1 bunch kale 1-2 T. toasted sesame oil (you could use olive oil) 2 t. tamari or soy sauce (or to taste) 1 ½ T. toasted sesame seeds 1-2 garlic cloves, you could also use garlic scapes Toast raw sesame seeds in a dry skillet until brown and aromatic. Separate kale leaves from rib. Wash […]
Kale Salad with Bacon, Egg and Potatoes
Adapted from “Plenty” 2 cooked potatoes, sliced into ¼ inch pieces 12 oz. bacon, cut into small pieces 1 bunch kale, stems removed, chopped somewhat finely 4 eggs Mustard dressing: ¼ c. olive oil 1 ½ t. balsamic vinegar 1 t. mustard ½ t. honey Salt and pepper Heat 3 T. olive oil and fry […]
Garlic Scape Pesto
Adapted from The Washington Post: A Mighty Appetite Ingredients: 1 cup garlic scapes (about 6-8 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts (we have also used sunflower seeds or pecans) ¾ cup olive oil ¼-1/2 cup grated parmesan cheese ½ teaspoon salt black pepper to taste Method: Place scapes and walnuts […]
Open-face Pesto Sandwich with Roasted Eggplant
1 Japanese eggplant, sliced ½ inch thick on a diagonal 1 ½ T. olive oil 1-2 garlic cloves, chopped Salt and pepper 1 T. balsamic vinegar Toasted bread ¼ c. pesto ½ lb. tomatoes, sliced ¼ lb. of cheese (parmesan, blue cheese, cheddar or provolone are great) Preheat oven to 350 F. Toss the eggplant […]
Mustard Vinaigrette Dressing
Adapted from “The Swedish Table” 1 clove garlic, minced (you can substitute a portion of your green garlic) 1-2 t. dried herbs of your choice (basil, oregano, thyme, dill, rosemary, etc) 2 t. Dijon mustard 1 T. lemon juice 4 t. balsamic, apple cider, or red wine vinegar Salt and pepper to taste ¼ c. […]
Cucumber Yogurt Soup
Adapted from the Moosewood Cookbook This was submitted by one of our share members in Sartell with some additional comments on items she likes to adjust – thanks for great ideas! 4 cups peeled, seeded, chopped cucumber (I chop everything and leave peels on, seeds in) 2 cups water 2 cups plain yogurt 1 clove […]
Wild Rice Salad with Celery and Walnuts
Adapted from The New York Times: Recipes for Health For the salad: 1 quart water, chicken stock or vegetable stock 1 c. wild rice, rinsed Salt to taste 1/3 c. lightly toasted walnut pieces 3 celery stalks, thinly sliced on the diagonal 1/2 c. chopped celery leaves 1 t. finely chopped fresh thyme For the […]
Celeriac au Gratin
You may choose to adjust or expand this recipe by adding using half celeriac/half potatoes in the dish. The potatoes usually cook much quicker than the celeriac, so make your celeriac slices a little smaller than the potato slices or add the potatoes later. 2 large celeriac bulbs, peeled, sliced into 1/8 inch pieces 2 […]
Bok Choy with Cashew Sauce
Adapted from “Ken Horn’s Chinese Cookery” 1/4 c. cashews, roasted 2 T. white vinegar 2 T. water 2 T. sugar 2 T. soy sauce 1/2 T. minced ginger 3 dashes Tabasco (or similar) sauce 2 T. basil, finely chopped 2 heads bok choy, leaves separated, washed and drained, cut into 1 inch pieces 2 T. […]
Bok Choy Stir Fry with Sesame Ginger Vinaigrette Marinade
Adapted from “Hay Day” Stir fry size meat (pork, beef, or chicken), marinated in vinaigrette marinade 1 onion, chopped 2 cloves garlic or 1/3 head of green garlic (green and white parts 4-6 carrots, thinly sliced into discs 2-3 heads bok choy, separate white and green parts and chop into 1-inch pieces (white parts take […]
