Carrots
Japanese
Salad Turnips
Beets
Broccoli
Cabbage
Oakleaf
Lettuce
Bok
Choi*
Garlic Scapes*
Spinach*
Galactic
Red Lettuce*
*”Large” share
items; not included in the “small” share.
Please
Remember to Wash Your Vegetables Carefully and Thoroughly.
This
Week's Recipe: Pasta With Beet Greens, Goat Cheese, and Raisins
1/3 cup golden raisins
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 cup finely chopped red onion
2 garlic cloves, minced
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel
1/2 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 cup finely chopped red onion
2 garlic cloves, minced
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel
1/2 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)
Combine
raisins and lemon juice in small bowl. Set aside.
Heat 2 tablespoons oil in heavy large pot over
medium-low heat. Add onion and sauté until tender, about 8 minutes.
Add garlic and sauté until fragrant, about 1 minute. Add beet
greens and raisin mixture. Cover and cook until greens wilt, about 5
minutes. Mix in ginger and lemon peel. Season greens to taste with
salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.
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