Broccoli is a true nutritional powerhouse and this recipe is one of our favorite ways to enjoy it. We lightly steam the broccoli to maintain a subtle crunch and mix it with chopped organic apple and a coconut yogurt dressing, giving it a hint of tangy sweetness. Toasted sunflower seeds are added for their nutty flavor and extra boost of nutrients. This dish pairs perfectly as a side with chicken and rice. Add a dollop of the nettles pesto for good measure. No need to reheat – just open the container and enjoy.
$7.95/pint
$14.95/quart
Broccoli* | Fuji Apple* | Sunflower Seed* | Rice Vinegar* | Coconut Yogurt* | Lemon | Maple Syrup* | Local Parsley* | Extra Virgin Olive Oil | Black Pepper | Sea Salt (* = organic)
There are many reasons this dish is not to be missed. Dill has a fresh and clean flavor with notes of sweet anise, and combined with tangy lemon, lots of tender local spinach and fluffy rice, this dish is just delicious. And we’re jazzing up our usual spinach rice pilaf with tatsoi this week from Laying Hen Farm. The deep glossy green leaves of this farm grown Asian green hold so much vital nutrition and sweet, buttery flavor. Lastly, it’s a must-have to enjoy with the barbecue chicken – the sauce has to be sopped up somehow! Reheat in a saucepan with a bit of water, stirring frequently.
$6.95/pint
$12.95/quart
Lundberg Mills White Basmati Rice* | Local Spinach* | Local Tatsoi* | Lemon | Local Dill* | Onion | Garlic | Extra Virgin Olive Oil | Sea Salt (* = organic)
A signal of Spring that we absolutely love is stinging nettles. They are a miracle to behold – these hearty weeds are a powerhouse of nutrition for good health and vitality. Nettles have been used medicinally for centuries and grow everywhere in cooler climates like Oregon, Washington and the UK – they were a constant sight for Lizzie growing up in urban inner city London, proof that they’re sturdy little fellers. We’ll take care of the sting by first submerging these jagged leaves in hot water for a minute, eradicating any chance of being nipped. This pesto will flood your body with vitamins and minerals and we can almost guarantee that through eating this you’ll feel a transfusion of sustenance. We’ll be harvesting the nettles from the Eco Institute in Chapel Hill and from our friend Francisco Plaza’s land in Hillsborough. You can add to pasta with a touch of grated parmesan, use it as a base to pizza or enjoy with the soup or broccoli this week. Be prepared to feel amazing.
$8.95/8 oz
Local Nettles* | Local Parsley* | Hemp Seed* | Walnut* | Sunflower Seed | Lemon | Greek Sparta Kefalas Extra Virgin Olive Oil* | Nutritional Yeast* | Sea Salt (* = organic)
This dish is bursting with flavor. The combination of salty olives, smashed chickpeas, and fresh parsley with the pop of color from red sumac powder and tangy dressing just works so well together. The preserved lemon adds an even deeper citrus note and umami flavor. We’re using Sparta Kefalas Kalamata olives and organic olive oil in this dish, which really takes it to another level. This is a versatile dish and can be enjoyed alongside the pilaf and salads this week and also used as a spread or dip with rice crackers and cut-up veg. Or, get creative and dollop a spoonful or two in a sandwich with some greens and a slice of feta.
