Aug 31, 2018 | Recipe
Ingredients 2 bunches collard greens (1½-1¾ pounds), stemmed and finely chopped 1 cup minced red onion 2 tablespoons water ¼ cup extra-virgin olive oil 2 tablespoons minced fresh garlic 1 medium tomato, very finely chopped (almost pureed) 1 medium jalapeño pepper, sliced 1 teaspoon each ground cardamom and cumin ¾ teaspoon sea salt Directions 1 Bring a large pot of water to a boil over high heat. Add collards and cook until soft, about 15 minutes. Drain well in a colander. 2 Add onion and 2...Read more... Aug 31, 2018 | Recipe
Large: Grande Collards- Col Rizada Italian Eggplant – Berenjena Italiana Purple Bell Peppers – Pimiento Morrón Morado Yukon Gold Potatoes – Papa Yukon Sweet Onions – Cebolla Dulce Oranges – Naranjas Pears – Peras Small:Chica Yukon Gold Potatoes – Papa Yukon Collards – Col Rizada Purple Bell Peppers – Pimiento Morrón Morado Italian Eggplant – Berenjena Italiana Oranges – Naranjas Fruit:Fruta Cantaloupe – Melon Peaches...Read more... Aug 30, 2018 | Recipe
Ingredients for 6 servings ½ cup walnuts, roughly chopped -optional 1 pear, thinly sliced 5 oz mixed greens 3 beets, cooked, halved, and thinly sliced ¼ red onion, thinly sliced LEMON VINAIGRETTE 1 lemon, juiced 1 tablespoon water 1 tablespoon honey 1 teaspoon fresh thyme salt, to taste pepper, to taste 2 tablespoons oil Preparation In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside. In a small bowl, mix the...Read more... Aug 30, 2018 | Recipe
Large:Grande Carmen Peppers – Pimientos tipo Carmen Oranges – Naranjas Pears – Peras Rattlesnake Beans – Ejotes tipo Rattlesnake Red Beets – Betable/Remolacha Roja Red Onions – Cebolla Morada Russian Banana Fingerling Potatoes – Papas tipo Fingerling Small:Chica Russian Banana Fingerling Potatoes – Papas tipo Fingerling Carmen Peppers – Pimientos tipo Carmen Oranges – Naranjas Red Beets – Betable/Remolacha Roja Red Onions...Read more... Aug 29, 2018 | Recipe
Ingredients 1 tablespoon olive oil 4 cups baby patty pan squash, halved (about 18 ounces) 2 cups sliced leek (about 2) 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 3 tablespoons crumbled reduced-fat feta cheese 2 tablespoons finely chopped fresh basil How to Make It Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper....Read more... 
