January 20

From ReNew Richmond

  • Spinach
  • Collards

From Local Food Hub

  • Beets
  • Granny Smith Apples

From Manakintowne Specialty Growers

  • Shoots mix
  • Bravo Radish

From Urban Choice Mushrooms

  • Shiitake mushrooms

Soba Noodles With Shiitake Mushrooms And Radish

from FoodRepublic.com



  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon Sriracha
  • 2 boneless, skinless chicken thighs, thinly sliced
  • 1/2 pound soba noodles
  •  kosher salt
  • 2 tablespoons olive oil
  • 1/4 pound shiitake mushrooms, stemmed
  • 1 bunch green onions, white and tender green parts only, trimmed and thinly sliced
  • 2 tablespoons toasted sesame oil
  • 2 radishes, grated


  1. In a small saucepan, combine the soy sauce, vinegar, mirin, Sriracha and 3 tablespoons water and bring to a simmer over high heat. Reduce the heat to medium-low and add the chicken. Simmer gently until the chicken is opaque throughout, about 10 minutes. The liquid will thicken slightly as the chicken cooks, but add a bit more water if it gets dry.
  2. Meanwhile, bring a pot of water to a boil over high heat. Add the soba noodles and a pinch of salt, and cook until al dente, about 5 minutes or according to the package directions. Immediately drain in a colander set in the sink, rinse under cold running water, and let drain again thoroughly.
  3. In a sauté pan, heat the olive oil over high heat. When the oil is hot, add the mushrooms and a pinch of salt and cook, stirring often, until tender, 2–3 minutes.
  4. In a bowl, toss the soba noodles with the warm chicken and sauce, warm mushrooms and half of the green onions. Transfer to a serving bowl and top with the remaining green onions, sesame oil and radish. Serve right away.

Wilted Spinach and beet salad

from EatingWell.com


  • 8 cups spinach
  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced red onion
  • 2 plum tomatoes, chopped
  • 2 tablespoons sliced Kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Place spinach in a large bowl.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.


  • Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
  • Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
  • To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.