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Recipe by The FruitGuys INGREDIENTS Pasta of choice (enough to serve 4) Kale, one bunch, coarsely chopped (about 6–8 cups) 2 cups mushrooms, diced 1/2 cup onion, thinly sliced (or more, to taste) 1–2 tablespoons olive oil 1–2 cloves garlic, minced Salt and pepper Freshly grated parmesan or asiago cheese 1/2 cup toasted pine nuts [...]
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Recipe by The FruitGuys INGREDIENTS 1 bunch of chard, washed well, heavy/coarse stalks removed Juice of 1 lemon (or 1–2 tablespoons white balsamic vinegar) Olive oil Salt and pepper to taste Optional extras (try a combo!): Cubed avocado; sliced apples or pears; orange, grapefruit, or tangerine segments; sliced cherry tomatoes; grated carrots; toasted pumpkin seeds (pepitas) [...]
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Adapted from Alice Waters’ The Art of Simple Food, courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 1 & 1/2 bunches of chard 1 cup fresh breadcrumbs 2 teaspoons melted butter 2 tablespoons butter 1 onion, diced Salt 2 teaspoons flour 1/2 cup milk PREPARATION Wash and stem chard, saving and thinly slicing the [...]
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Adapted from thekitchn.com INGREDIENTS 1/2 cup white wine vinegar 1/4 cup sugar Kosher salt Watermelon radishes, 1 large or 2 small (can also substitute regular radishes) Hearty greens, 1 medium bunch (collards, kale, chard, or mature spinach), about 6–8 cups chopped 2 tablespoons extra virgin olive oil 2 teaspoons toasted pumpkin seed oil (if unavailable, [...]
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Adapted from vegetarian.about.com (via ener-g.com) INGREDIENTS 1 bunch chard (or other hearty greens, such as kale or mature spinach) 1 cup uncooked rice, pre-soaked for 10 minutes, then drained well 1/4 cup olive oil 1/2 cup onion, chopped 1–2 tablespoons spring garlic, minced (or 1–2 cloves garlic, minced) 1 lemon, squeezed 1/2 cup chopped fresh [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 1 tablespoon olive oil 1 tablespoon butter 1/4 cup onion or shallot, in 1/4-inch dice 1–2 cloves garlic, minced 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 4 cups hearty greens (kale, chard, spinach, collards, etc.), coarsely chopped 4 cups slightly stale bread cut into 1-inch cubes [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 bunch hearty greens, well washed (kale, chard, collards, beet greens, mature spinach, etc.), around 6–8 cups roughly chopped or torn 1/2 cup red wine 1/4 cup veggie broth 2 tablespoons olive oil 3 cloves garlic, minced, and/or 1/2 cup finely chopped onion 2–3 cups potatoes or sweet potatoes, [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 3 tablespoons olive oil 3/4 cup red onion, in large dice 2 garlic cloves 1 teaspoon salt 1/2 teaspoon pepper Pinch of red pepper flakes, optional 3 cups sweet potato, in large dice 1 1/2 cups chopped chard 8 oz. penne, cooked according to package directions Parmesan cheese to [...]
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Here’s what regional farms will be harvesting this month, from The FruitGuys produce buyers: WEST California is lucky to have fresh picked produce even in the winter! We have clementines, mandarins, and tangerines, in so many varieties, shapes, and sizes! Look out for Cara Cara oranges from Homegrown Organics. Grapefruits and Minneola tangelos are also coming [...]
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 4 cups hearty greens (chard, kale, collards), cleaned, heavy stems removed, leaves coarsely chopped 3 tablespoons olive oil 2 tablespoons coarsely chopped shallot or scallion 1 grapefruit White wine vinegar 1 teaspoon honey or agave nectar 1/2 teaspoon salt 1/4 teaspoon pepper PREPARATION With a paring knife, [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2 cups potatoes in 1-inch cubes, steamed or boiled until just tender 1 cup leeks, cut into rounds (see Prep Tips, below) 1/4 cup celery or fresh chard, finely chopped 1 tablespoon olive oil 1/4 cup red wine vinegar 1/4 cup mayonnaise or Vegenaise 1–2 tablespoons mustard Salt and [...]
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Adapted from bbcgoodfood.com INGREDIENTS 1 bunch chard, washed well and dried, stems removed, chiffonade cut (see Cook’s note) 1 kohlrabi bulb, peeled, halved, and thinly sliced 2–3 garlic cloves 1 lemon, grated zest and squeezed juice 1 cup vegetable stock 1/4 cup olive oil Salt and pepper PREPARATION To make sauce, boil stock and lemon [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 4 cups hearty greens (spinach, kale, chard, turnip greens, collard greens), washed thoroughly and coarsely chopped 1 bulb green garlic (aka spring, or baby garlic), more or less to taste (Note: green garlic is milder than regular garlic; 1–3 cloves of regular garlic may be substituted) 1 lemon Salt [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup mushrooms, diced 1 cup hearty greens (kale, chard, mature spinach, etc.), coarsely chopped 1/4 cup onion, diced 2 1/2 cups vegetable broth 2 tablespoons olive oil 1 or 2 cloves garlic, minced (optional) 1 cup polenta (or pasta of choice) Salt and pepper 1/4 cup grated cheese—Parmesan, [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 4 tortillas (we like whole wheat, but corn works well too) 1 cup mild cheese, grated 1 bunch Swiss chard chopped, stems separated olive oil PREPARATION Heat olive oil over medium heat in a medium sized frying pan. Add chopped chard stems and sauté for 30 sec, then [...]
