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This Week's Healthy Recipes

The star of our basket this week is Escarole!

Escarole is just as good raw as it is cooked. Here are a number of easy recipes that show its range.

https://www.epicurious.com/recipes-menus/our-best-spring-escarole-recipes-gallery

Meal 1

Wilted Escarole Caesar Salad

https://www.epicurious.com/recipes-menus/our-best-spring-escarole-recipes-galleryhttps://www.epicurious.com/recipes-menus/our-best-spring-escarole-recipes-gallery

YIELD

Makes 8 servings

INGREDIENTS

1/2 loaf country-style bread (about 8 ounces), crust removed, torn into 1" pieces (about 5 cups)

7 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

1/4 teaspoons crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

PREPARATION

Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Cucumber Tomato Avocado Salad

https://natashaskitchen.com/cucumber-tomato-avocado-salad

Ingredients for Tomato Avocado Salad:

This salad is loaded with veggies; juicy tomatoes, crisp cucumber, creamy avocado and the cilantro and lemon juice make the whole salad so fresh and flavorful!

P.S. If you aren’t keen on cilantro, fresh dill is a good substitute

Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: Varies by season $5-$7

Calories: 261 kcal

Servings: 4 (as a side salad)

Ingredients

1 lb Roma tomatoes

1 English cucumber

1/2 medium red onion sliced

2 avocados diced

2 Tbsp extra virgin olive oil or sunflower oil

2 Tbsp fresh lemon juice (from 1 medium lemon)

1/4 cup 1/2 bunch cilantro, chopped

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp black pepper

US Customary - Metric