Box Included Ingredients:

• Red Cabbage
• Artichokes
• Oyster Mushrooms
• Swiss Chard

Additional Optional Ingredients:

• Garlic
• Onion
• Spices- (Coriander, Za'atar, Paprika)
• Fresh Herbs (any you have available)
• Lemon
• Olive Oil
• Stock

Directions:

1. First I want You to follow Prepping Artichokes By Jaques Pepin Since they can explain much better than I can how to prep an Artichoke for this dish.
2. Now we have the daunting parts out of the way first. We are going to be steaming an artichoke in water or stock with a lemon halved or the juice if you want to avoid seeds,, olive oil, minced garlic, a heavy Pinch of salt and pepper since we want to season these well. Add any delicate herbs you have (all minced) and spices like paprika or coriander work well here too. All in the water before adding the artichokes.
3. Add the artichokes petals side down then layer the Red cabbage around with the Chard Stems. We want to make sure the artichokes have direct contact and are cooked but but are able to remove and finish everything else. So make sure you do have some access to the artichokes so you can keep an eye on them.
4. Okay so we are bringing this to a boil, covering and reducing to a pretty low simmer so we don’t unintentionally burn the chokes then cooking for about 20-30 until they’re tender.
5. While we wait, you can sautee the oyster mushrooms in a pan until they’re crispy throw that on top.
6. We are then removing the artichokes, adding the chard stems and finishing the red cabbage. Taste for seasoning and adjust accordingly.
7. Top with the green onions or sunflower shoots as a light, fresh green contrast. Dig the lemon out and squeese the juice all over.

Additional Info:

1. You can serve this with Garbanzo Beans (you could add these to the cabbage at the end to warm through) or Couscous.
2. You can roast the Rutabaga and Carrots in a 400’F oven for about 30-35 minutes and serve along side.
3. This can also work well with Chicken or Lamb to really fill this out and have lots left over.

Box Included Ingredients:

• Red Cabbage
• Artichokes
• Oyster Mushrooms
• Swiss Chard

Additional Optional Ingredients:

• Garlic
• Onion
• Spices- (Coriander, Za'atar, Paprika)
• Fresh Herbs (any you have available)
• Lemon
• Olive Oil
• Stock

Directions:

1. First I want You to follow Prepping Artichokes By Jaques Pepin Since they can explain much better than I can how to prep an Artichoke for this dish.
2. Now we have the daunting parts out of the way first. We are going to be steaming an artichoke in water or stock with a lemon halved or the juice if you want to avoid seeds,, olive oil, minced garlic, a heavy Pinch of salt and pepper since we want to season these well. Add any delicate herbs you have (all minced) and spices like paprika or coriander work well here too. All in the water before adding the artichokes.
3. Add the artichokes petals side down then layer the Red cabbage around with the Chard Stems. We want to make sure the artichokes have direct contact and are cooked but but are able to remove and finish everything else. So make sure you do have some access to the artichokes so you can keep an eye on them.
4. Okay so we are bringing this to a boil, covering and reducing to a pretty low simmer so we don’t unintentionally burn the chokes then cooking for about 20-30 until they’re tender.
5. While we wait, you can sautee the oyster mushrooms in a pan until they’re crispy throw that on top.
6. We are then removing the artichokes, adding the chard stems and finishing the red cabbage. Taste for seasoning and adjust accordingly.
7. Top with the green onions and sunflower shoots as a light, fresh green contrast. Dig the lemon out and squeese the juice all over.

Additional Info:

1. You can serve this with Garbanzo Beans (you could add these to the cabbage at the end to warm through) or Couscous.
2. You can roast the Rutabaga and Carrots in a 400’F oven for about 30-35 minutes and serve along side.
3. This can also work well with Chicken or Lamb to really fill this out and have lots left over.

Included Box Ingredients:

• Fennel
• Cherry Tomatoes
• Carrots
• Celery
• Parsley

Additional Optional Ingredients:

• Garlic
• Onion
• Tomato Paste
• Stock or White Wine (for deglazing)
• Olive Oil
• Parmesan

Directions:

1. Let’s start by boiling some heavily salted water for pasta (shape is whatever your heart desires) so it’s ready when you are.
2. Then we are slicing the Fennel if you have some knife skills to show off, here is where julianne would shine. Leaving the Fronds out since they’ll be a great fresh topping. Chopping the celery, carrot and garlic if you have it, into manageable bite size pieces that make sense for your pasta style.
3. Now in a large skillet (allowing enough space to have all the pasta in there later) over medium heat we are starting with the starting with the fennel and tomatoes in a few tablespoons of olive oil so they can start getting color. After a few minutes and the tomatoes are getting blistered and the fennel has a light golden hue. Now we can add a couple tbsp of tomato paste if it’s available but not totally necessary, cook the raw flavor out for a minute on direct contact in the pan also you can squash some of the tomatoes with the back of a wooden spoon. Now add the rest of the veggies, toss to incorporate everything together. Then deglaze with a little wine, stock or even some of the salty pasta water that should be on the ready.
4. Once you feel your veggies are nice and soft within about 10 minutes of being ready to go. Go ahead and boil your pasta to the packages recommendation for al dente minus a minute or two since we are finishing the pasta in the sauce.
5. When the pasta is ready, still a little resistant to bending and has a semi crunchy interior. Reserving about 1 1/2 cup of the pasta water to make the sauce. Transfer the pasta to the skillet to finish cooking
6. You can turn down your heat to a medium low to make sure the pasta doesn’t stick or over cook while you incorporate the sauce. Add about a 1/3 to 1/2 cup of the pasta water to start and a few more tablespoons of a fat of your choosing. You can always add more water if it dries out to quickly before everything is ready.
7. When the sauce is reduced and thick, you feel the pasta is at your desired consistency, all the veggies are jammy. Finish with some parmesan if you have it and the fennel fronds and other delicate herbs in your box this week.

