NY Times’ Hetty Lui McKinnon. Turnip greens can be substituted for spinach in this recipe.
Spanakorizo With Jammy Eggs
Recipes
Old-Fashioned Buttermilk Ranch Dressing
From Chef Virginia Willis, virginiawillis.com. Virginia’s ranch will leave you questioning the sanity of purchasing bottled dressing. It’s easy & so much more delicious than factory dressing.
Buffalo Chicken Cobb Salad
From Smitten Kitchen. Skip the chicken for a vegetarian version. Consider using carrots, radishes, green onions and cucumbers, whatever fresh vegetables you have on hand.
Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest
From Alexa Weibel via NY Times. Use your spring onions in place of the leeks. Alexa Weibel suggests not skipping the tarragon and lemon zest as they’ll freshen up the recipe; readers substituted dried tarragon with good results. Other herbs that compliment Swiss chard include marjoram, parsley, lovage, and savory.
Collard Spring Rolls with Carrot Ginger Dressing
Enjoy on salad or a simple bowl of sliced cucumbers.
Collard Spring Rolls with Carrot Ginger Dressing
Collard spring rolls can make use of what you have on hand as fillings. I used quinoa, shredded lettuce, sliced spring onions, cucumber sticks, tofu cubes, sliced radishes & grated carrots. These would be just as delicious with hummus instead of the grains. ~Suzanne
Sheet Pan Minestrone
Adapted from Hetty Lui McKinnon and “To Vegetables, With Love.” This sheet pan minestrone is wonderful. I’ve become a fan of refrigerated filled pasta. My husband loves it and will gladly consume vegetables when there’s filled pasta on the same plate. Plus we got lots of tomatoes this week and you’ll want to use them in this dish. ~Conne
Fall Harvest Salad
From Cook’s Warehouse
Wild Rice and Pumpkin Soup
Adapted from Serious Eats. In this case, there is no wild rice in my pantry, but I do have many other varieties of rice on hand. I made this with basmati rice, which thickened up the soup so it became more of a stew than a soup. And no greens in this week’s box but thanks to the bountiful supply of greens last week. I still had both kale and turnip greens in my refrigerator. I used the kale. ~Conne
Spicy Peanut and Pumpkin Soup
Adapted from Yewande Komolafe. I didn’t have the peppers specified so I used a jalapeno from a previous week’s box. ~Conne