Recipe: Roasted Carrots With Tahini Sauce

Serve over couscous with a dollop of greek yogurt and crispy chickpeas to turn this side into a meal! 

2 tbsp tahini

1 tbsp lemon juice

1/8 tsp ground cumin

1/8 tsp garlic powder

pinch of salt

2-3 tbsp water

1 tbsp freshly chopped cilantro (optional)

Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt and pepper and roast for 20-25 minutes, turning them half way through.

Meanwhile, add all ingredients under tahini dressing to a blender and blend until smooth.

Remove carrots from oven, arrange on plate, drizzle with dressing and sprinkle with fresh cilantro. 

Reeipe: Tumbleweed Farm's Favorite Kale Salad

From Dishing Up The Dirt

1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
1 clove of garlic, minced
3 tablespoons tahini
3 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
1 tablespoon water (plus more to thin if needed)
3 tablespoons nutritional yeast
1 avocado, diced
3 tablespoons toasted sesame seeds
3 tablespoons toasted pine nuts
sea salt

In a large bowl use your hands to lightly massage the raw kale for a few seconds.

Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.

Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.

Recipe: Kale Quinoa Bites

from 101 Cookbooks

This recipe is very versatile- try adding in chopped broccoli, green onions, your favorite spice mix, etc! 

unsalted butter

2 1/2 cups cooked quinoa, at room temperature

4 large eggs, beaten

scant 1/2 teaspoon fine grain sea salt

1 small onion, finely chopped

1/2 cup crumbled feta

1 clove garlic, minced

1 cup very finely chopped kale

1/2 cup shelled fava beans

3/4 cup breadcrumbs

Preheat oven to 375F, with a rack in the top third.

Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.

Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature

Recipe: Wok-Fried Ginger Scallion Carrots

from The Inquiring Chef

2 Tablespoons vegetable oil

2 medium carrots, cut into 2-inch matchsticks

1 large bunch of green onions, sliced

2 Tablespoons of ginger, finely minced

1 Tablespoon chopped garlic

1 Tablespoon chopped shallots

2 teaspoons fish sauce

1 Tablespoon toasted sesame seed oil

1 tablespoon honey

1 teaspoon rice wine vinegar

2 teaspoons soy sauce

1 crushed red chile pepper or 1 teaspoon red chile flakes

kosher salt to taste

Heat the oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the carrots and cook until tender and golden brown in spots, about 4 minutes.

Add the green onions, ginger, garlic and shallots at once and stir until hot and fragrant, about 2 minutes. Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste. Cook until the sauce thickens slightly and coats the carrots, about 1 minute longer. Serve with rice or your other favorite grains. 

Recipe: Fava Bean Hummus

Recipe & Pic from Elle Republic

If you're new to Favas and aren't sure how to prepare them, this is a great gateway recipe! All the familiar flavor of hummus with a delicious creamy texture. Serve with pita bread or use as a dip for sugar snap peas and carrot sticks!

1 lb fresh fava beans (broad beans in their pods), shelled

1 garlic cloves, minced

½ teaspoon ground cumin

pinch of sumac (optional)

1 tablespoon freshly squeezed lemon juice

1 tablespoons extra-virgin olive oil

2 tsp tahini (well-stirred)

2 tsp cold water

handful fresh flat-leaf parsley, chopped

sea salt and freshly ground pepper, to taste

Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.

TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.

Place beans, garlic, cumin, sumac, lemon juice, olive oil, tahini, water and parsley in a food processor (alternatively use an immersion blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.

Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more sumac.

Serve with toasted pita bread 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.

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: 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: Braised Escarole with White Beans

1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
1/4 cup good extra-virgin olive oil
1 or 2 cloves garlic, thinly sliced
1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows)
Salt and pepper

Basic Cooked Dried Beans
2 cups dried beans, unsoaked or soaked for 4 hours or overnight
1 or 2 cloves garlic
1 branch fresh thyme, optional
2 bay leaves
Salt

For the beans: Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add the garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30–90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid. (The beans will keep in the refrigerator for up to 4 days.)

For the escarole: Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3–5 minutes.

Recipe: Chard Polenta

From The Book Of Greens
Add a poached egg on top to make a meal, or serve with braised meats or mushrooms!

5 cups chicken stock
1 cup polenta
1 bunch chard
2 tbs unsalted butter
2 tbs olive oil
2 oz grated Fontina (or Parmesan)

Combine 2 cups of the chicken stock with the polenta in a pot over medium heat and stir until the polenta starts to simmer. Turn down the heat to low and cook, stirring occasionally, until the polenta grains are cooked and tender and the polenta has a very thick consistency, 30-45 min.

