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"