- Winter density lettuce
- Organic Cara cara oranges (Cousins Organic Citrus--California)
- Shiitake mushrooms (HAAShrooms--Cartersville, VA)
Local Food Hub:
- Lacinato kale
From Bon Apetit Feb. 2017; modified for lacinato kale
Kale, Roasted Radish, and Herb Frittata
1/2 bunch Lacinato kale
3 tablespoons olive oil
Radishes, cleaned, trimmed, cut into small wedges
1 large leek, halved lengthwise, thinly sliced (Substitute with scallions for a little spice!)
1 large celery stalk, thinly sliced
1 serrano chile, sliced
½ teaspoon garam masala
Kosher salt, freshly ground pepper
8 large eggs, beaten to blend
Torn dill sprigs, torn basil leaves, and crumbled feta (for serving)
Preheat oven to 350°. Place kale in a fine-mesh sieve or colander, then press against the sides and squeeze to release water. No one likes a soggy frittata.
Heat oil in a medium ovenproof nonstick skillet (yes, you’ll be putting it in the oven, so make sure the handle won’t melt at this temperature, even if that means a quick Google search to double-check) over high and cook radishes, undisturbed, 3 minutes. Carefully turn, exposing browned undersides, and cook, again undisturbed, until browned but not yet tender, about 3 minutes more. Reduce heat to medium-high and add leek, celery, and chile. Cook, stirring when you feel like it until softened but not browned, 6–8 minutes. Stir in garam masala and cook until fragrant, about 1 minute. Add kale, separating any clumps with a spoon, season generously with salt and pepper, and cook until kale is hot about 1 minute.
Remove from heat and stir in eggs until evenly distributed. Transfer to oven and bake frittata until eggs are set, 12–18 minutes. Let frittata sit 10 minutes so everything has a chance to set up, which will also help frittata release from pan. Top with dill, basil, and feta. Cut into wedges and serve hot or at room temperature.
From Eating Local: A Cookbook Inspired by America's Farmers; modified for shiitake mushrooms
Bulgur Salad with Seared Shiitake Mushrooms, Radishes, and Green Onions
I cup fine bulgur (#1 size)
3/4 cup boiling water
Shiitake mushrooms, stemmed and sliced
1 cup thinly sliced green onions, white and pale green parts only
3/4 cup thinly sliced radishes
1/2 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh dill
1 green Anaheim chile or other moderately hot green chile, halved and thinly sliced crosswise (Substitute with 1/4 to 1/2 TSP ground cayenne pepper for a little heat!)
1/3 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice, or more to taste
1 large clove garlic, minced to a paste
1 1/2 TSP kosher or sea salt
Coarsely ground medium-hot red pepper, such as Syrian Aleppo or Turkish Mara or freshly ground black pepper
Hearts of butter lettuce, for wrapping (optional)
Put bulgur in a large heatproof bowl and add the boiling water. Cover the bowl with a dish towel and let stand for 10 minutes for the grains to swell. Fluff the grains with a fork.
Heat a pan over medium high heat. Add 1 teaspoon oil and when very hot, add the mushrooms. Shake the pan once, then let the mushrooms cook without moving them around until they begin to sweat and soften (watch closely). After about a minute or two, when they have begun to sear and release moisture, you can move them around in the pan. Cook for about 5 minutes, season to taste with salt and pepper and remove from the heat.
Add the seared shiitake mushrooms, green onions, radishes, parsley, mint, dill, and green chile. Toss to mix. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper to taste. Pour over the salad and toss gently. Taste and adjust the seasoning. The salad should be lemony. Serve immediately, with hearts of butter lettuce for wrapping the salad "taco style."