spring recipe roundup

We've had an incredibly long and lovely spring this year - and all the while our boxes have been brimming with the season's treasures. Below is a recipe roundup of the season - 10 recipes people! That's breakfast, lunch, dinner, dessert, weeknight, holiday, backyard bbq, you name it - we've got you covered.

Reminder that next week is our last delivery for spring. SUMMER session begins Friday, June 28th. Sign up here to join us!

 

recipes

Garlicky COLLARD GREENS

vegetarian times

Collard greens can be sandy, so to clean them, submerge them in water to loosen any grit, then wash and dry. This technique of blanching the collard greens in boiling water, then sautéing them takes away any bitterness.

INGREDIENTS

1 lb. chopped collard greens

2 Tbs. olive oil

4 cloves garlic, minced (about 4 tsp.)

serves 4

INSTRUCTIONS

Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.

Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes or until tender. Season with salt and pepper, and serve warm.

Heat olive oil in same pot over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden brown and fragrant. Add greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and serve warm.

 

Lemony KALE Pesto

No need to wait for the basil harvest, why not make kale pesto? It takes all of 5 minutes to whip up and is handy to have for every meal. So far, I've used it on pasta, put a dollop in our scrambled eggs at breakfast, and tossed it with roasted potatoes. This version is vegan, but of course you can add parmesan cheese if desired.

INGREDIENTS

½ cup almonds/walnuts

1 garlic clove, sliced

2 cups chopped kale leaves

1-2 tablespoons lemon juice, plus lemon zest, optional

⅓ cup extra-virgin olive oil, more for a smoother pesto

pinch of teaspoon sea salt, more to taste

freshly ground black pepper

grated parmesan cheese, optional

INSTRUCTIONS

Pulse the walnuts and garlic in a food processor

Add the chopped kale and pulse again.

Add the lemon juice salt and pepper and pulse again.

While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. For a smoother pesto, add more olive oil. Add parmesan if desired.

makes 1 cup pesto

 

BLUEBERRY Lemon Ricotta Pancakes

half baked harvest

INGREDIENTS

1 1/2 cups buttermilk, or use whole milk

3/4 cup whole milk ricotta cheese

2 large eggs

2 tablespoons salted butter, melted

1 tablespoon honey, adding in more honey if you like a sweeter pancake

2 teaspoons vanilla extract

1-2 tablespoons lemon zest and 2 tablespoons lemon juice

1 1/2 cups white whole wheat flour, or all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups fresh or frozen blueberries

3-4 tablespoons blueberry jam (optional)

POPPY SEED LEMON SYRUP

1/2 cup real maple syrup