Source: Food52, July 8, 2014Ingredients1/2 cup French lentils3 to 4 cups water or vegetable broth1/2 cup kamut berries, soaked overnight and drained4 to 5 cups arugula and/or other mixed [...]
Source: Love and LemonsIngredients½ teaspoon Dijon mustardbig squeeze of fresh lemon juice¼ cup pesto, more to taste (any pesto you like)4 cups mixed kale and [...]
Source: Danielle DellaquilaPick some greens (about 3-4 med leaves) -Lettuce -Kale -Swiss Chard -Collard greens -Spinach (1 cup) -Bok Choy Pick some fruit (about 3/4 cup) -Apple -Berries -Banana -Mango -Pineapple Pick a fat (about 2 Tbls) -Coconut oil -Almond [...]
Source: Alice Waters INGREDIENTS2 tablespoons extra-virgin olive oil1 tablespoon red wine vinegar1/2 small garlic clove, finely gratedPinch of ground cuminKosher salt2 cups lightly packed mixed baby [...]
Submitted by CSA member CaitlynINGREDIENTS4-6 cups chopped lettuce6 cups water or broth4-5 cloves garlic (to taste)1 tsp celery salt (to taste)1 tsp bay leaves1 medium [...]
INGREDIENTSFennel bulb and fronds plus greens and herbs of choice* (6 cups combined) *try bok choy, chard, garlic scapes, pea shoots, head lettuce or otherVINAIGRETTE1 [...]
from One United Harvest Cookbookbeetsolive oillettuce/greenscaramelized pecansorange sectionsbalsamic vinegargoat cheese crumblesorange juiceWrap each beet in foil and bake at 350 degrees for about 45 minutes. [...]