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!