Recipe: Fresh White Beans With Garlic & Basil Sauce

from The Splendid Table

1 tablespoons extra-virgin olive oil

10 plump cloves garlic, peeled, halved, green germs removed

2 pounds fresh small white beans in the pod, shelled (or substitute 1 pound dried white beans)

4 fresh or dried bay leaves

1-1/2 quarts homemade chicken stock or cold water

1 teaspoon fine sea salt, or to taste

1 recipe Light Basil Sauce (recipe follows)

Light Basil Sauce:

4 plump cloves garlic, peeled, halved, green germs removed, minced

1/8 teaspoon fine sea salt

4 cups loosely packed fresh basil leaves and flowers

6 tablespoons extra-virgin olive oil

In a saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil. Place over moderate heat and cook until the garlic is fragrant and soft, about 2 minutes. Do not let it brown. Add the beans, stir to coat with the oil, and cook for 1 minute more. Add the bay leaves and the stock and stir. Cover, bring to a simmer over moderate heat, and simmer for 15 minutes. Season with salt. Continue cooking at a gentle simmer until the beans are tender, about 15 minutes more. Stir from time to time to make sure the beans are not sticking to the bottom of the pan. Add additional stock or water if necessary. Taste for seasoning. Remove and discard the bay leaves.

Recipe: Baked Chard With Peppers & Feta

from Fountain Avenue Kitchen

This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!

1 bunch rainbow chard (about 8 ounces), rinsed and well drained

1 medium onion, chopped or sliced (separate the pieces)

3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)

1 bell pepper, seeded and thickly sliced or chopped

1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled

Freshly ground pepper to taste (I use about 1/4 teaspoon)

Optional: chopped, toasted walnuts for garnish (about 1/4 cup)

Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.

Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.

Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.

In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.

Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.

Remove from the oven and sprinkle with the optional walnuts, if desired.

Recipe: Easy Shortcut Green Onion Pancakes

from The Woks Of Life

6-8 scallions

salt (to taste)

vegetable, canola, or light olive oil (for brushing and cooking your scallion pancakes)

1 pack store-bought round, white dumpling wrappers (14 oz. or 400g)

Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.

Prepare a small dish of salt and a dish of oil, along with a pastry brush.

On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.

Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.

Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).

If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.

Enjoy these plain or with a dipping sauce! 

Recipe: Sesame-Miso Potato Salad

adapted from A Common Table

Potatoes

2 lbs red potatoes, cut into ¾in cubes

1 tbs salt

2 tbs rice vinegar

Dressing

⅓ cup mayo

¼ cup greek yogurt

2-3 tbs white miso, at room temp

1 tsp sesame oil

1-2 tsp honey

¼ tsp salt, or more to taste

¼ tsp black pepper, or more to taste

To Assemble

4 large hard-boiled eggs

⅓ cup finely sliced scallions

⅓ cup coarsely chopped cilantro (optional) 

Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.

Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.

Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top. 

Recipe: Lamb Meatloaf With Tahini Sauce & Beet Relish

from Dishing Up The Dirt

Meatloaf

2 pounds ground lamb

1 medium sized red onion, finely chopped (about 1 cup)

1/4 finely chopped parsley

2 large cloves of garlic, minced

2 large eggs

2 tablespoons tomato paste

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

hefty pinch of salt

Tahini Sauce

1/3 cup well stirred tahini

1 1/2 tablespoons red wine vinegar

1 clove of garlic, minced

1 teaspoon dried parsley

pinch of crushed red pepper flakes

pinch of salt

4-5 tablespoons water

Beet Relish 

2 medium sized beets, quartered

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 clove of garlic, minced

salt and pepper to taste

Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.

In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.

While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley,  crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.

Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.

Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.

Recipe: Fermented Cherry Tomato Bombs

adapted from Grow Forage Cook Ferment

2 cups cherry tomatoes

2 cloves garlic peeled

1/8 teaspoon peppercorns

1/8 teaspoon coriander seeds

1/8 teaspoon mustard seeds

2 cups unchlorinated water

1 ½ Tablespoons kosher, pickling, or sea salt do not use iodized table salt

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.

Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

Put in a cool and dark corner to ferment for 6-8 days.

Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.

Recipe: Roasted Fennel & Beans With Orange & Almonds

adapted from Martha Stewart

1 pound green beans, trimmed

2 tablespoons extra-virgin olive oil

1 fennel bulb, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved

Coarse salt and ground pepper

Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice

1/4 cup sliced blanched almonds, toasted

Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.

