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Lentil Salad with Purslane
July 6, 2014

Purslane is a very strange food. A succulent with tiny leaves, it is almost never cultivated but grows in between rows of crops. Even at Eatwell Farm, which is where ours came from. While I'm glad that it doesn't grow in my yard, I now know that this tenacious weed can make a tasty dinner.

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Soba with Kale, Cabbage and Sesame Salad
July 3, 2014

This is my family's new favorite noodle recipe, from Vegetable Literacy. It is supposed to be made with kale, but tonight I only had a few leaves of usable kale, a handful of beet greens and a small cabbage. So I washed all the leaves, greens and half of the cabbage, rolled them up, sliced them thin, crumpled them up with salt and oil like the recipe says and proceeded with dinner.

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First of the Season Potatoes with Herbs
june 29, 2014

Steamed young potatoes simply dressed with butter, tarragon, parsley and salt are really delicious. This is the way to prepare them when they are fresh dug out of dark, damp spring earth and still retain the dewiness of youth that later, larger potatoes lose as they age.

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Mustard Greens with Garlic and Peanuts
june 8, 2014

This is one of those recipes that sounds too simple to be good. But, it is actually incredibly delicious. Any type of mustard greens works: red, green, curly, flat. Or a mix. Simply sauté some sliced garlic in a little peanut oil, them add the mustard greens. Cook for a few minutes until they are as wilted as you like them to be and sprinkle chopped peanuts on top.

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Buy the bookChard, Ricotta & Saffron Cakes
June 2, 2014

These little pancakes are a perfect way to use up chard when you don't feel like eating chard. Or feed it to your kids, when you know they won't want to eat it otherwise.

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Buy the bookAsparagus & Fava Bean Salad
may 31, 2014

Favas and asparagus make a delicious combination that tastes like spring. This recipe, p. 275, is a template for a lettuce-less salad that can highlight almost any vegetables from this season. The magic here is in the dressing: lemon, olive oil, capers and lots of herbs. Makes a great dinner with a roast chicken and Madison's Toasted Millet "Polenta".

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Buy the bookCabbage with Potatoes, Feta & Dill
may 21, 2014

Another great way to use one of the more challenging items that comes in our CSA box: cabbage. I adore cabbage, but my kids do not. Combining it with delicious crusty potatoes, a little dill (both were also in last week's box) and a sprinkling of mild, salty, cheese makes it easy to eat. 

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Buy the bookSweet Potatoes with Miso Ginger Sauce
may 20, 2014

Surprisingly delicious, this sauce makes steamed sweet potatoes into something really special. It is now one of my  favorite ways to eat them, a close second to plopping slices on the top of a tagine. But this recipe is easier than the tagine and makes a great quick dinner with brown rice and sautéed greens. I added sautéed boneless chicken thighs to my kids' plates.

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Buy the bookBraised Summer Cabbage
may 13, 2014

This is an excellent way to use up any cabbages you may have laying around: simple, delicious, easy. The only ingredients are cabbage, butter and salt. From prep to plate, it takes about 15 minutes to prepare. Perfect for a quick weeknight dinner with sauteed chicken breast or pork chops and a salad or other colorful vegetable, like sweet potatoes. Even my kids like it, Yes! 

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Buy the bookToasted Millet "Polenta"
may 10, 2014

This is a delicious and easy way to incorporate healthy whole grains into dinner. Millet is a good source of iron, B vitamins and calcium. It is gluten free, as is corn, the grain  of true polenta. All it takes is water, a little butter, salt, parmesan cheese and heat to transform "birdseed" (what my kids call it) into a perfectly reasonable companion for roast chicken and just about any sort of salad.

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