while you fold the rest.

When you’re ready to cook, heat oil in a large wok or saucepan over medium heat until a drop of water sizzles when it hits the pan. Place the dumplings in a single layer in the wok, leaving a little space between each. (If they touch, they’ll stick together.) Let sizzle, taking care not to burn, until the bottoms are golden brown and crisp, about 2 to 5 minutes. I like to leave the heat a little lower and let the dumplings cook more slowly, since it doesn’t matter if they take a bit longer to brown up, but it’s disappointing if they burn!

Once browned to your liking, pour 2 to 3 tablespoons of water into the pan and quickly cover, turning the heat to low. Let steam for 5-10 minutes or until dumplings are cooked through and water has evaporated. Feel free to remove one, leaving the rest covered, and test for doneness.

Serve with your favorite dumpling dipping sauce. I usually use a base of 2-3 Tbsp black (Chinese) vinegar and 2 Tbsp chili-garlic paste, often with a touch of sugar, soy sauce, and sesame oil.

Escarole With White Beans & Sausage

Recipe & Pic from Italian Food Forever

Italian Wedding Soup might be the first dish that comes to mind when you think of Escarole but this delicious recipes makes for a far heartier meal for a chilly Autumn evening!

3 Tablespoons Olive Oil

1 Pound Italian Sausage Meat Removed From Casings

1 Cup Chopped Onion

4 Garlic Cloves, Minced

1 Large Head Escarole, Chopped (About 10 Cups)

3/4 Cup Dry White Wine

4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)

1 Cup Chicken or Vegetable Stock

Salt & Pepper To Taste

Freshly grated parmesan cheese and chopped parsley for serving

Heat oil in heavy large pot over medium-high heat in a large skillet.

Working in batches, sauté sausage meat until cooked through, breaking up with two forks.

Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.

Add garlic and escarole and sauté until wilted, about 4 minutes.

Add wine and cook 4 minutes until slightly reduced.

Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper then transfer to large bowl.

Top with grated Parmesan, if desired.

Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Creamy Coconut, Celery, & Kale Soup With Ginger

Recipe & Pic From The First Mess

Looks like we're getting a bit more heat early this week, but we'll finally be seeing some rain on Weds & Thurs so this seems like a great opportunity to break out the soup kettle!

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 teaspoons coconut oil

1 large shallot, chopped (about ¾ cup diced shallot)

1 small bunch of celery, chopped (about 4 cups chopped celery)

1 medium apple, peeled, cored and chopped

3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons)

6 cups vegetable stock

sea salt and ground black pepper, to taste

4 cups chopped and packed greens (I used kale and a bit of chard)

1 14-ounce can full fat coconut milk

2 tablespoons lime juice

Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.

Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.

Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve the soup hot with any garnishes you like.

Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Beet Greens & Goat Cheese Crostini

Recipe & Pic from White On Rice Couple

Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!

1 bunch beet greens

1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven

6 ounces Goat Cheese

Lemon Zest from 1 lemon

1 teaspoon fresh Lemon Juice

very thin slices of fresh Lemons (optional)

1/2 teaspoon Sea Salt

1 teaspoon Balsamic Vinegar , or more if needed

fresh cracked Black Pepper

Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.

Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Grilled Pizza With Pesto, Arugula, & Feta

Recipe & Pic from Saving Dessert

It's going to be way too hot to turn on your oven, but that doesn't mean you can't enjoy some pizza this week- so light up your grill and make something tasty! Ready-made dough from the grocery store is just fine to use if you don't feel like making your own.

4 balls of pizza dough

2 cups arugula

1 cup crumbled Feta

1 cup prepared pesto

Preheat your grill as hot as you can get it. Oil the grate then quickly slice the rolled out pizza dough onto the grill. Grill for a minute or two until the bottom is cooked and the top starts to bubble up. Quickly turn the pizza dough over and grill for another 2-4min.

Repeat with the remaining dough and top each pizza with pesto, arugula, and feta.

Thai Chard Wraps With Peanut Sauce

Recipe & Pic from Fed & Fit

You'll have to boil water to quickly blanche the chard, but that's the only heat involved in these cooling summer wraps! You can replace the shrimp with tofu or any other meat that you prefer.

1 bunch Swiss chard about 8 leaves

1 pound medium-sized cooked shrimp

3 carrots peeled and cut into matchstick pieces

1/2 cucumber cut into matchstick pieces

1/4 red cabbage finely chopped

1/4 cup fresh cilantro leaves and stems

For the peanut sauce::

1/2 cup smooth peanut or almond butter

1/2 cup coconut aminos

1 tablespoon apple cider vinegar

1/2 teaspoon sesame oil

1/2 teaspoon fish sauce

1/4 teaspoon black and white sesame seeds for garnish (optional)

Blanche chard for 5 min in boiling water then submerge in an ice bath and dry.

