|Roasted Beet, Fennel and Bibb Salad||Garlic Parmesan Zucchini||Lemon-Basil Chicken||Sauteed Red Lettuce with Bell pepper and Green Onions||Crudite with Creamy Carrot Top Chimichurri|
|1 bunch bulbs||1/2 cup fronds|
|2 green onions||2 green onions|
baby bibb lettuce
|1 bunch, roots||1 bunch, greens|
|about 3/4 cup||2 Tbsp||2 Tbsp||3 Tbsp|
|1 clove||2 cloves||1 clove|
|2 chicken breasts|
rice wine vinegar
|1 Tbsp||2 tsp|
red pepper flakes
Roasted Beet, Fennel and Bibb Salad
Cut 1 bunch of beet roots into thin strips, about 1/4 inch thick. Toss with 1-2 tbsp olive oil and roast in a 450F preheated oven for 20 minutes, until easily pierced. Allow to cool.
To assemble salad combine roughly chopped bibb lettuce, and thinly sliced fennel bulb, with roasted beets. Add 2 oz crumbled feta, 1/4 cup (toasted) sliced almonds, and dress with simple balsamic vinaigrette.
To make balsamic vinaigrette- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 clove minced garlic.
Garlic Parmesan Zucchini
Cut zucchini into half coins along the length of the fruit. Toss zucchini with 2 Tbsp olive oil, salt, pepper, and 1/4 cup grated Parmesan cheese. Bake in oven at 350F for 30 minutes until tender.
To make marinade in a blender combine 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1/4 tsp salt, 2 Tbsp olive oil, 1/4 tsp pepper, 1/2 cup loosely packed basil, 1/2 cup fennel fronds, and 2 Tbsp water if needed. Pulse the blender until everything is combined. Place 2 chicken breasts in a ziplock bag, pour in marinade, then seal, and refrigerate for at least 15 minutes to overnight.
Grill or cook chicken in a pan, cooking 3 minutes per side. Serve on its own or over rice.
Sauteed Red Lettuce with Bell pepper and Green Onions
Cook 1 cup of jasmine rice, then add to serving bowl.
Roughly chop 1 head of red lettuce into 1 inch ribbons. Cut 1 bell pepper into strips. Finely chop 1 tbsp of ginger. Mince 1 clove garlic. Finely chop 2 green onions.
Heat a wok or large skillet over high heat, then add 2 tbsp cooking oil. Add garlic and ginger and allow to cook in pan without stirring for 30 seconds until fragrant, then add green onions and bell pepper, 1/2 tsp salt and a pinch of black pepper, stirring frequently for several minutes until tender. Add lettuce greens and stir until wilted. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp sesame oil, 1 Tbsp honey, 2 Tbsp water, and 1 pinch of red pepper flakes. Cook, stirring frequently, for another minute, then remove from heat and serve over jasmine rice.
To add either tofu, chicken or pork, cook first in wok or pan, then remove and add additional oil before cooking vegetables.
Sauteed Swiss Chard and Beet Greens with Green Onions
Roughly chop 1 bunch of Swiss chard and beet greens. Finely chop 2 green onions. Mince 1 clove garlic.
Add 3 tbsp olive oil to a large skillet over medium high heat. Add garlic and green onions, then saute for 3-5 minutes until fragrant. Add Swiss chard and beet greens, one handful at a time, and 1 tsp salt, and cook 3-5 minutes until greens are wilted. Add 2 tbsp balsamic vinegar to deglaze pan, stirring frequently, and an additional 2 Tbsp water or stock if needed to scrap pan. Remove from heat and add 2 tsp honey, and serve with 1/4 cup chopped walnuts.