Kale has been in the popular limelight touted as being a trendy superfood. We believe kale’s popularity is here to stay due to its nutritional benefits, adaptability in recipes and for it being such an easy crop to grow. Kale is a member of the cabbage family, a cruciferous vegetable like cabbage, broccoli, cauliflower, collard… Read More »
1 bunch of Kale, tough stem and rib removed, chopped 3-4 T olive oil, divided 4 cloves of garlic sliced 1 small to medium onion, sliced Vegetable broth or stock 1 T red wine or apple cider vinegar Red pepper flakes Kosher or sea salt Grilled Flat Iron Steak or Steak of your choice Or… Read More »
This week’s eating in season spotlight is on the amazing Superfood Kale. Kale is a dark, leafy green that can be eaten raw or cooked and hails from the cabbage family with relatives including broccoli, cauliflower and collards. This versatile vegetable has been around since Roman times, however, has really made it’s culinary debut in… Read More »
2 Cups of Heavy Cream – Low-fat milk can be used as alternative 4 Cloves of Garlic 1 TSP of Fresh Thyme 1 TSP Fresh Rosemary 1 Cup of Grated Fontina or Gruyere Cheese 1 Cup of Grated Parmesan Cheese 1 TSP Kosher Salt 1/2 TSP Pepper 1 TBS Unsalted Butter 2 Large Onions –… Read More »
3 lbs. of potatoes Russet or Yukon gold 1 large bunch of kale, remove the rib and chop Salt to taste 3-4 T butter Cream or sour cream 1 leek sliced, washed 3 to 4 scallions, root removed and sliced white and light green only Peel and evenly cube potatoes. Place potatoes into a Dutch… Read More »
Use kale or collards or even chard or spinach. olive oil or clarified butter 1 bunch of kale, de-stemmed, chopped/shredded ~3 cups cooked brown rice To serve: – capers, rinsed, dried, and pan-fried until blistered in butter – a poached egg – a dollop of salted Greek yogurt – a big drizzle of good extra-virgin… Read More »
From your share: 2 parsnips, thinly sliced 2 carrots, thinly sliced 2 cups of butternut squash, peeled and chopped 2 potatoes, diced 4 cups kale, chopped into small pieces 1-2 teaspoons fresh thyme (optional) From your kitchen: ¼ cup olive oil 2 onions, diced 4 garlic cloves, minced 10 cups veggie stock 1 teaspoon salt… Read More »
1 teaspoon olive oil 1 shallot, thinly sliced 1 bunch (8 oz) fresh kale, ribs removed, torn into bite-size pieces (6 cups) 1/8 teaspoon salt 2 tablespoons water 8 slices whole wheat artisan bread, 1/2 inch thick 4 tablespoons hot pepper jelly 4 oz. fresh mozzarella cheese, sliced, torn into small pieces In 12-inch nonstick… Read More »
3 tablespoons rice vinegar 1 teaspoon sesame oil 2 teaspoons maple syrup 1 teaspoon soy sauce Maple syrup 1 cup cooked quinoa (any cooked grain works) 1 bunch kale, chopped into small pieces and divided into two separate bowls 1/3 – 1/2 cup canola oil Black sesame seeds Mix rice vinegar, sesame oil, soy sauce… Read More »
Eat the cruciferous vegetables. They are among the healthiest choices. There has been a considerable amount of research on the cancer-fighting capabilities of these vegetables. They are full of many of the vitamins we need every day and they are loaded with antioxidants. That of course is great, even better, these vegetables are some of… Read More »
From the share: 3 lbs. kale center stalk removed, coarsely torn into pieces From your kitchen: 3 Tablespoons unsalted butter 3 Tablespoons finely chopped onion 3 Tablespoons flour 3 C milk Scalded Pinch of freshly grated nutmeg Salt and pepper to taste Caramelized Shallots 6 T unsalted butter 2 T sugar 10 shallots peeled and… Read More »
From your kitchen: 2 tablespoons olive oil 4 cloves garlic, chopped 2 stalks celery, sliced 1 large onion, chopped kosher salt and black pepper 2 15.5-ounce cans cannellini beans, rinsed 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces) 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional) 1… Read More »
