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Bounty Box Recipes

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Torta di erbe


INGREDIENTS 

For the crust and topping 

1 Cup Breadcrumbs 

3 Tablespoons Olive Oil, Divided 

1/2 Cup Grated Parmesan or Pecorino Cheese 

For the filling 

2 Pounds Greens (Any Combination of Swiss Chard, Chicory, Spinach, or Broccoli Rabe) 3 Tablespoons Olive Oil 

1 Medium Sweet Onion, Peeled, and Diced 

1/3 Cup Finely Chopped Pancetta or Bacon 

3 Cloves Garlic, Peeled, and Minced 

Sea Salt and Pepper to Taste 

Pinch of Nutmeg 

1/2 to 1 Teaspoons Red Hot Pepper Flakes 

3 Large Eggs 

1/2 Cup Grated Pecorino or Parmesan Cheese 

 

METHOD

* Preheat your oven to 375 degrees F. 

* Choose a deep 9 or 10-inch tart pan or casserole and spread two tablespoons of oil over the  both and sides. 

* Sprinkle half a cup of your breadcrumbs over the oil covering the bottom and sides of your dish. * Wash greens, removing ends and retaining only tender stems. 

* Coarsely chop the leaves and chop the stems into pieces one inch or smaller. * Bring a large pot of salted water to a boil, and once boiling, drop the greens into the water and  cook until tender, about 10 minutes, depending on the type of greens you use. (Spinach will cook  much quicker.) 

* Drain very well, squeezing out as much moisture as possible.

* In a large frying pan, heat the olive oil and add the onion and pancetta, and cook over medium  heat until tender and beginning to brown, about five minutes. 

* Add the garlic, chili flakes, salt, pepper, and nutmeg, mix well and cook another minute or two. * Add the greens and toss to coat well with the seasoned onion mixture, then remove from heat  and cool to room temperature. 

* In a small bowl use a fork to mix together the eggs and the half cup of grated cheese. * Add the egg mixture into the cooked greens and stir to mix well. 

* Pour the greens into your prepared dish and use the back of a spoon to spread evenly. * Mix together the remaining half cup of breadcrumbs, half cup of grated cheese and tablespoon of  olive oil. 

* Season with salt and pepper and mix well. 

* Sprinkle this crumb mixture evenly over the top of the torta. 

* Bake until set and lightly browned, about 45 minutes. (If the top begins to get too brown simply  cover with aluminum foil.) 

* Cool to room temperature before slicing

White Bean + Bitter Greens Soup in Lemony-Ginger Broth

White Bean + Bitter Greens Soup in Lemony-Ginger Broth

 Recipe by Emma K. Morris

INGREDIENTS

* 1 large yellow onion, chopped

* 3 cloves garlic, minced

* A glug of your oil of choice (I used Safflower) or 1-2 Tbls butter

* 1 inch knob of ginger, peeled 

* 1 tsp dried turmeric

* 2 tsp thyme (fresh or dried)

* 1 tsp red chili flakes

* 2 quarts veggie stock — preferably homemade stock

* 1 large lemon, plus more for serving

* 4 cups bitter greens
  (I used a mix of escarole and radicchio), chopped Balsamic Vinegar, to taste

* 10-12 oz white beans
  (I used soaked/cooked Rancho Gordo Alubia Blanca Beans)

* 1/2 cup pearl couscous 

* A good chunk of Parmesan rind

* Salt + Pepper to taste

* Soy sauce or coconut aminos (optional)

* Parsley + fennel fronds, chopped
    _

    METHOD

    * In a large soup pot, sauté the onion in oil (and/or butter) for 2-3 mins over medium heat, add in minced garlic, all spices, and salt + pepper. Sauté for another few minutes until fragrant, stirring frequently.
    * Grate in the fresh ginger using a microplane. Cook for 1-2 minutes more. If you’ve got a bottle of wine open, go ahead and deglaze the pan to scrape up all the delicious bits! If not, no biggie, just skip it.
    * Add in the veggie stock, the juice of one lemon, couscous, beans, and the parmesan rind. Turn heat to high to bring to a boil.
    * Meanwhile, in a separate pan sauté your chopped bitter greens with a bit of salt + pepper, and a hit of balsamic vinegar. Let wilt, about 2-3 mins.
    * Scrape the greens into the soup pot and let simmer until the couscous is cooked through and the Parmesan rind’s flavor starts coming through, about 10-15, but you could do longer.
    * You’ll need to further season to your liking with salt, chili flakes, balsamic, or even some soy sauce at the end. Finish with chopped parsley + fennel fronds (dill also works well) and serve with a wedge of lemon.
    * The flavors really develop overnight in the fridge, especially when you leave the rind in there, so get excited about leftovers!

     

     

     

    Cabbage and Potato Gratin

    Serving size : 6

    INGREDIENTS 

    * 2 green or red cabbage, quartered 

    * 1 pound baking potatoes, such as russets, peeled and sliced 

    * 2 garlic cloves, peeled 

    * 2 c milk 

    * 1/2 c crème fraîche 

    * 4 oz Comté, grated 

    * 1 oz Parmigiano-Reggiano, grated 

    * 2 tsp fresh sage, julienned 

    * Kosher salt and fresh ground black pepper

     

    METHOD

     * Bring a large pot of water to a boil, salt generously and add quartered cabbage and sliced potato. Reduce the heat to maintain a gentle boil. Cook for 5 minutes. 

    * Drain. Transfer the cabbage quarters to a colander set over a bowl or in the sink and allow cabbage to cool until you can handle the wedges. Transfer the potatoes to a large bowl and reserve. 

    * When the cabbage is cool enough to handle, core the wedges, cut them in half lengthwise, and  then slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes.  When fully drained, place the cabbage in the bowl with the potatoes. 

    * Preheat oven to 375 degrees. Butter a 3-quart baking or gratin dish. Cut one of the garlic cloves  in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and  potatoes. 

    * In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and black pepper to taste.  Pour the mixture into the bowl with the cabbage and potatoes, add cheeses and sage, and gently  toss together. Scrape the mixture into the gratin dish. 

    * Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the  back of a large spoon.

    * When the top is golden brown, remove from oven and allow to rest 10 to 15 minutes until much of  the liquid is reabsorbed into the gratin. 

    * Serve, accompanied by a salad for a vegetarian meal or as a side to roasted chicken or pork.