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: Garlicky Kale With Roasted Carrots & Tahini Sauce
from Dishing Up The Dirt
1 cup cooked rice (or other favorite grain like farro or quinoa)
2 TBS olive oil (dived)
handful of carrots, cut into 1 inch pieces
1 bunch garlic scapes, minced (or 2-4 garlic cloves)
1 14.5 ounce can organic chickpeas, rinsed and drained
1 large bunch kale, stems removed and torn into bite-size pieces
For The Tahini Sauce
1/4 cup organic tahini
2 TBS rice wine vinegar
2 tsp pure maple syrup
1/4 cup water
a few pinches of crushed red pepper flakes
Cook your rice and set aside
Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.
Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.
In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.
In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!
Recipe: Frisee & Fennel Salad With Mint
adapted from Epicurious
1/4 cup pine nuts (optional)
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces red butter lettuce, roughly chopped
6 ounces frisée, torn into 2-inch pieces
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt & Freshly ground black pepper
Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline (or very sharp knife), thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
Recipe: Arugula, Strawberry, & Snap Pea Salad
from Go Dairy Free
The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.
Dressing
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar OR red balsamic vinegar
1 tablespoon fresh-squeezed lemon juice
½ tablespoon water
⅛ teaspoon grated lemon zest
1/16 teaspoon salt (I fill my ⅛ teaspoon about halfway)
1/16 teaspoon black pepper
Salad
6 to 8 cups arugula leaves
1 cup sliced strawberries
1 to 1 ½ cups sugar snap peas (see Snap Pea Note below)
For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.
To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Drizzle the dressing evenly over the salads.
Recipe: Warm Lentils With Wilted Chard, Roasted Beets, & Goat Cheese
from Feasting At Home
3–4 beets ( enough for 2 people)
2 cups cooked lentils
2 tablespoons olive oil
½ a red onion- diced
3 garlic cloves- rough chopped
4 cups (packed) swiss chard or rainbow chard- chopped ( or sub baby spinach)
salt and pepper to taste
1–2 tablespoons balsamic vinegar
¼ cup goat cheese crumbles
Preheat oven to 425 F. Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.
If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.
In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.
Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.
Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.
Add beets and splash with 1-2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese. Taste again, if it tastes bland it most likely needs salt. Serve immediately.
Recipe: Za'atar Spiced Beet Dip with Goat Cheese & Hazelnuts
From Jerusalem by Yotal Ottelenghi
This is a simple dip, and delicious with pita, roasted veggies, and baked chickpeas. Halve the recipe if using a single bunch of beets
6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 tablespoon za’atar
Salt
1/4 cup roasted skinned hazelnuts, chopped
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving
Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.
Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.
Recipe: Sugar Snap Salad
Adapted from Bon Appetite
The original recipe calls for radishes, but we thought our tender salad turnips would be a great substitute. Serve as-is or add in some salad mix or Cherokee lettuce!
1-2 cups sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish (optional)
1 bunch hakurei turnips, trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, turnips, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.
Recipe: Parsley & White Bean Salad
For those of you who have trouble using up parsley, you'll find a good home for your entire bunch in this recipe. Eat it by itself, or put atop salad mix or frisee, or any of your favorite greens.
1 bunch finely chopped parsley
4 cups cooked white or cannellini beans
Juice of one lemon
2 tbs champagne vinegar
1/4 cup olive oil
1-2 Tbs minced shallot (or green onion!)
salt and pepper to taste (very important)
In a jar, combine the oil, vinegar, lemon juice, and shallow tor green onions. (It should be 2 parts oil, 1 part lemon juice, and 1 part vinegar) Cap tightly and shake to combine. Mix the beans and parsley together and top with desired amount of dressing. Add salt and pepper to taste.
Recipe: Miso Turnips
From Dishing Up The Dirt
Try adding in some leafy greens for extra deliciousness!
1 bunch, Japanese turnips (about 1 pound) small ones left whole and larger ones sliced in half
olive oil
salt
1 tablespoon unsalted butter
1 tablespoon white miso paste
1 tablespoon pure maple syrup
2 tablespoons toasted sesame seeds (optional)
Preheat the oven to 425F.
Toss the turnips with olive oil and salt on a rimmed baking sheet and roast for about 15-20 minutes.
Meanwhile, in a small saucepan, melt together the butter, miso and maple syrup over medium heat. Coat the turnips with the miso mixture and broil until beginning to brown, 3-5 minutes.
Garnish with toasted sesame seeds, if desired.
Recipe: Curried Sheet Pan Broccoli With Peanuts & Tahini
From 101 Cookbooks
1 teaspoon curry powder
3 tablespoons olive oil
1 lemon
1 head of broccoli, broccolini, or piracicaba, cut into bite-sized florets
salt and pepper
1/4 cup golden raisins,
1/2 cup toasted peanuts
4 scallions, thinly sliced
1 cup coarsely chopped basil (or use your cilantro!)
1/4 cup tahini, almond butter, or peanut butter
Preheat the oven to 450°F. Combine the spice blend with 2 tablespoons of the olive oil in a large bowl. Add the zest of the lemon and the broccoli, and toss well. Season with salt and pepper, arrange the florets on a baking sheet in a single layer, and roast for 7-10 minutes, or until the broccoli starts to take on a bit of color. Add the raisins, toss with a spatula, and continue roasting until the broccoli is deeply golden and the fruit has plumped, another 5-10 minutes or so.
In a small bowl combine the peanuts, scallions, basil, 1 tablespoon of juice from the lemon, and the remaining 1 tablespoon of olive oil. Season with salt and pepper, and set aside.
Lastly, in a small bowl whisk 4-5 tablespoons of warm water into the tahini. Season with plenty of salt and pepper, and spoon directly onto whatever serving platter you plan on using. Transfer the roasted broccoli mixture to the serving platter, on top of the tahini. Spoon the basil mixture over the broccoli and enjoy.
Recipe: Classic Frisee Salad With Poached Egg & Bacon
A Farm Favorite!
1 head frisee
4 slices thick cut bacon, cut into small squares
4 fresh farm eggs
Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.) Drain and dry the leaves, and place in a salad bowl. Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels. Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes. It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.
Mustard Vinaigrette dressing
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp finely sliced shallot (optional)
Salt & pepper to taste
¼ cup good quality extra virgin olive oil
Mix together all ingredients except oil in a small bowl. Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve garnished with a poached egg and a sprinkle of fresh pepper.
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: 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: 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: 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.