March 23

From the Local Food Hub

  • Black Beans
  • Red Beets

From Tricycle Gardens

  • Red Russian Kale
  • Collards
  • Winter density lettuce
  • Cilantro

From Albert's Organics

  • avocados

Black Bean- Collard Green Wrap

from FeastingAtHome.com

  • 4 large or 8 small collard green leaves, de-stemed, blanched (optional- you can eat these tender leaves raw!)
  • 1 large yam- peeled, diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.
  • 1 C baked, smoked or seared tofu (or chicken or beef)
  • 1 1/2 C cooked black beans seasoned with:
  • 1/4 tsp Chipotle
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp maple or agave
  • 1 Avocado, sliced
  • Cilantro springs

Chipotle Lime Vinaigrette:
2 T lime
2 T olive oil
pinch salt
1/4 tsp chipotle powder

To blanch the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein. Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.

Layer beans, yams, tofu, avocado and cilantro and drizzle with dressing.  Roll leaf like a burrito,  and enjoy!

KALE SALAD WITH BEETS AND LENTILS

from the MinimalistBaker.com

Ingredients

  • 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
  • 1 beet (rinsed clean, dried and quartered - remove any rough skin)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils, rinsed clean
  • 1 cup vegetable stock (or sub water)
  • 4 big handfuls kale, baby spinach, or spring greens

TAHINI DRESSING

  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper

Preheat oven to 400 degrees F and lightly grease a baking sheet.
Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside.
Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside.
While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.
If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.
Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).
Leftovers keep for up to a few days, though best when fresh.