July 28, 2020
This is my new favorite dish I’m calling Stir-fry Salad with Bean Threads. Carrots, fennel, zucchini, basil would all find a home here this week.
You could use some of your basil in this room-temp peanut sauce noodle dish.
Your zucchini pairs nicely with quinoa herbs, sausage and lemon for a light main dish.
Make these spicy, seared Szechuan style green beans.
Spiced onions with collard greens might fit the bill this week.
July 14, 2020
The first green beans of the year just get blanched and enjoyed with salt and a little olive oil.
This orzo salad with summer squash would also be a good place for your fennel and/or green beans.
Some of your fennel, onion, and summer squash would be good here in this super simple quinoa pilaf.
Or grill your fennel!
The lettuce in the share has just been phenomenal this spring and this is my go-to template for green salads.
This dish combines cabbage and collard greens in a simple braise.
June 30, 2020
I’ve been making this dish with the mustard greens from the share! My teenage son (somewhat to my surprise as he doesn’t love mustard greens) loves it.
Komatsuna and beef noodle stir-fry might be good this week!
I’ve also been loving this vegetable heavy chana masala to which I’ve been adding komatsuna and kohlrabi–your turnips and turnip greens would be delicious here as well.
If you still have your Napa cabbage you could make kimchi with it using your spring onion tops instead of scallions.
You could swap either mustard greens or komatsuna for the mizuna and spring onions for the scallions in these delicious, light pancakes.
Your turnips would be delicious in this sweet and sour dish. You can finely chop the greens and add them about half way through the cooking process.
Beets with mustard seeds and cumin would be delicious with the young, tender beets.
June 16, 2020
I’ve been putting the mustard greens in this simple noodle stir-fry along with the incredibly sweet snap peas and lots of garlic scapes and new garlic . . . I could eat this every day!
The kohlrabi will be fantastic raw, as a snack or in a salad but these fritters are also wonderful.
Make this crunchy salad with your kohlrabi but sub peas for the celery and add some spring onion.
Make this grilled napa cabbage dish and use scapes instead of scallions.
A perennial favorite, this cabbage and chicken salad is a light meal-in-one. And sub kohlrabi and/or snap peas for the carrots and use some of your dried cayenne here as well as garlic scapes.
Grilled spring onions, mushrooms and rosemary might be good this week.
A simple salad for your tender lettuce.
June 2, 2020
So much fabulous garlic is here! Broil/grill the scapes and then chop them up and add them to most anything, enjoy as is, etc. .
Load up this spicy, tomato-y noodle dish with lots of green garlic and/or garlic scapes and use the scapes as garnish rather than scallions.
Green Garlic Parmesan Biscuits anyone?
I love making this “broken” pesto with Fava Greens.
Bok choi fried rice with coconut milk and peanuts is a delicious one-dish meal.
Dip your bok choi stems, raw, in a tahini garlic dip.
And use the leaves (or the whole bok choi) for this simple stir-fry with some of your radishes.
Your kale and most everything else in the share could go in this couscous dish with nested eggs.
May 19, 2020
I just used these leek scapes in this white bean and chicken dish and they were amazing. Generally, use them as you would leeks or any sweet, tender allium.
Welcome to the 47th Ave custom posts for summer 2020! Every other week I will gather recipes here that use produce you’ll have in your share. Also, don’t forgot to check the IDEAS page for another way to search the site as well as using the Search box at the top of the side bar and the Recipe Characteristics Tag Cloud below the alpha by vegetable list. You can “Save” recipes into your personalized Recipe Box that will show up at the top of your sidebar. Happy cooking!
Potato & Leek Pizza might be called for this week:
I just made this lentil soup with the last of my potatoes from the winter share, as well as a leek, some parsley and a bit of chard would be wonderful added towards the end.
Or use your leeks in this fantastic gallette (the asparagus in the photo is totally secondary/optional) and you could combine leeks and chard for a wonderful variation:
Your chard and parsley could be employed in this Very Green Rice.
Aloo Gobi would be good using your cauliflower and potatoes this week.
Or make this winter squash and peanut stew (featured this last winter as well but it’s just so good!)