This is a great way to use up a lot of CSA vegetables, plus it’s delicious! This greek meal tastes equally as well the next day for a picnic lunch – you can even eat it cold! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
- 2 tbsp extra virgin olive oil
- 1 medium onion, sliced*
- 1 15 oz can organic chickpeas, drained and rinsed
- 4 cloves garlic, minced*
- 1 large bunch swiss chard*, coarsely sliced including stems
- 1/2 head small-medium arrow head cabbage*, coarsely sliced
- 1 tbsp balsamic creme vinegar
- Salt and pepper to taste
- In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
- Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.
A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.
- 2 lb organic, free-range chicken
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
- 1/4 tsp ground cinnamon
- 6 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- Combine oil through pepper in a 8″ square, glass baking dish.
- Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
- Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
- Let stand at room temperature for 15-30 minutes before grilling.
- Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.
- 1 19 oz can organic chickpeas, drained and rinsed
- 2 cloves garlic, minced*
- 1/3 cup tahini (Middle Eastern sesame paste)
- 1/3 cup water
- 2 1/2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp cumin seeds
- 1 1/2 tbsp pine nuts
- Combine chickpeas through salt in a food processor and process until smooth.
- Stir in cumin seeds and pine nuts.