Turnip and Pear Soup
Ingredients 1 medium onion (chopped) 1 tbsp vegetable oil or butter 3 medium-large turnips (peeled and chopped) – about 3 cups 3 large ripe pears (peeled, cored and chopped) – about 3 cups 1 tsp dried thyme ½ tsp salt 1¼
Black Radish Creole Rougail
A brief history first, Rougail is an accompaniment to the carry/curry associated with the island, La Reunion which is located in the Indian Ocean.
It is very spicy and usually includes: tomatoes, onions, ginger, and hot peppers.
Regular radish can
From Asparagus to Zucchini (modified)
1 to 2 kohlrabi
2 tbsps butter or light oil
½ medium onion, diced
½ to 1 tbsp fresh herbs (chervil or parsley)
½ tsp salt
Grate kohlrabi, place in colander, and sprinkle with
Greens with mustard cream sauce
Sautee bunch of cleaned, roughly chopped greens in olive oil until wilted. Whisk together 1T. of your favorite Dijon mustard, Â½ c. half and half, and Â¼ to Â½ cup sour cream or yogurt. Toss greens with cream mixture. Add salt and pepper to taste.
Kale & Kielbasa Soup
Saute 1 choped onion, 1 c. chunked fennel bulb, 4 clove minced garlic. Add 1 1/2tsp fresh thyme, 1/2 tsp. crushed red pepper, 12 oz.thinly sliced kielbasa, 1 Â½ qt water or broth and simmer. Add 15 oz. cooked kidney beans, 4 c. chopped greens (kale,
Greens with Hot Garlic Dressing
Heat 1/3 c. olive oil and 4 minced cloves garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in Â¼ c. cider vinegar and immediately pour over 1 Â½ lbs. greens. Season with salt and pepper and toss well. Serve right a
Fettucine with sausage and kale
Makes 4 servingsA quick hearty Italian dinner. I prefer to use whole wheat spaghetti, but the fettucine is great too! 3 tablespoons olive oil &
Curry Kissed Kale and Apple and Onion
Curry-Kissed Kale with Apple and Onion
An earthy trinity of fall favorites: deep green organic kale, tart apples and sauteed onion, with a touch of curry for gentle warming of the spirit.
Prep Time: 0:05
Total Time: 0:15
Mix mildly bitter greens or parsley with savory leaves and chopped scallions. Dressing:1/2 tsp pomegranate molasses, 1/4 tsp crushed garlic, 1 tbs olive oil, 1 tsp lemon juice. Top with tomato cubes.
Pasta with Kale, Tomatoes and Chevre
Provided by Lee & Colleen, Village Acres' CSA Members.
1 bunch of kale or chard, chopped
2 cloves of garlic (or garlic scapes), minced
6 T olive oil
1 onion, chopped
One 28 oz can Italian peeled tomatoes
4 oz chevre, cut into s
Warm Greens Salad
Stir-fry in large wok or skillet several bunches chopped mixed leafy greens (mustard, chard, beet greens, cabbage leaves, kale, escarole...) Add greens a little at a time, and when wilted down, add more. When greens are wilted and tender, stir in 2
Pasta with Kale & Beans
Heat 3 Tbs. olive oil and sautÃ© 4 large minced cloves garlic and 1/4 tsp. hot pepper flakes 3 min. (or omit pepper if desired). Stir in 1 1/2 c. cooked cannellini beans and 12 c. shredded kale. Cover and simmer over low hear until the kale is tend
Wonderfully Easy Pasta with Kale
Ingredients 1/3 lb penne or farfalle pasta 2-3 tbsp olive oil 1 small onion (diced) 2 or 3 garlic cloves (minced) ½ lb chopped kale leaves Salt and pepper Directions 1. Bring 6-8 cups salted water to a boil; add pasta and cook until tender.
Cooked & Raw Green Salad
Wash kale and cut into bite size pieces
Cook in small amount of salted water (about 1/2" in pot) about 5-7 min. checking occasionally. DON'T overcook.
Kale is done when it's tender to eat but still bright green.
Drain and immediately cool i
Braised Kale Crostini
Preheat oven to 375Â°F. Brush 12 thick bread slices with 2 tablespoons olive oil; arrange bread on baking sheet; bake until beginning to color, about 6 minutes. Rub toasts with 1 halved garlic clove. Heat 4 tablespoons olive oil in heavy large pot ov
4 large ripe peaches2 c. cold water1/4 c. honey1 t. vanilla extractvanilla ice cream
Wash peaches. In large pot, combine water, honey, and vanilla. Place whole peaches in the liquid on the stove and heat over medium-high until liquid is boiling. Red
Peach Salsa Fresca
1 large clove garlic, minced1/2 t. seasalt1 medium tomato, diced1 large shallot, finely chopped1 peach, diced1/2 c. green pepper, dicedhot pepper, minced2 t. lime juicefresh chopped cilantro, to tastehoney, to taste
In medium sized mixing bowl, use
Pico de Gallo Endive
Adapted from The Vegetable Bin, Octopus Press.
6 Tbsp lime juice
1 Tbsp Olive Oil
1 Tbsp Honey
A few pinches of cumin
A few pinches of cayenne
1 bunch green onion chopped or one red onion (whole)
1 curly head of endive (esca