While the polenta is cooking, fill a large bowl with ice water. Bring a large pot filled with salted water to a simmer, add the greens, and cook until tender, 2-3 min Using a slotted spoon or tongs, transfer the greens to the ice water to chill quickly. Darin, then using your hands, wring out the greens until mostly dry. Chill the greens in the refrigerator.

When the polenta is almost done, combine the greens with the remaining 1 cup of cold stock in a blender and puree until smooth. Decrease the heat under the polenta to low and add the butter, olive oil, and Fontina or Parmesan. Stir to combine. Add the pureed greens, season with salt, and gently warm over low heat.

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: Eggs In A Nest

From writer Barbara Kingsolver's book "Animal, Vegetable, Miracle"

(This recipe makes dinner for a family of four, but can easily be cut in half.)

Two cups uncooked brown rice— Cook rice with four cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste—-- Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped; ½ cup dried tomatoes—- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.

Recipe: Anything Goes Green Sauce

A Farm Favorite

Think of this pesto-like sauce as a way to use up carrot tops, fennel fronds, radish greens, hearty greens, extra garlic, and other things lurking in your crisper. Your palate is the only limit!

1 cup packed greens and/or herbs
1/2 cup olive oil
1/4 cup pine nuts, pumpkin seeds, walnuts, or sunflower seeds
1 large clove of garlic
2 tbs lemon juice

Add all ingredients to a food processor or blender and blend until the oil is emulsified and the sauce looks uniform.

Toss with pasta or roasted veggies, mix into mayo for sandwiches, stir a dollop into scrambled eggs, add a couple tsp to salad dressings, or incorporate into hummus to sneak some greens into the picky eaters in your family. Make in large batches and freeze!

Recipe: Thai Pad See Ew With Broccoli Raab

From Wandering Chopsticks
There are many versions of this delicious Thai dish but this recipe keeps the ingredient list short and simple!

1 bunch of Broccoli Raab, remove bottom inch of stems where it tends to get woody and cut in 2-inch sections, keeping flowers and leaves
1 lb package of fresh rice noodles, either flat, broad rice noodles or rice noodle sheets. (You can use fried rice noodles as well, just be sure to soak them until soft in hot water beforehand)
1/4 lb beef, sliced or 2 small chicken breasts, sliced, OR one package of semi-firm tofu
3 eggs, scrambled
About 2 tbs oyster sauce, or more according to taste
About 1 tbs hoisin sauce, or more according to taste

Separate rice noodles. Turn wok or saute pan to high heat. Beat three eggs in wok, swirling wok so the eggs cook in a thin layer. When fully cooked, set aside.

Add a little bit of oil to the wok and stir-fry the beef, chicken of tofu. When the meat is near done (or the tofu is crispy), add both oyster and hoisin sauces. Try a 2/3 oyster sauce, 1/3 hoisin sauce ratio. Be a little generous with the sauce because it'll have to coat the noodles and broccoli later.

When chicken/beef/tofu and sauce is thoroughly mixed, add noodles and make sure sauce is evenly coated. The rice noodle sheets will be broken up, but that's OK. Add broccoli and mix again thoroughly. Add the cooked eggs that had been set aside and mix again. You want to do this last so the eggs don't get mushy and overcooked, and the moisture from the broccoli doesn't make them soggy.

The rice noodles will have absorbed the savoriness of the oyster sauce and the sweetness of the hoisin sauce.

Recipe: Stir Fried Snap Peas & Garlic Scapes

From Taste Of Home

1 pound fresh sugar snap peas

2 teaspoons canola oil

1 garlic clove, minced

2 teaspoons minced fresh gingerroot

1-1/2 teaspoons balsamic vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

Dash cayenne pepper

1 tablespoon minced fresh basil or 1 teaspoon dried basil

2 teaspoons sesame seeds, toasted

1 bunch garlic scapes, cut into 1in pieces

In a large nonstick skillet or wok, saute the peas and scapes in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

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: Any Greens Instant Pot Saag

This is a go-to recipe for us and several of our long-time members when there are a lot of greens that need to be used up at once!  You can incorporate your turnip greens, radish greens, komatsuna, curly kale, and just about any other leafy green veggie!

2 tablespoons ghee

2 onions, diced

4 teaspoons minced garlic

2 teaspoons minced ginger

Spices

2 teaspoons salt

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon black pepper

½ teaspoon cayenne, adjust to taste

½ teaspoon turmeric

2 pounds greens (spinach, mustard, turnip and radish greens, collards, kale, etc)

Pinch of kasoori methi (dried fenugreek leaves)

Ghee or butter, for serving

Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Naturally release pressure. Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Stir in the dried fenugreek leaves. Serve with ghee.