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.

Kale Salad with Roasted Squash & Apples

Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.

Ingredients:
8 cups packed curly or Lacinato kale, de-stemmed and roughly chopped
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
⅓ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)

Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.

2. In a large bowl, toss kale leaves with half of the vinaigrette and use your hands to massage the vinaigrette into the leaves. (It helps break down some of the toughness and reduce bitterness.) Massage until the leaves just begin to wilt.

3. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.

Pasta Night Recipes

From fresh, organic Italian sausage from Skagit River Ranch to hand-crafted gemelli pasta, this week’s box has you prepped for pasta night. Also including a gorgeous bounty of produce to add into your pasta as you please—think such favorites as Tropea onions, Lacinato kale and Jimmy Nardello peppers—plus sweet, licorice-flavored fennel flowers, corn and salad cucumbers, this late-summer lineup is also accented by Pomodoro bread, farmstead eggs and ripe-and-ready yellow peaches and Canadice grapes from the Grapehouse. Mangia!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Kale & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s pasta.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Kale Chips

These crispy chips are wonderful for snacking!

Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt

Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.

2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).

3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.

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