February 24

From Urban Choice

  • Shiitake mushrooms

From Manakintowne Specialty Growers

  • Microgreens

From the Local Food Hub

  • Fuji Apples

From Albert's Organics

  • Bok Choy
  • Cilantro
  • Scallions
  • Rapini

ramen with bok choy and shiitakes

from theGoudaLife.tumbler.com

half an onion
2 inches of ginger, sliced into thick rounds
8 cups beef or veggie stock [homemade or good quality boxed]
2 tsp instant dashi**
3 tbsp red miso paste
1 tbsp dark soy sauce
12 oz dried ramen noodles
Extras; use them all, use a few, or add your own
1 egg per person, soft boiled* 
fresh bean sprouts
baby bok choy
Shiitake mushrooms, stemmed, cleaned and sliced
thai basil
fresh cilantro

Preheat oven to 425. 
Place the half-onion (still in one piece) and ginger rounds onto a cast iron or cookie sheet and bake until charred, 10 minutes. 

Cook ramen noodles accordingly to package directions. Place noodles into serving bowls. 

In a large pot, add the stock, onion/ginger, dashi and soy and bring it all to a boil. Let it simmer for 7-8 minutes. Remove from heat and stir in the miso. Taste and add more miso if needed. 

Place the baby bok choy and shiitake mushrooms, if using, into the serving bowls with the ramen. Ladle stock over top. 

Finish the soup with a sprinkle of bean sprouts, fresh herbs, sriracha/hoison, scallions and finally, place your soft boiled egg on top. Enjoy! 

orecchiette with rapini and goat cheese

from Saveur.com


Kosher salt, to taste

1 bunch rapini (about 1 lb.), roughly chopped

1⁄3 cup extra-virgin olive oil

6 cloves garlic, crushed

3⁄4 tsp. crushed red chile flakes

12 oz. orecchiette

2 tbsp. lemon zest

4 oz. goat cheese, softened


Bring an 8-qt. pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.

Heat oil in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds. Add rapini, toss, and remove pan from heat; set aside.

Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop of goat cheese to each.