Whisk all ingredients for peanut sauce together until smooth and garnish with sesame seeds.

To assemble, cut the larger chard leaves in half cross-wise and leave the smaller leaves as-is. place an even amount of carrots, cucumbers, cabbage, and cilantro on each leaf. Add three to four shrimp on top and carefully roll each leaf up, securing with a toothpick if needed. Serve with the peanut dipping sauce and enjoy!

Escarole With White Beans

2022 Week 5 Newsletter

Recipe & Pic from Food 52

Silky escarole, creamy beans, all the flavor your could ask for- in a matter of minutes you'll have a truly satisfying meal!

1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)
1/4 cup olive oil
1 large sprig rosemary, plus more for frying (optional)
2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)
3 garlic cloves, smashed
Salt, for seasoning

2 15-ounce cans white beans, drained and rinsed
1 cup vegetable or chicken stock
Rind of Parmesan, Grana Padano, or pecorino (optional)
1/2 of a lemon
Any of the above cheeses, for garnishing

Cut the head of escarole in half lengthwise, then cut each length crosswise, into 1 1/2-inch strips. Place in a large bowl and cover with cold water. Use your hands to swish the leaves around, loosening up the dirt. Let the escarole sit undisturbed for 5 or so minutes so that the soot settles to the bottom. Lift the escarole out of the bowl, then repeat the washing process. (Escarole is very dirty—washing it twice is critical.) Don’t worry if the leaves are still a little wet. (If you’re using kale or mustard greens, clean and remove the center ribs. Then give the leaves a rough chop.)

In a large Dutch oven with a lid, heat the oil over medium-high heat, Once hot, add the rosemary sprig and the chiles de arbol. Let sizzle for about 1 minute, then turn the heat to medium and add the garlic. Stir until it’s soft and golden on the edges.

Add the escarole a handful at a time. Stir it and let it wilt before adding the next handful and season with salt as you throw in each new addition.

When all the escarole has wilted, add the beans, the stock, and the cheese rind (if using), season with more salt, and stir to mix everything together.

Bring to a gentle simmer, then cover, lower the heat to maintain a slow simmer, and cook until the greens are tender and the liquid has thickened, about 20 minutes. (If you don’t want the dish to be soupy, you can remove the lid and simmer it for about 5 minutes, until the liquid has reduced.)

Before serving, season with lemon juice, salt, and pepper. Garnish with grated cheese and a swirl of olive oil. Serve over slices of toasted sourdough, polenta, or al dente ditalini.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Recipe: Alex's Mom's Stuffed Cabbage

2021 Week 24 Newsletter

Recipe & Pic From Smitten Kitchen

Another recommendation from a CSA member! Try with a bowl of perogies on the side and some good sour cream (or the hasselback potato recipe below).

1 head Savoy cabbage

1 pound ground beef

1 small to medium onion, chopped small

2 tablespoons olive oil

1 carrot, shredded

1 celery stalk, thinly sliced

1 parsnip, shredded

1/2 cup uncooked white rice

1 to 2 tablespoons tomato paste

3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.

[These also freeze very well.]

Recipe: Ginger & Collard Fried Rice

2021 Week 23 Newsletter

Recipe & Pic from Soul: A Chef’s Culinary Evolution in 150 Recipes

Try adding some soul food flavor to a classic Asian dish with Collards! The greens are shallow-braised rather than being fully immersed in liquid, and the rice soaks up all of that nutrient-packed pot liquor!

1 bunch young collard greens (1⁄2 pound)

2 tablespoons vegetable oil

1 extra-large chicken egg

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 shallot, thinly sliced

2 garlic cloves, smashed and very thinly sliced

1 (1-inch) piece fresh ginger, peeled and grated (about 2 teaspoons)

3 tablespoons rice wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin

2 cups cooked white rice

1 teaspoon sesame oil

4 scallions, thinly sliced

1 jalapeño chile, very thinly sliced

1 teaspoon sesame seeds

1 lime, cut into 8 wedges

Red pepper flakes (optional)

Fill a sink with cold water. Place a cutting board nearby. Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife, and trim 2 inches from the bottoms of each stem. Cut the stems into 1⁄8-inch pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

Heat 1 tablespoon of the vegetable oil in a medium sauté pan or skillet over medium. Break the egg into the pan, and cook 4 minutes, gently shaking the pan occasionally to ensure the egg does not stick. Sprinkle with the salt and pepper. Turn the egg, and cook 2 more minutes. Transfer to a plate, and keep warm.

