From our Farm to your Kitchen
Garlicky Kale Salad
6-8 cloves of garlic, minced
Extra Virgin Olive Oil
Red Wine Vinegar (or ACV)
Salt & Cracked Pepper to taste
Cut Lacinato Kale into ribbons and massage with dressing. Sprinkle with parmesan cheese or nutritional yeast.
Serve with cheese, bread and wine :)
A quick egg dish is healthy, filling, and easy to prep and store.
For this "quiche" I have used left over dough for the crust but pre-made crust works just as well.
Scramble a bunch of farm fresh eggs with scallions, chopped kale and mustard greens and top with sliced cherry tomatoes. Pour the egg mixture over the dough and sprinkle with cheese.
Bake 350 degrees for 45minutes or until cooked through.
Roasted Balsamic Glazed Cabbage Steaks
Mix together Balsamic vinegar, honey, mustard, minced garlic and salt and pepper.
Cut Cabbage into 1/2 inch steaks
Arrange on a olive oil coated cookie sheet and brush on glaze.
Bake 375 for 40 minutes or until golden brown and crispy.
Brush with remainder of glaze and sprinkle with flake salt.
Roasted Broccoli Mac n Cheese
Boil water for your choice of noodle.
Toss chopped broccoli in olive, salt & pepper and roast in the oven at 450 for 20 minutes. (We also like to roast and crisp the broccoli leaves!)
In a medium sauce pan, melt 3 tablespoons butter with 1/2 cup flour to make a rue. Add in 1.5 cups milk and melt in cheeses of your choosing ( We like using local aged cheddar and parmesan)
Combine all the goodness and enjoy!
Grilled Bok Choy
Cut Bok Choy in half long ways. Coat in olive oil and sea salt. Grilled both sides on high heat until brown.
Top with your choice of dressing!
In a food processor, combine parsley, cilantro, scallions, olive oil, salt, pepper, and crushed red pepper
Chop dill and combine with greek yogurt or sour cream, lemon juice, garlic, salt, and cracked black pepper.
Rainbow Fried Rice
2 bunches Rainbow Swiss Chard
3 cloves garlic
1cup Brown Rice
1 Soft boiled egg
Soy Sauce (or Oyster Sauce)
Garlic Chili Sauce
Salt, Pepper, Crushed Red Pepper
Chop chard stems and sautee in oil, (include any other veggies of your liking, we added broccol, turnips, and bok choy)
Cut chard leaves in ribbons. and add to sautee. As veggie are cooking, soft boil an egg. Remove veggies from pan and lightly fry cooked rice in oil. Toss in veggies with sauce, seasoning.
Serve with half of soft boiled egg, pickled ginger, kimchi and basil!