The kick off dinner to box no. 01 used up all of my spinach, chard and radish greens – and even a few handfuls of lettuce. This recipe takes some time to make, but I think it’s worth it. The hardest part is washing and cleaning all of the greens! Serve with a side salad and you’ve got a delicious, green-packed meal.
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Lasagna with Chard, Ricotta & Walnuts
Local Flavors: Cooking and Eating from America’s Farmers’ Markets