Below are a few recipe ideas for vegetables you may have received from us at the farmers market or in your box share. If you have made your own recipe you’d like to share with us, please feel free to email us!
Wilted Greens in Tomato-Bacon Broth
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices bacon, coarsely chopped
1 small onion, chopped
4 garlic cloves, smashed
1 pint Sun Gold or cherry tomatoes
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
10 cups torn greens (such as escarole, Swiss chard, and/or mustard)
1 Fresno chile, thinly sliced into rings
Heat 1 Tbsp. oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5–7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1½ cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.
Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.
Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.
From Bon Appetit
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
For the Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Salad
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
- 1/2 cup shaved Parmigiano-Regianno
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
- Note: If you can’t find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you’ll just have to chop the leaves and let it marinate a bit).
From Once Upon A Chef
Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg
- 1/2 cup walnuts
- 1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)
- 2 garlic cloves, crushed
- 1/4 cup (packed) parsley leaves
- Finely grated zest of 1 lemon
- 3 teaspoons fresh lemon juice, divided
- Kosher salt
- 3/4 teaspoon freshly ground black pepper, divided
- Olive oil
- 2/3 cup grated Parmesan, plus more for serving
- 4 large eggs
- 3/4 pound fettuccine
- 1 bunch asparagus (about 1 pound), trimmed, shaved lengthwise into ribbons with a vegetable peeler
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it’s too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Do Ahead
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.