Eggplant Tacos With Roasted Poblanos & Caramelized Onions

Recipe & Pic from Cowgirl Chef

Who says summer is over?? We can keep pretending a little bit longer with this recipe that makes the most of the wee bit of hot-season crops in your box this week! Try adding in some cumin-spiced roasted potatoes and/or some lightly scrambled eggs for a more filling result.

2 large onions, cut into half-moons

6 tablespoons olive oil, divided, plus a bit more for spinach

salt and pepper to taste

1 eggplant, chopped into 1-inch cubes

1 poblano pepper

Salsa Verde, for serving

lime wedges, for serving

cilantro, for serving

6 to 8 corn tortillas

Preheat the oven to 450°F. Toss the eggplant cubes on a large baking sheet with 2 tablespoons of the olive oil. Salt and pepper the eggplant. Bake until browned, for about 40 minutes, turning over once.

While the eggplant’s cooking, caramelize your onions. Put the onions along with 2 tablespoons (you’ll add 2 more as these cook down) of olive oil in a large skillet over medium-low to low heat. Cook slowly, for about 45 minutes, allowing the onions to gradually brown. Add oil and salt and pepper as you go. (Save time: Make this in advance and refrigerate until you’re ready to make tacos.)

Roast the poblano pepper. If you have a gas stovetop, simply put the poblano on the grill, and let the flame burn the skin, turning with tongs so you roast all sides. If you don’t have a gas stovetop, this will also work under the broiler. After all sides are equally charred, put the pepper in a bowl and cover with plastic wrap to cool. Then, simply scrape off the charred bits, slice the pepper open, and remove the seeds. Once cool, slice into thin strips.

Toast as many tortillas as you need over the open flame and serve. Layer: eggplant, a few strips of poblano, and some caramelized onions . Top with Salsa Verde and cilantro. Serve with lime wedges on the side.

Grilled Cheese With Mushrooms & Roasted Spicy Peppers

Recipe & Pic from Midget Mama

This simple sandwich packs a lot of flavor with the addition of spicy roasted peppers! Try serving with the Kohlrabi soup recipe above or enjoy on its own with some tomato sauce for dipping.

2 tablespoons butter

8 ounces sliced mushrooms

1 cup roasted peppers- Jarred or Homemade

16 slices Provolone cheese

8 slices sliced sourdough bread

1/4 cup mayonnaise

salt to taste

pepper to taste

Set the oven temp to 400 degrees F.

Place whole peppers on a lightly oiled baking sheet in the center of the oven and bake 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting.

(optional) Add the charred chili pepper to a plastic baggie and seal, or to a bowl and cover. Allow to steam in the baggie about 10 minutes to loosen the skin. When the skins are loosened and the chilies are cool enough to handle, peel off the skins. A towel will help, or a fork. Discard the skin.

Melt butter in a pan and add roasted peppers and mushrooms. Sprinkle lightly with salt and pepper and saute on medium heat until mushrooms are soft and cooked all the way through, then set aside.

Spread may lightly one side of each slice of bread.

place bread may side down in the pan. Add 1 slice of cheese, ¼ of the mushroom-pepper mixture, then another slice of cheese, and then the second slice of bread- mayo side up.

Cook for 5 minutes, or until golden brown, then flip and cook 2nd side until golden brown.

Blistered Beans & Tomatoes

Recipe & Pic from Dishing Up The Dirt

This simple but flavorful recipe is a great side dish but you could also toss the beans and tomatoes with pasta, a bit of pesto, and a dollop of ricotta cheese for a rich and filling entrée!

1/4 cup butter or cooking fat of choice

1 lb green beans, trimmed

fat pinch of salt

1 1/2 cups cherry tomatoes (or chopped slicers)

4 large cloves of garlic, finely chopped

1 jalapeño pepper, finely chopped (optional)

2 Tablespoons low sodium soy sauce

1/4 cup chopped parsley

Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside.

Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered.

Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the parsley. Taste for seasonings and adjust if needed.

Soy Marinated Shishito Peppers With Orange Gremolata

Recipe & Pic from Betty Liu

What an interesting combination of flavors! Please let us know if any of you give this recipe a try!

