Below are a few recipe ideas for produce you may have bought from us at the farmers market or in your box share. Please feel free to share YOUR recipe ideas with us if you feel inspired.
Alice Waters’ Spaghetti with Green Garlic
- 1 pound spaghetti
- 1/3 cup extra virgin olive oil
- 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
- 1 tablespoon chopped parsley
- small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
From Serious Eats
Spicy Chicken Lettuce Wraps
- 2 Tbsp. soy sauce
- 1 Tbsp. dark brown sugar
- 1 tsp. fish sauce
- 1 Tbsp. sambal oelek or Sriracha, plus more for serving
- 2 Tbsp. vegetable oil
- 3 scallions, white and pale green parts only, thinly sliced
- 2 garlic cloves, finely chopped
- 1 lb. ground chicken
- Kosher salt
- Bibb lettuce leaves, lime wedges, and tender herbs (for serving)
Mix soy sauce, brown sugar, fish sauce, and 1 Tbsp. sambal oelek in a small bowl; set aside.
Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.
From Bon Appetit
Radishes on Toast
- 1 slices bagel thin can use toast or several of toasted baguette, halved and toasted
- 2 tablespoons cream cheese
- 1 teaspoon chopped fresh dill
- 2 French Breakfast Radishes thinly sliced
- 1/2 teaspoon fresh lemon juice approx. 1 lemon wedge
- Chopped chives for garnish optional
Spread the cream cheese evenly on your toasted bagel thin. Sprinkle both halves with half of the chopped dill. Top with slices of French Breakfast Radishes.Sprinkle with the rest of the dill.Spritz lemon juice over the toasts.Garnish with Chives.