PrintRosemary-Flavored Chickpea and Spinach (or beets greens) Soup (Zuppa di Ceci con Spinaci) IngredientsThis Italian recipe is from Madhur Jaffrey’s... View Article
PrintRoasted Carrots with Carrot-Top Pesto Ingredients3 lbs. small carrots with tops (any color) 2 Tbsp. vegetable oil kosher salt, freshly... View Article
PrintSpinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing Ingredients3/4 bag spinach (~6oz) ½ bunch carrots, sliced... View Article
PrintWalnut-Parsley or Walnut-Celery Pesto Ingredients1 cup tightly packed fresh parsley or celery leaves 1/3 cup chopped toasted walnuts 1 small... View Article
PrintSpicy Sautéed Kale with Lemon Ingredients1 tablespoon vegetable oil 1 Thai or jalapeno chili, thinly sliced 1 lemon, thinly sliced,... View Article
PrintHusband Approved Kale Smoothie Ingredients1 bunch kale, washed, stems and center ribs removed 1 ¼ cups chocolate hemp milk ½... View Article
PrintSteamed Kale with onions and tomatoes Ingredients1 bunch kale, washed, stems removed, and chopped 1 onion, diced 1 tomato, diced... View Article
PrintOrange Vinaigrette Ingredients¼ cup orange juice 2 Tbsp. balsamic vinegar 1 Tbsp. Dijon-style prepared mustard 2 tsp. honey 1/8 tsp.... View Article
PrintRoasted Shrimp and Beet Salad with Citrus Ingredients1 bunch of beets 1 lb. shrimp 2-3 oranges or tangerines Salad mix... View Article
PrintSzechuan-Style Wild Mustard Greens and Farro with Shrimp, Eggs and Peanuts Ingredients1 cup uncooked farro 1 ¾ cups plus 3... View Article
A farm in every neighborhood
