Recipe: Collard Greens Mineira

From Serious Eats
Serve these delicious greens as a side or spoon them over cheesy grits with a fried egg to create a full meal!

1 bunch collard greens
3 slices center-cut bacon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Wash collard greens. Carefully strip or cut leaves from stems and discard stems. Stack leaves one on top of the next. Roll leaves from stem end to tip into a cigar shape. Cut cigar crosswise into strips 1/8- to 1/4-inch thick (as you would to chiffonade herbs, but thicker).

Cut bacon crosswise into 1/4-inch batons. Place a 12-inch skillet over medium-high heat and cook bacon until crisp, stirring occasionally. Add collard greens to pan and cook, stirring constantly until just wilted and bright green, about 1 minute. Add lemon juice and salt and pepper to taste. Serve hot.

Recipe: Creamy Dill Dressing

From A Cedar Spoon

This dressing is on the thick side, keep it just as it is and use as a dip for veggie snacks or thin it out with a bit of water and enjoy it on a salad or mixed with sliced cucumbers!

1 1/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1 Tbsp. lemon juice
Salt and pepper to taste

Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.

Recipe: Rand's No-Fuss Fava Beans

A favorite famous fava recipe from Rand of One Leaf Farm!

"Often people stay away from Fava beans because they've been told that the beans must be shelled out of the pods, and then each bean peeled out of it's skin in order to make it edible, but its just not true! The whole thing is edible, a lot of the bean's flavor is in the pod and peel. These beans can then be served as a side, added to a salad, or mixed with rice or pasta to make a meal!"

-Shell beans from pods and rinse. No need to peel the beans, their outer membrane is where the flavor is.

-In a non-stick pan heat equal parts olive oil and butter on medium-high heat, just enough oil to coat the beans and not fry them.

-Toss loose beans in the oil, occasionally stirring. Add a pinch of salt to the sautéing beans, cover with a lid and turn the heat on low. Let it simmer in it's own juices for 5-10 minutes until beans are tender.

-Transfer the beans to a bowl and toss with minced dill, lemon juice, lemon zest, salt and pepper to taste.

Recipe: Lemon Tahini Sauce

One of our favorite recipes from farmer-foodie Andrea Bemis' blog. Mindblowingly tasty on roasted veggies, drizzled on top of veggie soups, or used as a thick and creamy salad dressing!

• 1 clove of garlic, minced

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne pepper (tiny tiny pinch here)

• 1/4 cup tahini

• 3-4 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 2 tablespoons water + additional to thin as needed

• freshly ground black pepper to taste

Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.

Recipe: Pink & White Fried Rice With Sauteed Greens

A Farm Favorite from Rae

Rae's go-to recipe for turning extra greens into a tasty weeknight meal.

• 1 cup cooked and cooled sushi rice or Jasmine rice (rice that is leftover in the fridge from another meal is perfect!)

• 1 cup cooked and cooled pink or brown rice

• 2 cups chopped greens (spinach, chard, pac choi, turnip greens, radish greens, just about anything goes!)

• 1 large egg

• 1/2 tbs of grated fresh ginger

• 1/2 tbs of grated or finely chopped garlic

• 1/4 cup chopped white or yellow storage onion or scallions (if you use storage onions the flavor will be a bit sweeter)

• 2 tsp neutral tasting oil

• 1 tsp sesame oil

• soy sauce to taste

Add the neutral tasting oil to a skillet or wok and turn the heat to medium. Add chopped onion and saute until soft. Add in greens, garlic, and ginger, and cook, stirring frequently, until the greens are well wilted. Move the veggies to one side of the pan and add the sesame oil to the vacant side. Break the egg into the hot sesame oil and lightly scramble it right in the pan. When the egg is cooked, mix it in with the veggies. Briefly turn the heat to high and sprinkle in the cooled rice. Stir to combine and cook until the rice is hot and getting crispy. Lightly douse the fried rice with soy sauce, stir, and taste, to check for your preferred salt level. Add in more soy sauce to taste.

Recipe: Kale Egg In A Hole

From Naturally Ella

1 tablespoon olive oil or ghee

1 small shallot, minced

4 cups lightly packed chopped kale (about 4 large kale leaves)

¼ teaspoon sea salt

2 large slices of bread

2 eggs

1 ounce cheese that melts well: fontina, Gruyère, or Taleggio, shredded

Chili flakes, for finishing
 

Heat your oven to 400˚F. Heat a skillet over medium-low heat and add the olive oil or ghee. Once the oil is hot, add the minced shallot and cook until fragrant and softened, about 6 minutes.
To the shallot, add in the kale and a pinch of salt. Cook, stirring often, until the kale has softened and is beginning to wilt. You can take some liberty here depending on your preference. Cook for less time if you like your kale to have some texture or cook for longer if you like your kale softer.

While the kale is cooking, use a biscuit cutter or a glass to cut a hole in the middle of the bread slices. Place the bread on a sheet tray lined with parchment and pop into the oven. Toast until just starting to crisp, flipping once halfway through baking. Remove from the oven and carefully crack an egg into each hole.

Spoon the kale mixture around the rest of the toast, then top with the shredded cheese of your choice. Return the pan to the oven and cook until the cheese has melted and the egg white has set, about 10 to 12 minutes. Remove and serve with an extra sprinkle of salt and/or chili flakes if desired.

Recipe: Simple Sauteed Hakurei Turnips & Komatsuna

From Nutmeg Nanny

Use this recipe as a side or turn it into a meal by serving it with your favorite grain or scrambled eggs!

1 bunch Hakurei turnips, cut into 1/2 inch thick slices (reserve the greens!)
1 bunch komatsuna, stems cut off
1/2 onion – diced
olive oil
salt & pepper to taste

In a large sauté pan, over medium heat, heat a few drizzles of olive oil. Once hot, cook onion until it starts to soften. Add turnips and cook until slightly brown and soft. Approximately 5-7 minutes. Once turnips reach desired tenderness throw in komatsuna (and turnip greens) and sauté for about 2 minutes. Season to taste with salt, pepper, or a dash of soy sauce.

Recipe: Peanut Lime Dressing

Budget Bytes

Great on salads or as a dip- try it with a kohlrabi slaw or drizzle over roasted turnips!

3 Tbsp natural-style peanut butter
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1 medium lime, juiced (2 Tbsp juice)
2 tsp soy sauce
1/4 cup neutral tasting oil

Combine all the ingredients in a bowl or blender. Whisk or blend until smooth.
Serve immediately or refrigerate for up to five days.

Recipe: Redeeming Green Soup With Lemon & Cayenne

From Cookie & Kate

This weather has us craving SOUP. This recipe is very forgiving and you can sub in just about any leafy green!

2 tablespoons extra-virgin olive oil, plus more for garnish

2 large yellow onions, chopped

1 teaspoon salt, divided

2 tablespoons plus 3 cups water, divided

¼ cup arborio rice, rinsed (I used brown arborio rice)

1 large bunch chard

14 cups gently packed spinach or baby cooking greens

4 cups vegetable broth

Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)

1 tablespoon lemon juice, or more to taste

Serve with (optional): cooked brown basmati rice and cooked chickpeas

First prepare the greens by removing the ribs from the chard and coarsely chopping or tearing the leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.

Reduce the heat to low, add 2 tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. 

Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes.

When the onions are caramelized, stir a little of the simmering liquid into them. Then add the onion mixture to the rice along with the spinach, vegetable broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

Puree the soup in the pot with an immersion blender until perfectly smooth, or in a regular blender in batches. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Serve in bowls over cooked rice and chickpeas for a more complete meal. 

