- Red slicer tomatoes
- French fillet beans
Community Food Collaborative:
- Collard greens
- Napa cabbage
- Red raspberries
From Bon Appetit July 2016; modified for Napa cabbage
Napa Cabbage Wedges with Buttermilk Dressing
1 Napa cabbage, cut through root end into 6 wedges
2 tablespoons olive oil
½ cup buttermilk
⅓ cup plain whole-fat Greek yogurt
¼ cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon thinly sliced chives, plus more for serving
Freshly ground black pepper
⅓ cup crumbled blue cheese
Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.
Serve topped with dressing, blue cheese, and more chives.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
From Tasty Kitchen food blog
Indian-Spiced Yellow Wax Beans with Black Quinoa
1 cup Black Quinoa
½ pounds Yellow Wax Beans
2 Tablespoons Extra Virgin Olive Oil
1 whole Small Sweet Onion, Sliced
2 cloves Garlic, Minced
1 teaspoon Turmeric
½ teaspoons Cayenne
1 teaspoon Coarse Salt
½ teaspoons Freshly Ground Pepper
¼ cups Slivered Almonds, Toasted
2 whole Basil Leaves, Thinly Sliced (Try substituting with Collard Greens for a heartier and milder-flavored dish!)
Cook the quinoa in enough water until they open up like little spirals. If you need to add more water, DO IT. Just kidding about the intensity.
Bring another pot of salted water to a boil and add the beans. Cook for 2 minutes, until crisp-tender. Drain and throw into an ice bath to stop the cooking.
Bring the oil to a medium-high heat in a skillet. Add the onions and saute until slightly softened 5 minutes. Add the garlic, turmeric, and cayenne. Bloom the spices another minute. Add the blanched beans, and toss to combine. Season with salt and pepper and cook about 1 more minute.
Serve beans over a helping of the black quinoa and garnish with almonds and slivered basil.