Bard Family Market Garden CSA
May 29, 2014 - Week One
What's in your box
Pink Beauty Radish
This weeks recipes
Homemade Balsamic Vinaigrette - My Whole Food Life
1/3 cup olive oil
2 T balsamic vinegar
1/2 T red wine vinegar
1 clove garlic minced or pressed
1/4 scant tsp ground mustard
1 T lemon juice.
Whisk all the ingredients together. That’s it. I store my dressing in a small mason jar in the fridge. It should keep for a couple weeks. Since there are no additives in this, it will solidify in the fridge. Pull it out a few minutes before you use it again. Or just make it as you need it.
Simple Sauteed Spinach - Eating Well
2 Tablespoons extra-virgin olive oil
4 cloves garlic; thinly sliced
16 ounces fresh spinach
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Heat oil in skillet over medium heat. Add garlic and cook until beginning to brown, 1-2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3-5 minutes. Remove from heat and add lemon juice, salt and red pepper. Toss to coat and serve immediately.