Recipe: Pasta Salad With Tomatoes & Zucchini

adapted from The Kitchn

Try adding in some of your spicy salad mix for extra flavor and texture! 

1 lb of dried pasta

2 Tbs olive oil

1 zucchini, trimmed and cut lengthwise into 1/4in thick slabs

1 pint cherry tomatoes OR a couple slicers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of your favorite dressing

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450°F).

Drizzle the zucchini  with the oil and season with the salt and pepper.  If using cherry tomatoes, drizzle with oil and thread them onto skewers (8 to 10 per skewer). Place the tomato skewers and zucchini slabs on the grill. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.

Slide the tomatoes off of the skewers into the bowl of pasta. If using slicers simply roughly chop and add them right to the pasta.

Cut the zucchini into 1/2-inch pieces and add to the bowl. Add 1/4 cup of the dressing and toss to coat. Refrigerate until ready to serve.

Recipe: Beet Tostadas With Fried Eggs

adapted from Bon Appetit

This recipe requires some time with your stove but it's so unique that we couldn't resist including it this week! If you make this recipe let us know in the facebook group what you thought! 

1 lb. red beets (about 2 large or a few medium), peeled, cut into ¼" pieces

2 garlic cloves, finely grated

2 Tbsp. ancho chile powder

1 tsp. crushed dried oregano, preferably Mexican

1 tsp. paprika

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1½ tsp. Morton kosher salt, plus more

2⅓ cups plus 3 Tbsp. vegetable oil, divided

1 large white onion, halved through root end, sliced ¼" thick 

6 medium serrano chiles or jalapenos, quartered lengthwise, leaving stems and seeds intact

6 6"-diameter corn tortillas

6 large eggs

Place a rack in middle of oven; preheat to 350°. Toss beets, garlic, chile powder, oregano, paprika, cumin, pepper, 1½ tsp. Morton kosher salt, and ⅓ cup oil in a medium bowl until beets are coated. Scrape onto a foil-lined rimmed baking sheet; bake, tossing every 15 minutes, until beets are tender and spices are very fragrant and smell slightly toasted, 35–45 minutes.

Meanwhile, heat 2 cups oil in a large saucepan over high until oil bubbles immediately when the edge of a tortilla touches the surface. Carefully fry onion, adding a little bit at time to avoid too much spattering and reducing heat as needed, until tender and beginning to brown, about 5 minutes. Transfer to a paper-towel-lined baking sheet. Repeat process with chiles, about 5 minutes. Transfer to same baking sheet. 

Working one at a time, fry tortillas, turning once, until crisp, puffed in places, and deep golden brown, about 1 minute per side. Transfer tostadas to baking sheet.

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with salt.

Spoon beet mixture onto tostadas, dividing evenly, and top each with an egg, then fried onion, chiles, an salsa of your choice.

Recipe: Lebanese Fattoush Salad

adapted from Serious Eats

Garlic Oil

1 cup pure olive oil

1 1/2 tablespoons garlic, finely chopped

1 pound pita bread

1 teaspoon salt

Garlic Vinaigrette

2 teaspoons garlic paste

1/4 cup lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup pure olive oil

1/4 cup extra virgin olive oil

Vegetables

1-2 cups tomatoes, diced

1 cup cucumbers, peeled and cut into small dice

2 cups  lettuce, chopped

2/3 cup mint, torn (optional)

1/2 cup flat leaf parsley, roughly chopped

1/4 cup sweet onion, thinly sliced

2 teaspoons salt

1 teaspoon ground black pepper

Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.

Preheat the oven to 350°F.

Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.

Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.

Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.

Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry.

Recipe: Spaghetti With No-Cook Sauce

adapted from  101 Cookbooks

This recipe calls for creating a quick sauce with larger tomatoes, but if you have cherry tomatoes we suggest skipping the sauce, roasting your cherries in olive oil and garlic until they burst, and then tossing those into your pasta.

1 1/2 pounds ripe tomatoes, chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

scant teaspoon fine grain sea salt

2 lemons

1 pound whole grain spaghetti

1 pound green beans

2/3 cup torn Kalamata olives

1/2 cup toasted pine nuts

1 cup torn mozzarella

Slivered fresh basil to serve

Bring a large pot of water to a boil.

