What’s in the box this week?
Standard Shares include
Crispleaf Lettuce - Try this sesame vinaigrette, a terrific option that might be the only dressing you’ll ever want: It can be savory, tangy, salty and even spicy, depending on how you adjust the ratios.
~1 part sesame oil (preferably toasted)
~1 part rice vinegar
~1 part Bragg Liquid Aminos (preferred) or soy sauce
Liberal amounts of ground black pepper (red pepper flakes work, too)
Shake it up in a jar for a few seconds and go to town.
Rainbow Chard - Generally, any flavor that works well with spinach will partner with chard, including butter, lemon, cream, garlic, shallots and vinaigrette. In fact, if you do nothing more than briefly steam or saute chopped chard, then toss it with any (or any combination) of those, you’ll have a great side dish.
Lacinato Kale - The star of this week’s recipe!
Carrots - If you're preparing carrots simply (steaming them, for example, or serving them as crudites), you might leave tops intact. Remove them for storage, however, as they can affect the root's moisture and flavor.
Beets - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Beets, Chard, Kale, Spring Onions, Kohlrabi, Lettuce
Beets Don’t Kale My Vibe Salad (Serves 6)
Hiphop artist Kendrick Lamar partnered with national salad chain restaurant Sweetgreen to create this salad, a riff on a popular song title of the superstar rapper. Now you can make it at home via the folks at Epicurious!
For the Beets
2 red beets, peeled and cut into 1/2-inch cubes
1 small red onion, diced into 1/2-inch cubes
3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp agave nectar
Salt and cracked pepper to taste
For the Salad
6-8 cups chopped kale
2-3 cups cooked wild rice, kept warm
2-3 grilled chicken breasts, diced and kept warm
Roasted beets (above)
4 oz good-quality goat cheese, crumbled
1/2 cup raw or roasted chopped pecans
For the Beets:
Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7–8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5–7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
For the Salad:
Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.
Pic of the Week: