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

This is a favorite savory asian noodle recipe from Vegetable Literacy that is supposed to be made with kale and buckwheat noodles. But tonight I only had a few leaves of usable kale left in a bunch from last week, plus 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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Padrecito
july 1, 2014

Padrecito has some of the best salsas in town. Tonight for dinner I shared a bowl of tomato soup that was surprisingly smooth and spicy, yet still retained the goodness of summer tomatoes that comes across in a more textured soup. The arctic char tacos are reliably delicious here, and the crispy chicken tacos are tasty bites of summertime, a California-ized version of the taco salad of yesteryear.

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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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Egg Salad with Tarragon, Parsley & Chives
june 1, 2014

Egg salad is kid stuff. To me it has always been part of sweaty picnics, messy faces and squashed sandwiches at the bottom of my locker. But this one rises above, especially when served open-faced on toast. Tarragon and parsley give it a grown up flavor that can take the heat. For easy-peel eggs: add them to already boiling water, simmer 11 minutes, then cool in ice water for 30.

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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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