In the meantime, slice the tomatoes  into bite-sized chunks and place in a large serving bowl. Drizzle with the olive oil, sprinkle with the garlic, salt, and zest of one of the lemons. Squeeze a tablespoon of lemon juice into the mixture, and use a hand blender to pulse a few times, into a chunky sauce.

Salt the pasta water well, and cook the pasta per package instructions. Add the green beans  to the pasta water in the last minute of cooking. Drain the pasta and vegetables and transfer to the bowl with the tomato sauce. Toss well. Add half the olives and half the pine nuts. Add all of the mozzarella. Toss well, and top with the zest of the second lemon, and the remaining olives and pine nuts.

Top with basil, serve immediately.

Recipe: No Cook Zucchini Noodles with Arugula Pesto

Try adding in some thinly sliced onion or chopped tomatoes!

For the Zucchini Noodles

2 medium zucchini

1/4 teaspoon salt

1/2 tablespoon extra-virgin olive oil

½ cup pesto

For the Arugula Pesto

1/2 cup walnuts

1 clove garlic, peeled

1/2 cup canola or olive oil

2 Tbsp fresh lemon juice

1/3 cup grated Parmesan cheese

salt to taste

Combine arugula, walnuts, cheese, garlic, and lemon juice in a food processor. Process for a few seconds until coarsely ground. With the food processor running, slowly drizzle in the oil until the mixture is almost smooth, with just a little texture. Add salt to taste.

Cut zucchini into long strands with a spiralizer, mandolin, or vegetable peeler. 

Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.Rinse and drain well, gently squeezing out the excess moisture.

Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.

Add pesto and toss to coat evenly.

Recipe: Spigiarello With Poached Eggs

From Food 52

1bunch spigarello, washed and stems removed
1large clove garlic, minced
1tablespoon olive oil
2eggs, cracked into a small bowl
Coarse salt, to taste
Freshly cracked black pepper, to taste

Bring a large pot of salted water to a boil. Plunge the spigarello into the boiling water for 2-3 minutes.
Meanwhile, heat the olive oil in a saute pan over medium heat and then add in the garlic, cooking until fragrant, about 30 seconds.
With tongs or a slotted spoon, remove the spigarello from the boiling water and put it in the saute pan, tossing to coat. Saute for about 3-4 minutes.
Meanwhile, turn the heat on the cooking water down to low. When the boiling dies down, swirl the water in the pot gently and slip the eggs into the middle of the whirlpool. Cook the eggs for 5-6 minutes (or however done you like them).
When the eggs are done, remove them from the water with a slotted spoon and transfer them to a folded paper towel to soak up any water.

Plate the spigarello with the eggs on top. Sprinkle with extra salt and pepper and serve immediately.

Recipe: Fresh Cranberry Beans With Olive Oil And Garlic

From May I Have That Recipe

1 lb fresh cranberry beans, shelled ( about 1 1/2 cups shelled)
6 garlic cloves, whole
2 tbs extra virgin olive oil
1/2 tsp red hot pepper flakes (or to taste)
1/2 tsp fresh thyme
2 cups water
2 bay leaves
1 tsp salt

In a deep skillet, cook garlic in olive oil at medium heat. Tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.  Cook for about 3 minutes or until it starts to get a slight golden color (make sure it doesn’t burn!)

Add red hot pepper flakes and thyme and cook for another 2-3 minutes until golden.
Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes
Add water, bay leaves and salt. Bring to a boil for about 5 minutes uncovered.
Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy.

These are delicious plain, served over rice or with a nice crusty bread.

Recipe: Stuffed Delicata Squash

Adapted From Aggie's Kitchen

2 Delicata squash, cut lengthwise
2 teaspoon olive oil, divided
salt and pepper
2 garlic cloves, minced
1 small onion, chopped finely (or substitute your shallot!)
1 15 oz can cannellini or white beans, rinsed and drained
3 handfuls fresh kale, roughly chopped
1/4 cup panko or bread crumbs
1/4 cup Parmesan cheese
red pepper flakes, for serving

Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.

While squash is baking, make stuffing for squash:
Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add kale to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
Spoon stuffing into each squash half.

