Daily Digest: May 13, 2014

pizza

 

Take-and-bake pizza has spawned a tax-code debate. [NPR]

 

Is the quest for the perfect hard-boiled egg over? Not quite. [LAT]

 

Frozen food companies devise a comeback plan. [Fox News

 

Soylent: will it lead to the death of the lunch break or a solution to world hunger? [Aljazeera America

 

Cranberries could help to lessen allergic reactions to peanuts. [... Read more >

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Sustainability Matters: January 24, 2014

 

Quinoa may be falling out of fashion. Meet teff, the Ethiopian nutrient-rich "ancient grain" that's poised to take its place. [The Guardian]

 

More children are learning about agriculture, health, and nutrition as an increasing number of states pass Farm-to-School legislation. [Civil Eats]

 

Coca-Cola reconsiders the economic impact of climate change after closing plants due to drought and other supply chain disruptions, and other large companies follow suit. [NYT]

 

Plant "STDs" and honeybees: How the tobacco ringspot virus may be decimating bee populations. [... Read more >

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10 Ways to Cook Kale Without Making Kale Salad

kale soup

 

Though it's hard to remember, there was a time when few of us had heard of kale salad. Back in those gastronomically prehistoric days, kale was, in fact, occasionally consumed in cooked form. And it was still delicious. If you've maxed out on raw greens, here are some alternative ways to prepare this celebrated superfood:

 

1. Serve it Greek-style: blanched, squeezed, chopped, and doused with olive oil and lemon juice. Top with a handful of crumbled feta: you won't regret it.

 

2. Throw it into a tangy, garlicky pasta sauce.

 

3. Add kale and other greens to a hearty, phenomenal, bean purée–thickened minestrone soup.

 

4. Blend it into a ... Read more >

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Recipe Roundup: Leafy Greens

Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs


When the lack of new offerings at the farmers' market gets us down this time of year, we turn to leafy greens. The trick is to move beyond a simple sauté: try greens puréed into creamy soups, tossed into a lemony salad, or braised and stuffed into a hearty Italian tart.

 

Kale Salad with Pecorino and Hazelnuts

Kale, you may have gone mainstream, but we're still not over you. We could eat this nutty, crunchy, kale-y salad every day.

 

Cream of Spinach Soup

This super-simple recipe from cookbook author James Peterson... Read more >

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Market Haul: June 20

 

The growing season has begun, which means that CSA members throughout the country are getting shares packed with early crops, like lettuce, radishes, and baby spinach. If you're like many of us, you might feel somewhat ambivalent about the bounty of Boston, romaine, and red-leaf heads making their way into your box this month. On the one hand, it's such a treat to have fresh-from-the-farm salad greens on hand to toss with olive oil and lemon juice at a moment's notice. On the other hand...lettuce is so annoying to wash. The only way to make sure none of it goes to waste? Surrender to the lettuce: make peace with the fact that you'll need to dedicate half an hour each week to your salad spinner. With leaves washed, dried, and bagged in the fridge, salads become the effortless summer meals they were meant to be.

 

The Haul: Baby spinach, Toscano kale, garlic scapes, red leaf lettuce, cilantro, red beets, Japanese salad turnips, strawberries.

 

The Menu Ideas:... Read more >

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Market Haul: March 29

turnips

It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipe Roundup: Post-Holiday Season Detox

 kale chips


If you're hopping on the low-calorie bandwagon after the gluttony of the holidays, you don't need to leave behind full-flavored dishes. Here, four healthy recipes that pack in big taste.

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips When caramelized in a hefty cast-iron skillet, carrots take on an intense, satisfying sweetness. Kale Chips Can't shake your craving for something salty and greasy? These crispy and spicy kale chips will help you scratch that itch. Shaved Brussels Sprout Salad Even the most staunch Brussels-sprouts

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Recipe: White Bean and Sausage Stew

White Bean and Sausage Stew

Recently prepared at the Beard House by Georgia-based chef Michael Bologna

, this stick-to-your ribs stew will keep you toasty during this spell of gripping cold weather. And since it's packed with loads of nutrient-dense kale, it's also New-Year's-resolution loyal. Get the recipe here.

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