Penne with Sugar Snap Peas and Arugula Pesto
Adapted from Gourmet Magazine
1/2 lb. sugar snap peas, trimmed
3/4 c. arugula pesto (see next recipe)
1 lb. penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
Directions: In a large saucepan of boiling water, blanch the peas for about 45 seconds, until they are crisp-tender. Toss with 1/2 c. of pesto. Add pasta to the recently vacated boiling water and cook until al dente, reserving 1/2 c. of the pasta water when finished. Toss pasta with the sugar snap peas, reserved 1/2 c. of the pasta water, 1/4 c. of the remaining pesto (or to taste). Salt and pepper to taste.
Arugula Pesto
Adapted from Gourmet Magazine
2 bunches arugula
1 1/2 c. walnuts
3/4 c. parmesan
1 tsp. salt
1 clove garlic
1/3 c. olive oil
Directions: Combine the all of the ingredients except for the olive oil in a food processor. Pulse until the walnuts are finely chopped. With the motor running, add the oil and blend until desired consistency is reached. The pesto keeps, chilled and covered, for 2 weeks.
Sprouted Sesame Salad
From www.willystreet.coop/recipes/sprouted-sesame-salad
2 c. broccoli florets, chopped
1 red onion, sliced
2 c. bok choy, sliced
1 carrot
3 c. mung bean sprouts
1/2 c. peanuts
1/2 c. sesame seeds
1 Tbs. hot sesame oil
2 Tbs. brown rice vinegar
1/4 c. tamari
1 tsp. ground black pepper
Directions: Combine first five ingredients in large bowl. Mix remaining ingredients together in a separate bowl; pour over vegetables and toss well.
Grilled Chicken with Swiss Chard
Adapted from www.marlameredith.com.
1 lb. chicken breasts
olive oil
salt
black pepper
smoked paprika
1 bunch Swiss chard, chopped
1 shallot, minced
1/4 c. Parmesan cheese
Directions: Heat a grill to medium-high. Toss the chicken with some olive oil and sprinkle with salt, pepper and some smoked paprika. Grill 5-6 minutes per side, flipping just once, until it reaches an internal temperature of 160-165°F.
Heat some olive oil in a large skillet over medium heat. Stir in the chopped shallot and cook 3-4 minutes until almost tender. Add the chopped chard stems and cook, stirring, for 6-7 minutes, until tender. Fold in the chard leaves and toss to coat in oil. Cook until the leaves are wilted and cooked through. Season with salt and pepper.
Serve the chard and the grilled chicken sprinkled with some Parmesan cheese.
Emerald Sesame Kale
From Willy Street Co-op
1/4 c. sesame seeds
1 bunch kale, chopped
3 Tbs. sesame oil
5 cloves garlic
3 Tbs. tamari
Directions: Preheat the oven to 350˚F. Spread the sesame seeds out on a rimmed baking sheet and cook for 8 to 10 minutes, shaking the pan a few times during the cooking time, until fragrant and light golden brown. Transfer to a small bowl and set aside.
Submerge the kale in cool water and swish it around to dislodge any dirt. Lift it out of the water, pat it dry, and tear into large pieces. Set in a steamer over simmering water and cover. Steam for 2-3 minutes, until bright green. Transfer to a large bowl and set aside.
Heat the sesame oil in a small skillet over medium heat, and sauté the garlic for 1-2 minutes, until fragrant and golden. Drizzle the oil over the kale. Add the toasted sesame seeds and the tamari. Toss well to coat, and serve.
Kale and Honeydew Summer Salad
Adapted from www.honestfare.com
1 bunch kale
1 juice of lemon
1 honeydew melon, cut into chunks
1/3 c. slivered almonds
1/3 c. cheese of choice
1 Tbs. maple syrup
salt
black pepper
2 Tbs. oil
Directions: Slice the kale into thin ribbons. Place in a large bowl and set aside. Whisk the lemon juice, maple syrup or agave, salt, and pepper, and oil in a small bowl and pour over the kale. Massage the dressing into the kale leaves, mixing well.
Add the melon, almonds, and cheese to the kale. Toss well and place in the fridge for 5-10 minutes so the flavors can combine. Toss everything once more before serving. Top with a little extra cheese and salt and pepper. Enjoy!
Kale and Black Bean Tacos with Chimichurri
Adapted from www.thekitchn.com.
3 cloves garlic
1 shallot
1 c. firmly packed flat-leaf parsley
2 Tbs. oregano leaves
1 tsp. red pepper flakes
1/4 c. extra-virgin olive oil
2 Tbs. red wine vinegar
1 Tbs. lemon juice
1/2 tsp. kosher salt
black pepper
8 c. kale
2 Tbs. water
15 oz. black beans
8 corn tortillas
2 avocados
pumpkin seeds
Directions: Place the garlic and shallot in a food processor and pulse to roughly chop. Add the parsley and oregano, and pulse until finely chopped, but not puréed (see note). Transfer to a medium bowl, and add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes to taste. Allow the chimichurri sauce to sit at room temperature for at least 20 minutes, or covered and refrigerated for up to 3 days.
Lightly press the chimichurri with a tablespoon to skim off two tablespoons of the oil. Heat it in a large skillet over medium-high heat. Add the kale and water and stir. Cover and cook for 1 minute. Add the black beans and cook, stirring, until the kale is tender but still bright green, and the beans are heated through. Stir in 1/3 cup of the chimichurri.
Warm the corn tortillas, then fill with kale and black beans. Top with cubed avocado and a sprinkle of pumpkin seeds. Serve with more chimichurri if you’d like.
