Tuesday, July 31st

What's in the Box:

Arugula

Basil

Bell Peppers

Collards

Rosemary

Potatoes

Turnips

Walla Walla Onions

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

• Preheat oven to 400 degrees.
• Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks. 
• Mix together in large roasting pan and lightly coat with oil.
• Roast for 25 minutes and then stir.
• Roast for an addition 15 minutes or until slightly browned and crisp.
• Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.
Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

• Blend all dressing ingredients in a blender or food processor until smooth.
• Serve over fresh arugula!

Southern Style Collard Greens
1 tablespoon olive oil
1 tablespoon butter
1 chopped onion
1 diced hot pepper
3 cups vegetable stock
1 clove garlic, finely chopped
Collard greens, chopped
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

• In a large pot over medium heat, heat oil and butter. 
• Saute the onion until slightly softened, about 2 minutes, then add the hot pepper and garlic, cook another minute. 
• Add collard greens and cook another minute. 
• Add the vegetable stock, cover and bring to a simmer. 
• Cook until greens are tender, about 40 minutes. 
• Add tomatoes and season with salt and freshly ground black pepper.