Heat the remaining 1 tablespoon vegetable oil in the sauté pan over medium. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar. Stir in the soy sauce and mirin. Stir in the rice, and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat, and let stand 2 minutes.

Transfer the fried rice to a serving bowl. Cut the fried egg into 1⁄8-inch-thick strips. Top the rice evenly with the egg strips. Garnish with the scallions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes, if desired.

Recipe: Winter Greens & Grains Gratin

2021 Week 21 Newsletter

Recipe & Pic From A Sweet Spoonful

This recipe calls for kale but any greens will do so consider adding in the mizuna from your box for a bit of extra flavor! The millet is intended to cook most of the way in the gratin itself, so there is no need to pre-cook it.

Butter, for the pan

1 bunch kale, ribs and stems removed and torn into large pieces

2 tablespoons extra-virgin olive oil

1 shallot, sliced into thin rounds

4 garlic cloves, minced

1 teaspoon dried thyme

½ cup raw millet

2 large eggs, beaten

3/4 cup grated Parmesan

1/2 cup heavy cream

1 cup whole milk

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt, plus more to salt the water

Freshly ground black pepper

1/8 teaspoon chile powder

Preheat oven to 375 F. Lightly butter a 1 ½ or 2-quart baking dish. Soak the millet in a bowl of warm water while you set out to prepare the other ingredients.

Boil a large pot of salted water, and add the kale. Cook until just softened, about 2-3 minutes. I did mine in two batches as all the kale wouldn’t all fit in our large pot. Use a slotted spoon and transfer the kale to a large bowl of ice water to stop the cooking. Remove from the cool water and, using your hands, squeeze as much water from the kale as possible and lay it out on good work surface. The kale tends to clump into balls when squeezed, so spend a few moments separating it and “declumping” it.

Heat oil in a small nonstick skillet over medium heat until shimmering. Add the shallot and cook, stirring often, until translucent, about 4-5 minutes. Add the garlic and thyme, and cook until fragrant, about 1 minute more. In a large mixing bowl, combine the drained kale and cooked shallots. Drain the millet completely and add that as well.

In a small bowl, whisk together the eggs, 1/4 cup grated Parmesan cheese, heavy cream, milk, nutmeg, salt, black pepper and chile powder. Pour the liquid over the kale mixture and stir well to combine. Turn out into the prepared baking dish and top with remaining 1/2 cup Parmesan cheese.

Bake for 20 minutes, then increase the heat to 400 F and bake for an additional 10-15 minutes, or until cheese is completely melted, the top is browned and the edges are bubbling. Allow to cool and set for 15 minutes before serving. Cover leftovers and refrigerate for up to 3 days.

Recipe: Green Shakshuka

2021 Week 20 Newsletter

Recipe & Pic From Wild Greens & Sardines

Another flexible recipe that can include just about any hearty green! Shakshuka is typically based around tomatoes but here peppers and leafy greens create the base for creamy baked eggs. Try throwing in some chopped green tomatoes for some extra tang and serve with a simple side salad.

Olive oil
2 medium leeks, white and light green parts, cleaned well, thinly sliced (sub in thinly sliced onion from your box!)
3 garlic cloves, minced
1 jalapeno or serrano chile, minced (add in more peppers of any kind!)
6 cups mixed greens, roughly chopped (such as spinach, kale, chard, beet greens, dandelion greens, etc.)
Handful of mixed herbs (such as basil, parsley, dill, chives, fenugreek leaves), plus extra for garnish
Salt and pepper
1/2 cup full-fat Greek yogurt
6 eggs
Feta for topping
Sumac for topping
*Chile oil for topping
Za’ atar flatbread for serving

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the garlic and chile, and sauté another minute. Add the greens and herbs, season with salt and pepper and sauté until cooked down, about 5 minutes. Stir yogurt into greens.
Reduce the heat to medium-low. Make six indentations in the greens mixture. Crack an egg into each. Cover the skillet and cook until the egg whites are just set but yolks still runny. Turn off the heat, top with crumbled feta and chopped herbs, sprinkle with sumac and drizzle with chile oil.

*For the chile oil: Place 2 to 3 tablespoons chile flakes (such as Calabrian, Aleppo, Urfa Biber or Korean) in a heatproof bowl. Heat up oil of your choice (I used olive oil, but peanut, grapeseed, or canola would work). When sizzling hot, pour the oil over the chile flakes. Let sit, ideally for 24 hours, to allow the chile to fully infuse the oil.