Recipe: Chard & Potato Enchilladas

2021 Week 15 Newsletter

Recipe & Pic from Anathoth Garden

Once upon a time I didn't even know what chard was, let alone how incredibly versatile it is! This recipe is a great way to use up multiple veggies in your box in one go while putting something just a little different on the dinner table. *You can add a protein such as pork, sausage or chicken if desired, simply chop it up small and cook until browned then add the filling before rolling tortillas.

~Rae

Vegetable Oil

Salt

1/2 lb. Yukon gold potatoes, cut into 1/2 inch cubes

Salt and pepper

1/2 lb (1 bunch) Swish Chard (stems and leaves washed, dried and chopped)

1 medium onion, chopped

3-4 garlic cloves, minced

3/4-1 lb pepper jack cheese, shredded

8 tortillas, either corn or flour

1 jar (12-14 oz) salsa, as hot as you like

Sour cream and sliced green onions for topping

Heat a couple tablespoons of oil in a large skillet; cook the potatoes until golden brown. Place on a paper towel and season with salt and pepper as desired.

Add the chard stems to the skillet. Cook until beginning to soften.

Add the onions and garlic and cook until softened.

Add the chard leaves and cook until wilted. Remove from heat.

Add the potatoes and 1 cup of the cheese to the mix and toss together.

Preheat an oven to 350 deg.

Put ½ cup or so of the salsa to a baking dish.

Add 2 tablespoons or so of the mixture to a tortilla and roll up, placing in the dish seam side down. Repeat for all the tortillas. *If using corn tortillas, cook in the skillet for a few seconds to soften before filling.

Top the tortillas with the rest of the salsa and spread the rest of the cheese evenly over the top.

Bake until the cheese is melted and the filling is beginning to bubble.

Serve with sour cream and green onions on the top.

Recipe: Black Bean & Roasted Pepper Quesadillas

2021 Week 15 Newsletter

Recipe and pic from Nourish & Fete

When I'm looking for something easy, filling, and tasty in a way that will please even my picky five year old daughter, quesadillas are where I turn! This recipe is a great way to incorporate the peppers from your box this week- top with chopped cilantro or some salsa fresca! 

~Rae

2 peppers: all sweet or a sweet and hot combo, your choice!

3 teaspoons olive oil divided

1 teaspoon kosher salt divided

1 small yellow onion finely chopped

3 cloves garlic minced or pressed

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chili powder

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans drained and rinsed

1 cup chicken or vegetable broth

juice of 1 lime

1 cup shredded cheese monterey jack, colby jack, or any Mexican blend is terrific

8 flour or corn tortillas

sliced avocado or salsa as desired, for serving

Preheat the oven to 400 degrees F (approximately 200 degrees C) and line a rimmed baking sheet with aluminum foil. Slice the tops and bottoms off the peppers, cut into quarters, and remove seeds along with the inner white membranes. Arrange peppers on the prepared baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Bake for 20-30 minutes, turning peppers about halfway through, until the skins are blackened and slightly charred. Remove from oven and set aside; when cool, coarsely chop.

To make the black beans, heat remaining 2 teaspoons olive oil in a skillet over medium-high heat. Add the onion and cook until it just begins to soften, about 5 minutes. Stir in the garlic, cumin, chipotle chili powder, cayenne pepper, and remaining 3/4 teaspoon kosher salt; saute about 30 seconds, just until fragrant.

Stir in the beans followed right away by the broth. Bring to a brisk simmer, then reduce heat to medium-low and continue simmering gently until beans are tender and most liquid has been absorbed, about 10 minutes. Remove from heat, stir in lime juice, and adjust seasonings to taste.

To assemble quesadillas, warm a non-stick skillet over medium-high heat and place a tortilla on the surface. Sprinkle a thin layer of cheese evenly over the surface of the tortilla, followed by a thin layer of beans and a sprinkling of chopped red peppers. Finish with an additional thin layer of cheese, then top with another tortilla.

Using a spatula, gently press down on the top tortilla, and cook until both layers of cheese begin to melt. Gently flip the quesadilla, and cook for 1-2 minutes more on the other side. Remove to a cutting board, slice into wedges, and serve with avocado or salsa as desired.

Coconut Milk Collards

2021 Week 14 Newsletter

Recipe and Pic from Food 52

Love silky texture of braised collards but want to try something new? This recipe is creamy, flavorful and the perfect companion to simple beans and rice. 

1 tablespoon coconut oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
1 pound collard greens, stems removed, cut into ribbons
3/4 cup coconut milk
1/2 cup vegetable broth, plus more as needed
1 tablespoon lime juice
2 tablespoons tamari, to taste
1 pinch salt, plus more to taste
1 pinch red chile flakes, to taste

Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute.

Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to wilt the greens, you can cover the wok or skillet for a moment).

Add the coconut milk, vegetable broth, lime juice, and 1 tablespoon of tamari to the wok or skillet and stir everything well. When the mixture is simmering, reduce the heat to low. Cook for 15 minutes, or until the greens are totally tender. If the simmering liquid starts to dry up, add a few splashes of vegetable broth as you go along.

Season the greens to taste with extra tamari, if desired, as well as salt and red chile flakes. Serve.

Recipe: Kale With Garlic Tomatoes

2021 Week 13 Newsletter

Recipe & Pic from A Family Feast

This simple Italian dish is PACKED with flavor! It makes a wonderful side dish but could also be stretched into a meal if paired with your favorite cooked grain and/or protein. 

1 bunch of Kale

4 tablespoons good quality extra virgin olive oil

5 large cloves fresh garlic, peeled but left whole

1 pint cherry tomatoes or 1 large heirloom tomato, chopped

2 tablespoons balsamic vinegar

To clean the kale grabb the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.

In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.

Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.

Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.

Sprinkle on the vinegar, toss then serve immediately.

Recipe: Pasta With Chard & Brown Butter

2021 Week 12 Newsletter

Recipe & Pic From Alexandra Cooks

This is a super simple way to add your chard (or other hardy leafy green) to a pasta dish! Try including other roasted veggies (like peppers), chopped tomatoes, or even just a bit of basil. 

8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach*

1 tbsp. kosher salt

1/2 lb. (8 oz.) orecchiette

6 tbsp. unsalted butter

1 cup walnuts

a handful (about 1/4 cup) of grated Pecorino or Parmigiano

salt and freshly cracked pepper, to taste

Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.

Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta.

In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.

Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.

Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.

Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.

Recipe: Black Beans & Rice With Roasted Peppers & Garlic

2021 Week 12 Newsletter

Recipe & Pic from The First Mess

This is another one of those great cheap and easy flex dishes that can be instantly changed up depending on what toppings/garnishes you are feeling! Try some sliced avocado and a dollop of sour cream and scoop it up with tortilla chips or spoon it into taco shells. Throw a fried egg on top for some extra protein and include a side salad with a creamy dressing- beans and rice don't have to be boring! 

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1-2 sweet peppers of choice

1 fresh jalapeno

½ medium white onion, sliced

1 cup cherry tomatoes, halved or 1 cup chopped

3 garlic cloves, peeled

1 tablespoon avocado oil

sea salt and ground black pepper, to taste

1 cup brown basmati rice, rinsed thoroughly

1 15½ oz can black beans, drained and rinsed

1 tablespoon tomato paste

½ teaspoon soy sauce

2 ¼ cups filtered water

juice of 1 lime

handful chopped cilantro

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small-medium soup pot or medium braiser-style pot, dry toast the cumin and coriander over medium heat until fragrant. Transfer the toasted spices to a spice grinder and grind until spices are powdered. Set aside.

Remove the stems and seeds from the sweet peppers and jalapeno. Cut the peppers into rustic, 2-inch-ish pieces and place them on the baking sheet.

Place the sliced onions, tomatoes, and garlic cloves on the baking sheet as well. Toss the vegetables with the ground cumin and coriander, avocado oil, salt, and pepper. Slide the vegetables into the oven and roast for 20 minutes, or until lightly browned and uniformly soft.

Let the vegetables cool slightly before transferring to a blender or food processor. Pulse the mixture a few times until you have a chunky paste. You’re just trying to avoid large pieces of garlic and chili. Scrape this mixture into the soup pot from earlier.

Add the rice, beans, tomato paste, soy sauce, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10-15 minutes or so. Add more water if necessary.

Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Recipe: Bang Bang Chicken & Noodle Salad With Snap Peas

Pic from Rae’s kitchen

2021 Week 5 Newsletter

Rae’s Favorite!

If you aren't already familiar with it, Bang Bang Chicken is a delicious and refreshing Sichuan dish consisting of shredded poached chicken and julienned cucumber tossed with a sweet, spicy, and tangy dressing. In this recipe I add in some Chinese egg noodles to make it a meal and sub in snap peas for the cucumber. In my opinion it is a pretty flexible recipe so feel free to experiment with adding in any sweet crunchy veggie, chopped greens, or other protein of your choice- it's really the sauce that makes it perfect each time! (Thanks to The Woks Of Life for the original sauce ingredients) 

~Rae

2 tbs light soy sauce

4 tsp Chinese black vinegar (or rice vinegar)

2 tbs sugar

1½ tbs sesame oil

1 tbs chili oil (or to taste)

2 tbs toasted sesame seeds

1 tsp ground Sichuan peppercorn (optional)

 ½ tsp salt

2 tbs finely chopped scallions

About ½ a package dried Chinese egg noodles or Soba noodles

2 tbs chopped cilantro

½ lb chicken breast

1 bag sugar snap peas sliced thin on the diagonal (you can also leave them whole if you prefer) 

First poach your chicken: Place the meat in a small pot, sprinkle with a pinch of salt, a few peppercorns, a handful of stems from your cilantro, and a slice or two of ginger. Pour in just enough water to cover, bring to a simmer, and cook for about 5min. Remove the pot from the heat and let it sit, with the lid on, for about 20 min. Remove from water and let cool then shred. 

To make the sauce: Combine soy sauce, vinegar, sugar, sesame oil, chili oil, salt, and sichuan peppercorn (if using). Set aside.

Cook noodles according to package instructions and plunge into cold water to chill. 

Add noodles, chicken, sesame seeds, sliced sugar snap peas, chopped cilantro, and scallions to a large bowl and toss gently to combine. (Try sautéing your pac choi with some garlic and oyster sauce and serving it as a side to this salad!)

Recipe: Tomato Zucchini Focaccia

from A Family Feast

5 cups bread flour plus up to 2 cups more

2 teaspoons salt

2 teaspoons instant yeast

2 cups room temperature water

6 tablespoons extra virgin olive oil plus more to mist over dough

1 pound zucchini, sliced thin using a mandoline

1 large or two medium eating tomatoes such as beefsteak, sliced thin

1 teaspoon kosher salt

½ cup oil cured Italian olives, pitted

1 cup Romano cheese, freshly grated

Herbed oil

1 ¼ cups extra virgin olive oil

½ cup fresh basil, chopped

2 tablespoons fresh flat leaf parsley, chopped

1 ½ teaspoons kosher salt

½ teaspoon large grind black pepper

1 ½ teaspoons garlic powder

In the bowl of a stand mixer with the dough hook attachment, place 5 cups of the flour along with salt and yeast and mix to combine.

Add all of the water and 6 tablespoons of the oil and mix on medium speed to form a sticky dough. After 3-4 minutes of mixing, the dough should be pulling away from the sides but still be stuck to the bottom. If the dough is still sticking to the sides, add a little more flour until just the bottom sticks. Mix for a total of four more minutes on medium.

