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 […]
Pasta with Collard Greens and Onions
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 […]
Breakfast Tacos with Eggs, Onions, and Collard Greens
By Martha Rose Shulman These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want. 6 ounces (about 1/2 bunch) collard greens, stemmed and washed 1 tablespoon extra virgin olive oil 1 small or 1/2 medium onion, chopped 1 […]
Tuscan Kale and Chestnut Soup
(adapted by Lon Temereski from Gourmet December 2003) 125g (1/4 pound) pancetta, chopped (bacon can be used as a substitute) 1 large onion, chopped 3 garlic cloves, finely chopped 50 ml (3 Tbsp) olive oil 400 ml (14 oz) can whole tomatoes in juice chopped, reserve juice 2x 400ml (14oz) cans white beans (cannellini, Great […]
Week 2
Hope you are enjoying the warm weather and break from the wind as much as we are! This week’s veggie box will be on the smaller side as a few of our crops are taking longer to size up due to the cold weather the past weeks. But we are starting to see some blushing […]
Lettuce with Oyster Sauce
Serves 2-4 By Ken Hom, Saturday Kitchen Ingredients 750g/1½lb Cos lettuce (can be replaced by Pac Choi) 3 tbsp oyster sauce 1 tbsp groundnut (peanut) oil Preparation method 1.Separate the lettuce leaves and blanch them in a pan of boiling, salted water for about 30 seconds or until they have wilted slightly. 2.Remove them and drain […]