This week we’re jumping into summer with fresh from the field broccoli, zucchini, spinach, and swiss chard! Because fresh, fresh, fresh produce is the only way to eat in Italy (where food is not only delicious but also super healthy), we are dishing up some Italian inspiration.
Caprese Salad lovers, we got you covered this week. Pick up fresh basil, beefsteak tomatoes, mozzarella, condimento balsamic vinegar, and Nocellara del Belice extra virgin olive oil (Italian) in the store.
Beans and Greens
1-pound Swiss Chard or Spinach
2 Tbsp cup olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 container of Vermont Bean Crafter Organic Soldier Beans or a 15-ounce can of cannellini beans, drained
3/4 cup low-sodium vegetable or chicken broth
1 tablespoon Chef D’s Italian spice
1 teaspoon white wine vinegar (or substitute cider or red wine vinegar)
- Trim the ends from the spinach or chard and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
- Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering.
- Add the reserved chard stems, onion, and garlic and season with Chef D’s Italian Spice. Cook, stirring occasionally until the vegetables have softened, about 8 minutes.
- Add the chard leaves, beans, broth, and measured salt. Cook, stirring occasionally until the leaves are wilted and the mixture has come to a simmer.
- Continue to simmer, stirring occasionally, until the greens are tender and the broth has thickened slightly, about 5 minutes more.
- Remove from the heat and stir in vinegar.
1 medium-sized zucchini
1/4 cup freshly grated Parmesan cheese
Chef D’s Italian Spice
- Place oven rack in center position of oven. Preheat to 425°F.
- Line a baking sheet with foil (lightly covered with oil OR parchment paper.
- Wash and dry zucchini and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them.
- Lightly sprinkle zucchini with Chef D’s Italian Spice.
- Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
- Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!
- Serve immediately.
Items in the store to use in the above: fresh basil, beefsteak tomatoes, mozzarella, condimento balsamic vinegar, and Nocellara del Belice extra virgin olive oil (Italian).
This Week’s Field Goods Favorite
A staple that can easily be played up. For a quick dish, sauté with soy sauce, oil, garlic and almonds. We like roasting broccoli with a few chiles and a bit of lemon…yum. Store unwashed broccoli in a plastic bag. You should keep it dry. More info
How to Cook Broccoli
Roast Broccoli with Lemon
Broccoli with Parmesan Sauce
Sautéed Asian Broccoli
Broccoli Olive Pasta