Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Curried Cauliflower & Chickpea Salad With Yogurt

Recipe & Pic from Dishing Up The Dirt

This dish might be called a salad, but it is substantial enough to stand alone as a full meal!

2 cloves of garlic, chopped

2 tablespoons lemon juice

1/3 cup olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 small head of cauliflower, broken into florets

one 12-ounce can of chickpeas, rinsed, drained and patted dry

1 cup goat milk yogurt (or yogurt of choice, cows milk or vegan yogurt will work fine too)

1/4 cup unsalted pistachios, toasted and roughly chopped

1/4 cup golden raisins

1/4 cup minced cilantro

Preheat the oven to 425F.

In a large bowl, whisk together the garlic, lemon juice, oil, curry powder, cinnamon and salt. Add the cauliflower florets and chickpeas to the bowl and toss well. Spread the mixture onto a baking sheet in a single layer.

Roast in the oven until well browned and tender. About 30 minutes. Toss the cauliflower and chickpeas halfway through cooking.

Spread a thin layer of yogurt onto a platter and top with the roasted veggies. Add the pistachios, raisins, and cilantro. Serve warm or at room temperature.

Creamy Coconut, Celery, & Kale Soup With Ginger

Recipe & Pic From The First Mess

Looks like we're getting a bit more heat early this week, but we'll finally be seeing some rain on Weds & Thurs so this seems like a great opportunity to break out the soup kettle!

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 teaspoons coconut oil

1 large shallot, chopped (about ¾ cup diced shallot)

1 small bunch of celery, chopped (about 4 cups chopped celery)

1 medium apple, peeled, cored and chopped

3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons)

6 cups vegetable stock

sea salt and ground black pepper, to taste

4 cups chopped and packed greens (I used kale and a bit of chard)

1 14-ounce can full fat coconut milk

2 tablespoons lime juice

Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.

Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.

Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve the soup hot with any garnishes you like.

Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

Mexican Pickled Carrots

Recipe & Pic From A Fork’s Tale

This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!

1 bunch carrots

4 jalapeños

1 medium onion

5 garlic cloves

1 teaspoon sugar

1½ cup water

1½ cup vinegar

5 bay leaves

1 teaspoon peppercorn

2 teaspoons Mexican oregano

1 teaspoon salt

* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand

In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.

Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.

Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.

County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

Heat olive oil in a large skillet over medium-high heat.

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Roasted Beets With Shishito Peppers

Recipe & Pic from Bon Appetit

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

4 sprigs thyme

1/3 cup pecans

1/4 small red onion, very thinly sliced

4 tablespoons olive oil, divided, plus more for drizzling

1/4 cup red wine vinegar

8 shishito peppers

Kosher salt

Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Breakfast Tacos With Roasted Poblano & Corn Salsa

Recipe & Pic from Alexandra’s Kitchen

I LOVE breakfast tacos and this recipe is a great way to enjoy a lot of those late summer veggies!

~Rae

2 to 3 poblano peppers, halved, cored, and chopped

2 red onions, peeled and chopped

1 ear of corn, shucked, kernels stripped from cob

1 tablespoon olive oil

kosher salt to taste

1 lime, halved

1/2 cup cilantro, roughly chopped, or more to taste

hot sauce or red pepper flakes, optional

1 avocado, diced, optional

FOR THE EGG TACOS (FOR 2 SMALL TACOS):

2 small tortillas

dab of butter

2 eggs, well beaten

queso fresco, crumbled, or other cheese, optional

Preheat the oven to 450ºF. (Use convection roast is you wish.)

Place diced poblanos, red onions, and corn in a large bowl. Drizzle in the tablespoon of olive oil. Season generously with kosher salt. Toss to combine then spread on a large sheet pan, lined with parchment for easy cleaning. (Reserve the bowl.) Roast until vegetables are beginning to char, 15 to 20 minutes. Let the vegetables cool briefly, then transfer to the reserved bowl.

Squeeze a little lime over the vegetables. Add in the cilantro, and toss. Taste. Adjust with more lime, salt, and cilantro to taste. Add the avocado, if using. If you want some heat, add a splash of hot sauce or a pinch of pepper flakes. Mix and taste again: I often adjust with a splash more olive oil, lime, salt, and sometimes a splash of vinegar, too. Set salsa aside.

Warm tortillas as you wish and set on a plate.

Heat an 8-inch nonstick pan over medium-high heat. Add the dab of butter and immediately pour the eggs into it as it melts. Season with a pinch of salt. Let eggs set for 15 seconds or so, then turn heat to low, and, using a spatula, stir the eggs constantly till they’re done — they will likely be cooked in less than a minute. I often remove the pan from the heat, while continuing to stir with my spatula till they looked cooked to my liking.

Immediately divide the scrambled eggs among the two tortillas. Spoon salsa over top. Top with cheese if desired.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Chicken Pozole Verde

Recipe & Pic from Isabel Eats

2 pounds boneless chicken thighs, skin removed

1 pound tomatillos, husked and washed

1 large onion, chopped

3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

6 cups chicken broth

1 tablespoon dried oregano

1 teaspoon coarse sea salt

1 large handful fresh cilantro, stems and leaves

1 28-ounce can white hominy, drained and rinsed

In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

Transfer chicken to cutting board and shred with a fork. Set aside.

Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.

Cantaloupe & Basil Granita

Recipe & Pic from Grab A Plate

A lovely antidote to this smoky weather and a great way to appreciate your melon!

~Rae

1 cantaloupe, seeds and rind removed, and cut into chunks

1/2 cup water

2-3 tablespoons honey (based on how sweet your fruit is)

2 tablespoons lemon juice

4 basil leaves, divided, plus extra for optional garnish

Add the water, honey, lemon juice, and two basil leaves to a saucepan over high heat. Use a spoon to press down on the basil leaves a few times to help release their flavor.

Bring the mixture to a boil, then remove from the heat, remove and discard the basil leaves, and allow the mixture to cool.

Add the cantaloupe and the liquid mixture to a food processor and blend until smooth. Taste and adjust the seasoning as needed.

Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.

Place the mixture into a shallow glass pan and place in the freezer.

After an hour, remove the pan and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.

Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).

Serve in individual bowls, and garnish with basil leaves if you’d like.

Spicy Arugula Lime Pesto

Recipe & Pic from Lemonade & Laughter

This bright and punchy pesto is the perfect way to use your flavorful arugula this week! Try it with seafood (like baked salmon), with your eggs at breakfast, or toss with roasted veggies.

2 ounces arugula

1 jalapeño, ½ the seeds and ribs removed, roughly chopped

1 garlic clove, roughly chopped

⅓ cup whole/halved walnuts

zest of 1 lime

juice of 2 limes

¼ teaspoon each, salt and pepper

1 tablespoon extra virgin olive oil

In a food processor add arugula, jalapeño, garlic, and walnuts. Pulse about 10 times or until roughly chopped.

Add lime zest, lime juice, salt, pepper, and olive oil. Pulse again about 5 times just until combined.

Lentils With Roasted Eggplant & Tomatoes

Recipe & Pic From Vanilla & Bean

1 eggplant

1 Cup French Lentils or Puy

3 1/4 C Water

20 oz Cherry Tomatos (or slicers cut into chunks)

1 Bayleaf

2 Tbs Olive Oil extra virgin + more for drizzling if desired

2 1/2 Tbs Fresh Lemon Juice about 1/2 a lemon + more for serving

3 Plump Cloves of Garlic crushed and minced

1/2 tsp Dried Oregano

1/4 + 1/8 tsp Red Pepper Flakes

3/4 - 1 tsp Fine Sea Salt

3 Tbs Fresh Chopped Parsley

1/2 C (155g) Greek Yogurt or coconut cream for serving

Fresh Ground Pepper

Preheat oven to 475F (248C). Using the tines of a fork, prick eggplant about eight times all around. Set the eggplant on an unlined sheet pan and roast on the highest rack for about one hour or until the eggplant is soft and slightly chard. Set aside to cool.

Meanwhile arrange the cherry tomatoes (or slicer chunks) on a parchment lined sheet pan. During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes.

While the eggplant is roasting, add the lentils to a medium sauce pot. Pour in the water and add a bayleaf with a pinch of salt. Bring to a boil then turn the heat to low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left. Remove the bayleaf, lid, remove from heat and set aside.

Once cool enough to handle, slice the eggplant open and scrape out the flesh. Spoon the flesh and any roasting juices into the pot of lentils along with the roasted tomatoes and all their juices.

