This recipe is lighter than most. It contains a few nutrient dense ingredients that are currently in season, and offered by our local farmers in this week’s box.

Recipe from; Justin Chapple with Food and Wine


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds beef chuck, cut into 1 1/2-inch pieces
  • Salt
  • Pepper
  • 1 quart chicken stock or low-sodium broth
  • 6 shallots, halved
  • 1/2 pound carrots, cut into 2-inch lengths
  • 1 1/2 cups frozen peas
  • 5 ounces curly spinach
  • 2 tablespoons chopped dill
  • Crusty bread, for serving

For full recipe click here

The featured image is a stock photo meant to represent this dish.