Weekly recipes written by our staff for what’s fresh in your weekly basket.
1 bunch of collards, cut in fine ribbons 2 cloves of garlic smashed sea salt 2-3 tbsp of olive oil In a medium pot cover collards with water and a pinch of salt. Boil for 5 mins. In a saute pan heat oil and cook garlic till golden add the collards and season with salt and pepper. Super easy and delicious
3/4 lb of sting beans ends removed 1 1/2 of potato cut in halves 5 cloves of garlic smashed water 1/4 cup to 1/2 cup olive oil In a pot cover the string beans and potatoes in water bring to a boil. When potatoes are fork tender drain the water leaving 1/4 of the water in the pot. On the side sauted the smashed
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2 tbsp olive oil sea salt 1 small onion, sliced 1 cup cooked chickpeas 1 cup chopped kale 2 small zucchini, chopped zest and juice of 1/2 lemon Heat 1 tbsp of olive oil in a skillet over medium-high heat and stir in a big pinch of salt, the onion and the chickpeas. Saute until the chickpeas are golden and crusty. Stir in the
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