Recipe: Carrot Top Pesto

from Our Crew Member Allie!

Per Allie: “This can work for any greens really. I also like to switch around the nuts also to play with flavors (and what my pantry has)” 

1lb carrot tops (about 2 very full cups mashed down - sometimes the stems can be really woody, if this is the case, cut them higher up so its more leafy - it can mess with your food processor and creates a not so great texture) 

1/2 - 1 cup of oil ( I like to use a mix of olive oil and avocado oil - for me full olive oil is too strong)

2 -3 cloves of garlic, peeled

1/2 cup almonds (walnuts would also be good)

salt (to taste but probably 1 - 2 tsp depending on if your nuts are salted or not)

Add garlic, almonds, and greens to food processor. Turn on and drizzle in oil. After it starts to get pasty. Stop, mix and taste. Add salt and more oil as needed. Continue processing until it's smooth and everything is blended. Tastes delicious right out of the processor but even better after having a chance to mingle. Use for dressings, toss in pasta, spread on toast. Honestly it makes every dish a little happier!

Recipe: Creamed Shishito Peppers

from Serious Eats

We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!

1 tablespoon (15ml) extra-virgin olive oil

8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)

2 garlic cloves (10g), thinly sliced

Kosher salt and freshly ground black pepper

1 cup (240ml) heavy cream

1 ounce (30g) grated Parmigiano-Reggiano

Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.

Recipe: Cucumber Salad With Lemon Basil Vinaigrette

adapted from A Simple Pantry

For The Dressing

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

3/4 teaspoon honey

1 tablespoon fresh basil chopped

kosher salt to taste

cracked pepper to taste

For The Salad

1 cup dried pearl couscous

1  cucumber sliced thin

4 cups lettuce

1 cup feta

In a small jar add the dressing ingredients, cover with a tight lid and shake vigorously. Adjust seasonings as desired and set aside.

Prepare couscous according to package instructions. While still warm, add 1/2-3/4 of the dressing and toss gently to coat.

Add the cucumbers, arugula, and feta to a large bowl and toss with the remaining dressing. Stir in the couscous, then divide between 6 plates and serve immediately.

Recipe: Berbere Butter Braised Carrots With Polenta

from Naturally Ella

Berbere is a delicious Ethiopian spice mix, but if you don't have any on hand you can try this recipe with Moroccan Ras El Hanout, your favorite curry blend, or even just some ground cumin and coriander! 

Polenta

2 cups water

½ cup dry polenta

Pinch of salt

½ cup grated parmesan

Carrots

2 medium carrots

3 tablespoons butter, divided

1 garlic clove, minced

1 to 2 teaspoons berbere spice blend

Salt, as needed (see note)

Zest from half a lemon (see note)

To start, bring the water to a boil in a pot. Add the polenta, whisking while you pour until the polenta comes together. Add a pinch of salt, reduce the heat to medium-low, and cook for about 30 minutes. Whisk occasionally until the polenta has thickened and the flavor has mellowed. Remove from heat and whisk in the parmesan cheese.

Prepare the carrots: Peel the carrots and cut into ½” thick slices. Place a pan (with lid available) over medium heat. Add in 1 tablespoon butter and melt. Add in the carrots and cook until the carrots start to soften, about 5 minutes. Stir in the garlic and berbere spice, cooking for another minute.

Cover the bottom of your pan with ¼” worth of water. Cover the pan, reduce the heat to low, and cook for 10 to 15 minutes, checking the carrots occasionally (the time will depend on how thickly cut your carrots are). When the carrots are just-tender, remove the lid, and increase the heat to burn off remaining liquid. When there’s just a small bit of liquid left, turn off the heat and add in the remaining two tablespoons of butter and lemon zest. Swirl around the pan and let melt.

Garnish with parsley and pistachios (optional) 

Recipe: Spicy Beans With Pork

from Wives With Knives

½ lb. ground pork

2 tablespoons soy sauce

2 teaspoons rice wine

¼ teaspoon peppercorns (szechuan if you have them) freshly ground

¼ cup chicken stock

1 tablespoon spicy garlic black bean sauce

1 tablespoon hoisin sauce

1-1/2 tablespoons garlic chili sauce

1-1/2 teaspoons sugar

1 teaspoon sesame oil

2 teaspoons cornstarch

¼ cup vegetable oil

1 lb. fresh green beans, trimmed and cut in half if desired

3 garlic cloves, minced

1 tablespoon fresh ginger, peeled and minced

4 green onions, sliced

¼ cup white sesame seeds, lightly toasted

In a small bowl toss the pork with 1 tablespoon of soy sauce, 1 teaspoon of rice wine and the ground pepper. Marinate at room temperature while assembling the rest of the ingredients.

