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Recipes for 2/19/21

The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here

Meal 1

Grilled Chicken with Arugula and Warm Chickpeas



6 tablespoons olive oil, divided, plus more for drizzling

1 15-oz. can chickpeas, rinsed

4 sprigs thyme

¼ teaspoon crushed red pepper flakes

8 small skin-on, bone-in chicken thighs (about 2½ lb. total)

Kosher salt and freshly ground black pepper

3 cups arugula with tender stems

1 tablespoon finely grated lemon zest

2 tablespoons fresh lemon juice

Flaky sea salt (such as Maldon)


Step 1

Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

Step 2

Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

Step 3

Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

Sliced Strip Steak with Arugula and Parsley



2 1-inch-thick boneless New York strip steaks (about 10 ounces each)

Kosher salt and freshly ground black pepper

1bunch arugula, tough stems removed

¼ medium red onion, thinly sliced

1 red chile, thinly sliced

4 ounces caper berries, halved if large

2 ounces Parmesan, shaved

1 cup parsley leaves with tender stems