Use these recipes to use up your entire farm share this week!

Meal 1: Napa Cabbage & Snow Pea Stir Fry
Ingredients
● ½ Napa cabbage, sliced
● 1 bag snow peas
● ½ bunch green onions, sliced
● 1 lb chicken, pork, or tofu
● Soy sauce
● Garlic
● Ginger
● Rice
Instructions
1. Cook rice according to package directions.
2. Stir-fry chicken, pork, or tofu until cooked through.
3. Add snow peas and cabbage and cook 3–4 minutes.
4. Stir in green onions, soy sauce, garlic, and ginger.
5. Serve over rice.

Meal 2: Roasted Beet & Fennel Salad
Ingredients
● 1 bunch beets
● 1 fennel bulb, thinly sliced
● 1 bag lettuce mix
● Goat cheese (optional)
● Walnuts or pecans
● Olive oil
● Balsamic vinegar
Instructions
1. Roast beets at 400°F for 40–50 minutes until tender.
2. Peel and slice beets.
3. Combine lettuce mix, fennel, beets, nuts, and goat cheese.
4. Dress with olive oil and balsamic vinegar before serving.

Meal 3: Crispy Roasted Buffalo Cauliflower
Ingredients
● 1 head cauliflower, cut into florets
● 2 tablespoons olive oil
● ½ teaspoon garlic powder
● ½ teaspoon paprika
● Salt and pepper
● ½ cup buffalo sauce
● Ranch or blue cheese dressing for serving
Instructions
1. Preheat oven to 425°F.
2. Toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 20–25 minutes, stirring halfway through.
5. Toss roasted cauliflower with buffalo sauce.
6. Return to oven for 5–10 minutes.
7. Serve with ranch or blue cheese dressing.
Suggested Sides
● Grilled chicken thighs
● Burgers
● Baked potatoes
● Sweet potato fries

Meal 4: Big Summer Salad with Napa Cabbage Slaw
Ingredients
● 1 head lettuce, chopped
● Remaining Napa cabbage, shredded
● Grilled chicken or hard-boiled eggs
● 3 tablespoons olive oil
● 1 tablespoon vinegar
● 1 teaspoon honey
● Salt and pepper
Instructions
1. Combine lettuce and shredded cabbage in a large bowl.
2. Top with grilled chicken or hard-boiled eggs.
3. Whisk together olive oil, vinegar, honey, salt, and pepper.
4. Toss with salad just before serving.

Meal 1: Kohlrabi & Carrot Coleslaw with Grilled Chicken
Ingredients:

• 1 kohlrabi, peeled and shredded
• 1 carrot, shredded
• 2 green onions, sliced
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper

Instructions

1. Toss kohlrabi, carrot, and green onions together in a large bowl.
2. Mix mayonnaise, vinegar, salt, and pepper in a small bowl.
3. Pour dressing over vegetables and toss well.
4. Chill until ready to serve.
5. Serve alongside grilled chicken, pork chops, or burgers.
   
   

Meal 2: Broccoli & Garlic Scape Stir Fry
Ingredients:

• 1 head broccoli, cut into florets
• 1 bunch garlic scapes, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce

Instructions

1. Heat olive oil in a large skillet.
2. Sauté garlic scapes for 2 minutes.
3. Add broccoli and cook for 5–7 minutes until tender-crisp.
4. Stir in soy sauce.
5. Serve over rice with chicken, beef, or tofu.
   
   

Meal 3: Farmhouse Garden Salad
Ingredients:

• 1 bag lettuce mix
• 1 bunch radishes, thinly sliced
• Remaining green onion tops, sliced
• Optional: grilled chicken, hard-boiled eggs, cheese, or nuts
• Favorite salad dressing

Instructions

1. Combine lettuce mix, radishes, and green onions in a large bowl.
2. Toss with dressing just before serving.
3. Add protein if desired for a complete meal.
   
   

Meal 4: Kale & Basil White Bean Soup
Ingredients:

• 1 bunch kale, chopped
• 1 handful fresh basil, chopped
• 2 cans white beans, drained
• 4 cups chicken or vegetable broth
• 1 onion, diced
• Salt and pepper to taste

Instructions

1. Sauté onion in a soup pot until softened.
2. Add broth and beans; simmer for 10 minutes.
3. Stir in kale and cook until tender.
4. Add basil during the final 2 minutes of cooking.
5. Season with salt and pepper and serve warm.