1 small onion, diced 2 slices bacon, cut in 1″ pieces (optional) 1 bunch turnip greens, washed well and torn salt & pepper generous pinch sugar water or chicken stock In a large dutch oven, saute onions and bacon slices Read on!
Stir-Fry with Pork, Eggplant, and Greens At some point in the week, we’ll find ourselves rooting around the refrigerator, realizing we’ve already eaten our way through half the ingredients we were supposed to save for our *epic* meal plan (curse those late night munchies!). Read on!
2 tablespoons extra-virgin olive oil 2 large garlic cloves, finely chopped 2 teaspoon chopped thyme 1 Turkish or 1/2 California bay leaf 3 (3-by 1-inch) strips orange zest 1 bunch bok choy or pac choi, cut crosswise into 2-inch pieces Read on!
Feel free to mix & match greens according to what you have on hand. 8 cabbage leaves (from 1 large head) 1 lb mustard greens 3/4 lb turnip greens 1/2 lb beet greens (from 1 bunch beets; including stems) 2 Read on!
Roasted Carrots & Radish with Crunchy Carrot Top Gremolata Breadcrumbs There’s something deeply satisfying about tucking into an honest meal on a quiet evening. This week, bright orange carrots and gorgeous radishes offered just the homey inspiration we were looking for. Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!