~Rae

Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil (CA Olive Ranch preferred, or at least other high quality evoo)
flaky Maldon sea salt
3t tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar

Heat olive oil in a heavy pan until hot but not smoking.

Add peppers, with room to spare (separate into batches if necessary) and cook over medium-low heat. Do not stir. Let peppers breathe and char for 1 minute, and once they start to sizzle, turn them and char the other side. Cook another minute. Stir and let cook. Peppers may “burst” and let out air/steam, but that’s OK. Peppers should be on the point of collapse, soft and folding on itself.

Drain on paper towel briefly, then place in soy marinade.

Orange-Sage Gremolata
zest of 1 orange
3 tbsp freshly chopped sage
3 garlic cloves, minced

1/2 cup polenta, cooked to your desired consistency.

Mix ingredients together. Use immediately.

Spoon polenta into bowls. Sprinkle with gremolata, then top with marinated shishito peppers. Enjoy warm!

Creamy Polenta With Melted Peppers & Mushrooms

Recipe & Pic from The First Mess

This dish is incredibly flexible- using the basic polenta recipe as your foundation, you can layer on whatever veggies are in season!

2 cups almond milk or whole milk

1 teaspoon kosher salt

1 cup stoneground polenta (not instant)

1/4 cup Mascarpone cheese plus more for garnish (optional)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 pound cremini mushrooms quartered

1 medium yellow onion quartered and thinly sliced

2 medium yellow, red, or orange bell peppers cored and thinly sliced

Baby spinach optional

Fresh chives for garnish

Parmigiano Reggiano cheese for garnish

To Make The Polenta: Combine milk, 3 cups of water, and salt in a medium saucepan over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Partially cover with a lid, reduce heat to low, and cook, whisking vigorously (get all the corners of the pan!) every 5 minutes, until polenta is no longer gritty and looks like creamy oatmeal or loose applesauce, about 30 minutes totalTurn off the heat and let the polenta sit off to the side, covered, for anywhere from 10 to 15 minutes. Meanwhile, make the peppers and mushrooms.

To Make The Sautéed Peppers And Mushrooms: Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add the mushrooms and a pinch of salt, some freshly ground black pepper, and stir to coat in the oil. Cook, stirring occasionally, until golden brown and all the liquid is cooked off, about 8 minutes. Remove to a bowl and return the pan to the stove.

Add remaining oil and the onions and stir to coat in the oil. Cook until translucent and soft, about 3 minutes. Stir in the bell peppers, add a big pinch of salt, some freshly ground black pepper, and cook, stirring occasionally, until soft, about 15 minutes. Add 1/3 cup of water, reduce the heat to low, cover and cook until very soft, about 5 minutes more. Add the mushrooms back to the pepper mixture, stir to coat, cover, turn off heat, and set aside until ready to use.

Make The Egg: If you’re craving an egg, now would be the time to prepare it. (I prefer mine poached or fried for polenta but do what you please.) Just before serving, whisk the cheese into the warm polenta.

To Serve The Polenta: After the polenta has rested, whisk it to loosen it up. Stir in the mascarpone and cover until ready to use. Taste the polenta and check out the consistency. If you like it looser (as I do), whisk in another 1/4 cup of water as needed to loosen the polenta to the consistency of oatmeal.Divide polenta evenly among four bowls. If using the greens, stir them into the mushrooms mixture until just wilted then spoon over the polenta. Top each bowl with a fried egg, a sprinkling of some chives, and, if desired, a sprinkle of Parmigiano-Reggiano and a dollop of mascarpone.

Charred Green Beans With Cilantro Vinaigrette

Recipe & Pic from A Beautiful Plate

The smoky flavor of these beans combined with the zesty herbal dressing will make you feel like summer is here to stay! This dish would be great as a side at a BBQ or the beans could be tossed over your favorite cooked grain to make a full meal.