Additional Info:

1. This would be good with Chicken leg quarters that are sliced, shredded or chopped.
2. Even add some green olives, capers, lemon, anything around that catches your eye to add a little zing.

Box Included Ingredients:

• Chicken Leg Quarters
• Fennel
• Cherry Tomatoes
• Carrots
• Celery
• Parsley

Additional Optional Ingredients:

• Garlic
• Onion
• Tomato Paste
• Stock or White Wine (for deglazing)
• Olive Oil
• Parmesan

Directions:

1. Let’s start by boiling some heavily salted water for pasta (shape is whatever your heart desires) so it’s ready when you are.
2. Then we are slicing the Fennel if you have some knife skills to show off, here is where julianne would shine. Leaving the Fronds out since they’ll be a great fresh topping. Chopping the celery, carrot and garlic if you have it, into manageable bite size pieces that make sense for your pasta style.
3. Now in a large skillet (allowing enough space to have all the pasta in there later) over medium heat we are starting with the starting with the fennel and tomatoes in a few tablespoons of olive oil so they can start getting color. After a few minutes and the tomatoes are getting blistered and the fennel has a light golden hue. Now we can add a couple tbsp of tomato paste if it’s available but not totally necessary, cook the raw flavor out for a minute on direct contact in the pan also you can squash some of the tomatoes with the back of a wooden spoon. Now add the rest of the veggies, toss to incorporate everything together. Then deglaze with a little wine, stock or even some of the salty pasta water that should be on the ready.
4. Once you feel your veggies are nice and soft within about 10 minutes of being ready to go. Go ahead and boil your pasta to the packages recommendation for al dente minus a minute or two since we are finishing the pasta in the sauce.
5. This would be a good point to add the Chicken leg quarters that are sliced, shredded or chopped.
6. When the pasta is ready, still a little resistant to bending and has a semi crunchy interior. Reserving about 1 1/2 cup of the pasta water to make the sauce. Transfer the pasta to the skillet to finish cooking
7. You can turn down your heat to a medium low to make sure the pasta doesn’t stick or over cook while you incorporate the sauce. Add about a 1/3 to 1/2 cup of the pasta water to start and a few more tablespoons of a fat of your choosing. You can always add more water if it dries out to quickly before everything is ready.
8. When the sauce is reduced and thick, you feel the pasta is at your desired consistency, all the veggies are jammy. Finish with some parmesan if you have it and the fennel fronds and other delicate herbs in your box this week.

Additional Info:

1. Use some green olives, capers, lemon, anything around that catches your eye to add a little zing.

Box Included Ingredients:

• Ground Beef
• Fennel
• Cherry Tomatoes
• Carrots
• Celery
• Parsley

Additional Optional Ingredients:

• Garlic
• Onion
• Tomato Paste
• Stock or White Wine (for deglazing)
• Olive Oil
• Parmesan

Directions:

1. Let’s start by boiling some heavily salted water for pasta (shape is whatever your heart desires) so it’s ready when you are.
2. Then we are slicing the Fennel if you have some knife skills to show off, here is where julianne would shine. Leaving the Fronds out since they’ll be a great fresh topping. Chopping the celery, carrot and garlic if you have it, into manageable bite size pieces that make sense for your pasta style.
3. Now in a large skillet (allowing enough space to have all the pasta in there later) over medium heat we are starting with the starting by browning the beef, So we are cooking the beef until it’s about half cooked. Pour of all but about 3 tbsp of the fat into another container so we can use later in this dish if you want.
4. Adding the tomatoes and fennel. After a few minutes and the tomatoes are getting blistered and the fennel has a light golden hue. Now we can add a couple tbsp of tomato paste if it’s available but not totally necessary, cook the raw flavor out for a minute on direct contact in the pan. Also you can squash some of the tomatoes with the back of a wooden spoon.
5. Now add the rest of the veggies, toss to incorporate everything together. Then deglaze with a little white wine, stock or even some of the salty pasta water that should be on the ready.
6. Once you feel your veggies are nice and soft within about 10 minutes of being ready to go. Go ahead and boil your pasta to the packages recommendation for al dente minus a minute or two since we are finishing the pasta in the sauce.
7. When the pasta is ready, still a little resistant to bending and has a semi crunchy interior. Reserving about 1 1/2 cup of the pasta water to make the sauce. Transfer the pasta to the skillet to finish cooking
8. At this point you can add your chicken leg quarters that are sliced, shredded or chopped.
9. You can turn down your heat to a medium low to make sure the pasta doesn’t stick or over cook while you incorporate the sauce. Add about a 1/3 to 1/2 cup of the pasta water to start and a few more tablespoons of a fat of your choosing. You can always add more water if it dries out to quickly before everything is ready.
10. When the sauce is reduced and thick, you feel the pasta is at your desired consistency, all the veggies are jammy. Finish with some parmesan if you have it and the fennel fronds and other delicate herbs in your box this week.

Additional Info:

1. You can add some green olives, capers, lemon, anything around that catches your eye to add a little zing.