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: Simple Sauteed Zucchini

Adapted from 101 Cookbooks
Turn this into a meal by combining it with some pasta and a drift of grated Parmesan and/or a dollop of cilantro pesto!
 

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of scallions, chopped

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.

Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the scallions before serving. Taste, and adjust the seasoning if necessary.

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.

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: Garlic Scape Pesto

A Farm Favorite!

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes*

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half cilantro (cilantro is AMAZING in pesto!)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Recipe: Lemon & Ginger Kale Chips

From Serious Eats

1 bunch (about 7 ounces) kale, rinsed and well dried
1 tablespoon olive oil, plus more if needed
1 teaspoon finely grated lemon zest
1 teaspoon finely grated fresh ginger
3/4 teaspoon kosher salt or flaky or coarse sea salt

Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.

Trim the tough stems from the kale leaves. Cut larger leaves crosswise into 3- to 4-inch portions; smaller leaves can be baked as is. Put the kale in a large bowl, drizzle 1 tablespoon of the olive oil over the leaves, and toss well with your hands to evenly coat the leaves with oil. The curlier the leaves, the more you’ll want to use your fingers to rub a bit of oil into the nooks and crannies. Just a light gloss of oil is the goal; drizzle another teaspoon or two over if needed, but avoid excessive oil. Arrange the kale pieces on the prepared baking sheets, the leaves touching each other as little as possible.

Combine the lemon zest, ginger, and salt in a small bowl and use your fingers to rub the ingredients together well. (Be sure to do this at the last minute.) Sprinkle the salt mixture over the kale leaves.

Bake for 10 minutes. Switch the baking sheets and continue baking until the leaves are dry and rigid but not browned, 10 to 12 minutes longer. If some leaves at the outer edges of the baking sheets are ready earlier, transfer them to a wire rack and continue baking the remaining leaves for a few minutes.

Use a metal spatula to transfer the leaves to a wire rack to cool. Serve on a platter or in a broad shallow bowl. The kale chips are best on the day they are made but can be stored for up to 1 day in an airtight container.

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.