Cilantro Lime Vinaigrette:

2 tablespoons (30 mL) extra virgin olive oil

2 tablespoons (30 mL) fresh lime juice

¼ cup packed cilantro leaves plus more for garnishing

1 small garlic clove finely grated with a microplane

¼ teaspoon Diamond Crystal kosher salt

freshly ground black pepper

Charred Green Beans:

1 lb (16 oz) fresh green beans trimmed

extra virgin olive oil

flaky salt such as Maldon, for finishing

Prepare Vinaigrette: Combine the extra olive oil, lime juice, cilantro, grated garlic, salt and pepper in small capacity food processor bowl. Puree or pulse the ingredients together until well emulsified and the cilantro is finely chopped throughout. Scrape down the sides of the bowl once or twice as needed. Set aside while you prepare the green beans. Stir just before using.

Prepare the Green Beans: In a mixing bowl, toss the trimmed green beans lightly with olive oil, roughly 1 tablespoon or so, and season with salt. Preheat an outdoor grill to high heat. Important Note: If your grates are spaced apart by more than ½-inch, I recommend setting a metal rack – without a non-stick coating – over the grates to ensure the beans do not fall through during cooking. Alternatively, you can char the green beans in batches on a piping hot grill pan inside on your stovetop stovetop. If grilling inside, be sure to turn on your kitchen exhaust fan as it will get smoky.

Distribute the green beans over the hot grill, perpendicular to the grates or on top of the metal rack. Depending on the size of your grill, you may need to cook the beans in batches to avoid over-crowding. Cook the beans for roughly 3 to 4 minutes, tossing with tongs every few minutes, until evenly charred and beginning to soften. Transfer to a large platter.

Spoon the cilantro lime vinaigrette over the charred green beans, tossing lightly if desired. Before serving, sprinkle with flaky salt. Serve hot, at room temperature, or cold from the fridge.

Curried Cauliflower & Chickpea Salad With Yogurt

Recipe & Pic from Dishing Up The Dirt

This dish might be called a salad, but it is substantial enough to stand alone as a full meal!

2 cloves of garlic, chopped

2 tablespoons lemon juice

1/3 cup olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 small head of cauliflower, broken into florets

one 12-ounce can of chickpeas, rinsed, drained and patted dry

1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)

1/4 cup unsalted pistachios, toasted and roughly chopped

1/4 cup golden raisins

1/4 cup minced cilantro

Preheat the oven to 425F.

In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.

Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.

Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.

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.

Mexican Pickled Carrots

Recipe & Pic From A Fork’s Tale

This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!

1 bunch carrots

4 jalapeños

1 medium onion

5 garlic cloves

1 teaspoon sugar

1½ cup water

1½ cup vinegar

5 bay leaves

1 teaspoon peppercorn

2 teaspoons Mexican oregano

1 teaspoon salt

* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand

In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.

Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.

Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.

County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

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

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Roasted Beets With Shishito Peppers

Recipe & Pic from Bon Appetit

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

4 sprigs thyme

1/3 cup pecans

1/4 small red onion, very thinly sliced

4 tablespoons olive oil, divided, plus more for drizzling

1/4 cup red wine vinegar

8 shishito peppers

Kosher salt

Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Breakfast Tacos With Roasted Poblano & Corn Salsa

Recipe & Pic from Alexandra’s Kitchen

I LOVE breakfast tacos and this recipe is a great way to enjoy a lot of those late summer veggies!

~Rae

2 to 3 poblano peppers, halved, cored, and chopped

2 red onions, peeled and chopped

1 ear of corn, shucked, kernels stripped from cob

1 tablespoon olive oil

kosher salt to taste

1 lime, halved

1/2 cup cilantro, roughly chopped, or more to taste

hot sauce or red pepper flakes, optional

1 avocado, diced, optional

FOR THE EGG TACOS (FOR 2 SMALL TACOS):

2 small tortillas

dab of butter

2 eggs, well beaten

queso fresco, crumbled, or other cheese, optional

Preheat the oven to 450ºF. (Use convection roast is you wish.)

Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.

Squeeze a little lime over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.

Warm tortillas as you wish and set on a plate.

Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.

Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.

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.

