Week of July 7, 2019

Produce from Our Farm

Sugar Snap Peas,  Crispino Lettuce,  Red Leaf Lettuce,  Romaine Lettuce,  Dill,  Escarole,  Radishes

Creamy Greek Yogurt Dressing

This dressing tastes great on everything from salad to grilled meats!

2 Tbsp fresh lemon juice

1 Tbsp white wine vinegar

1  tsp honey

1 tsp minced garlic

1/2 cup plain whole milk Greek yogurt or strained regular yogurt

1/3 cup extra virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground pepper

1 bunch fresh dill, minced

Combine all ingredients in a bowl and whisk to combine.  Refrigerate until ready to serve.

adapted from onceuponachef.com

Classic Beans and Greens

3 Tbsp olive oil

1 head escarole, chopped and washed

sea salt and pepper to taste

1/4 tsp crushed red pepper flakes

1 clove garlic, minced

1 can cannellini beans, undrained

3 sprigs parsley or cilantro, chopped

Heat 2 Tbsp oil in a large skillet over medium heat.  Toss in escarole, turning to coat with oil.  Season with salt, pepper and crushed red pepper.  Cook, stirring occasionally, about 10 min. or until tender.  In a separate skillet, heat remaining 1 Tbsp olive oil over medium heat.  Stir in garlic.  Pour in beans with their juices and simmer until creamy, about 10 min.  Stir in escarole and parsley.  Simmer 10 min. more.

adapted from allrecipes.com

Next week: garlic scapes, radicchio, Swiss chard, zucchini

You are what you eat eats

Michael Pollan