Grilled Green Beans with Cumin and Smoked Paprika

Ingredients:

• 1/4 cup olive oil
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• pinch cayenne pepper
• 1 pound fresh green beans washed and trimmed
• Salt and freshly ground black pepper to taste
• 1/2 lemon juiced, optional

Instructions:

• Preheat a grill to medium-high.
• In the bottom of a large bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne. Add green beans to bowl and toss to coat evenly.
• Place beans in an even layer directly on the grill (carefully to keep them from falling through) or on a grill pan.
• Cook until crisp-tender and unevenly charred and blistered, 10-12 minutes, depending on the amount of char you like.
• Transfer beans to a serving bowl and season to taste with salt and freshly ground black pepper. Squeeze lemon juice over if desired. Serve.

https://pinchandswirl.com

Grilled Bok Choy with Sesame Vinaigrette

Ingredients:

• 3 tbsp. vegetable oil
• 2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 1 tsp. ground ginger
• 1/4 tsp. sugar
• 1 large head bok choy, leaves separated
• Sesame seeds and crushed red pepper, for garnish

Instructions:

• In bowl, whisk 1 tbsp. vegetable oil with the sesame oil, vinegar, soy sauce, ginger and sugar.
• Brush bok choy with remaining vegetable oil; grill over medium until tender, 1 to 2 minutes per side.
• Chop; toss with vinaigrette. Garnish.

https://www.rachaelraymag.com

Chamomile Sun Tea

Ingredients

• 1 bunch fresh chamomile
• Handful of fresh mint (optional)
• Water to fill your sun tea vessel (enough to cover the flowers)

Instructions:

• Rinse chamomile well. Cut stems down enough so that the bunch fits into your container.
• Add the mint if using.
• Fill to the top with water making sure that the flowers are covered.
• Put the lid on the jar.
• Place in the sun to brew for 3-4 hours.
• Afterwards strain the tea and put directly in the fridge.
• Serve warm or cool.
• Store leftover tea in an air tight container in the fridge for 5 days.

http://ashleyneese.com/chamomile-sun-tea/

Spinach Feta Quinoa with Crispy Chick Peas and Leeks

Ingredients:

• 1/8 ounce fresh parsley
• 3 ounces baby spinach (or another green)
• 2/3 cup quinoa
• Salt and pepper to taste
• 1/4 tsp red pepper flakes
• 1 lemon
• 6 ounces feta cheese
• 1/8 ounce fresh chives
• 1 can chick peas
• 1 clove garlic
• 6 dried apricots
• 1 leek
• 1/8 ounce fresh basil

Instructions:

• Preheat oven to 425°F. Rinse all produce. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Drain and rinse chickpeas and pat dry with paper towel. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Thinly slice chives. Halve lemon.  
• In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
• On a baking sheet, toss 1 cup chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until almost crisp, about 10 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. Once chickpeas are roasted, add leeks to baking sheet, toss to combine, and roast until chickpeas and leeks are golden brown and crisp, 6-8 minutes more.
• While chickpeas and leeks roast, mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add basil, chives, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt, and whisk to combine.
• Using your hands, break feta into large pieces. Quarter apricots. Pat spinach dry and add to bowl with dressing, along with feta and apricots, and toss to combine. Add cooked quinoa and toss to coat. Taste and add salt and black pepper as desired.
• Divide spinach-feta quinoa between serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

https://www.plated.com

Pesto Topped Grilled Summer Squash

Ingredients:

• ½ cup chopped fresh basil (also consider using Kale, Leeks, etc in your pesto!)
• ¼ cup toasted pine nuts
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• 2 medium summer squash, (about 1 pound), sliced diagonally ¼ inch thick
• Canola or olive oil cooking spray

Instructions:

• Preheat grill to medium-high.
• Combine basil (kale, leeks, etc), pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
• Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.

http://www.eatingwell.com

Sweet and Savory Roasted Root Vegetable Dip

This recipe which will be sampled during the pick-up, amended to include kohlrabi, radish and turnips, with carrots for dipping:

