Skillet Lamp Chops with Harissa, Spinach and Chickpeas

2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon Kosher salt
Freshly ground black pepper
4 lamb rib chops
1 ½ tablespoons vegetable oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ cup homemade or store-bought low sodium chicken broth
2 (15-oz) cans chickpeas, drained and rinsed
1 tablespoon harissa
3 cups packed fresh spinach leaves (about 3/4 ounce)
2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
1/2 cup fresh picked cilantro leaves, roughly chopped

Combine the cumin, turmeric, paprika, cayenne, salt and pepper in a bowl. Heavily season the chops with the mixture and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat (you could also add a few leaves of mint at this time too). Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.

Kale Salad

1 bunch of kale- de stemmed, torn into strips
Lime juice
Olive oil

After de stemming kale leaves, tear into strips, and while you are doing that, massage kale to release the moisture. Salt the leaves, add lime juice from 1/2- whole lime, a couple glugs of olive oil and salt and pepper to taste. Chop cilantro and stir in, and enjoy!

Japanese Vegetable Pancakes

Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)

Dipping Sauce: follow recipe on smitten kitchen

Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.

Quick Kimchi

A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long. 

(makes a big bowl)

1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce

Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.

Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.

Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!

Plain and Simple Coleslaw

1 head of cabbage, sliced as thin as possible
2 carrots, shredded
1 t. salt
2 T Olive Oil
2 T. Vinegar - Apple cider goes best with green cabbage, red wine or balsamic with red cabbage

Combine the cabbage and carrots with salt in a large bowl. Toss to incorporate the salt and let stand for 10-15 minutes to release the water from the cabbage. Add the oil and vinegar and toss to thoroughly coat everything. That's it! You could add a teaspoon of dijon mustard if you like, but either way you're in for a delicious salad that keeps getting better in the fridge.