Enjoy on salad or a simple bowl of sliced cucumbers.
Collard Spring Rolls with Carrot Ginger Dressing
greens
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
Raw Collard Green Salad with Roasted Honeynut Squash, Almonds and Parmesan
From Alexandra’s Kitchen
Collard Greens and Potato Soup With Chile Oil
From the Washington Post
Coconut Saag
From Priya Krishna
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.
(2021) Potato Pizza, Even Better
Yes, they call it potato pizza, but really it’s potato flatbread. Absolutely delicious right out of the oven and until it gets cold. After that, not so much. So make this when you can share.
(2021) Braising Greens Pancakes
And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
(2021) Chicken Thighs with Crunchy Summer Veg
I have this chicken thigh recipe that I’ve been wanting to try. It was in Bon Appetit. So most of my daikon this week will go into this recipe. The original called for cucumbers, too, but I’m just going with daikon. And one of those friends at dinner gifted me with a bunch of radishes (none this week in our box!) so that’s going in as well. It’s really just another version of pickled daikon!
(2021) Garlic Confit Toast
For those who are wondering what to do with their bounty of garlic …. how about making garlic confit? Down below is a simple recipe from Bon Appetit ages ago. It calls for one head of garlic but they were thinking those big heads of grocery store garlic. I’d peel as much garlic as I thought I wouldn’t be using fresh and make the garlic confit. What you don’t use to make garlic toast will keep for weeks and be perfect for your other cooking. You can stop at the first step – just the garlic and butter – and it will be useful in a hundred ways.