Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
This recipe, adapted from “Vegetable Literacy” by Deborah Madison, is the perfect way to use so many of the bits in the box this week.
This recipe comes from Cook’s Country magazine.
This recipe came from seriouseats.com.
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
From World Vegetarian by Madhur Jaffrey
This is one of my winner dishes for potlucks. The dish always comes back empty. Granted, the recipe calls for young leaves, but I’ve never differentiated the age of my Swiss chard, and never had complaints. Now that I look at the recipe, I don’t remember doing anything other than washing, chopping and steaming my chard before dressing with the sauce. The sauce is the money here anyway.