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Here is a greens recipe, from CSA member Veronica Sidhu (author of Menus and Memories from Punjab: Meals to Nourish Body and Soul), using paneer cheese rather than lentils. It is one most Americans are familiar with from Indian restaurant dishes. Recipe may be halved or frozen. Yields 8 servings (4 cups greens without cheese cubes). (more…)
Swiss chard, along with kale, mustard greens, and collard greens, is one of several leafy, green vegetables often referred to as “greens.” It belongs to the same family as beets and spinach and shares a similar taste profile. Chard is a tall, leafy vegetable with a thick, crunchy stalk (akin to celery but less stringy) that comes in white, red, or yellow, with wide, fan-like, ruffled leaves that are similar to spinach but chewier. Regardless of the stalks’ color, they have similar flavors and cooking properties, although the white stalks are most tender. Very tender leaves can be added directly to green salads. (more…)
This is a fantastic summer dish that requires a bit of planning ahead, but not a lot of cook time. Grilled salmon doesn’t need much. Make sure that it is coated thoroughly in the marinade so that it doesn’t stick to the grill. (more…)
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)
When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
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Stir fries are a simple and tasty way to put your CSA share vegetables to good use. This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable. Use your imagination! (more…)
This recipe is a twist on warm spinach salad. It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens. (more…)
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)
This recipe from Whole Foods can be made with a mix of greens, such as spinach, mustard greens, curly endive (frisée), escarole, kale, or broccoli raab. The recipe as presented serves 6 to 8. (more…)