From Asparagus to Zucchini, 3rd ed. Ingredients: 5 c. chopped Chinese cabbage ¾ c. sliced or shredded sweet turnip 1 ½ c. chow mein noodles (crunchy) 1 c. crushed peanuts ¼ c. seasame seeds 2 TB rice vinegar 4 TB sesame oil 3 TB soy sauce 1 TB honey 1 tsp dry mustard Directions: Combine … Continue reading Chinese Cabbage Salad
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Spinach and Chard Quiche
From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
Roasted Root Vegetables
From iheartkale.com 1 large sweet potato, diced 3 medium-sized daikon radishes, diced 1 large celeriac, peeled and diced 2 small waxy potatoes, diced 2 tablespoons olive oil Salt Pepper Directions: Preheat oven to 425. Toss vegetables with olive oil, salt and pepper in a large pyrex pan or on a rimmed baking sheet. Roast until … Continue reading Roasted Root Vegetables
Stir-Fried Kale and Broccoli Florets
from allrecipes.com Ingredients: 2 TB olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped ¼ c. sun-dried tomatoes, cut in thin strips juice of 2 limes salt, to taste Directions: Heat olive oil in a large wok or skillet over high … Continue reading Stir-Fried Kale and Broccoli Florets
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Pad Thai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Thai with Tatsoi and Spicy Peanut Sauce
Warm Bok Choy, Beet and Feta Salad
Ingredients 3 beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic or scapes, chopped 1 tsp olive oil 1 head bok choy 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbed feta cheese Directions Preheat the oven to 425 degrees. Place the beets, one quarter of the chopped garlic, and the … Continue reading Warm Bok Choy, Beet and Feta Salad
Sauteed Green Beans
1 1/2 pounds fresh green beans, trimmed 2 tablespoons unsalted butter 1 tablespoon olive oil 3 large shallots, thinly sliced 2 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes 1/4 cup dry white wine 2 tablespoons thinly sliced fresh basil Salt and freshly ground black pepper Parmesan Crisps: 1/2 cup grated Parmesan 1. Cook … Continue reading Sauteed Green Beans
Roasted Eggplant Spread
From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread
