Friday, June 29th

What's in the Box:

Beets (eat the beet greens too!)

Broccoli or Chinese Cabbage

Kale

Lettuces (Butterhead & Red Bibb)

Lettuce (Romaine) "Flashy Trout Back"

Parsley

Red Onions

Recipes:

Roasted Spring Onion and Beet Salad
2 medium size spring onions, preferably red, sliced across the grain
3 tablespoons extra virgin olive oil
1 bunch beets, roasted, peeled and sliced
Salt and freshly ground pepper
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon balsamic vinegar
2 to 3 tablespoons finely chopped parsley or arugula
1 ounce toasted almonds, chopped (2 tablespoons chopped)

• Preheat the oven to 425 degrees. 
• Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. 
• Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. 
• Remove from the heat.
• Arrange the sliced beets on a platter. 
• Arrange the onions over the beets. 
• Sprinkle with salt and pepper. 
• Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. 
• Drizzle over the onions and beets. 
• Sprinkle on the parsley or arugula and the almonds, and serve.

Note: You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.
By MARTHA ROSE SHULMAN July 6, 2010 - New York Times, Fitness & Nutrition

Quick Beet Greens
All your beet greens, shredded
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons toasted sunflower seeds

• Toss beet greens, garlic and oil in large sauce pan or skillet. 
• Cover and sauté until greens are just wilted (add a splash of water if necessary to prevent greens from sticking to pan.) 
• Toast sunflower seeds in dry skillet or hot oven several minutes, tossing often and stir into greens.

Adapted from "From Asparagus to Zucchini"

Tuesday, June 26th

What's in the Box:

Chard

Kale

Lettuce (Butterheads)

Red Onions

Parsley

Squash / Zucchini

Turnips

Recipes:

Roasted Summer Squash with Parsley

Yellow squash / zucchini, cut into 1/2 inch slices

1 onion and/or 4-6 garlic cloves, thinly sliced

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/4 cup chopped fresh parsley

2 tablespoons grated parmesan cheese
1/4 cup grated mozzarella cheese (optional)

• Preheat oven to 425.
• Arrange zucchini/squash and onion/garlic in a rimmed baking pan. 
• Coat with olive oil and lemon juice.  
• Roast for 15-20 minutes or until crisp-tender.
• Toss with salt, pepper, parmesan and chopped fresh parsley.
• Sprinkle mozzarella cheese over the squash. 
• Let sit 1-2 minutes until cheese is melted and serve hot.

Friday, June 22

What's in the Box:

Cilantro

Collard Greens

Baby Fennel

Spicy Mesclun Salad Mix
Radishes 

Red Onions

Strawberries
Turnips

Tuscano Kale

See Recipes from Tuesday 6/19

Tuesday, June 19

What's in the Box:

Arugula

Cilantro

Collard Greens

Baby Fennel

Radishes

Red Onions

Strawberries

Tuscano Kale

Recipes:
Fennel, Arugula & Strawberry Salad
1 cup balsamic vinegar
2 baby fennel bulbs with fronds
2-3 cups arugula
1 cup sliced almonds, toasted
Salt and freshly ground black pepper to taste
1 pint strawberries, hulled and quartered lengthwise
Optional: feta or goat cheese

• Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
• Remove the feathery fronds from the fennel bulb and chop.
• Cut the baby fennel bulb into very thin slices. Add to a salad bowl along with the arugula and almonds. 
• Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. 
• Sprinkle the strawberries, chopped reserved fennel fronds and feta cheese over the top and serve immediately.

Sautéed Collards and Kale

1 bunch collard greens

1 bunch kale

3 tablespoons olive oil

6 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 teaspoons fresh lemon juice

Dash cayenne pepper

• Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. 
• In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat. 
• Add the garlic and cook, stirring, 30 seconds. 
• Add half of the collard greens and cook, stirring, for about 30 seconds. 
• Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. 
• Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
• Season with the salt, pepper, and lemon juice, and a dash of cayenne pepper, if desired.

