The weather is great for growing produce. The shares are getting bigger as the season continues. This week we have fennel for the first time this year. Fennel pairs great with orange and we used that pairing with escrole to make a very healthy and tasty salad. We hope you enjoy our week 5 recipes!

Roasted Balsamic Beet and Kale Salad

Preheat oven to 400F. Remove top greens from beets, peel, then chop beets into 1/2 inch cubes. Toss chopped beets in 2 tbsp olive oil, 1/2 tsp salt and a pinch of pepper. Place beets on rimmed baking sheet and roast for 45 minutes, or until tender. 

Chop kale into 1/2 inch ribbons, then crush and massage with hands. To prepare salad toss roasted beets with about 1/4 cup of balsamic glaze (recipe below), then combine with kale, about 2 tbsp olive oil, 1/4 cup shredded parmesan cheese, salt and pepper. 


To make balsamic glaze:


Add 2 cups of balsamic vinegar to a pot over medium high heat. Add 1/2 cup brown sugar and stir until sugar has dissolved. Bring mixture to a boil, then reduce to a simmer and cook until the mixture has reduced by half, about 20 minutes.


Escarole, Fennel, and Orange Salad

To make citrus vinaigrette whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tsp grated orange zest, 2 tbsp olive oil, 2 tbsp canola oil, 2 tsp dijon mustard, 2 tsp finely chopped Mexican mint, 1 clove finely chopped garlic, salt and pepper to taste.


Slice 4 baby fennel bulbs in 1/4 inch slices crosswise up to the beginning of the feathery fronds of the leaf stalks. Slice 3 navel oranges into half moons by first cutting both ends off so that orange sits flat on surface, then removing the peel with a sharp knife following the contour of the fruit, then cutting the orange in half, then quarters or smaller. Chop 1 bunch of escarole into 1/2 inch ribbons, about 3-4 cups. 

Combine fennel, escarole, oranges, and vinaigrette into large serving bowl and serve immediately. 


Italian Herb Pasta

Cook 1 lb of pasta according to package instructions. 

Finely chop 1/4 cup Italian basil, 1/4 cup lemon basil, 2 tbsp oregano, 2 tbsp summer savory, 2 tsp marjoram, and 1/4 cup parsley. Finely chop 1 clove of garlic. 

Combine warm cooked pasta with chopped herbs, garlic, 1/4 cup olive oil, and 1 tsp salt and 1/4 tsp pepper. Toss to allow herbs to wilt. Finish with parmesan cheese.


Lettuce Wraps with Peanut Sauce

Prepare spicy peanut sauce by whisking together 2 tablespoons of creamy (or crunchy) peanut butter, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, 2 teaspoons sugar, 1/2 teaspoon of red pepper flakes, and 1 tablespoon of water. 

Cook 1 cup of dry jasmine, or white, rice according to package instructions. 

In a small bowl, add 1/2 cup cooked rice and toss with 1 teaspoon of sesame oil and a dash of red pepper flakes. Add  2 tbsp of chopped cilantro, 2 tbsp chopped basil, the juice of 1 lime (or lemon, 1 tbsp), rice vinegar, sugar, and fish sauce. Toss to coat. 

Julienne 2 carrots. Cook 1 cup of chicken breast.

To assemble wraps take whole leaves of romaine lettuce and lay flat. Add rice mixture, then sliced carrots and chicken breast, and garish with peanut sauce and additional chopped cilantro.  


Summer Squash and Onions

Slice 1/2 yellow onion. Add 3 tbsp butter to large skillet over medium high heat. Saute onions until they become translucent, about 5 minutes. Slice 2 summer squash into 1/8 inch coins, then add to skillet. Finely chop 2 tbsp lemon basil, then add to skillet with 1/2 tsp salt and a pinch of pepper. Cover and saute for about 10 minutes or until squash is soft, stirring occasionally. Serve with a sprinkle of parmesan cheese.  


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Roasted Balsamic Beet and Kale Salad Escarole, Fennel, and Orange Salad Italian Herb Pasta Lettuce Wraps with Peanut Sauce Summer Squash and Onions with Lemon Basil
Oakleaf lettuce 1/2 head
Romaine lettuce 1 head
Baby fennel 4 bulbs
Escarole 1 head
Italian herb medley (basil, parsley, marjoram, summer savory, oregano) 1 bunch
Summer squash 2 squash
Toscano kale 1 bunch
Mexican mint 1 bunch
Cilantro 1 bunch
Lemon basil 1/3 bunch 1/3 bunch 1/3 bunch
Beets 1 bunch
Roasted Balsamic Beet and Kale Salad Escarole, Fennel, and Orange Salad Italian Herb Pasta Lettuce Wraps with Peanut Sauce Summer Squash and Onions with Lemon Basil
balsamic vinegar 2 cups
brown sugar 1/2 cup
olive oil 1/4 cup 2 tbsp 1/4 cup
parmesan cheese 1/4 cup 2 tbsp 2 tbsp
navel oranges 5 oranges
lemon juice 1 lemon, or 2 tbsp 1 lemon
canola oil 2 tbsp
dijon mustard 2 tsp
garlic 1 clove 1 clove
peanut butter 2 tbsp
rice wine vinegar 2 tbsp
soy sauce 1 tbsp
sugar 2 tsp
red pepper flakes 1/2 tsp
sesame oil 1 tsp
carrots 2 carrots
fish sauce 1 tsp
chicken breast, cooked 1 cup
onion 1/2 onion
butter 3 tbsp