-
- broccoli
-
- carrots
-
- radishes
-
- chard
-
- oregano
-
- lettuce
-
- spring onions
-
- potatoes
*Click on produce above for more information and Recipes
Today’s CSA Box | Week of April 15, 2019
Recipe of the Week
Chard with Lemon, Garlic & Onions
Recipe adapted from: Bon Appetit magazine
ingredients
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 spring onion, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 large bunch chard, ribs and stems removed and reserved, leaves torn into 2” pieces
kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
instructions
Heat oil in a large skillet over medium heat. Cook the garlic and onions, stirring occasionally, until golden brown (about 2 minutes). Add red pepper flakes and half of the chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.
meal or course
brunch, buffet, dinner, lunch, side, snack, vegetable dish
recipe type
recipe of the week
This Week's CSA Box
Veggie Tips
Broccoli: We have lots of great recipes for broccoli in our recipe archive.
Purple Carrots: Great roasted with some of the potatoes in your box.
Radishes: spicy little spring gems…
Chard: See our Recipe of the Week. If you dice the stems quite fine, it won’t take long to steam or sauté them. Add the leaves (also sliced up fine) after the stems. The stems need a bit more cooking but once you learn to use them you won’t discard them again in the future, and you may like them more than the tender leaves!
Oregano: A few sprigs of this will freshen the taste of your pasta or potatoes. The oregano will be in with the lettuce.
Lettuce: Use the vinaigrette recipe on our web site for your salad dressing and it is guaranteed that all of your green salad will be used!
Spring Onions: These are a bit milder and moister than the dried form. See our Recipe of the Week.
Potatoes: While it is true that you have received potatoes several weeks in a row, keep in mind that these potatoes will store well for some time in the refrigerator.
Broccoli: We have lots of great recipes for broccoli in our recipe archive.
Purple Carrots: Great roasted with some of the potatoes in your box.
Radishes: spicy little spring gems…
Chard: See our Recipe of the Week. If you dice the stems quite fine, it won’t take long to steam or sauté them. Add the leaves (also sliced up fine) after the stems. The stems need a bit more cooking but once you learn to use them you won’t discard them again in the future, and you may like them more than the tender leaves!
Oregano: A few sprigs of this will freshen the taste of your pasta or potatoes. The oregano will be in with the lettuce.
Lettuce: Use the vinaigrette recipe on our web site for your salad dressing and it is guaranteed that all of your green salad will be used!
Spring Onions: These are a bit milder and moister than the dried form. See our Recipe of the Week.
Potatoes: While it is true that you have received potatoes several weeks in a row, keep in mind that these potatoes will store well for some time in the refrigerator.
