bokchoy

Bok Choy

Beets

Beets

lettuce

Lettuce

radish4

Radishes

kaleindex

Red Russian Kale

rhubarb

Rhubarb

spinach2

Spinach

mizuna

Mizuna


 

kitchen-tips

Week 1 Basic Share Shopping List

Washing & Storing Greens

Make Your Own Salad Dressing

Meal Plan Prep Tips:

Wash greens, chop into bite size pieces and spin dry. Store in a container with a paper towel loosely draped over the top. Pull out and use in recipes as directed.

Make the pesto for the flatbread ahead of time for an easy meal.

Marinate the pork chops or tempeh the night or morning before you serve them for one of the quickest meals you’ll have.

Make Refrigerator Pickled Beets early in the week so you can make the Pink Hummus later in the week.

omni-meal2

Lettuce Wraps with Pink Hummus & Pickled Beets – use grated or sliced radishes with a base of pink hummus and your favorite toppings.

Spinach Pesto Flatbread

The Bok Choy Wedge

Cider Marinated Pork Chops with Wilted Mizuna

Kale Mac & Cheese

For Dessert: Rhubarb


 

veg-meal

Lettuce Wraps with Pink Hummus & Pickled Beets – use grated or sliced radishes with a base of pink hummus and your favorite toppings.

Spinach Pesto Flatbread

The Bok Choy Wedge – scroll down for the vegetarian version with “shitake bacon”

Cider Marinated Tempeh with wilted Mizuna

Kale Mac & Cheese

For Dessert: Rhubarb


 

gluten-free-meal-plan

Lettuce Wraps with Pink Hummus & Pickled Beets – use grated or sliced radishes with a base of pink hummus and your favorite toppings.

Spinach Pesto Flatbread – use your favorite gluten free crust recipe or pre-made crust

The Bok Choy Wedge – scroll down for the vegetarian version with “shitake bacon”

Cider Marinated Pork Chops with Wilted Mizuna or Cider Marinated Pork Chops with Wilted Mizuna

Kale Mac & Cheese – with your favorite gluten free pasta, bread cubes, and flour

To Drink: Anything made with Rhubarb Simple Syrup


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