Recipe: Charred Pac Choi With Radishes & Peanut Sauce

From Dishing Up The Dirt

This recipe calls for serving the salad with grilled chicken but feel free to substitute baked tofu! If you don't have an outdoor grill you can put your veggies under your oven broiler for 8-10min for a similar effect.

Peanut Sauce

1 scallion, minced, white and light green parts only (optional)

1 clove of garlic, minced

2 teaspoons freshly grated ginger

1/4 teaspoon crushed red pepper flakes

1/2 cup creamy peanut butter (can sub with almond butter)

1/4 cup low sodium soy sauce

3 1/2 Tablespoons rice vinegar

2 Tablespoons pure maple syrup

2-3 Tablespoons water

Salad

6-8 bone-in skin on chicken thighs 

1 bunch of radishes, trimmed and sliced in half

4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise

Cooked rice or quinoa for serving (optional)

Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.

Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.

Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.

Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.

Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.

Recipe: Lemon Oregano Compound Butter

From Epicurious

Try this butter on steak, salmon, roasted veggies, or with your favorite egg dish!

8 tablespoons (1 stick) unsalted butter, softened slightly

1 teaspoon finely minced garlic or 1 tablespoon roasted garlic puree

1 teaspoon finely minced fresh oregano or marjoram

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary.

Recipe: Sauteed Collards & Spinach

From Heart Of Wellness

4 cups fresh washed collard greens (trim off the thick stems)

4 cups fresh washed spinach

1 tsp sunflower oil

6-8 cloves slices garlic

1/2 cup water

1/2 tsp salt

1/2 tsp pepper

1/2 fresh lemon or lime

1/4 cup olive or flax oil

In a large pot or pan, heat the sunflower oil over medium heat for about 7 min.

Add sliced garlic and saute for 5 min stirring frequently. Add the fresh collard greens, spinach and water; saute, stirring frequently, until wilted – about 10-15 min depending on desired tenderness. Remove from heat and add salt, pepper, and olive (or flax) oil.

Squeeze the lemon/lime over the top of the greens and mix well.

Recipe: Kohlrabi Chips With Hippie Ranch Dip

From Dishing Up The Dirt

4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)

2 Tablespoons grapseed oil (or olive oil)

2 teaspoons fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

For the hippie ranch dip:

1/4 cup tahini

3 Tablespoons water + more to thin if necessary

1 Tablespoon fresh lemon juice

2 Tablespoons nutritional yeast

2 cloves of garlic, minced

1/4 cup fresh dill, minced

1/4 cup fresh parsley, minced

2 teaspoons onion powder

pinch of ground cayenne pepper

fine sea salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin-however a sharp knife and a steady hand will do the trick.

Toss the kohlrabi with oil, salt, pepper and cayenne. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.

While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.

Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!

Recipe: Fresh Mint Dressing

From Cookie & Kate

½ cup extra-virgin olive oil

½ cup lemon juice (about 2 lemons)

¼ cup packed fresh mint 

3 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, roughly chopped (or use green garlic!)

¼ teaspoon fine sea salt

10 twists of freshly ground black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as a dressing or as a creamy sauce! Will keep well, covered and refrigerated, for up to 1 week.

Recipe: Radishes With Tonnato, Mint, & Lemon

From Six Seasons: A New Way With Vegetables

1/2 recipe tonnato

juice of 1/2 lemon

2 bunches radishes, halved or quartered

1 small handful mint leaves

kosher salt and freshly ground black pepper

1/4 cup sunflower seeds, lightly toasted

1 small handful sunflower sprouts (optional)

Put the tonnato in a large bowl, squeeze in a couple tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat them. Add the mint and season well with salt and pepper. Toss with sunflower seeds and sprouts (if using)

Tonnato

2 5oz cans oil packed tuna

1/4 tsp kosher salt

1/3 cup good quality mayo

1/4 cup extra virgin olive oil

1 tbs fresh lemon juice

Put the tuna and salt in a food processor and pulse until blended. Add 1/3 cup mayo and pulse until creamy. With the processor running, drizzle in the olive oil and lemon juice and process until smooth and creamy. 

