For this recipe, I recommend blanching the early-season Little Marvel peas first, just for a couple of minutes most, since they are not a true sugar snap-type variety and this will help preserve their color and soften their shell. Once cool, slice them into thin strips as the recipe calls for and proceed. Or, shell the peas and use the shelled English peas in the recipe...then bulk up the salad a bit with some crunchy Belgian endive or frisee lettuce before tossing with the dressing.
One of my very favorite recipes from Ina Garten!
One of our most FAVORITE ways to prepare cucumbers and one way we are sure to go through many of them often. This salad takes less than five minutes to make! We leave out the sugar and probably double the vinegar -- the point being that you can altar the ratios to suit your tastes! Play around with it and find what you like, and it may just become one of your favorite ways to enjoy cucumbers all season long!
As is the case with many vegetables, slow-roasting rutabaga in the oven until tender and browning increases the flavor and earthy sweetness of rutabagas, which is likely to make them one of your new favorite vegetables. They are delicious prepared this way!
Consult this thoughtful list when you're looking for inspiration but don't want the pressure to hunt down a particular recipe!
This is as basic and straightforward as it gets when it comes to cooking mustard greens, and it's essentially the same preparation we use here at the farm. Note that this recipe makes a very large batch and you'll most likely need to cut it in half. Otherwise, this method for sauteeing greens is very versatile and can be used for all manner of leafy greens: the combination of olive oil, garlic, lemon, and plenty of kosher salt always delivering major flavor.
A hit every time! And as soon as you make this once, it'll be easier to create new and original power-packed salads featuring some combination of roasted squash (or sweet potatoes), good cheese, something crunchy (toasted nuts or seeds), something slightly sweet (dried or fresh fruit), wholesome grains and/or power-packed greens.
Okay, so this calls for a few hard-to-find ingredients -- harissa, white miso paste -- (well, hard to find if you're not nearby a Central Market or Whole Foods), but they're worth making the effort to add to your pantry as they're showing up more often in modern recipes. Anna Jones is a British cookbook writer, and everything she makes is exceptionally good. Feel free to use any leafy green in place of the kale, if desired.
A recipe for a main-course meal that will feed the entire family and give you an opportunity to use some of your arugula in a new way.
Straightforward and delicious; I find I have the best results with pesto when I use a more neutral tasting olive oil such as pure olive oil or even grapeseed oil; feel free to use all Parmesan if you don't have access to Pecorino; once the pesto is made, transfer it to a jar or other container and drizzle a layer of olive oil on top to preserve freshness.
A classic pairing of arugula, sharp blue cheese, and juicy pears that might require a bit of extra effort on a weeknight (since you're making the dressing from scratch), but will always be well worth the time it takes.
One of my favorite stuffed sweet potato recipes that I can't help but encourage you to try! It's so delicious!
A delicious recipe that justifies making from-scratch biscuits any day of the week (and helps you work in a vegetable in a clever way that even your pickiest eater won't protest).
Goodness Wraps - with sweet potato, kale, brown rice, and avocado
A most heavenly recipe! The tahini dressing is to-die-for! This recipe will yield you lunch or a light dinner for several days, making your effort in the kitchen really pay off. Swap fall squash (like butternut, kabocha, or big greek) for the sweet potatoes if you happen to have some on-hand.
On my list to try - sounds so satisfying on a chilly evening. Don't hesitate to toss and handful of chopped greens in toward the end of cooking!
The simplicity of this salad reminds me of some of the best cucumber salads we've had, made with just a little salt, vinegar, and sour cream. The recipe calls for creme fraiche, which most of us don't keep on hand, but by all means, use it if you have it! Otherwise, sour cream is a fine substitute. This recipe would also welcome the addition of thinly sliced Hakurei turnips to go with the radishes for a cool and crunchy vegetable salad or appetizer.
A very flexible recipe that you can adapt to any season and what's fresh. I also love the suggestions she gives in the recipe for how to bulk up the salad and turn it into a main course.
[Member Favorite!] Tuscan Kale Salad with Honey Balsamic Vinaigrette
Once you get in the swing of massaging finely chopped kale with a homemade dressing (whether it's something complex like an Asian Peanut Dressing or something as simple as lemon juice and olive oil), and then you taste the results, the possibilities for a "Kale Salad" are endless! Experiment with a few different dressings to master making vinaigrettes and/or dressings at home, then decide whether you want to keep it simple with just dressed kale and maybe a little fresh-grated Parmesan-reggiano, or turn up the flavor volume with toasted nuts, seeds, other vegetables, cheese, and more.
Simple, economical, healthful, and outstandingly good. An easy weeknight recipe!
Use any combination of two leafy greens from your Farm Box for this delicious recipe.
Indulgent, luxurious, and oh-so-worth it! To meet the two lbs. of greens called for in the recipe, substitute half with another leafy green of your choice, such as kale, mutards, or spinach, if desired.
A wonderful recipe that really showcases rainbow chard.
Use chard in combination with other greens to meet the full two pounds called for in the recipe, if needed.
Use this recipe if you want a side of roasted beets to enjoy with dinner; use the recipe for "Roasting Beets for Beet Salads" as a general method for roasting beets to use warm, cold, or to marinate them for a variety of different recipes
You can use any small turnips for this recipe. Skip the step of blanching the turnip greens. The greens on young turnips are tender and take very little time to cook. Just add the finely chopped greens to the pan toward the end of sauteeing and within five minutes they will be tender and cooked through. (Also: if you want to add more greens to the dish, toss in a few handfuls of finely chopped raw kale for great results). The only other change I would make to this recipe is to cook the turnips and greens in good butter instead of olive oil -- it lends so much flavor and compliments the turnips nicely.