This month’s box share included: scallions, french breakfast radishes, bok choy, broccoli raab, 2 heads of lettuce, arugula, a pint of strawberries, maple syrup, rhubarb chutney, eggs and Hungry Ghost bread.
Below are some inspirations for how to use your fresh produce:
French Breakfast Radish Fritatta
- Olive oil
- French breakfast radish
- Fromage blanc cheese
Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Thinly slice one quarter cup scallions. Remove tops and roots from French breakfast radishes and slice one half cup French breakfast radishes. Remove one half cup cilantro leaves from stems.
Warm one tablespoon olive oil in a large metal skillet over medium heat. Place one third of scallions on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for two minutes.
Layer on a third of scallions, half of the French breakfast radishes, half the cilantro leaves and continue to cook for three minutes until the egg whites begin to set.
Layer on the last third of the red onion slices, half of the French breakfast radishes, half the cilantro leaves, two tablespoons of the fromage blanc cheese and bake the frittata uncovered in the oven for ten minutes.
Remove the frittata from the oven and let rest for five minutes before serving with a sprinkle of sea salt and ground pepper.
Broccoli Raab & Egg Pizza
- A small ball of pizza dough
- 1 large handful of broccoli raab
- 2 cloves of garlic, roughly chopped
- 1 tablespoon of plain yogurt
- A sprinkle of red pepper flakes
- A few tablespoons of grated parmesan
- A handful of mozzerella
- Salt & Pepper
- 1 egg
Preheat your oven to its highest temperature (mine is 500 degrees F) and place your pizza stone/baking pan inside to heat up. You want your oven to be nice and hot, so plan to preheat for at least half an hour.
Blanch the broccoli raab for about 30 seconds in boiling water, then immediately plunge it into cold water to stop its cooking. Squeeze it out thoroughly, and chop it up. Turn your stove onto medium and pour in a glug of olive oil. When it’s hot, add the garlic and saute for 15 seconds, then add the chopped broccoli raab and red pepper flakes. Saute for a few minutes, seasoning with salt and pepper, then turn off the stove. Stir in the Parmesan and yogurt.
Roll out your pizza dough to about 10 inches in diameter. At this point, because I don’t have a pizza stone, I usually par-bake the dough for a little while, 3 to 4 minutes, so it’s partially cooked before I bake it again with the toppings. I find that this results in a crisper pizza, and I like not having to worry about whether or not the pizza will be baked through, especially since I tend to load mine down with toppings. Feel free to do so. Spread the broccoli rabe mixture evenly across the pizza (minus the border, of course), leaving a little well in the middle. Crack the egg over the well. Sprinkle the mozzarella over the top, as well as some extra Parmesan, and season with salt and pepper.
Bake until the crust is blistered and lightly brown and the egg is cooked but still runny. My pizza took about 9 minutes.
Arugula and Strawberry Salad
- 1/2 pint strawberries, rinsed, hulled, and quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches arugula, washed, dried, and trimmed
- 1/2 cup toasted pecan halves
In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit for 5-10 minutes. In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper. Add the vinaigrette and arugula to the strawberries and mix in with toasted pecan halves.
Pork Tenderloin with Rhubarb Chutney
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.