A wonderful side dish to accompany your fall entrées.
1 large bunch rainbow Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, 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. Check seasoning, adding salt if necessary, and serve.
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.
2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.
This zingy preparation will soon be a new favorite.
1 pound green beans
1 tablespoon sesame oil
1 tablespoon olive oil
2 teaspoons fresh ginger root, minced
2 garlic cloves, minced
1 tablespoon soy sauce
1 tablespoon water
Pinch of red pepper flakes
1. Blanch green beans in a large pot of boiling water for 5 minutes until just tender and then drain and cool the beans with a rinse of cold water.
2. In a large sauté pan heat the sesame and olive oils over medium heat until shimmering. Add the ginger root and garlic and sauté for 1 minute until both are soft and fragrant. Add in beans, soy sauce, water and red pepper flakes and cook until the liquid is dissolved. Remove from heat and serve immediately.
Bask in your love this Valentine’s Day with a leisurely, luscious dinner fit for two: Start with a crisp glass of Riesling and warm, sun-dried tomato-kissed Pomodoro bread, then linger over handcrafted pasta tossed with our Nonna Pat’s spicy-savory Puttanesca sauce and freshly-grated Grana-style cheese. Also included in this week’s box: Farm-fresh eggs, spinach salad greens and seasonal produce including kale, cauliflower and winter squash.
Here are a few recipes ideas for the week:
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright, yet rich, finish to salads.
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Roasted Winter Squash
Buttery and incredibly delicious, winter squash such as Delicata or Acorn are wonderful roasted with just a touch of brown sugar and red pepper flakes.
Sautéed Kale with Garlic and Vinegar
Tossed with just a hint of garlic and vinegar, this Vitamin K-rich dish is sublime served with pasta. (Hint: This basic method works equally well for all leafy greens!)