Rocket Sauce
Arugula is also known as “rocket!” 1/4 lb. arugula 1/4 cup olive oil 2 cloves fresh garlic 1/2 teaspoon salt Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together. Use fresh on salads, potatoes, pasta, sandwiches and burgers, or freeze some rocket sauce in an ice cube tray and thaw as...
read moreSauteed Radishes with Spinach
1 bunch French breakfast radishes, trimmed and halved 1/2 red onion, sliced 1 Tbsp. olive oil Salt & pepper 1 bu. spinach Juice of 1/2 lemon Cook radishes and red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in spinach, lemon juice, and a pinch each of salt and pepper; cook until wilted, about 1 minute.
read moreStir Fried Pea Greens
1 Tbsp. vegetable oil 1 whole dried hot red chile 1-2 cloves garlic, peeled and smashed 1/4 pound mature pea shoots, torn into 2” pieces Kosher salt Heat oil in a large wok or skillet over medium-high heat. Add chile and garlic and cook, tossing, until chile is darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.
read moreChard Greens with Green Garlic and Prosciutto
1 bunch chard 1 bunch green garlic 1 to 2 tablespoons olive oil 1/8 teaspoon sea salt (plus more to taste) 2 slices prosciutto or cooked bacon* Dash freshly ground black pepper A squeeze of lemon juice Cut out the thick stems from the chard greens. Reserve the stalks for another use. Rinse the leaves clean of any dirt or grit in cool running water. Shake off any excess water. Lay the leaves in a stack and cut them into thin ribbons. Set aside. Finely chop the green garlic. Also finely chop the prosciutto or bacon. Heat a large frying pan...
read moreSpaghetti with Green Garlic
Kosher salt 2 Tbsp. extra-virgin olive oil 1 bu. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced 6 oz. thin spaghetti 2 Tbsp. freshly grated Parmigiano-Reggiano; more for serving Freshly ground black pepper Bring 3 quarts of well-salted water to a boil in a large pot over high heat. Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove...
read moreEasy Homemade Salad Dressings
How tragic would it be to run out of salad dressing when you just got fresh salad mix in your CSA share? Don’t worry — there are lots of very easy, quick dressings that can be made with ingredients you might already have on hand. Try a few of these: Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to...
read moreButtered Kale with Lemon and Chives
1/2 lb stir fry mix, washed and torn or chopped into pieces Zest of one lemon 1 Tablespoon butter Salt and pepper Steam the stir fry mix using a steaming basket until tender but still bright green (about 5-8 minutes). While the stir fry mix is steaming, zest the lemon and chop the chives into small pieces, put in a small bowl, and set aside. Transfer the steamed stir fry mix into a bowl and pour off the water in the pot. Return the pot to the stove and heat over a low flame. Melt the butter and then add the zest and chives. Give everything a...
read moreRaab with Garlic, Chili and Lemon
Serves 4 1 lb. raab 2-4 Tbsp. extra-virgin olive oil 1 Tbsp. minced garlic, or more to taste 1 lemon 1/4 tsp. crushed red pepper flakes, to taste Kosher salt and freshly ground black pepper Cooked pasta, to serve (optional) Wash the raab. Cut any large stems into 1/2-inch slices. Heat a large cast iron skillet over medium high heat. Add 2 tbsp. olive oil to the skillet. When it shimmers, add the minced garlic and stir until the garlic is uniformly brown. Add more oil or adjust the heat as needed to keep the garlic from burning. Add in the...
read moreBlack Radish Salad with Apple, Lemon and Mint
Serves 3 1 med. black radish, julienned 2 Tbsp fresh lemon juice 1 Granny Smith apple, cut in half & cut into very thin slices 1 large carrot, julienned Drizzle of fruity olive oil 2 Tbsp roughly chopped fresh mint Sea salt, to taste Combine radish and lemon juice in a small bowl and let sit for 30 minutes. When softened a bit, add apple and carrot. Drizzle with olive oil to moisten all ingredients. Sprinkle with mint and salt to taste. Enjoy!
read moreSimple Teriyaki Chicken Stir Fry
1 tablespoon olive oil 1 onion, cut into wedges 1/2 lb. stir fry mix 1 tablespoon sesame oil 1 lb. chicken thigh fillets, skinless and boneless, cut into bite sized pieces 1/4 cup soy sauce 1/4 cup light brown sugar 2 tablespoons rice wine vinegar or apple cider vinegar 2 tablespoons mirin (or 2 tablespoons white wine or rice vinegar plus 1/2 teaspoon sugar) 2 teaspoons minced garlic (or 2 cloves garlic, minced) Stir fry onion and stir fry mix with 1 tablespoon oil until just starting to turn vibrant in color. Add 2 tablespoons water, reduce...
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