REd Stew With White BEans

Farmers Box Ingredients:

  1. Red Cabbage
  2. Swiss Chard
  3. Carrots
  4. Rutabaga

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Spices- (Cinnimon, Za'atar, Paprika)
  4. Fresh Herbs (any you have available)
  5. Stock
  6. White Beans of your choosing- cannellini, butter, garbanzo, cranberry, weird heirloom ones from Rancho Gordo if you’re fancy (home cooked 8oz or 1-2 cans)
  7. Vinegar, Lemon, or White Wine
  8. Butter or EVOO

Directions:

  1. in a pre-heated stock probably the biggest you got over medium heat everything will cook down but you need the space to start.
  2. Start by cutting up a small white onion, garlic, and sauteing these two ingredients. *Bonus points if you add the onion first so it can get a head start so you don’t accidentally burn the garlic.
  3. Add salt, pepper, maybe a little cinnamon, za’atar and/or Paprika (choose your own adventure.) This is going to be a stew so any herbs you have like oregano, rosemary, why not go for it if you got it.
  4. Add the chopped carrots and rutabaga roughly the same size and allow them to get some contact with the pan before adding the rest of the things so the can get color and a head start since they’re more dense.
  5. Now you can add the chard stems and cabbage. Again making sure they get a little dry contact before adding any liquid. Since we likely have some burned bits at the bottom, we can deglaze with an acid (white wine, lemon juice, diluted vinegar) and a good amount of fat. You don’t need much total liquid at this point but enough to make sure the entire bottom of your pot is covered so you can scrape up the charred bits.
  6. Now you can add your stock of choice *or bean cooking liquid if you made your own beans for this. until everything is submerged plus a couple inches for assurance.
  7. Don’t be afraid to add more stock if things are looking dry before everything is cooked.
  8. Bring to a boil, drop to a simmer, cover part way and allow this to cook down until everything is super soft. (20-30 minutes)
  9. Now you can add the Chard Leaves, torn or sliced to desired size and your white beans.
  10. Taste for seasoning since it’ll likely need more salt because of the beans. Finish with a nice vinegar or lemon, a few glugs of olive oil or a few tablespoons of butter or rendered fat, more za’atar or chili flakes if that’s your game.
  11.  

Additional Notes:

  1. You could add farro to the cooking of this. You can also add Couscous or orzo to the side!
  2. a seared chicken thigh or pork chop with similar seasoning would be good.
  3. You could even braise beef in this. *You would have to braise the beef before adding the other major veggies just to allow the beef to break down.
  4. You could even add smoked sausage!
  5. For how specific these ingredients are, It’s really a blank canvas.

Braised Artichokes with Chard and Cabbage, Topped with Oyster Mushrooms.

Farmers Box Ingredients:

  1. Red Cabbage
  2. Artichokes
  3. Oyster Mushrooms
  4. Swiss Chard

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Spices- (Coriander, Za'atar, Paprika)
  4. Fresh Herbs (any you have available)
  5. Lemon
  6. Olive Oil
  7. 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 Notes:

  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.

braised artichokes with chard and cabbage, Topped with oyster mushrooms

Farmers Box Ingredients:

  1. Red Cabbage
  2. Artichokes
  3. Oyster Mushrooms
  4. Swiss Chard

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Spices- (Coriander, Za'atar, Paprika)
  4. Fresh Herbs (any you have available)
  5. Lemon
  6. Olive Oil
  7. 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 Notes:

  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.

Fennel and Cherry tomato Pasta

Farmers Box Ingredients:

  1. Fennel
  2. Cherry Tomatoes
  3. Carrots
  4. Celery
  5. Parsley

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Tomato Paste
  4. Stock or White Wine (for deglazing)
  5. Olive Oil
  6. 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 Notes:

  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.

Fennel and Cherry tomato Pasta

Farmers Box Ingredients:

  1. Chicken Leg Quarters
  2. Fennel
  3. Cherry Tomatoes
  4. Carrots
  5. Celery
  6. Parsley

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Tomato Paste
  4. Stock or White Wine (for deglazing)
  5. Olive Oil
  6. 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 Notes:

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

Fennel and Cherry tomato Pasta

Farmers Box Ingredients:

  1. Ground Beef
  2. Fennel
  3. Cherry Tomatoes
  4. Carrots
  5. Celery
  6. Parsley

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Tomato Paste
  4. Stock or White Wine (for deglazing)
  5. Olive Oil
  6. 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 Notes:

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

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