What’s in the box this week?
Standard Shares include
Leeks - Most recipes tell you to cut off the green tops and throw them away… leek greens are much more than “perfectly good food”: Prepared well, they’re utterly spectacular. Throw them into the pan to soften for few minutes before throwing the white parts in. No special prep needed :)
Dandelion Greens - The star of this week’s recipe!
Oregano - Oregano and garlic pesto is a great way to use up surplus herbs. It is just bursting with bold flavors and tastes great on grilled foods, especially if you are looking for a delicious zesty Mediterranean flavor. Freezes well so you can preserve the season and enjoy year round. Add 1 c fresh oregano (tightly packed), ½ c grated parmesan cheese, 2 cloves peeled garlic, ½ c raw almonds or walnuts, salt and pepper - to taste - to the bowl of a food processor and grind until the mixture is slightly combined. With the processor still running, slowly stream in ½ c olive oil until the mixture becomes smooth.Store in an airtight container in the fridge, or freeze for later use (see notes for tips). You can freeze your pesto in ice cube trays. Just pop the mixture into the ice cube tray, freeze, and once frozen remove and store in a ziploc bag until needed.
Celeriac - Make a celeriac and beet salad: Put oven rack in middle position and preheat oven to 425°F. Wrap 6 medium beets (trimmed, leaving 1-in of stems attached) tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours. While beets roast, peel celeriac with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together 2 tbsp plus 2 tsp lemon juice, 2 tbsp minced shallot, ¼ c olive oil, ¾ tsp salt, and pepper to taste in a large bowl until combined well, then add celeriac and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with ½ c chopped, toasted and cooled walnuts.
Mint - For a yummy, herb-y chicken marinade: Pulse 2 peeled garlic cloves, ½ c fresh mint leaves, 2 tbsp olive oil, and 1 cup flat-leaf parsley leaves in a food processor until very finely chopped; season with 1 tsp kosher salt and 1/4 teaspoon freshly ground black pepper.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Dandelion, Date, and Blue Cheese Salad with Brown Butter Croutons (Serves 4) “Feel free to use any of the leafy greens listed here [in this recipe],” says Bon Appetit. “But dandelion is ideal for its spicy, sturdy leaves.” Make use of these delicious greens and pair them with other bold flavors for a very special salad!
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup day-old bread, torn into ¾-inch pieces
Kosher salt, freshly ground pepper
1 tablespoon Sherry vinegar or red wine vinegar
1 tablespoon (or more) fresh lemon juice
1 large bunch dandelion greens, mature spinach, or arugula, trimmed, leaves torn into 2-inch pieces
5 Medjool dates, pitted, torn into pieces
2 ounces mild dry blue cheese
Cook butter in a medium skillet over medium heat until it foams, then browns and starts to smell nutty, about 4 minutes. Add oil and swirl to combine. Place 2 Tbsp. brown butter in a salad bowl; set aside.
Add bread to skillet, season with salt and pepper, and toss to coat. Cook bread, tossing occasionally, until golden brown and crunchy, about 5 minutes (croutons will crisp more as they cool). Set aside.
Whisk vinegar and lemon juice into reserved browned butter; season dressing with salt and pepper. Add dandelion greens and dates and toss to coat. Taste and season with salt, pepper, and more lemon juice, if desired. Add croutons and blue cheese and gently toss to coat.
Pic of the Week: