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This week you have Romanesco in the box.  One of my favorite vegetables, partly because they are so delicious and mostly because a giant romanesco was the first Valentine’s Day gift Nigel gave me. That was before we were even dating, but he told everyone that he already knew I was his, and he was right.  Who couldn’t love a guy who brings you a most beautiful piece of fractal art in the form or a delicious Romanesco?  

If you don’t know what to do with this beautiful Brassica, keep it simple; cut into individual florets, wash well.  Shake off the water, maybe dry it a bit with some towel, then toss with olive oil and your favorite Eatwell Salt (I love the Smoked Chili) pop them onto a parchment lined baking tray and into a hot oven (450 F) and roast until some of the tips are just beginning to char.  And there you have it.  If you want to get fancy you can add small slices of fennel and leek. You could even use some of the daikon in this mix, that is also in this week’s share.  If you find you are pressed for time, do all of the prep right through the tossing in olive oil and salt, and save the roasting  for later. 

Spiced Lentils & Rice

Serves 2-4 | Takes 25 minutes

Recipe by Jamie Olive from 5 Ingredients

I love this book because of it simple approach to making yourself something good to eat.  Focusing on ingredients many people have at home, although some might be more common in the UK, but nothing is obscure.  This dish looks like it would be delicious with a roast chicken or a piece of fish.  For a little fresh veg maybe do a quick pickle with the daikon to serve on the side.

3 oz Split Red Lentils

2 Onions, or maybe substitute the Leeks

2 heaped TB  Balti Curry Paste

1/2 lb Kale

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Salt and Pepper, to taste

Cook the lentils in salted water according to the packet instructions.  Peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with the olive oil and the Balti Paste.  Cook for 15 minutes, or until soft and golden, stirring regularly.  Tear in the kale, save tough stalks for stock, add a splash of lentil cooking water, cover and leave for 2 minutes.  Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.  Toss it all together; taste, season to perfections with sea salt and black pepper, and dish up.

Cold Noodles With Chile Oil and Citrusy Cabbage

Serves 4-8 | Takes 35 minutes

Recipe by Alison Roman From NYT Cooking

For The Noodles:

½ cup Canola or Grapeseed oil

1 tablespoon Fennel Seed

1 tablespoon Red-Pepper Flakes

2 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

Kosher salt and ground pepper

For The Citrusy Cabbage:

½ head Cabbage, very thinly sliced 

Kosher salt and ground pepper

¼ cup fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

2 tablespoons Olive Oil

For The Tahini Sauce:

⅓ cup Tahini

1 Garlic clove, finely grated

2 tablespoons fresh Lemon or Lime juice

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

Kosher salt and ground pepper

For The Lemony Scallions:

1 bunch Scallions, very thinly sliced

¼ cup Olive Oil

2 tablespoons fresh Lemon or Lime juice

1 tablespoon finely grated Lemon or Lime zest

1 tablespoon Soy Sauce

Kosher Salt and ground Pepper

Heat oil, fennel seed, pepper flakes, garlic, Sichuan peppercorns and star anise (if using) in a small pot over the lowest heat possible. Cook, swirling occasionally, until you start to hear and see the garlic and spices frizzle and toast in the oil, 5 to 8 minutes. (Every stove is different and sometimes the low isn’t as low as we’d like, so keep an eye on things; it may take less time.) Keep cooking at the lowest heat setting until the spices are toasted and the garlic is golden brown, another 3 to 5 minutes. Remove from heat and set aside. Meanwhile, cook noodles in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking.

If serving the citrusy cabbage, place cabbage in a large bowl and season with salt and pepper. Add citrus juice and zest, tossing to coat. Let sit a few minutes to soften. Drizzle with olive oil before serving.  

If serving the tahini sauce, whisk tahini, garlic, lemon juice, sesame oil and 1/4 cup water in a small bowl until a creamy dressing forms. Add herbs and season with salt, pepper and more lemon juice, if desired. 

Alternatively, place all ingredients and 1/4 cup water in the bowl of a food processor and process until a smooth, creamy dressing forms. 

If serving the lemony scallions, combine scallions, olive oil, lemon juice, lemon zest and soy sauce in a small bowl; season with salt and pepper and let sit for at least 5 minutes before serving.When ready to eat, toss noodles with vinegar and season with salt and pepper. Spoon chile oil over the noodles, tossing to coat; keep adding the oil until your noodles are evenly coated. (Keep in mind you have other sauces for the noodles, so you’re just looking for them to be coated and sufficiently spicy.) Serve any additional chile oil alongside for personal spooning, with the cabbage and other sauces if you like. Feel free to add more spicy things and blanched or roasted vegetables.

Creamy Cabbage Soup With Gruyere

Recipe by Martha Rose Shulman from NYTimes Cooking

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 russet potato, peeled and grated

¾ pound cabbage (about 1/2 medium head), cored and shredded

Salt to taste

5 cups water, chicken stock or vegetable stock

1 Parmesan rind

Freshly ground pepper to taste

2 cups low-fat milk

1 cup grated Gruyère cheese

6 1/2-inch thick slices of French or country bread, toasted and cut into small squares

Minced fresh chives

Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.  Add the milk to the soup. Stir to combine well and heat through without boiling.  A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

Recipe by Molly Stevens found on 

Use the Pomelo from this week’s share instead of the Ruby Grapefruit

2 medium Ruby Grapefruit OR Pomelo

1 Tbs. fresh Lime Juice 

2 tsp Honey 

1/4 tsp Salt

6 Tbs Extra Virgin Olive Oil 

2 Tbs chopped fresh Mint, plus leaves for garnish 

8 oz Arugula, tough stems removed

1 head Radicchio, cored and cut into strips

1/3 cup sliced Almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs of the vinaigrette over the grapefruit segments. Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.

Chicken Curry

Recipe from

My friend Mark makes this dish all the time, it is probably his favorite dinner to cook.  I am amending it by adding the broccoli from this week’s share.

1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces

Broccoli, washed and cut into bite size florets. Save the stalk for soups

1 Tb Vegetable Oil

1 TB minced Garlic

1 small Yellow or White Onion, chopped - I would use Leeks instead

2 TB Yellow Curry powder

1 TB Thai Red Curry Paste

1 15oz can of Coconut Milk, full fat

1/2 cup Water or Chicken Stock

1 TB Brown Sugar

1 tsp Fish Sauce

2 TB Lime Juice

Salt, to taste

Handful fresh Cilantro, roughly chopped

4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead:)

Heat the oil in a large pot over medium low heat. Add the onions, or leeks and minced garlic and cook for a few minutes until the onions are fragrant and softened. Add the chicken to the cooking onion/leek/garlic and cook for 2-3 minutes, browning it a little. 

Add curry powder and paste; cook for 3-5 minutes.  Add the coconut milk, and broccoli and mix well. Let simmer for 15-20 minutes or until the chicken is fully cooked. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed.  Top with fresh cilantro, serve over cooked rice or spaghetti squash.  Or you could get really fancy, roast up your Acorn Squash and serve it in the squash halves.

Lemon Leek Salad Dressing

Recipe by Lynn Johnson

Make 1 1/2 cups

  I was wondering if you could use leeks in a salad dressing,   and this is what google found for me!  Funny because it says specifically good for strong flavored salad greens, perfect for the arugula and radicchio! 

1/2 cup Olive Oil

3 TB White Wine Vinegar

3 TB fresh Lemon Juice

1 medium Leek, white part only, cleaned and finely chopped

1 Egg

1 TB chopped Shallot

1 TB Dijon style Mustard

1 tsp dried Tarragon, crumbled

1/4 tsp Salt

1/8 tsp freshly ground Black Pepper

Whisk in bowl.  Chill for several hour before serving

Baked Chicken with Olive, Turnips and Turnip Greens

Recipe from Leite’s Culinaria

I don’t eat tomatoes out of season, which means I would leave that out of this recipe. But I think I would thinly slice fennel and add that in.  Fennel goes so nicely with turnips and olives.

12 Baby Turnips, with Greens, or 3 regular Turnips plus 1/2 bunch fresh Turnip Greens
3 1/2- to 4-pound Chicken, quartered

1 small Yellow or White onion, halved and thinly sliced

1 large Tomato, cut into 1-inch wedges

1 Bay Leaf

1 teaspoon Paprika, hot or mild

1 teaspoon Kosher Salt

1/2 teaspoon freshly ground Black Pepper

3/4 cup White Wine

1 cup Picholine or other mild Green Olives, not pitted

 Preheat the oven to 350°F (175°C).  If using baby turnips, trim and scrub them, saving the greens. Cut the turnips in half and set aside. If using regular turnips, peel them and cut into 1/2- to 3/4-inch wedges. Set aside. Thinly shred the greens, wash and drain them, and set aside.  Place the chicken, onion, tomato, bay leaf, paprika, salt, pepper, and wine in an oven dish large enough to hold the ingredients in one crowded layer. Turn to coat, winding up with the chicken skin side up. Cover and bake for 30 minutes. Turn the chicken over, and continue baking uncovered for 25 minutes, until the chicken is almost done.  Remove the cover and turn the chicken over again (skin side up again). Tuck the turnips and olives under the chicken and bake, uncovered, for 30 minutes, until the turnips are tender and the chicken is golden on top. Remove the bay leaf, stir in the turnip greens, and cook uncovered for 3 minutes more, until the greens wilt. Serve right away.

Spaghetti Squash with White Bean Ragout

Recipe from Food52 by Gena Hamshaw

Serves 4

For the Squash:

1 large whole Spaghetti Squash

1 TB Olive Oil

1 pinch Kosher Salt and Pepper

1/2 tsp Garlic powder

For the Ragout:

1 1/2 TB Olive

1 White or Yellow Onion, diced

4 cloves Garlic, minced

1/2 tsp crushed Thyme

1 tsp dried Oregano

1/2 tsp Salt

1 dash crushed Red Pepper

1-14.5 oz can fire roasted, diced Tomatoes

1 8 oz can Tomato Sauce

1 1/2 cups cooked Cannellini, Navy or Great Northern Beans, drained,rinsed

1 TB Organic Sugar, or 2 tsp Maple Syrup

1/4 cup chopped fresh Parsley (optional)

To prepare the squash, preheat your oven to 375 F.  Use a sharp knife to trim the top and bottom of the squash off, so that it can stand upright on a cutting board.  Slice the squash in half lengthwise. Scrape out the seeds with a large spoon.  Line a baking sheet with parchment or foil.  Brush the inside of the squash with the olive oil and sprinkle with kosher or coarse salt and pepper to taste.  Place the squash, cut side down, on the baking sheet.  Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork.  Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl.  Taste the squash and add more salt, pepper, and garlic powder to taste.  While the squash roasts, make the ragout.  Heat the olive oil in a medium pot over medium heat.  Add the onion and sauce for 5 to 7 minutes, stirring often, until the onion is soft and translucent.  Add the garlic.  Saute the onion and garlic for another 2 minutes, adding a splash of water if the onions are sticking.  Add the thyme, oregano, salt, pepper, tomatoes, tomato sauce, beans and sugar to the pot and stir them well.  Bring the mixture to a boil and reduce to a simmer.  Simmer for 10 minutes, uncovered, or until the sauce has thickened up.  Taste sauce and add seasonings as desired.  To serve, place a quarter of the squash into each bowl or plate and top with a cup of the ragout, as well as a bit of chopped parsley.  

Oma’s Red Cabbage

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Recipe from Quick German Recipes

My family’s tradition for Christmas dinner was always beef goulash, potato dumplings and red cabbage.  This recipe is exactly how my Mom always made her’s, except this one has measurements!

1 medium head Red Cabbage, shredded

2-3 TB Oil, or Lard

1 large Onion, diced

3 Apples, peeled, cored, shredded or diced

1/2 cup Red Wine

3 TB Cider Vinegar

1 tsp Salt

2 tsp Sugar* I find our cabbage is really sweet so I never add sugar

1/2 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1/4 tsp Pepper, freshly ground

2 TB Lemon Juice

2 TB Corn Starch

In a large pot, heat butter, oil/lard, lightly sauté onion.  Add red cabbage and apples.  Continue to sauce for several minutes.  Add 1 cup water, optional red wine, cider vinegart, sugar, salt, nutmeg, cloves, and peppers.  Stir. Bring to simmer, cover. Simmer about 30-60 minutes or until cabbage is tender.  Add lemon juice.  Taste and season with more salt, cloves, pepper, sugar and vinegar as needed.  Mix about 2 TB cornstarch with cold water and slowly stir in just enough to thicken red cabbage liquid.  Serve.

Baked Chicken and Leeks with Celeriac Dumplings

Recipe from Riverford Organic Farmers Devon UK

Whenever I see dill on the list I think of Chicken and Dill Dumplings, which I have already made this dill season.  It is one of my favorite dishes.  But seeing celeriac on the list I wondered if anyone has ever made dumplings using celeriac?  So I rolled the magical google ball and low and behold a recipe for Chicken with Celeriac Dumplings. They used thyme as their herb, which I always sub with our Thyme salt, and of course I am adding fresh dill!  The recipe does call for Suet, which we don’t really use.  You can sub butter, although they do say veg shortening is closer, but I never use that either, so butter it is for me!  Also, I typically make dumplings which are simmered as opposed to baked, so I am curious to try this out.

1 TB Oil

4 Chicken thighs, skin on and bone in

1 large Leek, halved lengthways then finely sliced

2 oz dry White Wine

1 cup Chicken or Veg Stock

1 large Carrot, peeled and diced

1- 2 tsp Thyme Salt or leaves from a sprig of fresh thyme

Freshly ground Black Pepper

For the Dumplings:

5 - 6 oz Celeriac, peeled and diced

3 1/2 oz Suet*

4 TB All-Purpose Flour

1/2 tsp Baking Powder

2 TB Fresh, Dill, finely chopped

About 2 TB Water

Salt & Pepper

Preheat oven to 375 F.  Heat the oil in a large heavy based flame and ovenproof casserole. Fry the chicken, skin side down, for a few minutes to color.  Turn it over and add the leek, wine, stock, carrot and thyme salt.  Season with salt and pepper.  Bring to the boil then turn off the heat.  For the dumplings boil the celeriac until just tender, about 6 to 8 minutes.  Drain and mash.  Mix in a large bowl with suet, flour, baking powder, dill, salt and pepper.  Add just enough water to form a sticky dough.  Divide the mixture into 8 pieces and roll each piece into a ball.  Put on top of the chicken.  Bake, uncovered, for 30 to 40 minutes, until the dumpling are cooked through and golden.  

Acorn Squash With Tempeh & Arugula

Recipe found on

Sometimes I look at the list of items from the share and an idea pops into my head.  This was one of those times, when I thought the sweetness of Acorn Squash, and the peppery Arugula with some zippy tempeh sounded really great together.  Google the three ingredients and voila!

Acorn Squash

2 tsp Apple Cider Vinegar

1 bunch Arugula

1/2 tsp Coriander Seed

1-2 cloves Garlic

1 cup chopped Leeks

1 TB Olive Oil

1/4 tsp Red Chile Flakes

1/2 tsp Sage

2 tsp Soy Sauce

1/2 cup Tempeh

1 tsp Thyme

2 TB Walnuts

Preheat oven to 350 F.  Halve the acorn squash and clean out the seeds.  Wash and chop the leeks.  Chop the walnuts.  Place the halved squash in a glass baking dish with 1” water, flesh side down. Bake for 30 minutes, until tender.  While the squash is baking, crumble the tempeh into a bowl and cover with soy sauce, apple cider vinegar and minced garlic.  Mix well and let marinade for 30 minutes.  In a large skillet, heat olive oil over medium heat.  Saute the spices in the oil for 10 seconds.  Add the leeks and cook for 5 minutes stirring frequently.  Remove the leeks from the heat and set aside.  Add the tempeh and marinade to the skillet.  Cook for 15 minutes until golden and crispy.  Add leek and one bunch of arugula to tempeh.  Cook arugula until wilted.  Stuff arugula and tempeh mixture into each of the squash halves.  Top with chopped walnuts.  Broil squash halves until just browned, about 3-4 minutes.  Serve hot.

Citrus, Celery, and Shaved Fennel Salad

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Gourmet December 2002

This recipe calls for Navel Oranges, but I would use Mandarins instead.

1 TB Cider Vinegar

1/2 tsp Whole-Grain or Coarse-Grain Mustard

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 cup Extra Virgin Olive Oil

3 Navels Oranges

2 Grapefruit 

2 medium Fennel bulbs, stalks cut off and discarded

3 Celery Ribs, cut diagonally into 1/8” thick slices

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.  Cut peel, including all white pith from oranges and grapefruit with a paring knife.  Working over a bowl, cut segments free form membranes.  Squeeze juice from membranes into a small bow, then whisk 3 TB  juice into vinaigrette.  Drain citrus segments, then add to vinaigrette.  Quarter fennel bulbs lengthwise, then cut lengthwise into paper thin slices - about 1/16” thick with slicer.  Add to fruit with celery and toss 

Jerusalem Artichoke and Leek Soup

Recipe by Michael Aviad found on A Sweet Life

2 lb Jerusalem artichoke, peeled and sliced

3 medium Leeks, white and light green parts only, washed well and sliced

2 Garlic cloves, minced

1 Celery stalk, chopped

1/4 cup Thyme leaves

1/2 cup Olive Oil

1 cup Cream

Salt & Pepper to taste

Heat the oil in a large pot over a high flame. Add the onion, celery and leek and cook for 7 minutes while stirring.  Add the Jerusalem artichoke, thyme and garlic and cook for another 7 minutes, and stir.

Add 8 cups of water, bring to a boil, then lower flame and let it cook for 30 minutes.  Make sure the Jerusalem artichoke is soft and remove from heat.  Puree the contents of the pot using a hard blender until smooth, add salt and pepper, and return to the stove.  Bring the soup to a boil, lower the flame and allow it to cook for 15 minutes.  Stir in the cream, salt and pepper and continue cooking for several minutes without letting the soup boil.  Serve hot.

Date, Feta and Red Cabbage Salad

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Recipe from Smitten Kitchen

If you have been ordering any of the mixed date boxes we have been offering as an extra, here is a great use for them.

1 to 1 1/4 lb Red Cabbage, sliced very thin

3 TB Olive Oil

2 TB Lime or Lemon Juice

Salt and Red Pepper Flakes, to taste

1/2 cup pitted Dates, coarsely chopped

4 oz Feta, crumbled 

1 TB chopped flat-leaf Parsley

2 tsp well toasted Sesame Seeds

Toss cabbage with olive oil and first TB of lime or lemon juice, salt and pepper, coating leaves evenly.  Taste and add more lime/lemon juice, salt and pepper to taste.  I do this a few times making sure I really get this base well seasoned because it will be hard to it as well later.  Toss dressed cabbage gently with half of dates and feta.  Sprinkle with remaining dates, then feta, then parsley and sesame seeds.  Serve.