To the pot of lentils and veggies add the olive oil, garlic, lemon juice, oregano, pepper flakes, sea salt and parsley. Stir. Heat on low for just a few minutes to warm through. Add a few twists of fresh ground pepper. Stir and taste for salt adjustment.

Spoon into serving bowls and share with yogurt or coconut cream, ground pepper, fresh parsley and lemon wedges on the side.

Store in lidded containers in the refrigerator for up to three days, or in the freezer for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop.

Melon & Cucumber Salad

Recipe & Pic From Martha Stewart

Try this refreshing salad with grilled meats or veggies for an end-of-summer treat!

1 cantaloupe, peeled, seeded, and cut into 1/4-inch slices

1/2 cucumber, peeled and thinly sliced

Flaky sea salt, such as Maldon, and freshly ground pepper

Extra-virgin olive oil

Fresh mint leaves, for serving

Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

Braised Celery With Thyme & White Wine

Recipe & Pic from NYT Cooking

Braised Celery is THE BEST, seriously one of our favorite dishes on the farm. Serve this with a simple roast chicken and you have a meal worth inviting friends over for!

1 head celery

½ cup chicken stock or veggie stock

¼ cup dry white wine

½ cup olive oil

1 medium shallot, peeled and thinly sliced into rounds

1 bay leaf

4 sprigs thyme

3-4 garlic cloves, peeled and thinly sliced

1 tbs whole dried peppercorns

3 tbs butter

pinch of dried chile flakes

Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.

Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, chile flakes and ½ teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.

Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.

Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired.

Corn On The Cob With Green Coriander Butter

Recipe & Pic from NYT Cooking

Sweet Corn is starting to show up at the market and this is a fun and pungent twist on a summer favorite! The butter is also excellent with grilled meats, veggies, or seafood!

2 serrano chiles, destemmed and minced

3 tablespoons green coriander seeds

½ cup/115 grams unsalted butter (1 stick), at room temperature

4 garlic cloves, finely pounded or grated

1 tablespoon finely pounded or grated fresh ginger

1 teaspoon fish sauce

½ teaspoon flaky sea salt

1 tablespoon finely chopped cilantro
Fine sea salt

4 ears corn, shucked and silk removed
Lime wedges, for serving

To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.

In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.

To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.

Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.

Refrigerate any remaining butter for up to 5 days.

Blistered Shishitos With Orange-Sage Gremolata Polenta

Recipe & Pic from Betty Liu

If you've got some sage left over from a previous box this is a great way to use it up, otherwise try subbing in some of your fresh coriander!

Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil
flaky Maldon sea salt
3t tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar

Heat olive oil in a heavy pan until hot but not smoking.

Add peppers, with room to spare (separate into batches if necessary) and cook over medium-low heat. Do not stir. Let peppers breathe and char for 1 minute, and once they start to sizzle, turn them and char the other side. Cook another minute. Stir and let cook. Peppers may “burst” and let out air/steam, but that’s OK. Peppers should be on the point of collapse, soft and folding on itself.

Drain on paper towel briefly, then place in soy marinade.

Orange-Sage Gremolata
zest of 1 orange
3 tbsp freshly chopped sage
3 garlic cloves, minced

1/2 cup polenta, cooked to your desired consistency.

Mix ingredients together. Use immediately.

Spoon polenta into bowls. Sprinkle with gremolata, then top with marinated shishito peppers. Enjoy warm!

Fresh Cranberry Beans With Olive Oil & Garlic

Recipe & Pic from May I Have That Recipe

Serve these beans as a side, pile them up on toast, add to salads or combine them with your zucchini and tomatoes for a mind-blowing vegetarian chili!

1 lb fresh cranberry beans

2 garlic cloves, whole

1 tbsp extra virgin olive oil

pinch of red hot pepper flakes (or to taste)

½ tsp fresh thyme

1-2 cups water

1 bay leaves

¼ tsp salt ( more or less to taste)

Shell the cranberry beans, rinse and drain

Heat the olive oil in a deep skillet over medium heat. Add the garlic and tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly. Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)

Add the red hot pepper flakes and thyme and cook for another 2 minutes

Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes

Add 2 cups of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered

Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until they soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)