This week's goods: What's in your bag???

Wikiwas * Strawberries * Bok Choy * Broccoli * Green Onions * Black Kale * Romaine  * Blood Oranges * Kiwis * Beets * Carrots

Orange & Watercress Salad w/Honey Mustard Dressing ---Kate C.

When we got our veggie list from SavRaw last week, I went hunting for watercress recipes and came across this one. Its simplicity made me flag it immediately!  Last night at dinner, we fought for seconds and thirds....SOOO good!

Orange & Watercress Salad with Honey-Mustard Dressing

Salad
1 large bunch watercress (about 1.5 pounds), rinsed and spun dry
2 oranges
**I added a handful or two of sliced almonds

Dressing
3 tbsp olive oil
1 tbsp honey
1 tbsp prepared mustard (not Dijon)
1 tbsp apple cider vinegar (or white wine vinegar)
salt and pepper

Pinch off the tender shoots and leaves of the watercress, discarding the tough central stalk.  Peel oranges with a sharp knife, removing any of the white pith. Remove the sections of the orange by sliding a paring knife into the orange just beside the white membrane, right to the center, then turning your knife to “pop” the orange segment right out.

Arrange watercress and orange segments (toss in almonds) on a plate or in a bowl. Whisk together dressing ingredients and season to taste with salt and pepper. Drizzle over the salad and serve. Enjoy!

http://foodrepublik.com/orange-watercress-salad-with-honey-mustard-dressing/

Eat a Rainbow this St. Pat's! ~mimi b.

If you are like me then you've had your corned beef and cabbage cooking since morning.  This year why not grab your lads and lassies and challenge them to create a Fruit & Veggie Rainbow to serve up with your Irish feast (yes, and make it a wee bit more healthy).  Kids love to eat what they create and this allows an opportunity to talk about how eating a wide variety of foods is the best way to naturally get all the vitamins and nutrients our bodies need.  This Pot 'O Gold lies in healthier bodies!

upload pix if you try today or any day...

Your bag this week...

oro blanco grapefruit - 2 lbs. oranges - strawberries - red russian kale - spinach - nantes carrots - red sails lettuce - watercress - cauliflower - green onion - celery

Fresh Spainch & Garbanzo Beans -Naima B.

Ingredients:

- 6-8 cloves of minced garlic
- olive oil
- red pepper flakes
- salt
- 3/4 of a can of garbanzos
- bag of spinach (I used last week's CSA-not sure about the weight)

This is a very typical recipe restaurants in the south of Spain serve all the time. You can make it as a side dish. I just did!

Put some olive oil in a frying pan and add the garlic. Stir for a couple of minutes at a slow heat, and throw the garbanzos in. Stir for 4 minutes, and add the spinach. It might seem too much, but the spinach shrinks like crazy, so do not worry. After 4 or 5 minutes, the spinach will have shrunk, which means your dish is already done. Add some salt and red pepper flakes. Buen provecho!

-Naima Blasco

Need a quick dinner idea for tomorrow's arugula (or last week's kale or chard or collard greens...)? Grab your ingredients tonight--I bet you'll only need one!--Kate C.

 

Garlicky Arugula Pasta
From Susannah Chen, YumSugar

This pasta works well with other bitter greens, too. For a tougher leafy green, such as kale, sauté the vegetable for a few minutes longer, until just wilted. Don't be afraid of the fish sauce; it's what gives this pasta such a magnetic flavor.



Ingredients
Salt
12 ounces dried linguine
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
3 tablespoons fish sauce (recommended: Red Boat Fish Sauce)
1 large bunch (about 5 ounces) baby arugula or other leafy green)
Directions

1. In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat.
2. Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes. Sauté for 30 seconds, until garlic is slightly cooked but still pungent. Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately.

If you try it, I'd love to hear from you! :)

This week's goods: What's in you bag!

Just wanted to give you a heads up about tomorrow's delivery.  I'm hoping this helps some of you better plan what's coming in and balance your bag with what you might be buying at the market this week.  (The Savraw newsletter will be coming to you later as well.)

Tangerines * Cara Cara Oranges * Strawberries * 1/2 lb. Lemon * Red Sails Lettuce * Spinach * Arugula * Carrots * Beets * Chard * Broccoli