Spaghetti with Greens

Use any greens in your box as the star ingredient
for this tasty pasta dish!
2 bundles of greens OR 1 lb. bag mustard greems, large
stems removed, cut crosswise into ½-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 ½ cups)
8 large garlic cloves, thinly sliced
½ pound spaghetti, cooked al dente
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

Rinse and drain greens. Heat 2 tbsp olive oil in large pot over medium heat. Add onion, cook until translucent. Add garlic and sprinkle with salt; cook until onion is golden brown. Add greens and 1 tbsp olive oil. Toss until wilted. Cover pot, reduce heat to medium-low, and cook for 20 minutes or until greens are tender. Add water by teaspoonfuls if dry. Drain, reserving ¼ cup cooking liquid. Toss in spaghetti, lemon juice, and 2 tbsp cooking liquid, adding more cooking liquid if dry. Sprinkle with grated Parmesan cheese. Serve and enjoy!


Mustard Greens with Cumin

1/8 cup extra-virgin olive oil
¾ red onion, coarsely chopped
3 garlic cloves, chopped
1½ teaspoons cumin seeds
¼ teaspoon dried crushed red pepper
½ lb mustard greens, coarsely chopped
1½ teaspoon balsamic vinegar

Heat oil in large pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; cook for about 3 minutes. Add mustard greens to pot in 2 batches and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in balsamic vinegar.


Cider-Glazed Carrots

1 lb. medium carrots, peeled
½ cup unfiltered apple cider
¼ cup water
1 tablespoon unsalted butter, cut into cubes
1 ½ teaspoon cider vinegar, or to taste
1 teaspoon thyme (optional), chopped

Cut carrots diagonally into 3/4-inch-thickpieces. Add carrots to skillet with cider, water, butter cubes, and thyme, if adding. Season with salt and pepper. Cover with lid partially propped and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 30 minutes.


Baked Acorn Squash Rings

1 small acorn squash
4 tablespoons unsalted butter, cut into pieces
Salt and pepper, to taste
1/3 cup packed brown sugar

Preheat oven to 350°F. Cut unpeeled squash rings crosswise into 1/2 inch slices. Place on a cutting board. Use a biscuit or cookie cutter slightly larger than the seed center and cut out the seeds from each ring and discard. Place rings on a lightly buttered/greased baking sheet. Dot rings with butter. Season with salt and pepper to taste. Sprinkle brown sugar over each ring. Bake for 15 minutes, turn over and bake another 5 to 10 minutes until tender.
Spice it up: Add cayenne powder to the brown sugar to add a bit of a kick to it!
Savory flavor: Add chopped sage or rosemary to the butter to add an earthy flavor.
Sweeten the squash: Add a bit of apricot preserve or peach jam to the butter to give it a complex sweetness.


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