February 22


Tricycle Gardens:

  • Pac Choi


  • Fava Greens

Local Food Hub:

  • Albemarle Pippin apples (Crown Orchard--Roseland, Virginia)

Albert's Organics:

  • Napa cabbage
  • Brussel sprouts
  • Purple sweet potatoes


From Green Valley Kitchen food blog; modified for fava greens



Serves 4


2 medium sized sweet potatoes

Fava greens – roughly chopped

1 clove of garlic – minced

1 tbs olive oil

1 1/2 cups of cooked quinoa

1/4 cup of pecan pieces

1/4 cup dried cranberries

1 to 2 ounces of feta cheese – diced

6 twists of black pepper from a pepper mill

A pinch of salt



Preheat oven to 400 degrees.

Slice sweet potatoes evenly in half length-wise. Coat them with a little olive oil and place face down on a parchment-lined baking sheet.

Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.

I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.

While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the fava greens and cook until wilted and then add the rest of the fava greens to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.

Stir cooked quinoa, pecans, cranberries, black pepper and salt into fava greens mixture.

Gently toss feta into quinoa fava greens mixture.

When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.

Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.

Spoon quinoa and fava greens mixture evenly over sweet potatoes and serve.


From Cookie and Kate food blog; modified to include napa cabbage

Kung Pao Brussels Sprouts and Napa Cabbage

Serves 4


Roasted Brussels Sprouts and Napa Cabbage:

1 pound brussels sprouts

1/2 head of napa cabbage, cut into 4 wedges (You can also add Pac Choi to this recipe for a little extra crunch! Just adjust the amount of brussels sprouts/napa cabbage to keep within the 4 servings.)

2 TBSP olive oil

Kung Pao sauce:

2 tablespoons reduced-sodium tamari* or soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

½ to 2 teaspoons sriracha, to taste

2 cloves garlic, pressed or minced



⅓ cup roasted peanuts (either salted or unsalted)

⅓ cup chopped green onion (both green and white parts), about 3 green onions

2 tablespoons fresh cilantro leaves, chopped (optional)

Red pepper flakes (optional)



To prepare the Brussels sprouts and Napa cabbage: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.

Transfer the sprouts and napa cabbage wedges to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts and napa cabbage wedges in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.

Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you'd like (mine was just right with 1½ teaspoons sriracha, but I love spicy food).

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It's done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.

Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you'd like a little extra heat (and color).