In a separate bowl combine the remaining tablespoon of soy sauce, the remaining teaspoon of rice wine, the chicken stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil and cornstarch. Set aside.

Heat a wok or large frying pan over medium-high heat and add the oil.

When the oil is hot add the beans and stir fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic and ginger. Stir fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.

To serve, garnish with sliced green onions and sesame seeds. Serve with steamed rice or pan fried noodles.

Recipe: Summer Harvest Ratatouille

adapted from Dishing Up The Dirt

This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!

3 Tablespoons olive oil

1 bunch of scallions, diced, white and light green parts only

4 cloves of garlic, minced

1 bay leaf

1 small eggplant, cut into 1/2 inch pieces (about 1 cup)

1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)

1 anaheim pepper, seeded and cut into thin strips

1 pint cherry tomatoes, some sliced in half others left whole or

2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth

1 teaspoon salt

1/2 cup fresh basil leaves, finely chopped

8 ounces rigatoni pasta

fresh parmesan for serving

Salt + pepper for serving

Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.

Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.

While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)

Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.

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: Simple Chard, Kohlrabi, & Cucumber Salad

adapted from Serious Eats

From Food 52:  "This is the rescue recipe for all you with a weekly source of vegetables from your CSA. The kohlrabi is nice and crunchy the first few hours then pickles in the days to come."

Dressing

3 tablespoons Rice Vinegar
1/2 teaspoon Honey
1 tablespoon Finely minced shallots
 Salt to taste
 Slaw

1 Medium Kohlrabi (about softball size) Julienned
 2 Cucumbers whatever adds up to 2 cups
 2 cups Swiss Chard about 8 stems

Combine the dressing ingredients into a lidded jar and shake, shake, shake.

Dice the chard stems and roll the leaves and cut into thin ribbons. In a medium sized bowl, combine all the ingredients and start with about 2 T of the dressing add more to taste.

Recipe: Sichuan Smashed Cucumber Salad

Recipe & Pic from The Woks Of Life

This is my FAVORITE cucumber recipe (and it is oh so cathartic to give those cukes a smashing haha). I love it paired with a California Roll Rice Bowl: Sushi Rice, Imitation Crab tossed with Sriracha Mayo and sliced Green Onions, sliced Avocado, and a sprinkle of panko for extra crunch.

~Rae

1-2 seedless cucumbers

1 teaspoon salt

2 1/2 teaspoons sugar

2 teaspoons sesame oil

3 teaspoons light soy sauce

1 1/2 tablespoons rice vinegar

2-4 cloves garlic (finely chopped)

1-2 teaspoons chili oil (optional)

2 teaspoons toasted sesame seeds

a small handful of chopped cilantro

Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

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: Cabbage & Kale Slaw With Mustard Vinaigrette

from The Spruce Eats

For the Salad:

4 to 6 medium leaves kale (lacinato)

1/2 medium head cabbage (green)

1/4 cup walnuts (pecans, or slivered or sliced almonds)

Salt to taste (kosher)

Pepper to taste (freshly ground)

For the Dijon Mustard Dressing:

2 teaspoons Dijon mustard (grainy, or more, to taste)

1 clove garlic (minced)

3 tablespoons white balsamic vinegar (or white wine vinegar)

1/3 cup olive oil (good quality extra virgin)

 Prepare the Salad

Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely.

Cut the middle rib out of each lacinato kale leaf. Roll the leaves up into a tight roll and slice them chiffonade-style into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups.

Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale.

Toss the chopped nuts with the kale and cabbage.

Prepare the Dressing

In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.

Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.

Serve with the extra dressing on the side.

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: Italian Salsa Verde

from Serious Eats

This sauce is like a chimichurri taken to the next level- fresh and tangy and perfect for brightening up seafood, meat, or roasted veggies! 

1 1/2 cups packed, roughly chopped flat leaf parsley

2/3 cup extra virgin olive oil

1/4 cup capers, drained

3 anchovy fillets

1 tablespoon white wine vinegar

1 tablespoon lemon juice

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon freshly grated zest from 1 lemon

Kosher salt and freshly ground black pepper

Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.