Crop Box Sunday! April 23rd, 10:30AM to 1.30PM
Spring is here! As the weather does its usual fluctuation, here are some recipes to suit both the warmer and cooler days of spring, as well as the mix of produce this time of year brings!
Produce List
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Fuji Apple Salad
By Eating Bird Food
~ Serves 2 ~
Here's a salad using the Fuji apples, onions, and lettuce from this month's box. It's inspired by Panera's salad by the same name. As a vegetarian, I will omit the chicken and maybe do chick peas instead. Enjoy! ~Molly
Ingredients
6 cups spring mix, romaine and/or baby spinach (a blend is nice)
1 large Fuji or Honeycrisp apple, sliced or chopped
2 4-6 oz grilled chicken breasts, thinly sliced
1/4 cup crumbled gorgonzola cheese
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, chopped
1/4 cup pepitas or toasted pecans
white balsamic vinaigrette, to taste
Sauteed Cabbage
By WholesomeYum
~ Serves 6 ~
Sautéed cabbage is a great starting point. Very good as a side dish. Adding onions or garlic to cook with the cabbage and spice such as paprika makes a tasty side dish. Goes well with boiled potatoes, and sausage. Taking the sautéed cabbage (lightly sautéed), moving it to an ovenproof dish and topping with some light cream, then baking at 350 degrees for 25 minutes was a riff on a recipe from the Joy of Cooking. The sweetness of the cream makes it a real winner. I had leftover whipping cream used in an Easter dessert, so nice to use it up. ~Sue
Ingredients
1 head Green cabbage (~3 lb)
2 tbsp Olive oil
2 cloves Garlic (minced)
1 tbsp Unsalted butter (optional, but recommended)
1 tbsp Balsamic vinegar (optional)
2 tsp Sea salt (to taste)
1/2 tsp Black pepper (to taste)
- Cut the cabbage into quarters. Cut out and discard the core. Slice cabbage thinly and separate the slices into shreds.
- Heat the olive oil in a 12 or 13-inch pan with tall sides over medium-high heat. Add the garlic and saute for about a minute, until fragrant.
- Add the sliced cabbage. (If you can't fit all the cabbage into the pan at once, add it in batches and let it wilt down a bit before adding more.) Saute for 10-15 minutes, until cabbage is caramelized. Use tongs to stir the cabbage every 1-2 minutes during sauteing, but not constantly, as constant stirring will prevent browning.
- If using butter and/or balsamic vinegar (for extra flavor), reduce heat to medium-low during the last minute or two of cooking. Stir in the butter, until melted, and/or the balsamic.
- Remove from heat. Season with salt and pepper to taste.
Cheesy Cabbage & White Bean Soup
By Food52
~ Serves 4-6 ~
This soup was absolutely delicious! Also really simple to make. This is a soup that would be very good at a temperature between warm and super hot. I like soups a bit cooler when the weather warms. ~Sue
Ingredients
2 tablespoons olive oil
1 medium onion, or 2 leeks, white parts only, chopped
2 cloves garlic, minced
1/2 medium head green or Savoy cabbage, shredded (about 5 cups)
1/2 teaspoon salt, plus more as needed
2 (15-ounce) cans cannellini beans, including the liquid, or 4 cups cooked white beans with a few ladlesful of their broth
5 cups vegetable broth, or 1 tablespoon bouillon base dissolved in 5 cups water
1 cup shredded Gruyère or Parmesan cheese, or 1 1⁄2 cups shredded sharp cheddar
Freshly ground black pepper
Fried breadcrumbs or croutons, for serving (optional)
- Warm the olive oil in a soup pot over medium heat, then stir in the onions and garlic, followed by the cabbage and salt. Cook for about 5 minutes, until just starting to soften, then add the beans and broth.
- Bring to a simmer, then cover and cook for 30 minutes, or until the vegetables are tender and the broth is flavorful.
- Remove from the heat and add the cheese a handful at a time, stirring until it melts into the broth.
- Taste and season with additional salt, as needed (depending on the saltiness of your vegetable stock or bouillon, it may need quite a bit of salt, as the beans really soak it up), and a few grinds of pepper.
- Serve hot, topped with breadcrumbs or croutons, if desired.
Simple Roasted Veggies
By SueSeveral of the veggies in this box can be roasted!
Beets, roasted, peeled after roasting, are great in a vinegar dressing. Raspberry vinegar or a light balsamic is terrific. I like them on green salad with a small amount of goat cheese.
Asparagus is easy to roast, with a little olive oil, salt and pepper. Roast at 400 degrees, with whole garlic cloves. The roasted garlic can be spread on crusty bread (instead of butter) or added to a vinaigrette.
Potatoes cut into smallish pieces, about 2” each way, tossed in olive oil with salt, pepper, and other spices of your choice such as paprika are a wonderful base for a roasted potato salad.A creamy dressing made with Sriracha Mayo is a great BBQ side.