Ginger, Peach and Kale Smoothie

Ingredients:

• 1 ripe peach
• 1 handful of kale (about 1 1/2 cups)
• 1/2 banana
• 2 teaspoons grated ginger
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds
• 1 cup coconut milk

Instructions:

1. Grate ginger and squeeze 1 tablespoon of juice from a lemon. Add all ingredients in a blender and combine until smooth.
2. *Optional – add more coconut milk or liquid agent for a thinner smoothie. Can also add ice.

https://physicalkitchness.com/ginger-peach-kale-smoothie/

Yellow Squash Cornbread

 

Ingredients:

• 1 (8.5 oz) small box Jiffy cornbread mix
• 6 ounces (about ¾ cup) cottage cheese
• ¼ teaspoon salt
• 2 eggs
• 1 cup very finely-diced yellow summer squash (approximately 1 small squash)
• ½ stick (4 tablespoons) butter, melted

Instructions:

1. Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
2. In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
3. Pour batter into prepared pan. Pour melted butter over the batter.
4. Bake for approximately 25-30 minutes, or until golden brown and cooked through.

https://www.theseasonedmom.com/squash-cornbread/

Crisp Pickled Green Beans

The current planting of string beans in the you-pick section is almost finished so this is a great time to pick heavy and store these beans for later! Pick some edible dill flowers too to make your pickles not only tasty but extra beautiful too!

Ingredients:

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Instructions:

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

https://www.allrecipes.com/recipe/62594/crisp-pickled-green-beans/

Grilled Eggplant with Weaver's Way Farm Bursted Cherry Tomatoes

This recipe was the featured sample at last week's pick ups!!

Ingredients:

• 2-Medium Eggplants
• 1-Cup Olive Oil
• 1-Qt. Cherry Tomatoes
• 1/2-lb Soft Goat Cheese
• 1/3-Medium Yellow Onion, Finely Diced 
• 4-Sprigs Fresh Oregano
• 2-Coves Garlic,minced
• Salt and Pepper to taste

Instructions:

1. Slice the eggplant into 1/2 inch rounds. Salt lightly and set aside.
2. In a skillet pour half a cup of the olive oil. Allow a few minutes for the oil to get hot over a medium flame. When oil is hot add the tomatoes, leaving them whole. Add onions. When tomatoes and onions are soft and cooked down a bit, add the minced garlic, turn burner to a very low simmer.
3. Light grill. While grill is heating up, brush eggplant with remaining olive oil. Place each eggplant round on the grill and turn after 4 minutes, or until they are done to your preference.
4. Remove eggplant and place on a platter. Top each round with the tomato sauce and crumbled goat cheese. Garnish each round with sprigs of rosemary.

Roasted Beet and Goat Cheese Salad with Summer Greens

Ingredients:

• 2 large golden beets
• 2 large red beets
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 teaspoons fresh thyme leaves
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 2 tablespoons lemon juice
• 2 shallots, finely diced
• 4 cups arugula
• 4 ounces soft mild goat cheese

Instructions:

1. Preheat the oven (or grill) to 425 degrees F. 
2. Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 
3. To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 
4. When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 
5. Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

https://www.cookingchanneltv.com/recipes/lynn-crawford/roasted-beet-and-goat-cheese-salad-with-summer-greens-2107002

Bruschetta with Chard, Poached Egg and Dukkah

Ingredients:

• ½ cup wilted spinach or Swiss chard, coarsely chopped
• 2 teaspoons extra virgin olive oil
• 1 small garlic clove, minced, plus 1 clove cut in half
•  Salt and freshly ground pepper
• 1 thick slice country bread
• 1 egg
• ½ teaspoon dukkah (more to taste)

Instructions:

1. Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
2. Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
3. Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.

https://cooking.nytimes.com/recipes/1014703-bruschetta-with-chard-or-spinach-poached-egg-and-dukkah

Roasted Eggplant and Olive Pasta Salad

Ingredients:

• 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
• 1 cup pitted, drained kalamata olives
• 6 tablespoons olive oil, divided
• 8 ounces casarecce, fusilli, or other short pasta
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh oregano, plus leaves for garnish
• 2 ounces feta cheese, crumbled (about ½ cup)
• 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved 

Instructions:

1. Preheat oven (or grill) to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.
3. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-eggplant-olive-pasta-salad

Cabbage and Potato Hash

Ingredients:

• 1 onion, coarsely chopped
• 1/2 red cabbage (or however much you have to use up), chopped
• 2 potatoes, peeled and cubed
• 3 tablespoons vegetable oil
• 20g unsalted butter
• 2 eggs
• Salt and freshly ground black pepper

Instructions:

