The Local Food Box

(from the New Basics Cookbook) 2 portions 1/4 cup coarsely chopped walnuts 6 small beets 1/4 cup of walnut oil 1 tablespoon of tarragon vinegar 1 tablespoon of snipped chives 1 teaspoon of Dijon mustard 1/4 teaspoon of sugar 1/4 teaspoon of salt Freshly ground black pepper Mâche ( 1 cup of leaves or 4 […]

(modified by Helen Fletcher from Bon Appetit, June 2007) 8 portions 4 tablespoons lemon juice 3 tablespoons minced shallot 6 tablespoons mild oil (e.g. almond, walnut or avocado oil are subtle) 3 ounces sliced pancetta or bacon 1/2 cup sliced almonds 16 large butter lettuce leaves 8 cups (lightly packed) mâche rosettes 2 small Granny […]

1 pound of kale,collard or other greens ( or a combination) 5 T olive oil 1 tsp minced garlic 2 tsp peeled and minced (or grated) fresh ginger 1 T soy sauce 1 tsp sesame oil Steam greens in a covered pan until soft; drain, rinse in cool water, squeeze dry and chop. Heat 2 […]

Time: 1 hour 30 minutes 1 tablespoon extra-virgin olive oil, plus additional as needed 1 medium to large red onion, finely chopped Salt 2 large garlic cloves, minced 8 ounces raw greens (such as spinach, chard, collard or kale), cut into ribbons, or 2 cups cooked greens 1/4 cup finely chopped flat-leaf parsley 1/3 cup […]

By Martha Rose Shulman 2 heads of romaine (Cos) 1 cup thinly sliced radishes (about 1 bunch) 1 to 2 tablespoons chopped chives, or a mixture of chives and tarragon For the buttermilk dressing: 2 tablespoons freshly squeezed lemon juice 1 small garlic clove, puréed Salt to taste 1 tablespoon extra virgin olive oil 5 […]

By Martha Rose Shulman A simple thing to do with any type of green is to braise it with onion and garlic in a covered pan, then toss it with pasta or serve with grains. Collards take to this method particularly well, as the slow cooking sweetens them a little. I’m giving you a range […]