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Posts tagged "Autumn"

Lemony Roasted Carrot & Kale Salad

Lemony Roasted Carrot & Kale Salad

Serves: 2-4 | prep Time 10 minutes | Cook time 20 Minutes

Salad:

  • 1 bunch carrots, in 1/4 inch matchsticks
  • 1 TBsp olive oil
  • 1 lemon
  • 1 bunch kale
  • 1/4 cup chopped parsley
  • 3 TBsp roasted, salted almonds, chopped
  • 1/4 cup crumbled feta cheese
  • 3TBsp raisins

Dressing:

  • Juice of 2 large lemons
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1/8 tsp kosher salt
  • pinch of ground black pepper

Preheat oven to 425 degrees. Toss carrots, olive oil, a big pinch of salt and pepper on large rimmed baking sheet. Use a grater to zest the entire lemon onto a cutting board, then cut the lemon into wedges and distribute it between the carrots. Make sure the carrots aren't touching! Roast for 20-25 minutes, until tender and golden brown. Squeeze the roasted lemon juice over the carrots and toss to combine.

Meanwhile, remove the ribs from the kale, gather the leaves into a stack and roll tightly. Slice as thinly as you can and toss the ribbons into a large bowl with a pinch of salt. Use your hands to massage the kale for 10-15 seconds until it breaks down and feels damp in your hands. Chop up the parsley and mix it together with the lemon zest along with a pinch of salt. Make the dressing by whisking all the ingredients together in a large bowl.

Add half the dressing to the kale, and add more to taste. Toss in almonds, feta, and raisins. Divide the kale mixture between plates, top with the roasted carrots. Garnish with the parsley-zest mixture.

Fried Polenta, Avocado & Poached Egg

Fried Polenta, Avocado & Poached Egg

Serves: 1 | prep Time 5 minutes | Cook time 10 Minutes

  • 1 cup cooked polenta
  • 1 TBsp butter
  • 2 cups kale
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • parmesan shavings
  • 1 egg
  • 1/2 avocado
  • salt and pepper

While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about 3/4″ thick. Let cool completely (like overnight), then cut into a square/rectangle.

Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.

While the polenta is cooking, chop the kale into small pieces. Massage with your hands for about a minute, then toss with the vinegar and oil. Top with fresh parmesan, then set aside. Cook your egg, either poached or fried, at this point.

When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.

 

Malabar Spinach with Ginger and Mushrooms

Serving size : 2

INGREDIENTS 

1 bunch malabar spinach, washed, dried, and chopped 

2 tbs grape-seed or other neutral frying oil 

3 cloves garlic, minced 

1 tbs ginger, peeled and minced 

4 green onions, white section only, chopped 

8 oz mushrooms, maitake, king trumpet, shiitake or similar, cleaned and thinly sliced 1 tbs rice wine 

2 tsp soy sauce 

* Kosher salt and freshly ground black pepper to taste 

METHOD

* Over medium-high heat, in a cast iron skillet or wok heat the oil until shimmering. Add mushrooms  and sauté without stirring until bottoms begin to brown. When browned, add rice wine, and stir.  Season with salt and pepper. Continue cooking until mushrooms release some of their liquid and  are just about fully cooked, about 3 - 5 minutes. Remove mushrooms and juices into a bowl and  set aside.  

* Return skillet or wok to heat and add another tablespoon of oil. When shimmering, add garlic,  ginger, and scallion. Stir-fry for 1 minute, adjusting heat so the garlic doesn’t burn. 

* Stir in malabar spinach and add in mushrooms. Stir-fry for 3 minutes or until the leaves of the malabar spinach are soft and wilted. Add soy sauce, stir incorporate and let liquids evaporate away.