Chicken Pozole Verde

Recipe & Pic from Isabel Eats

2 pounds boneless chicken thighs, skin removed

1 pound tomatillos, husked and washed

1 large onion, chopped

3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

6 cups chicken broth

1 tablespoon dried oregano

1 teaspoon coarse sea salt

1 large handful fresh cilantro, stems and leaves

1 28-ounce can white hominy, drained and rinsed

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

Cantaloupe & Basil Granita

Recipe & Pic from Grab A Plate

A lovely antidote to this smoky weather and a great way to appreciate your melon!

~Rae

1 cantaloupe, seeds and rind removed, and cut into chunks

1/2 cup water

2-3 tablespoons honey (based on how sweet your fruit is)

2 tablespoons lemon juice

4 basil leaves, divided, plus extra for optional garnish

Add the water, honey, lemon juice, and two basil leaves to a saucepan over high heat. Use a spoon to press down on the basil leaves a few times to help release their flavor.

Bring the mixture to a boil, then remove from the heat, remove and discard the basil leaves, and allow the mixture to cool.

Add the cantaloupe and the liquid mixture to a food processor and blend until smooth. Taste and adjust the seasoning as needed.

Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.

Place the mixture into a shallow glass pan and place in the freezer.

After an hour, remove the pan and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.

Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).

Serve in individual bowls, and garnish with basil leaves if you’d like.

Spicy Arugula Lime Pesto

Recipe & Pic from Lemonade & Laughter

This bright and punchy pesto is the perfect way to use your flavorful arugula this week! Try it with seafood (like baked salmon), with your eggs at breakfast, or toss with roasted veggies.

2 ounces arugula

1 jalapeño, ½ the seeds and ribs removed, roughly chopped

1 garlic clove, roughly chopped

⅓ cup whole/halved walnuts

zest of 1 lime

juice of 2 limes

¼ teaspoon each, salt and pepper

1 tablespoon extra virgin olive oil

In a food processor add arugula, jalapeño, garlic, and walnuts. Pulse about 10 times or until roughly chopped.

Add lime zest, lime juice, salt, pepper, and olive oil. Pulse again about 5 times just until combined.

Lentils With Roasted Eggplant & Tomatoes

Recipe & Pic From Vanilla & Bean

1 eggplant

1 Cup French Lentils or Puy

3 1/4 C Water

20 oz Cherry Tomatos (or slicers cut into chunks)

1 Bayleaf

2 Tbs Olive Oil extra virgin + more for drizzling if desired

2 1/2 Tbs Fresh Lemon Juice about 1/2 a lemon + more for serving

3 Plump Cloves of Garlic crushed and minced

1/2 tsp Dried Oregano

1/4 + 1/8 tsp Red Pepper Flakes

3/4 - 1 tsp Fine Sea Salt

3 Tbs Fresh Chopped Parsley

1/2 C (155g) Greek Yogurt or coconut cream for serving

Fresh Ground Pepper

Preheat oven to 475F (248C). Using the tines of a fork, prick eggplant about eight times all around. Set the eggplant on an unlined sheet pan and roast on the highest rack for about one hour or until the eggplant is soft and slightly chard. Set aside to cool.

Meanwhile arrange the cherry tomatoes (or slicer chunks) on a parchment lined sheet pan. During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes.

While the eggplant is roasting, add the lentils to a medium sauce pot. Pour in the water and add a bayleaf with a pinch of salt. Bring to a boil then turn the heat to low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left. Remove the bayleaf, lid, remove from heat and set aside.

Once cool enough to handle, slice the eggplant open and scrape out the flesh. Spoon the flesh and any roasting juices into the pot of lentils along with the roasted tomatoes and all their juices.

To the pot of lentils and veggies add the olive oil, garlic, lemon juice, oregano, pepper flakes, sea salt and parsley. Stir. Heat on low for just a few minutes to warm through. Add a few twists of fresh ground pepper. Stir and taste for salt adjustment.

Spoon into serving bowls and share with yogurt or coconut cream, ground pepper, fresh parsley and lemon wedges on the side.

Store in lidded containers in the refrigerator for up to three days, or in the freezer for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop.