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Recipes for 6.21.21-6.25.21

Caleb Goldberg and Lily Schmall, New Roots, Inc.

Big thank you to Downshiftology for the photo

2 pounds white cabbage, core removed and shredded (10 cups)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon garlic, minced
Pinch crushed red pepper flakes
1/2 teaspoon fine sea salt or more to taste
Half of a lemon, cut into wedges


  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
  • Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
  • Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.


1 cup cooked quinoa
1 cup roasted cashews
1 small head broccoli
3 small scallions, green and white parts (or 2 big ones)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste


  • Cook the quinoa (about 1 cup raw quinoa makes 2 cups cooked, save the rest for another recipe!)
  • Roast the cashews in a 350 oven for 8 to 10 minutes, checking to make sure they don’t burn.
  • Slice through the broccoli like you are cutting a head of cabbage, as thinly as you can. Then cut off the longest stems and chop through it to make sure the pieces are small. Steam until bright green, about 1 minute. Drain and run under cold water immediately to
  • stop the cooking.
  • Thinly slice the scallions and set aside.
  • Whisk the oil and lemon juice into the bottom of a mixing bowl. Drop in the quinoa, cashews, broccoli and scallions. Mix well. Season with salt and pepper. Enjoy!

1⁄4 cup extra-virgin olive oil
1 yellow onion chopped
2 cloves garlic sliced
1 celery stalk diced
1 carrot diced
1 pound Swiss chard thick stems chopped and leaves sliced into bite-size strips
1⁄4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 15-ounce can cannellini beans, drained and rinsed or fresh cooked
Kosher salt and freshly ground black pepper


  • In a large sauté pan with a lid or a Dutch oven, warm the oil over medium heat.
  • Add the onion, garlic, celery, carrot, and chard stems.
  • Cook, stirring frequently, for 10 minutes.
  • Stir in the red pepper flakes, cook for 30 seconds, then stir in the tomato paste and 1 cup water.
  • Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 10 minutes.
  • Stir in the chard leaves by the handful, letting each addition cook down a bit before adding the next.
  • Stir in the beans.
  • Cover and cook until the greens are very soft, about 10 minutes more.
  • Season to taste with salt and pepper and serve.

You can find these additional items at Kroger:
Kroger Extra Virgin Olive Oil – $5.29 (25.4 fl oz)
Simple Truth Cashews- $1.00 (1.25 oz)
Kroger Cannellini Beans- $0.79 (15.5 oz)
Kroger Tomato Paste- $0.50 (6 oz)

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