1. Cook the potatoes in a pan of salted water until just soft, drain, season with a little sea salt and put to one side uncovered so the remaining water evaporates.
2. Add two tablespoons vegetable oil to a large frying pan and fry the onion over a medium high heat until softened. Then add the red cabbage, and continue to cook for 10 minutes or so, until it is starting to soften.
3. Add the butter, and then the potatoes, mixing them in. Push the mixture down, trying to get all the potatoes in contact with the pan and then cook for a few minutes without stirring to get the potatoes browning. Then stir and push down again. Season with salt and pepper to taste.
4. While that is cooking, heat a tablespoon of oil in a small frying pan, and break a couple of eggs in to gently fry. 
5. Once the eggs are done, spoon some of the hash onto a warmed plate and top with the fried egg. A little sprinkle of salt and pepper on the egg and serve.

http://deliciousandsustainable.com/article/life-notes/red-cabbage-and-potato-hash

Corn and Squash Quesadillas

Ingredients:

• 2 medium ears sweet corn, husks removed
• 2 medium yellow summer squash, halved lengthwise
• 1/2 small sweet onion, cut into 1/4-inch slices
• 1 to 2 jalapeno peppers
• 1 tablespoon minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon canola oil

Instructions:

1. Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
2. Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on one side of each tortilla; sprinkle with cheese. Fold tortillas over filling. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges.

https://www.tasteofhome.com/recipes/corn-n-squash-quesadillas/

Curly Kale, Raspberry and Feta Salad with Rhubarb Vinaigrette

This recipe was featured at last Tuesday's pickup! Recipe credit: Bonnie Shuman

Ingredients:

• 1 Bunch Weavers Way Farm Curly Kale 
• 1 1/2-Cups Fresh Raspberries 
• 1/4-Cup Domestic Feta, Crumbled Coarsely 
• 5 Tbs. Pistachios Meat 
• 3 Radishes ,Thinly Sliced

Dressing:

• 1 rhubarb stalk, thinly sliced 
• 2 Tbsp. honey 
• 2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too) 
• 2 tsp. grainy Dijon mustard (or to taste) 
• 1/4 cup canola or mild olive ​

Instructions:

1. Strip the kale from the stems. Cut the kale in thin julienne strips. 
2. Place a layer of the kale in a bowl and top with top it with the raspberries, feta, pistachios and radishes. Repeat until bowl is full. Drizzle salad with rhubarb vinaigrette, or if you prefer, serve the dressing on the side.

Dressing: 

1. In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. 
2. Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. (from dinnerwithjulie.com)

Baja Shrimp Taco Salad

Ingredients:

• For the dressing:
• 3/4 cup sour cream
• Juice of 2 medium limes (about 1/4 cup)
• 1/4 cup loosely packed, finely chopped fresh cilantro
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• For the salad:
• Cooking spray
• 1 pound 
  uncooked peeled and deveined medium shrimp
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 1/2 large head red cabbage, thinly sliced (about 5 cups)
• 1/3 cup finely chopped fresh cilantro, plus more for serving
• 2 medium avocados, peeled, pitted, and diced
• 1 cup crumbled tortilla chips

Instructions:

1. Make the dressing:
2. Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
3. Make the Salad:
4. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray; set aside.
5. Pat the shrimp dry and place on the baking sheet. Sprinkle with the cumin, chili powder, salt, and a few grinds of black pepper and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine; set aside.
6. Place the cabbage, cilantro, and about 1/2 of the dressing in a large bowl and toss to combine. Top with the shrimp and avocado, drizzle with the remaining dressing (you might not use all of it) and sprinkle with the tortilla chips and more cilantro. Serve immediately.

https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166

Pasta with Collard Greens and Onions

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Instructions:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Swiss Chard Slaw with Avocado Dressing

Ingredients:

• 1/4 cup very thinly sliced red onion (from about 1/4 medium onion)
• 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula
• 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow
• 1 large or 2 small carrots
• 1 medium avocado
• 1/2 cup packed fresh cilantro
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup roasted pumpkin seeds, plus more for serving

Instructions:

1. Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.
2. Cut and remove the stems of the chard. Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). Peel and grate the carrot on the large holes of a box grater and add to the bowl of chard and onions; set aside.
3. Scoop the flesh of the avocado into a blender. Add the lime juice, cilantro, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.
4. Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and remaining 1/4 teaspoon salt.
5. Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496

Marinated Beets with Potatoes and Horseradish

Ingredients:

• 3 medium beets (about 1 pound)
• 7 tablespoons olive oil, divided
• 2 tablespoons Sherry vinegar or red wine vinegar, divided
• Kosher salt, freshly ground pepper
• 1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces
• 3 scallions, thinly sliced
• 1 cup coarsely chopped mustard greens
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons freshly grated horseradish or 1 prepared horseradish
• 1 tablespoon fresh lemon juice
• ⅓ cup crème fraîche

Instructions:

1. Preheat oven to 400°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into ¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.
2. Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25–30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche.

https://www.bonappetit.com/recipe/marinated-beets-with-potatoes-and-horseradish

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

1. Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
2. Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
3. Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/

