Eat It Everyday Kale
A staple of Farm Life
Bean Soup with Kale
1 tablespoon olive oil or canola oil 8 large garlic cloves, crushed or minced 1 medium yellow onion, chopped 4 cups chopped raw kale 4 cups low-fat, low-sodium chicken or vegetable broth 2 (15 ounce) cans white beans, such as cannellini or nav
Salmon with Leeks
Very simple and delicious.
Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Frittata with Gruyere, Leeks and Chard
1 bunch Swiss chard, though stems discarded 2 T. unsalted butter 1 medium leek, white and tender green parts thinly sliced 1 t. salt, or to taste 6 lg. eggs 4 oz. gruyere cheese, grated (approx. 1/4 cup) Freshly gr
Hanny's Spicy Potato Soup
A hearty, filling soup to warm you up any day of the week!
Sweet Pepper Pasta Toss with Kale
1 (8 ounce) package uncooked farfalle (bow tie) pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch ground cayenne
Orzo and Cheese baked acorn squash
2 small acorn squash, halved, seeded 3/4 cup water 1 cup orzo (rice-shaped pasta; also called riso) 1 cup low-fat (1%) milk 1/2 cup canned vegetable broth 1/2 cup grated sharp cheddar cheese 2 tablespoons freshly grated Parmesan cheese D
Stuffed Acorn Squash
Acorn Squash 2 Tbsp. Butter Salt & Pepper 1/2 cup Couscous or Rice 1 Tbsp. Extra Virgin Olive Oil 3/4 lb. Ground beef, preferably lean chuck or sirloin 1/2 cup Walnuts, chopped, toasted 1/4 cup Dried cranberries Preheat oven to 400&de
Crispy Kale Chips
Incredibly healthy. Check out the nutrition information.
An easy side dish
From Asparagus to Zucchini Cookbook, p 98. The Madison Area Community Supported Agriculture Coalition, Monona,WI., 1996.
1 1/2 lbs. tomatillos 1/2 cup chopped onion 1/2 cup cilantro leaves 1 Tbsp. fresh lime juice 1/4 tsp. sugar 2 Jalapeno peppers Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined
Japanese eggplant and red bell pepper medley
2 TBS olive oil 1 small onion 3 med. Red or yellow bell peppers, cored and chopped 1 ear of corn, kernels cut from the cob 3 med Japanese eggplant, sliced on the diagonal 2 small tomatoes, chopped 2 TBS fresh oregano, torn 1/3 cup
Tangy Squash Salad
Perfect for a hot summer night's dinner
Delicious and healthy!
Grilled Chili Rellenos
Grilled Chili Rellenos (Poblanos on the half shell) 4 – Poblano Chili Peppers, halved and de-seeded 2 tab olive oil 2 to 3 cloves of garlic, minced 1 small to medium onion, finely diced 1 cup (8 oz) of canned black beans 1 cup shredded Mo
How to Cook Tomatillos
Can be blanched, roasted, grilled or eaten raw.
Heather's Crockpot Tomatillos
Yummy and easy Tomatillos Dish!
Cheesy goodness and kid approved!
Baked Cheese Stuffed Hungarian Wax Peppers
6 Wax Peppers8 oz. farmer cheese or ricotta¼ C grated Parmesan1 large egg, beaten½ t. salt1 t. chopped fresh parsley1 clove garlic, mincedCooking spray or vegetable oil Cut tops off peppers and set aside. With a small spoon or knife,
Swiss chard info, prep & cooking tips
Info from A to Z Cookbook p, 56. MACSAC, Madison, WI, 1996
So easy! So delicious! 1 bunch of raw kale- de-stemmed Olive oil Lemon juice- juice of 2 lemons Garlic Salt Pepper De-stem kale, chop finely and add 2 tsp. of salt in a bowl. Let sit for a few minutes. Chop up garlic to your liking. Jui
1 bunch kale, rinsed, well-driednonstick cooking spraykosher saltPreheat oven to 350F. From kale, remove and discard thick stems, and tear leaves into large pieces. Spead in a single layer on cookie sheets. Spray leaves LIGHTLY with spray. Spri
Tomatoes Sweet Peppers Sweet Onions Hot Peppers Cilantro, chopped Lime Juice Salt to taste Dice all of the vegetables into very small pieces. Toss the chopped onion and hot peppers with a dash of salt and the juice from one lime. Le
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