Pour out a cup of bread flour onto your counter and spread out to about a 6×6-inch square and using a bowl scraper, scrape the dough into the center of the flour.

Shape the dough by stretching into a small neat rectangle about 10×4. Does not have to be exact. Dust the top with flour and let this sit for five minutes.

Grab the left and right sides, stretch and fold towards the center making the same rectangle size only now three layers thick. Spray the top with olive oil from a mister, then dust with more bread flour. Cover with plastic and let sit 30 minutes.

Repeat the same method by stretching, folding, misting and dusting and again let rest covered 30 more minutes.

Repeat one last time but after you cover it, let it sit for 90 minutes.

During the time the dough rests, you will dry roast the vegetables and make the herbed oil.

Set oven to 250 degrees F.

Line three sheet pans with parchment and spray with pan spray.

Lay out the sliced zucchini on two pans and the tomato on the third, sprinkle with salt and bake for about an hour or so flipping the vegetables half way through. Bake until the slices are dried and slightly shriveled and just starting to brown. I rotated the three pans in my oven so each had a turn one each rack since the bottom rack cooked the quickest. Once done, cool, cover and refrigerate until next day.

To make the herbed oil, microwave the oil to 110 degrees F and add all of the other herbed oil ingredients. Set this aside.

Once the dough has rested the final 90 minutes, line a sheet tray with parchment paper and using a brush dipped into the herbed oil, brush the parchment paper liberally. (the herbs should have settled, let them stay that way and just dip the brush into the top oil)

Place the dough onto the oiled pan and press to fit the dough to the pan. Don’t worry about getting it into the corners. When it proofs the next day, it will fill up the pan.

Once the dough is pressed into the pan, use your finger tips to press dimples into the dough all over the top then spoon some of the herbed oil over the top (this time stir first and use the herbs). Cover with plastic and refrigerate for the next day and up to three days.

Three hours before baking, remove the dough from the refrigerator and lay out the tomato slices and zucchini slices all over the top to about a half inch from the edges. Pit the olives and flatten with your fingers and scatter over the top. Spread the rest of the herbed oil all over the top. It will seem like a lot but as the bread bakes, it absorbs the oil.

Cover with plastic and a dish towel and let sit on your counter for three hours.

15 minutes before the three hours is up, preheat oven to 500 degrees F.

Place the pan in the oven on the center rack, lower the temperature to 450 degrees F and bake for 10 minutes.

Rotate pan 180 degrees and bake for 7-10 more minutes or until it is just starting to brown.

Sprinkle on the Romano cheese and bake for five more minutes or until golden brown then remove from the oven.

Immediately slide the now baked focaccia off of the pan and onto a cooling rack. If the parchment paper slides out with it, slip it out from beneath the bread and let the bread cool for at least 20 minutes.

Slide the bread from the cooling rack onto a cutting board and cut 4X4 (16 pieces) or if you want smaller pieces, cut four the short way and five the long way for 20 pieces.

Store leftover bread in the refrigerator.

Recipe: Grilled Cabbage With Sausage

Image from Feasting At Home

from Feasting At Home

1 large purple cabbage

olive oil for brushing

salt and pepper

4–6 Andouille Sausages ( I used chicken, feel free to use vegan sausage)

Mustard Seed Vinaigrette:

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 ½ tablespoons honey

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon fresh chives

Pre heat grill on high heat.

With the stem side pointing down, using a sharp chefs knife to slice cabbage into thin slices no thicker than ½ inch thick. Cut the core out, making a “v” —  or keep it in for easier grilling.

Clean and grease the grill well. Brush each side of cabbage with olive oil and season with salt and pepper. lower grill to med-high. Add sausages and cabbage. Grill each side of cabbage for 6-8 minutes, closing grill. You want cabbage slightly soft, but not completely collapsing. You can lower heat further, if slices are thicker, to get them to cook through. Grill the sausages until seared and plumped.