Ingredients

• 3 medium sized golden beets, trimmed, peeled, and cut into quarters
• 6 large carrots, trimmed, peeled, and halved
• 3 tbsp. + ½ c. extra virgin olive oil, divided
• sea salt, to taste
• 1 medium sized head of garlic, end cut off
• 1 tbsp. honey
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ⅛ tsp. smoked paprika
• zest of 1 lime
• 2 tbsp. fresh lime juice
• 1 large or 2 small bread boules, for serving
• ¼ c. crumbled feta cheese, for garnish
• 2 tbsp. fresh flat leaf parsley, minced, for garnish
• 1 tbsp. fresh chives, minced, for garnish
• pita, naan, flatbreads, or french rounds, for serving

Instructions:

• Preheat oven to 400°F.
• Toss beets and carrots with 2 tbsp. oil, and sprinkle with sea salt. Wrap garlic in foil packet and drizzle with 1 tbsp. oil before sealing. Arrange veggies and garlic on rimmed baking sheet and roast 45 minutes or until vegetables are tender and edges are golden brown, flipping veggies halfway through cooking.
• When garlic is cool enough to handle, squeeze cloves out of papery skin and set aside. Place beets, carrots, and garlic in a food processor and pulse until broken down a bit. Then, with processor running, drizzle in ½ c. oil, honey, ¼ tsp. sea salt, cumin, coriander, smoked paprika, and lime zest and juice. Season with sea salt, to taste.
• Transfer mixture to a serving bowl and top with feta, parsley, and chives. Serve with pita, naan, flatbreads, or The Fresh Market French Rounds.

https://www.thefreshmarket.com

Turnip Green Frittata

Ingredients:

• 2 tablespoons olive oil
• 1 large or 2 small white potatoes, skin on and finely diced (no larger than 1/4-inch; 1 1/2 cups total)
• 1garlic clove, smashed and chopped
• Salt
• 1 to 2bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2-inch strips (you should have 4 cups loosely packed sliced greens)
• 8 eggs, lightly beaten
• Coarsely ground black pepper
• 1/4cup grated Parmesan cheese

Instructions:

• Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes.
• Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Let cool for 10 minutes, then slice and serve.

https://food52.com/recipes/24340-turnip-greens-frittata

Colorful Beet Salad with Carrot Quinoa and Spinach

Ingredients:

• Salad:
• ½ cup uncooked quinoa, rinsed
• 1 cup frozen organic edamame
• ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
• 1 medium raw beet, peeled
• 1 medium-to-large carrot (or 1 additional medium beet), peeled
• 2 cups packed baby spinach or arugula, roughly chopped
• 1 avocado, cubed
• Vinaigrette:
• 3 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh mint or cilantro
• 2 tablespoons honey or maple syrup or agave nectar
• ½ to 1 teaspoon Dijon mustard, to taste
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Instructions:

• To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
• To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
• To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
• To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
• To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
• To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
• Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

https://cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoa-spinach/

Curried Couscous with Broccoli and Feta

Ingredients

• 1 3/4 cups water
• 1 cup uncooked couscous whole wheat or regular
• 1 1/2 cups small broccoli florets
• 1/3 cup shredded carrot
• 1/2 cup finely diced red onion
• 1/4 cup raisins optional
• 1/4 cup dry-roasted cashews chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 3/4 teaspoon salt
• 15 ounce can chickpeas (garbanzo beans), drained and rinsed
• 3/4 cup crumbled feta cheese

Instructions:

• Bring 1 3/4 cups water to a boil in a medium pan. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender. Once cooled, chop smaller if necessary.
• In a large bowl, combine couscous, broccoli, carrot, and next 10 ingredients (carrot through chickpeas), mix to combine. Sprinkle with feta cheese and serve.

https://realhousemoms.com/curried-couscous-broccoli-feta/

Lemon Garlic Kale Salad

Ingredients:

• 3/4 pound fusilli
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 4 cups packed baby spinach (4 ounces), coarsely chopped
• 1/2 cup lightly packed basil leaves, finely chopped
• Kosher salt and freshly ground pepper

Instructions:

• In a large pot of boiling salted water, cook the fusilli until al dente, then drain. 
• Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.  
• Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

https://www.foodandwine.com/recipes/fusilli-with-creamed-leek-and-spinach

Sautéed Kale and Kohlrabi

Ingredients:

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped

Instructions:

• Very thinly slice kohlrabi with slicer.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

https://www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974

Pasta e Fagioli with Escarole

Ingredients

• 1½ cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 celery stalks, halved crosswise
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 14.5-ounce can whole peeled tomatoes
• ¾ cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

• Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
• Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
• Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole