October 10

From the Local Food Hub

  • Golden Beets

  • Red Onions

From Shalom Farms

  • Arugula

  • Collard Greens

  • Sweet Carmen Peppers

From Community Food Collaborative

  • Honey white melons

from southernboydishes.com

Golden Beet and Arugula Salad with Pistachios and Goat Cheese


For the dressing:

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup extra virgin olive oil

For the salad:

3 medium-sized golden beets

4 cups baby arugula leaves

1/2 cup roasted pistachios

3 ounces goat cheese, crumbled


For the dressing:

1. Whisk lemon juice, vinegar, honey, salt, and pepper in a small bowl until combined.

2. Continue whisking while slowly drizzling olive oil into bowl until emulsified. Set aside

For the salad:

1. Preheat oven to 400 degrees.

2. Wrap beets in aluminum foil and roast for 1 hour. When cooled, remove skin and slice the beets into 3/4 inch wedges.

3. In a medium bowl, dress arugula leaves to taste. Divide arugula among four small plates. Top each salad with beet slices, pistachios, and goat cheese. Drizzle with additional dressing if desired.

from JessicaSeinfeld.com



1 large yellow onion, sliced

2 cloves garlic, chopped

2 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt (1/2 tsp. + 1/4 tsp.)

3 tablespoons cider vinegar

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

1 bunch collard greens

1/4 cup water


Peel the onion and slice it into half moons. Chop the garlic.

Place a large pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the sliced onion and 1/2 teaspoon of the salt, stir, then cover with a lid. Cook, stirring occasionally, for 5 minutes. Remove the lid and add the garlic. Cook, stirring often, uncovered, until tender and light golden brown, 5 to 7 minutes more.

Meanwhile, stack several collard leaves together. Starting at the leafy end, slice 1-inch strips crosswise until you reach the stems. Discard the stems and add the cut leaves to a salad spinner. Repeat with the remaining leaves. If the leaves are particularly large, first slice them lengthwise down the middle then crosswise into strips. Rinse the leaves and spin dry.

Once the onion is golden brown, stir in the vinegar, red pepper, and black pepper (about 12 turns on pepper mill). Add the collard greens and use tongs to toss with the onion and garlic. Add the water, cover, and cook, stirring occasionally, until the collards are tender, 10 to 12 minutes. Stir in the remaining 1/4 teaspoon salt. Serve.