Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!
This week's box will include:
From the Local Food Hub
- Garbanzo Beans (Steadfast Farms)
From Albert's Organics
- golden beets
- Haas avocados
- meyer lemons
This week's recipes and tips:
Makes about 6 1/2 cups
- 1 POUND DRIED CHICKPEAS (2 1/2 CUPS)
- 3 LARGE GARLIC CLOVES
- 2 BAY LEAVES
- Place the chickpeas in a large bowl, and add enough cold water to cover them by several inches. Soak them for at least 8 hours or overnight. (Or, bring the chickpeas and water to a boil in a large saucepan, reduce the heat to low, and simmer for 2 minutes. Then, turn off the heat, cover and set aside for 1 hour.)
- Drain the chickpeas, and transfer them to a large saucepan. Add enough cold water to cover them by several inches. Add the garlic and bay leaves, and bring to a boil. Reduce the heat to low, and simmer until the chickpeas are still a little firm, tender but not falling apart, 35 to 60 minutes, depending on the freshness of the chickpeas and how long they were soaked.
- Add salt to taste, turn off the heat, and let the chickpeas cool in their cooking liquid.
- Reserve 1/3 cup of the cooking liquid and set aside before draining the chickpeas. Discard the garlic and bay leaves. Use the chickpeas and cooking liquid in recipes or season as desired.
1 large head of kale
2 cups cooked chickpeas
1 tablespoon coconut oil
1 tablespoon paprika
3 tablespoons chopped preserved lemons (recipe here)
1 Meyer lemon
Extra Virgin Olive Oil
Preheat oven to 225 degrees. Rinse kale, remove stems, tear into pieces. Toss in just enough olive oil to coat and sprinkle lightly with sea salt. Toast kale for 25 minutes or until kale is a good mixture of wilted and crunchy. In a sauté pan combine coconut oil, chickpeas, paprika, chopped preserved lemons and a hearty pinch of sea salt. Cook over medium high heat until chickpeas are crispy, stirring frequently! In a large serving bowl combine kale and chickpeas. Squeeze 1/2 of a fresh Meyer lemon over the top, drizzle lightly with a high quality olive oil and sprinkle with finishing salt. Garnish with a few slices of preserved lemons. Serve immediately!
Easy roasted beet salad with meyer-honey dressing
By: Kasey Potts of Kasey's Kitchen
6 whole golden beets.
1 stalk of fennel
1 Meyer lemon
1 tbsp Tuscan olive oil (regular works just fine too!)
1 tbsp pure honey
salt (to taste)
Preheat oven to 425.
Remove the long greens from the beets and wash very well. Pat dry with paper towel.
Cut beets in half toss them in a generous amount of olive oil and place face-down on a foil-lined baking sheet. Fold the foil up into a pouch and pinch closed. Roast for 25-35 minutes or until tender.
Meanwhile, whisk together all the dressing ingredients. Add 1/2 a cup of shaved (of finely sliced) fennel to the dressing, allowing it to marinate for a bit. Set aside.
Once beets are tender, remove from oven and let cool. Once they are at a manageable temperature, peel off the skins.
Cut beets into smaller sections or quarters and arrange on a plate. Garnish with shaved fennel and an extra drizzle of the dressing