In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

Recipe: Lentil Salad With Carrots, Tomatoes, & Peppers

Adapted from Epicurious

1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
2 bell peppers, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped tomato
1/3 cup crumbled feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper

Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

Recipe: Radicchio, Farro, and Tomato Salad

(This is from my (Alice's) Brain originally from Rand of One Leaf Farm, so the recipe is about as good as its going to get)

Ingredients:
1 1/2 cups Farro
3 c vegetable broth
1 small head or 1/2 larde head Radicchio (or to taste)
1 cup Feta Cheese (or to taste)
Tomatoes (we usually use about 2 large)

Dressing
1 Shallot
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp champagne vinegar
small spoon of dijon mustard
* the ratio for this recipe is 2 parts oil, 1 part vinegar, but you can play with the proportions or make more or less to have on hand


Cook the Farro or Wheat Berries in vegetable broth using the linked method, or by combining the broth and farro, bringing the liquid to a boil, and reducing to a simmer - cooking for about 30-35 minutes or until done.

While the grain is cooking, finely mince the shallot. In a small saucepan, cook the shallot in the olive oil on medium heat. Once the shallot has softened, remove from heat and add mustard, lemon juice, and champagne vinegar.

Then chiffonade your radicchio and cut up tomatoes or cherry tomatoes into wedges.

I like to toss the radicchio in the salad dressing while the dressing is still warm, to wilt the radicchio just a bit. Then add the cooked farro, and feta and tomatoes at the end. This is just a rough guideline, so adjust the amounts to suit your taste - oh, and don't forget salt!! If you've got a bit of parsley around, that would be a beautiful addition too!

p.s. my roommate once roasted dates and prosciutto and I think those would be an insane and wonderfully decadent addition to this dish

Recipe: Fingerling Potato Salad With Crispy Chickpeas & Roasted Garlic Mustard Green Pesto

from Dishing Up The Dirt

Roasted Garlic Mustard Green (spicy salad mix) Pesto

• 2 medium heads of garlic

• 1/4 cup almonds, lightly toasted in a dry skillet until golden brown

• 1 bunch of mustard greens, about 3 1/2 cups, roughly chopped

• 2 Tablespoons fresh lemon juice

• 1/4 cup extra virgin olive oil + additional to thin if necessary

• salt + pepper to taste

Crispy Chickpeas & Capers

• 1 1/2 cups cooked chickpeas- if from the can rinsed, drained and patted dry

• 1/4 cup capers, drained and patted dry

• 2 cloves of garlic, chopped

• 1/2 teaspoon ground coriander

• pinch of salt + pepper

• 3 Tablespoons olive oil

Potatoes

• 1 1/2 pounds fingerling potatoes, larger potatoes cut in half lengthwise and smaller potatoes left whole

• 2 Tablespoons olive oil

• salt + pepper

• Parmesan cheese for serving

Preparation

1. Preheat the oven to 400F. Prepare the pesto by trimming the tops of the 2 heads of garlic and lightly peeling the outer loose layers of skin-keeping the garlic heads themselves intact. Drizzle the exposed tops of the garlic with a little olive oil and place them in tin foil. Wrap them up in a small packet and roast in the oven for 45 minutes. Let cool completely and then squeeze the garlic from the skins right into the bowl of a food processor.

2. Pulse garlic, almonds, mustard greens, lemon juice, olive oil, and a pinch of salt and pepper in a food processor until smooth. Taste test and adjust seasonings as needed. Add more oil or a splash of water to thin the sauce if necessary.

3. Toss the chickpeas, capers, garlic, coriander, salt and pepper with the oil. Place on a parchment lined baking sheet and roast in the oven (400F) until golden brown and crisp. About 18-22 minutes. Shake the pan a few times while roasting.

4. Toss the potatoes with the oil, salt and pepper. Place on a parchment lined baking sheet and roast in the same oven as the chickpeas and capers until cooked through and tender. About 30-40 minutes (depending on the size of your potatoes)

5. In a large bowl toss the potatoes with the crispy chickpeas and capers. Scoop in a healthy spoonful of the pesto and toss until evenly coated, adding more pesto as necessary. Divide among plates and serve with freshly grated parmesan cheese and additional salt + pepper if necessary.

Recipe: Green Beans With Pesto

From Garlic & Zest

1 pound green beanstrimmed
1/2 teaspoon kosher salt
2 tablespoons Basil pesto sauce
2 tablespoons sliced almonds
sprinkle shaved Parmesan

Toast The Almonds: Preheat the oven to 400°. Lay the almonds on a baking sheet in a single layer. Bake for 5-7 minutes until lightly browned and fragrant. (I start watching the almonds at the 5 minute point to make sure they don't burn).

For Warm Beans: Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Drain the beans well and add the pesto. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan.

For Chilled/Room Temperature Beans: Fill a large bowl with ice and water and set aside.
Bring a medium saucepan of water to a boil. Add the kosher salt and green beans. Cook the beans until they are crisp tender, about 3-5 minutes. Use a spider or slotted spoon to transfer the beans to the ice water to shock them and stop the cooking. When the beans are cold, drain the water and pat them dry with paper towels.

Add the pesto to the beans. Use tongs to toss the beans in the pesto until well coated. Transfer the beans to a serving bowl and sprinkle with toasted almonds and shaved parmesan. Can be covered and kept refrigerated for a few hours until ready to serve.

Recipe: Spicy Green Beans

From Leanne Brown's Good & Cheap
Throw a fried egg on top, serve with rice, and you have a delicious meal. You can substitute the soy sauce and sambal oelek for a big tablespoon of Harissa if you prefer that flavor. Prepare as directed, just substituting sauces.

1 tsp vegetable oil

½ lb green beans, ends trimmed, chopped into bite-size pieces

2 cloves garlic, finely chopped

1 tsp soy sauce

1 tsp sambal oelek or harissa (or 2 tsp chili flakes)

1 tsp ginger, grated (optional)

1 tsp lemon juice (optional)
 

Add the vegetable oil to a frying pan on medium heat. Once it’s hot, add the green beans. Let them cook undisturbed for about 1 minute. Mix the garlic, soy sauce, and sambal oelek in a bowl (and the ginger and lemon juice, if using). The beans should have turned bright green.

Add about ¼ cup of water to the pan. Cook another 2 minutes, until the water is mostly gone. Pour the sauce into the pan and toss gently to coat. Cook another 2 minutes, until everything is fragrant and most of the liquid is gone. Poke the beans with a fork: if it goes through easily, they’re done. They should take about 5 minutes. Taste and add more chili sauce or soy sauce if you want the beans hotter or saltier.

Recipe: Zucchini Fritters

From Damn Delicious

1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.

Recipe: Chard Saag

From Genius Kitchen
The Saag that you see on the menu in Indian restaurants is typically made with spinach, but chard is an excellent substitute! If you enjoy your saag a bit more on the rich and decadent side, adding a splash of cream does just the trick.

1bunch chard, cleaned, stems removed
8 tablespoons vegetable oil or 8 tablespoons ghee (clarified butter)
2 medium onions, minced
2 tablespoons vindaloo curry paste
1⁄2 cup water
2vgarlic cloves, minced
2 inches ginger, minced

• Finely chop chard leaves and set aside.

• Heat oil or ghee in heavy bottomed saute pan at med-high. When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent. Add chopped chard and let wilt. Add vindaloo and reduce heat.

• Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached. If you find the mixture is getting dry, add water.

• After simmering, raise heat and add garlic and ginger. Stir and heat for 5 minutes.

• Serve with Naan bread and/or basamati rice.

(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).

Recipe: Za'atar Roasted Cauliflower Bowls With Sumac Tahini

From Dishing Up The Dirt
This is one of Rae's favorite ways of eating Cauliflower. She subs in cilantro for the parsley and adds a few crumbles of salty feta cheese to kick the flavor up even more.

Veggie Bowl
3 tablespoons olive oil
1 large head of cauliflower, broken into florets
2 1/2 tablespoons za'atar
2 cups cooked green lentils
2 cups cooked quinoa
1/4 cup almonds
1/2 cup minced parsley

Sumac Tahini Sauce
1/4 cup tahini
1 clove of garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon sumac
pinch of salt
1/2 cup water

• Preheat the oven to 425F. Toss the cauliflower with the olive oil and za'atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

• Divide the lentils and quinoa between four bowls and set aside.

• In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

• Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

• Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.

Recipe: Italian Style Garlicky Broccoli Raab

From She Loves Biscotti
Serve as a side or toss with pasta to make a full meal!

