In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 400ºF.

Cut the leeks in half, lengthwise, then into ¼-inch half-moons and rinse.
Strip the chard leaves from their stems; then coarsely chop the leaves and stems, keeping the leaves separate from the stems.
Zest and juice the lemon.

Cook the chard; make the white-bean spread

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leeks and chard stems, season with salt and cook until tender, 3 to 4 minutes. Add the chard leaves and cook until starting to wilt, 2 to 3 minutes.
In a bowl, using a fork or vegetable masher, mash the beans to a thick paste. Stir in the ricotta, lemon zest, and season with salt and pepper.

Make the flatbreads

On a sheet pan, place the flatbreads side by side. Spread the mashed beans and ricotta evenly over the flatbreads to about an inch from the edge. Top with the chard and leeks. Bake until the flatbreads are crisp and the beans and ricotta are heated through, 15 to 18 minutes.
While the flatbreads bake, make the salad and vinaigrette.

Make the salad and the vinaigrette

Peel the carrot. Discard the outer skin, then peel the entire carrot into ribbons.

In a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon oil and season with salt and pepper. In a mixing bowl, toss the carrots and arugula with as much of the vinaigrette as you like.

Serve

Transfer the flatbreads to individual plates and top with the salad and the shaved parmesan.

White bean and ricotta flatbreads

Name: White bean and ricotta flatbreads
Cook time: 35 min
Yield: 2
Ingredients: 1-2 leeks; 1 bunch chard; 1 lemon; 1 cup white beans; ¾ cup ricotta; 2 flatbreads; 1 carrot; Baby arugula; 1 ounce shaved parmesan cheese

Soy-Free, Vegetarian, Protein Plus

2 Servings, 640 Calories/Serving

35 Minutes

Chef Justine blends buttery white beans and fresh ricotta to make a protein-rich base for these vegetarian flatbreads. Topped with a layer of sautéed chard and leeks and a peppery carrot and arugula salad, these make surprisingly satisfying meal from the simplest of ingredients.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1-2 leeks
1 bunch chard
1 lemon
1 cup white beans
¾ cup ricotta
2 flatbreads
1 carrot
Baby arugula
1 ounce shaved parmesan cheese

Nutrition per serving

Calories 640, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 1020mg (44% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Protein 29g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 400ºF.

Cut the leeks in half, lengthwise, then into ¼-inch half-moons and rinse.
Strip the chard leaves from their stems; then coarsely chop the leaves and stems, keeping the leaves separate from the stems.
Zest and juice the lemon.

Cook the chard; make the white-bean spread

Make the flatbreads

Make the salad and the vinaigrette

Peel the carrot. Discard the outer skin, then peel the entire carrot into ribbons.

In a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon oil and season with salt and pepper. In a mixing bowl, toss the carrots and arugula with as much of the vinaigrette as you like.

Serve

Transfer the flatbreads to individual plates and top with the salad and the shaved parmesan.

Instructions

White bean and ricotta flatbreads

White bean and ricotta flatbreads

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In your bag

Instructions