Savory Breakfast Cereal (Swami Muktananda)

I used to eat this every morning when I lived in an Indian ashram. I recently rediscovered it as warm, delicious and filling. It goes well after morning meditation with cups of chai. The combination of grains and spices is dynamite. This cereal takes some prep time and can also be made at night and reheated in the morning. The toppings are key for balancing flavors. Let me know if you try it!
6-8 cups filtered water

1 teaspoon whole cumin seeds

1 teaspoon whole fenugreek seeds

1/4 teaspoon coriander seeds

1 teaspoon fine sea salt

1 small onion finely diced 

1 teaspoon fresh ginger root, grated 

1 tablespoon butter

1 cup any mix of cereal grains like millet, bulgur wheat, quinoa, steel-cut oats

1/4 cup dry shredded unsweetened coconut

1/2 small fresh green chile pepper (jalapeno or serrano), finely chopped (about 1 tablespoon)
or 1/2 teaspoon cayenne pepper

Toppings:

1/4 cup raisins

2-3 tablespoons Nutritional yeast

2-3 tablespoons minced cilantro

Diced fennel tops and onion greens (from your box)

• In a medium-sized pot, bring the water to a boil. 
• Add the spices, salt, pepper, onion, ginger; then simmer uncovered, for 5 minutes. 
• Add the coconut and grains. 
• Simmer 15 minutes until grains are cooked to preferred consistency.
• Stir in toppings and enjoy!

Friday, June 15

What's in the Box:

Chard/Tatsoi mix

Kale

Lemons

Onions

Radishes

Salad Greens

Turnips

Recipes:

Apple-Turnip-Radish Salad
3 small sweet, white turnips (or 1-2 large turnips)

1 apple

3-5 radishes

2-3 celery stalks with the leaves

1 carrot, shredded
3-4 cups salad greens
Optional: 1/3 cup toasted walnuts

Dressing ingredients:

Juice from 1 lemon

2-3 teaspoons extra virgin olive oil

1 teaspoon apple cider vinegar

2 teaspoons honey

Salt and pepper, to taste

• Slice turnips, radishes and apple into thinly-sliced, bite-sized pieces.  
• Chop celery and combine all the veggies with salad greens in a bowl.  
• Dress salad, chill and garnish with walnuts before serving.

Fresh Chard and Tatsoi

1 bunch of chard

1 bunch of tatsoi

1 tablespoon safflower oil

1 garlic clove

1 tablespoon fresh ginger

1 cup vegetable stock

1 tablespoon soy sauce or tamari

1 teaspoon honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 teaspoons arrowroot or cornstarch dissolved in ¼ cup cold water

Sesame seeds as a garnish

• Wash chard and tatsoi and coarsely chop stems and leaves.
• Measure oil into a small bowl and press garlic and grate ginger into oil.
• Combine stock, soy sauce, vinegar and sesame oil into a small bowl.
• Heat wok or large skillet to medium high heat. 
• Add oil-garlic-ginger mixture and immediately add chard and tatsoi.  Toss greens to coat with oil and cook until just wilted.  
• Add stock mixture and bring to a boil, stirring constantly until greens are tender but still bright in color.
• Add thickener and allow sauce to bubble and thicken.  
• Pour in serving dish and serve immediately, sprinkled with a light dusting of sesame seeds for garnish.

This is quick to prepare and makes a light side dish that may be served with any meal. Thanks to Mountain Harvest Organic (an Appalachian farm) for the recipe!

Tuesday, June 12

What's in the Box:

Chard

Kale

Lemons

Onions

Radishes

Salad Greens

Turnips

Recipes:

Carmelized Turnips
3 diced turnips

1 diced onion

1/4 cup water

1 cube vegetable or chicken bouillon

1 tablespoon butter, or more as needed

2 tablespoons brown sugar or honey

• Place the turnips and onions into a skillet with the water and bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. 
• Stir in the butter, let melt, and sprinkle on the sugar. 
• Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. 
• Serve hot.

Sauteed Kale & Chard
1 large bunch of fresh kale
1 large bunch of chard
3 Tablespoons olive oil
2-4 garlic cloves (sliced, chopped or minced)
Squeezed lemon juice and 1/2 cup water
Salt and Pepper to taste
2 Tablespoons of Red Wine Vinegar or Balsamic Vinegar

• Roughly chop kale & chard into pieces. Remove tough parts: stems/stalks.
• Heat olive oil in a saucepan over medium-high heat.  Add the garlic; cook until soft.
• Raise heat and add water and lemon juice along with kale & chard and toss together.
• Cover and cook for 5 minutes.  Remove the cover and continue to cook until liquid has evaporated. 
• Season with salt and pepper. Vinegar is optional. 
• Note: Chard may need longer cooking time.