Place cabbage steaks down on a large plater. Spoon half of the dressing over top. Slice the sausages in half and steep diagonal and scatter over cabbage. Spoon remaining dressing over sausage.

Garnish with chopped chives and scatter with chive blossoms.

Recipe: Greens Gratin With All the Cheese

Image from Bon Appetit

from Bon Appetit

1 medium onion

5 garlic cloves, divided

2 cups heavy cream

1 rosemary sprig

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

½ tsp. freshly ground black pepper, plus more

4 medium or 3 large bunches of Tuscan kale and/or Swiss chard (2–2½ lb. total)

1 lemon

¼ tsp. crushed red pepper flakes

6oz. high-quality sharp cheddar cheese

½ cup panko (Japanese breadcrumbs)

1 tsp. extra-virgin olive oil

Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Bring to a simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Heat a large (as large as possible—12" is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Prep the toppings: Cut 6 oz. high-quality sharp cheddar cheese into ¼"-thick slices (you’ll have about 1½ cups). Place ½ cup panko to a small bowl and finely grate in zest of ½ lemon and remaining 1 garlic clove. Add 1 tsp. extra-virgin olive oil, season with salt and pepper, and stir to combine.

Pile remaining greens on top of wilted kale, pressing down to compact as needed. This will look BANANAS, but the greens will shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles and evenly distribute over top. Sprinkle panko mixture over.

Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Let cool 5 minutes before serving. Try not to eat the whole thing yourself!

Recipe: Spinach Rice Gratin from 101 Cookbooks

Image from 101 Cookbooks

2 1/2 cups leftover/pre-cooked brown rice, room temp
1 1/2 cups cups well finely chopped spinach
4 ounces firm organic tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Recipe: Roasted Delicata & Kale Salad

A Farm Favorite

1-2 delicata squash

1/2 onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 head of garlic

1 bunch kale, chopped

2 tablespoons balsamic vinegar

1/3 cup chopped toasted hazelnuts

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Collards & Bok Choy

from Chef Marcus Samuelsson

6 bacon slices

1/2 cup coconut milk

1/4 cup soy sauce

1 tablespoon grainy mustard

3 tablespoons olive oil

1 tablespoon unsalted butter

4 cloves garlic, peeled and halved

4 cups (about 2 bunches) collard greens, very thinly sliced

4 cups (about 2 heads) bok choy, very thinly sliced

Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.

In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.

Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes (be careful not to let it burn). Lift the garlic out of the oil with a slotted spoon and set aside.

Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.

Recipe: Squash & Celeriac Quinoa Stuffing

From Good Saint

1 cup quinoa
2 cups water
3/4 cup diced celeriac (celery root)
3/4 cup diced winter squash
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground sage
1 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly chopped parsley
1/4 cup hazelnuts, chopped
1 tablespoon olive oil

Rinse quinoa, pour in a sauce pan with 2 cups of water, and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10-15 minutes. [Tip: For guaranteed perfect quinoa, after all the water is absorbed, turn the heat off and let it sit in the pan with the cover on for at least 10 more minutes. The quinoa will absorb any remaining water left in the pan and stay moist and fluffy!] Set aside in a large mixing bowl.

Melt about a tablespoon of oil in a pan. Chop the garlic, onions, squash, and celeriac, and add it to the oil. Cook on medium, stirring frequently, until veggies are fork tender- about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.

Add the veggies to the quinoa in a large mixing bowl and stir to combine. Pour in the chopped parsley, hazelnuts, and olive oil and toss until everything is evenly distributed.

Recipe: Miso Sesame Winter Squash

From 101 Cookbooks

2 pounds winter squash, halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
 

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Serve immediately with lemon wedges on the side (to squeeze on top).

