This Weeks Box 12/31/2011

Here’s the list
brown bag of avocados
head of butter lettuce
bag of sweet baby broccoli
russet and red potatoes
bag of misex kale
fuyu persimmons
bag of mixed pea tendrils, spinach and arugula
baby cucumbers
herb pack
The bag of tendrils, spinach and arugula is real spicy! We usually eat it raw with oil and lemon.
Potatoes, kale and creamy tahini
Serves 4
2 pounds  potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges
Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, and pop back into the oven for 3-5 minutes. Remove from oven and toss with tahini sauce and salt and pepper to taste.

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