Braised Asian Greens

These tender greens are a great side dish.

Ingredients:
1 pound braising greens, such as this week’s Asian mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Cajun Spice Recipes

From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.

Here are a few recipes ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.

Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

Cajun Spice Recipes

recipes-december-11-archived

From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including Daikon radish, leek and carrot. The boldly-assertive menu also features a robust Spanish red wine, nutty whole grain loaf and hearty Collard greens to serve alongside these Cajun favorites.

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Pickled Radishes with Black Peppercorn
These crisp, zingy radish pickles are great for snacking!

Sautéed Collard Greens with Garlic
Quick sautéing these greens with garlic balances out the vegetable’s inherent bitterness.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish to this week’s red beans and rice.

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