1 bunch broccoli rabe
3 tablespoons olive oil
3 garlic cloves minced
1 tablespoon grated Parmesan cheese
pinch red chili flakes optional
salt and pepper to taste
parmesan cheese (optional)
olive oil for drizzling

Trim the stem if necessary and wash broccoli raab properly. Cook broccoli raab in a large pot of salted boiling water until tender for approximately 5-7 minutes. Drain and squeeze in order to remove as much of the liquid as possible.

Over medium heat, drizzle olive oil in a large skillet. Sauté minced garlic and chili flakes for 1 to 2 minutes. Stir in the broccoli raab and saute for 3-5 minutes or until tender.

Season and sprinkle with parmesan cheese. Place on serving dish and drizzle with olive oil.

Recipe: Kohlrabi Fritters With Cashew Cream Sauce

One of our favorite ways to use kohlrabi, from Dishing Up The Dirt!

Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tablespoons minced dill
2 1/2 tablespoons minced parsley
salt and pepper to taste

Fritters
1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled
1 medium-sized potato, peeled
1 small yellow onion, diced
1 1/2 tablespoons minced dill
1 1/2 tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/3 cup grapeseed oil (or another high heat oil)

Drain the soaked cashews and rinse them under cold water. Place them in a high speed blender with 1/2 cup water, lemon juice, oil, garlic, dill and parsley. Whirl away on the highest speed until smooth and creamy. Scrap down the sides as needed and add more water, a little at a time until you reach your desired consistency. Season with salt and pepper.

Preheat the oven to 250F. Using the large holes on a box grater, grate the kohlrabi and potato. Alternately, you can use the grating attachment on a food processor. Transfer the grated veggies to a dish towel and wring out any moisture. Place the veggies into a large bowl.

Add the onion, dill, parsley, salt and flour to the veggies. Stir in the eggs and mix until everything is well incorporated.
Heat the oil in a large skillet over medium-high heat. Spoon 1/4 cup of the mixture into the skillet and flatten it gently with a spatula. Add 2-3 more fritters to the pan and cook for about 3-4 minutes per side or until golden brown and crisp. Transfer the batch to a baking sheet and keep warm in the oven until you finish the rest of the fritters.
Serve with the sauce and enjoy.

Recipe: Ethiopian Collard Greens

From Immaculate Bites
This spicy and aromatic African recipe will change how you think about collards! For a full meal try pairing the greens with lentil stew

1 bunch Collard Greens (try mixing in your Komatsuna as well!), roughly chopped
3 or more tablespoons Niter Ethiopian Spiced Butter , ghee, or cooking oil
1 1/2 teaspoon minced ginger
2 teaspoon minced garlic
1 large white onion chopped
1 teaspoon smoke paprika
½ teaspoon cardamom spice
1 teaspoon coriander/Cumin
1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
1 fresh lemon

In a large skillet, add oil, spiced butter, garlic, ginger, chili pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn. Then add onions, mix with the spices. Sauté for about 3-5 min.

Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 7-10 minutes until flavors have blended and greens are cooked, according to preference. Adjust seasonings –Salt and pepper to taste.

Recipe: Fava & Sugar Snap Pea Carbonara

From Red Wagon Farm
There are a lot of recipes out there for Risotto with fava and snap peas, but this Carbonara recipe will give you the same rich flavors with much less stove time! 

1/2 pound dried pasta
1 to 2 cups of fresh vegetables (a mix of sugar snap and shelled favas)
1 tablespoon butter
1 clove garlic, minced
1/2 cup grated Parmigiano cheese
2 large eggs, beaten
pepper and salt as needed

Boil your pasta and while that is cooking saute the vegetables with some butter and the minced garlic in a pan big enough to hold all the vegetables and the pasta. you will be tossing all of it together and you need the heat of the pan to gently set the egg mixture.

When the pasta is cooked drain it, reserving 1/2 cup of the cooking water. You need to add a little of the cooking water at the end to make the sauce creamy and pull the whole thing together, so reserve 1/2 cup of the cooking water!. Turn the burner off, you don’t want to scramble the eggs. The residual heat will set the egg mixture. Add the pasta to the skillet and toss with the vegetables, and garlic and butter. Add half the cheese and, with metal tongs, toss until well coated, about 1 minute. Add the eggs and toss for 1 minute more.

Add the remaining cheese, salt and pepper to taste, and enough of the reserved cooking water to form a creamy sauce that clings to the noodles. Start with about 1/4 cup of the cooking water, don’t dump all of it in, you might not need it all.