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Adapted from poorgirleatswell.com INGREDIENTS 10oz whole-wheat fettuccine or linguine 3 medium beets 1 large bunch of rainbow chard 1 small head of fresh garlic (or 1/2 a large one), skins removed and coarsely chopped 1 small red onion (or 1/2 a large one), sliced into 1-inch pieces Olive oil 1/2 teaspoon sea salt 1 teaspoon [...]
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Adapted from seriouseats.com INGREDIENTS 1 cup quinoa 1 tablespoon olive oil 1 pound red chard, chopped Small pinch red pepper flakes (to taste) 1 clove garlic, sliced 12 ounces silver dollar mushrooms, sliced 1 teaspoon chopped fresh thyme 1/2 ounce Parmesan cheese shavings (carefully use a vegetable peeler) PREPARATION Combine the quinoa is a saucepan [...]
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Adapted from Tom Meyer (Clyde’s Restaurant Group) INGREDIENTS 1 pound penne 1 bunch chard, rinsed well and roughly chopped 1 head cauliflower, cored and separated into very small florettes 1 cup diced onion 4 large cloves garlic, sliced thin 4 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes, or to taste Freshly grated Pecorino-Romano [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 1 1/2 cups peeled butternut squash in 1-inch dice 2 cups chard, coarsely chopped 1/4 cup dried cranberries 1/4 cup walnut halves 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper Sherry Vinaigrette 1 tablespoon finely chopped shallot 1 clove garlic, finely chopped 3 tablespoons olive oil 2 [...]
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Adapted from Chef Gavan Murphy INGREDIENTS 1 bunch rainbow chard 1 1/2 cup sliced leeks, washed well and drained 4 minced garlic cloves 2 tablespoons olive oil 1/4 cup broth (vegetable or chicken) Salt and freshly ground pepper PREPARATION Pull the leaves from the stalks and set aside. Finely chop the stalks, rinse in cold [...]
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Adapted from Joy of Cooking, 75th Anniversary Edition INGREDIENTS 3–4 tomatillos, husked, rinsed, and halved 2–3 tomatoes, halved 1 spicy pepper, such as jalapeño or Anaheim chili, halved and seeded 1 yellow onion, quartered 6–12 cloves of garlic Several leaves of chard 1/3 cup chopped fresh cilantro 3/4 cup broth (vegetable or chicken), more as [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 1 cup dried lentils 1 cup coarsely chopped chard 1/4 cup chopped carrot 1/4 cup chopped celery 1 scallion, thinly sliced (white and green parts) 1/2 teaspoon salt 1/4 teaspoon pepper Citrus Dressing 1/4 cup fresh citrus juice, all one kind or a mixture (orange, lemon, mandarin, lime, etc.) [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 4 cups coarsely chopped chard 1 cup grape tomatoes 2 tablespoons olive oil Salt, 1 teaspoon + 1/2 teaspoon 1/2 teaspoon pepper 1 teaspoon fresh lemon juice PREPARATION Preheat oven to 425°F. Toss tomatoes with the olive oil and place on a rimmed baking sheet. Sprinkle with 1/2 teaspoon [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 1 bunch rainbow chard, well-rinsed and coarsely chopped 1 cup sliced mushrooms 1/4 cup sundried tomatoes, thinly sliced 2 tablespoons olive oil 1 1/2 cups broth (vegetable or chicken) Salt and pepper 1 pound penne pasta, cooked per package instructions Parmesan cheese, freshly grated PREPARATION In a large sauté [...]
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Adapted from marthastewart.com INGREDIENTS 1/2 tablespoon extra-virgin olive oil 8 to 10 mushrooms, bottoms removed, thinly sliced 1 bunch of chard, large stems removed, leaves cut into 1-inch strips Zest from 1 orange Juice from 1 orange 1/2 teaspoon salt 1/4 teaspoon ground pepper PREPARATION In a large skillet, heat oil over medium-high. Add the [...]
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Recipe courtesy of Delilah’s Farm Report INGREDIENTS 2 tablespoon olive oil 1/2 cup finely chopped onion 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1 cup coarsely chopped Swiss or rainbow chard (stems removed) 1 1/2 cups Arborio rice 1 tablespoon finely chopped fresh mixed herbs (oregano and mint is my favorite combination, [...]
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Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 pound Yukon gold potatoes 2 tablespoons olive oil 1 tablespoon finely chopped rosemary 1 tablespoon minced garlic 1 bunch Swiss chard Salt and pepper PREPARATION Preheat oven to 425°F. Bring a large pot of salted water to a boil. Add whole potatoes and simmer until just beginning [...]
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Adapted from epicurious.com INGREDIENTS 3 medium sweet potatoes or yams, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 3 tablespoons unsalted butter (firm), plus 2 tablespoons melted Salt and freshly ground black pepper 2 medium apples, peeled, cored, and cut into quarters 6 cups loosely packed braising greens, such as chard [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 1/2 medium onion, chopped 1 tablespoon olive oil 2 cloves garlic, chopped 1 bunch chard, coarsely chopped 1 green zucchini, cut in 1/4 inch slices 1 yellow zucchini, cut in 1/4 inch slices 3–4 plum tomatoes, cut in 1/4 inch slices 1 tsp chopped thyme 1/4 cup grated Gruyère [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 3 cloves elephant garlic, quartered 1/2 pint cherry tomatoes 2 tablespoons olive oil 1/2 bunch rainbow chard, very coarsely chopped 1/2 pound pasta of your choice 2 tablespoons chopped fresh parsley Parmesan cheese PREPARATION Preheat oven to 425°F. Toss garlic and cherry tomatoes with the olive oil. Spread out [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 1/2 medium onion, diced 2 cloves garlic, minced 2 tablespoons olive oil 1 1/2 cups eggplant, cut into 1-inch pieces One bunch chard, coarse part of stems removed, leaves well rinsed and coarsely chopped 1 tablespoon coarsely chopped or torn basil Salt and pepper, to taste 1 pound fusilli [...]
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INGREDIENTS 8 ounces dried small pasta (farfalle, aka “bowtie,” works well for this dish) 1 tablespoon olive oil 2 tablespoons shallots, minced 1 Portobello mushroom, base removed, top cut in half, and thinly sliced 2 tablespoons white table wine, divided Half bunch of rainbow chard, stalks removed, and leaves sliced into 1-inch strips Zest of [...]
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INGREDIENTS 8 ounces dried small pasta (farfalle aka “bowtie” works well for this dish) 1 tablespoon olive oil 2 tablespoons green garlic, minced 1 package crimini mushrooms, bases removed, tops thinly sliced 2 tablespoons white table wine, divided 1/2 bunch of golden chard, stalks removed and leaves sliced into 1 inch strips zest of 1 [...]
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To perk up wilted greens: Fill a large bowl with cold water and several ice cubes (the more, the better). Stir in 1 tbsp of salt per quart of ice water. Then, fill a large bowl with very hot tap water. Submerge the lettuce in the hot water first for about 5 seconds, remove, and [...]
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There’s a veggie in our TakeHome boxes to appeal to the “I” and the “N” portion of the Myers-Briggs personality score; or those who have beds where one can select different firmness; or for those with Dijon, brown and yellow mustard in the fridge. Here is a veggie where you don’t have to pick just one [...]
INGREDIENTS 1 1/2 cups aborio rice 3/4 cups white wine 5 cups chicken or vegetable broth 1 tablespoon butter 2 cloves garlic 1 small onion, diced 2 teaspoons dried basil 1 bunch rainbow chard, tough stems removed, leaves coarsely chopped 1 bunch asparagus, base removed, cut into bite sized pieces, and steamed briefly, then cooled [...]
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Recipe by The FruitGuys INGREDIENTS 1 bunch of Swiss chard, stems discarded and leaves coarsely chopped 1 can of chick-peas, rinsed, drained 1/2 cup sun-dried tomatoes, soaked in 1 cup of water for 20 minutes, drained, chopped 1 1/2 tablespoons olive oil 1 garlic clove, thinly sliced 1 tablespoon fresh lemon juice Salt and pepper, [...]
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Recipe by The FruitGuys INGREDIENTS 1 head broccoli, washed, and cut into bite-sized pieces 1 daikon radish, cut into julienne strips (about 2 cups) 1 bunch rainbow chard, de-stemmed, and coarsely chopped 2 large garlic cloves, minced 2 teaspoons fresh ginger, peeled, and minced 3 tablespoons chicken or vegetable broth 2 tablespoons Chinese rice wine [...]
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Recipe by The FruitGuys INGREDIENTS 1-2 sweet potatoes, cut into 1-inch cubes 1 head broccoli, rinsed and chopped 1 bunch of rainbow chard, de-stemmed, and coarsely chopped 1 package of tofu, rinsed, patted dry, and cut into 1-inch cubes 1 14-ounce can of coconut milk 1/2 cup vegetable broth or chicken broth 4 teaspoons canola [...]
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Adapted from Gourmet INGREDIENTS 1 large bunch of rainbow chard 2 Tablespoons unsalted butter 2 Tablespoons extra-virgin olive oil 1 medium red onion, finely chopped 3 cloves of garlic, minced 3/4 teaspoon fine sea salt PREPARATION Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into [...]
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