Fingerling Potato-Leek Hash with Swiss Chard and Eggs

2 tablespoons extra-virgin olive oil
2 cups sliced leek (about 2 large)
1lb ounces fingerling potatoes, cut in half lengthwise
2 garlic cloves, minced
1 1/4 teaspoons smoked paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 bunch thinly sliced trimmed Swiss chard
4 large eggs
1/4 cup (1 ounce) shredded Gruyère (or your favorite) cheese

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Recipe found at:


Sautéed Cauliflower and Apples with Pecans

¼ cup pecans
2 Tbsp olive oil
1 small shallot, chopped
1 small head cauliflower, cut into florets
kosher salt and black pepper
1 apple, thinly sliced
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 Tbsp unsalted butter

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the apple, thyme, and ½ cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. Stir in the butter and sprinkle with the pecans.

Recipe found on


Spicy Cauliflower Stir-fry over Asian Greens

1 whole head Cauliflower chopped into small pieces
2 tsp Vegetable Oil
2 cloves Garlic, Minced
2 Tbsp Soy Sauce
1 whole Lime (or sub a splash of rice wine vinegar)
2 whole Green Onions, Sliced
1 Tbsp Sriracha, or Other Hot Sauce
Lime Wedges for serving
Asian greens for serving
Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve on a bed of raw or sautéed Asian greens. Sprinkle extra sliced green onions on top, and serve with a lime wedge.

Modified from recipe found at:


Sautéed Asparagus, Leeks, and Rainbow Chard

1 bunch asparagus, roughly chopped
1-2 leeks, washed, and thinly sliced
1 bunch rainbow chard, cut into ribbons
2 Tbsp butter 

Over Med heat, melt 1 Tbsp the butter on stovetop, add leeks, asparagus, and a pinch of salt, cook until tender. Add 1 Tbsp butter, and rainbow chard, reduce heat to medium-low, stirring frequently, until the greens are tender.

** Optional add-ons:  For some extra protein, add on spicy garbanzo beans.  Use 1 can or roughly 1.5 cups dried/soaked chickpeas. Drizzle in olive oil and coat in a mixture of ½ Tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, salt and pepper. Roast at 425F for 20 min, stirring half way.   Another option would be topping with parmesan (or any favorite) cheese.**

(Pictured below, Sauteed Rainbow Chard and Leeks with Spicy Chickpeas)

Rainbow chard w: spicy chick peas


Tips and Hints for this week’s box contents:

Asparagus– this perennial has a long respiration rate, meaning it continues metabolic activity (absorbing oxygen and releasing carbon dioxide), long after it was harvested. For this reason, asparagus may dry and wither much faster than many other vegetables. It is best used soon after harvest. If you need to extend its shelf life, wrap ends in a wet paper towel and store in the fridge.  Asparagus is high in vitamin K, C, and E, folate, copper, and selenium. It has anti-inflammatory and anti-cancer properties in its phytonutrients, as well as pre-biotics (think healthy intestines) in its inulin fiber content.

Cauliflower-  this nutrient rich cruciferous vegetable is a super detox supporter, full of antioxidants.  Although most focus on the florets, the entire cauliflower is edible, raw or cooked (don’t forget the stem and leaves!).  Try to minimize cook time when heating this (or most any) vegetable, as to not destroy its high vitamin content.  A light sauté, or quick steam is a healthy way to preserve the vitamin C, K, pantothenic acid, and B6 in cauliflower.  One fun way to prepare cauliflower is by making it into “rice”. Using a food processor or high powered blender, add small amounts of cauliflower at a time and pulse, breaking it up into tiny pieces (if using blender, empty the container each time you process a small amount, as to not turn it to mush).  Sauté riced cauliflower in butter or olive oil until tender, add salt and pepper to taste, as well as any cheese or herbs you prefer!




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