CSA Share Week 25

Lettuce (Parris Island/Pomegranate)/ Bok Choy

Arugula

Sugar Snap Peas

Beet Greens

Tiny greens

Baby Kale

Sage  

Sweet Potatoes

Apples (The Kansas City Food Hub)

10 Minute Sugar Snap Peas With Lemon

Ingredients

  • 1 tbsp olive oil

  • 1 lb fresh sugar snap peas

  • 1 tsp lemon zest, freshly grated

  • ½ tsp sea salt

  • ¼ tsp ground black pepper

Instructions

  1. Heat oil in a skillet over medium-high heat. 

  2. Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently.

  3. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook for an additional 3-5 minutes, until the snap peas begin to puff up and are crisp. 

  4. Serve immediately.

 

Beet Green Salad with Sherry Vinaigrette and Feta

Ingredients

  • 8 cups beet greens, washed and spun dry (5–7 ounces)

  • 1/4 cup crumbled feta cheese (about 1 ounce)

  • 
1 small clove garlic, chopped

  • 1/4 teaspoon kosher salt

  • 
3 tablespoons extra-virgin olive oil

  • 1 tablespoon sherry vinegar

  • 1 1/2 teaspoons Dijon mustard

  • Freshly ground pepper to taste

Instructions

  1. Place greens and feta in a large bowl. Mash garlic with kosher salt with the side of a chef’s knife on a cutting board to form a paste. Whisk garlic paste, olive oil, sherry vinegar and Dijon in a small bowl. Pour dressing over greens, season with pepper and toss to combine.

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