Recipe: Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)

From NYT Cooking

¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)

16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, OR tofu can be substituted)

½ teaspoon hot chile powder, preferably Thai or Lao

4 teaspoons fish sauce (nam pla)

5 teaspoons freshly squeezed lime juice

¼ cup slivered red onions

2 tablespoons chopped cilantro

2 tablespoons sliced scallions

10 whole mint leaves, more for serving

Lettuce leaves

cucumber spears, for serving

4 cups cooked sticky or jasmine rice, for serving (or serve in Butter Lettuce cups!)

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.

To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.

Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Recipe: Honey & Soy Glazed Radishes

From Dishing Up The Dirt
This recipe uses both the radishes and their greens! The addition of rice (or your chosen grain) and a fried egg transforms it from a side dish into a meal.

1 bunch of radishes, with greens
1 1/2 tablespoons olive oil
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 cup cooked white rice
fried eggs for serving

Separate the greens from the radishes and roughly chop them. Slice large radishes in half and keep smaller radishes whole.

Heat the oil in a large skillet over medium-high heat. Add the radishes and cook, stirring often until lightly browned and crisp tender, about 10 minutes. Add the honey and reduce the heat to medium. Cook, stirring often, until the radishes are glazed, about 3-5 minutes.

Add the soy sauce and cook until syrupy, about 5 minutes longer. Stir in the rice vinegar and radish greens, increase the heat to high and continue to cook until the greens are wilted and most of the liquid has evaporated.

Serve with cooked white rice and fried eggs.

Recipe: Garlic Scape Vinaigrette

Garlic Scape Vinaigrette
Drizzle this over a lettuce and kale salad and add in some oregano for extra flavor!

3 garlic scapes, coarsely chopped
¼ cup white wine vinegar
6 tbsp. olive oil, divided
1 tsp. whole grain Dijon mustard
1 tbsp. honey
splash of lemon juice
salt and black pepper

Add everything to a blender or food processor and blend until smooth

Recipe: Arugula Gremolata

This is a go-to recipe in my house, so delicious! ~Alice

2 cups (loosely packed) young arugula (or older arugula without stems)—about 2 ounces
4 teaspoons finely minced garlic
4 teaspoons finely minced lemon or orange zest
Salt
Freshly ground black pepper

Combine arugula, garlic and lemon zest in the bowl of a food processor.
Pulse to finely chop—don't puree! Season to taste with the salt and pepper. Ready to use!

Recipe: Bread Salad with Cherries, Argula, and Goat Cheese

This is one of my favorite recipes from local author and restaurant owner Molly Wizenberg and it is absolutely delicious! I suggest adding some of the fresh garlic from your box to the salad dressing, and if you are in a hurry, sub in premade croutons! ~ Alice

6 ounces rustic white bread, preferably day-old
Olive oil
1/2 pound cherries, preferably Bing, halved and pitted
1/8 teaspoon pressed or crushed garlic
Balsamic vinegar
Salt
Arugula
Goat cheese
Black pepper

Preheat the oven to 400 degrees. Trim the crust from the bread, if desired, and then tear bread into rough bite-sized pieces, about 4 cups worth. Spread on baking sheet and drizzle with olive oil, then toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.

Meanwhile, put about one-third of the cherries in a small bowl, and crush lightly with a fork, so that they release juices. You don’t want to mash them completely; just smash them a bit.

When the bread is toasted, turn it into a large bowl, add garlic, and toss well. Set aside to cool for a minute. Add the cherries, both the smashed and not-smashed ones, and toss. Add 2 teaspoons balsamic vinegar and toss again. Add 1 tablespoon olive oil and a pinch of salt and toss again. Taste, adjust flavors. If you taste the bread and cherries separately, they each should taste good alone. Add 2 handfuls of arugula and toss one last time. Finish with a generous amount of goat cheese and a few grinds of pepper.