Recipe: Slow Braised Greens Over Pepper Jack Grits

Adapted From Darius Cooks

1 bunches of your favorite cooking greens, be sure to clean them and cut them into small pieces. 
1 medium onion, chopped
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
1/2 teaspoon of non-salted Cajun seasoning
1/4 teaspoon of smoked paprika
4 cups of vegetable stock

Put a large stock pot on medium heat and saute the onion and garlic for about 5 minutes until the onions start to turn translucent. Add all the greens to the pot and let them cook down. If they all don’t fit in the pot, don’t worry. Stir them every few minutes and they’ll begin to wilt. Then, keep adding until all the greens are in the pot. Add the lid and let the greens cook on medium heat for about 10 minutes. Then, lower the heat to just above a simmer, add the salt, pepper, Cajun seasoning, and smoked paprika. Then add about 4 cups of vegetable stock. Reserve the rest and add more if you find the liquid is getting too low. You definitely don’t want the greens to scorch or burn.

Cook the greens for 1 hour on low heat. Enjoy the aroma they make and eat them while they’re hot.

Pepper Jack Grits 
2 cups of quick cooking grits
4 cups of vegetable stock
4 tablespoons of butter
1 cup of light cream
1 cup of shredded light pepper jack cheese
salt and pepper, to taste

In a pot, bring the vegetable stock to a boil. Lower the heat and whisk in the grits. For this recipe, never stop stirring. If you do, the grits could stick to the bottom of the pot and burn. Cook the grits on low heat for about 10-12 minutes. The grits should be super thick. Stir in the light cream, butter spread, and light cheese. Taste, and if necessary, add salt and pepper.

Serve the braised greens over your grits and try adding a poached or fried egg to make an even heartier meal! 

Recipe: Clean Out The Fridge Strata

From The Seattle Times
This is a great way to use up stale bread, whatever melting cheese you have in the fridge, and leftover veggies of all kinds!

6 cups of cubed bread
5 eggs
1 1/4 cups whole milk
1 1/4 cups whipping cream
1 tsp salt
2 (or more) cups grated cheese- a mix of varieties is fine!
A couple handfuls of chopped onion, sweet or hot peppers, leeks, kale, tomatoes, any kind of fresh herbs, or whatever suites your fancy!

Preheat oven to 350 degrees and butter a 2-quart of 2-liter casserole dish.
In a medium bowl, mix the eggs, cream, milk, and salt. Make a layer of about a third of the bread cubes at the bottom of the casserole dish, and sprinkle with about a third of the cheese and half of your veggies. Repeat for another layer, then top with the remaining bread cubes and cheese.
Pour the egg mixture into the casserole and bake for 40min. Let it rest for about 10min before serving.

Recipe: Fresh Shelling Beans Salad With Shallots

From David Lebovitz

To make a gorgeous summer salad with shelling beans, simply tear open the pods of the beans and pluck out the beans. A pound of beans will give you enough for about 4 people.

Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they’re hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 30 minutes. But cook them to your liking.

While they’re cooking, make a simple vinaigrette using olive oil, your favorite vinegar, and if you have it, you won’t be disappointed if you add a little pour of nutty walnut, argan, or hazelnut oil.

When the beans are done, drain them.
Toss the beans in the vinaigrette while they’re warm, allowing them to absorb the lovely flavor of the vinaigrette better. If you want, add some chopped herbs, like basil and thyme, some freshly-ground black pepper and minced shallots (which are one of the great secrets of French cooking. Professional chefs use lots of shallots too. How come you don’t use them?)
Let cool to room temperature. You can allow the beans to marinate for a few hours, which will improve their flavor.

Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.

Did someone mention tossing in some fresh, sweet kernels of corn?
Did I hear something about adding big chunks of crumbled feta cheese?
Isn’t there anyone out there fighting for coarsely chopped green or black olives?

Yes, yes, and yes!

I eat bowlsful of this salad on it’s own all summer long. It’s great just as it is, or as an accompaniment to roasted chicken or pork loin, or grilled fish. And it’s perfect for do-ahead entertaining.

Shelling beans: try ’em today!