What’s in the box this week?
Standard Shares include
Broccoli - For a simple and satisfying broccoli-based meal… Preheat oven to 425℉. Arrange 2 lbs broccoli (stems peeled and sliced, florets cut into ½-in thick slices) and ⅓ cup raw hulled pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with 3 tbsp extra-virgin olive oil and season with coarse salt and freshly ground pepper. Toss to coat. Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with 2 tbsp finely grated Pecorino Romano cheese. Divide 2 cups cooked short-grain brown rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.
Lacinato Kale - The leaves of this tender kale are wonderful cut into ribbons in raw salads or for adding to soups.
Carmen Sweet Peppers - Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week
Rainbow Chard - The star of this week’s recipe!
Lunchbox peppers - For chorizo-stuffed peppers, heat broiler, with rack in top position. Make a long slit down three-fourths of the length of each pepper, leaving stem attached. Stuff each pepper with 1 slice dried chorizo or andouille and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Carrots, Lettuces, Broccoli, Chard, Kale, Catalogna Chicory
Hazelnut and Chard Ravioli Salad (Serves 6) Says the incredible Heidi from 101 Cookbooks, “Choose a winter flavored ravioli, I used a fresh (but store-bought) sweet onion & red chard ravioli, but I suspect a butternut squash ravioli would be delicious as well. I sometimes precook the raviolis and keep them in a single layer on a parchment-lined baking sheet until I am ready to use them - this helps prevent the raviolis from melding into one another after cooking. I often cook the onions a day or two ahead of time, and keep them in a jar in the refrigerator until I'm ready to assemble everything. To make this vegan, choose a vegan ravioli, and skip the Parmesan, still one of my faves this way.” Thanks for the great idea!
1 lb. raviolis (see headnotes)
2-3 tablespoons extra virgin olive oil, divided
fine grain sea salt
2 small yellow onions, thinly sliced
2 cups of chopped swiss chard or kale, deveined
2 tablespoons fresh lemon juice, and zest
2/3 cup hazelnuts, toasted and chopped
1/4 cup Parmesan cheese, freshly grated (optional)
1/4 cup chives, minced
Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.
Before serving, combine the chard (or kale) and lemon juice with a pinch of salt in a large bowl (or on a large serving platter). Massage for 15 seconds or so. Add the raviolis and to the chard, along with most of the onions, and most of the hazelnuts. Fold gently to combine everything without breaking up the raviolis. Finish with cheese (optional), the chives, any remaining onions and hazelnuts, a finishing thread of olive oil, and the lemon zest. Serve family-style.