Roasted Summer Squash with Mint, Lemon and Feta

Ingredients:

• 5-6 yellow summer squash or zucchini, about 8 inches long
• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 1/2 cup very finely chopped mint, or more (measure after chopping)
• salt to taste (I used about 1/2 tsp.)
• 1 cup crumbled Feta cheese (more or less to taste)
• fresh-ground black pepper to taste

Instructions:

1. Preheat oven to 475 F, and put oven rack as high as it will go. Spray a baking sheet with non-stick spray.
2. Wash squash and cut off stem and flower ends.
3. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
4. Combine olive oil, lemon juice, mint and salt ; then put that mixture into a plastic bowl and toss squash with the mixture.
5. Arrange squash on roasting pan, in a single layer as much as possible. (I would recommend using two baking sheets if it seems really crowded.)
6. Roast squash, turning every 15-20 minutes, until slightly browned and cooked to your liking. I turned my squash twice, with a total cooking time of 45 minutes, but I would start checking after 35 minutes.
7. When the squash is done, put it back into the same bowl and toss with the Feta cheese.
8. Season with fresh-ground black pepper to taste. This can be served hot or at room temperature.

https://kalynskitchen.com/roasted-summer-squash-recipe-with-lemon/

Kohlrabi, Apple and Mint Slaw

Ingredients:

• 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
• 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
• 1 tablespoon thinly sliced Fresno chile
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 1/2 cups julienned sweet, crisp apple (such as Fuji)
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup cilantro leaves, roughly chopped

Instructions:

1. Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
2. Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

https://www.marthastewart.com/1533819/kohlrabi-apple-and-mint-slaw

Squid and Fennel Pasta with Lemon and Herbs

Ingredients:

• 5 tablespoons olive oil, divided
• 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick
• Kosher salt and freshly ground black pepper
• 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
• 2 garlic cloves, thinly sliced
• ¾ teaspoon crushed red pepper flakes
• ½ lemon, seeds removed, very thinly sliced, divided
• 12 ounces linguine or fettuccine
• ½ cup parsley leaves with tender stems (also try garlic chives, oregano, etc from the you pick section!)

Instructions:

1. Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.
2. Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.
4. Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
5. Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

https://www.bonappetit.com/recipe/squid-and-fennel-pasta-with-lemon-and-herbs

Baked Feta and Greens with Lemony Yogurt

Ingredients:

• 6 Tbsp. extra-virgin olive oil, divided
• 1 medium onion, sliced
• 2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced (or, try bok choi!!!)
• 1 1/2 tsp. curry powder, divided
• 2 tsp. kosher salt, divided, plus more
• 1 tsp. freshly ground black pepper, divided
• 1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
• 4 garlic cloves, crushed
• 1 (15-oz.) can chickpeas, drained, rinsed
• 1/2 cup plain whole-milk Greek yogurt
• 1 Tbsp. fresh lemon juice
• Toasted country-style bread (for serving)

Instructions:

1. Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
2. Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
3. Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
4. Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

https://www.epicurious.com/recipes/food/views/baked-feta-and-greens-with-lemony-yogurt

Greek Tuna Salad Collard Wraps

Ingredients:

• 2 large collard green leaves cleaned and de-ribbed
• 1 5 oz can of sustainable tuna
• 1 TBSP Dijon mustard
• 2 TBSP diced tomatoes
• 2 TBSP diced Kalamata olives
• 2 TBSP sliced marinated artichokes
• 2 TBSP diced red onion
• 2 TBSP diced roasted red pepper
• 1/2-1 avocado mashed
• S+P to taste

Instructions:

1. Thoroughly wash the collard greens and gently pat dry. With a pairing knife or a small knife, carefully trim down the rib in the center of the leaf so it's level with the rest of the leaf. This makes it easier to roll. Set aside.
2. In a bowl, mix all ingredients from the tuna down to the salt and pepper. With a fork, mash and blend until thoroughly mixed.
3. Spoon half of the mixture into the center of one collard leaf, and the other half in the other collard leaf.
4. Taking one of the long edges of the leaf, fold over the mixture and tuck the leaf beneath the mixture securely. Roll forward once, then bring in the sides and tuck them in, then continue to roll until done.
5. Cut in half and enjoy!

https://www.killingthyme.net/2017/05/24/greek-tuna-salad-collard-wrap/

Dandelion Green Pesto

Ingredients:

• 1 lb dandelion greens
• 1/2 cup olive oil
• 4 cloves garlic
• 1  lemon juice (juice of one lemon)
• 3 oz walnuts
• 1/2 tsp salt
• 1/8 tsp black pepper ground

Instructions:

1. Sort the dandelion leaves by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.
2. Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
3. Use immediately over pasta. If you like add some grated Parmesan cheese. See notes.

https://belgianfoodie.com/recipe/dandelion-pesto/