More Yummy Recipes for Box 3 Veggies!

This week we have such inspiring veggies and we got so many great ideas from farm and crew members that we had to put it into two posts. WordPress wouldn’t let me put it all in one! Check them out here:

Italian Beans and Greens
This is a kickin’ recipe to use up all of the ridiculously nutritious greens in the box this week. Make this dish at night when it’s cool, then eat off it all week – lukewarm with a crusty bread and a nice local beer.

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans white beans, drained
2 teaspoons chopped fresh oregano
1/2 teaspoon lemon zest
1 anchovy filet
1 bunch beet, turnip and/or other sturdy greens, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. Place chopped greens in bean mixture; reduce heat to low and stir until greens are tender, about 5 to 10 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil. Some balsamic vinegar rocks, too.

Dill and Cheddar Beer Bread
We found this in the Willy Street Coop Reader this week and thought it sounded like a great way to take advantage of dill season.

3 C. all-purpose flour
1 TBSP granulated sugar
1 tsp salt
1 TBSP baking powder
2 TBSP chopped fresh dill (flower heads and seeds count, too)
1 C. finely grated cheddar cheese
12 oz. beer

Preheat oven to 375 and grease an 8-inch loaf pan. In a large mixing bowl, stir together the flour, sugar, salt, baking powder, dill and cheese. Form a well in the center of the mixture and pour the beer into the well. Fold until just combined. Pour the batter into the prepared loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and allow to cool 10 more minutes. This is great warm or at room temp.