This Weeks Box 3/10/2012

Onion Chain Gang
James And Moises Tend To The Worm Castings
Here Is What’s In The CSA Box This Week
blood oranges
kale
lemons
green beans
fresh mint
fresh oregano
swiss chard
naval oranges
tangerines
bok choy
head lettuce
cilantro
greenhouse cucumbers
tangerines
avocado

Baby bok choy

Grilled Bok Choy Recipe From:
EatDrinkBetter.com 

Simple Tangerine Avocado Salad Recipe!!
1 avocado
1 tangerine
1 small juice orange (or half a large one)
1 tablespoon of mustard
3 tablespoons of virgin olive oil
salt and pepper
a few leaves or romaine, or other lettuce, washed, carefully dried, and shredded

First make the dressing. Juice the orange. Mix the juice with the oil and mustard. Add salt and pepper to taste.
Peel the tangerine and divide it into sections. If the tangerine has a lot of seeds, remove them.  Peel and slice the avocado. Combine the tangerine sections, avocado slices, and the dressing in a bowl. Toss well.  Spoon the avocado and tangerines onto a bed of shredded lettuce. Drizzle the remaining dressing from the bowl over the salad, and serve.
 
chips. made of kale.

Baked Kale Chips Recipe From Smitten Kitchen.com

 Kale With Eggs And Toast

I had this during the week and it was good. I substituted Shitake for the bacon
Here is the link to the recipe.
Link

      Roasted Green Beans
  • 1 pound green beans
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

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