All Recipes

• ½ cup chopped scallions or onions
• ½ bunch of kale-ini or kale, chopped
• 1 large clove garlic, minced
• 1” piece of fresh ginger root, minced
• 2 TBLS cooking oil
• ½ lb spinach, chopped
• ½ cup broth, chicken or veggie
• ½ tsp each paprika and ground coriander
• ¼ tsp each of ground cinnamon, ground allspice,
• garlic powder, ground cumin
• 1 14 oz can chickpeas
• 1 ½ lbs potatoes, cubed, boiled, and mashed w/ 2 TBLS butter, 1 c. milk, salt to taste

Heat oil in skillet and stir-fry scallion, kale-ini, garlic, ginger, and spinach 3-5 min until wilted/softened. Add spices, broth and simmer ~30 min. Stir in chickpeas & a squeeze of lemon juice and serve alongside the mashed potatoes.

• 1 tsp cumin seeds
• 3 TBLS cooking oil
• 1 large onion, sliced
• 1 inch fresh ginger root, minced
• 1 jalapeno, minced to taste (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp chili powder
• 1 tsp Garam masala
• 2 tsp tomato paste (or 1 cup tomatoes)
• 1/2 tsp salt, or to taste
• 4-6 cups green cabbage, thinly sliced
• 1-2 cups fennel, cored and thinly sliced

Heat cumin seeds in oil until they crackle.  Add onion and sauté for 2 min. Add ginger and jalapeno for another 2 min. Add 2 TBLS water if sticking. Add spices and tomato paste. Cook for 6 min adding water if sticking. Add rest of ingredients, cover, and cook 15-30 min, stirring occasionally.

• Cooking oil
• 1 lb. potatoes, peeled and cut into
• 2x1x1” pieces
• 1.5 pounds cauliflower, cut into florets
• 1 TBLS minced ginger root
• Salt, to taste
• ¼ tsp turmeric
• ¼ tsp cayenne powder
• 1 tsp ground cumin
• 1 tsp ground corriander
• Optional toppings: cilantro, yogurt

Heat oil in large skillet. Add potatoes and stir-fry until golden brown, 10 min. Remove. Add cauliflower and stir-fry until golden brown, 5 min. Add back in potatoes as well as ginger and spices, toss to coat. Add ¼ - ½ cup water, cover, and simmer until all is tender. Top with optional ingredients.

1 cup red lentils, washed
¼ teaspoon ground turmeric
2-4 tablespoons cooking oil
4 whole cardamom pods (or ¼ teaspoon ground)
1 inch cinnamon stick (or 1 teaspoon ground)
2 bay leaves
½ teaspoon ground cumin (or whole seeds)
1-2 cups finely chopped onion
2 teaspoons fresh ginger root, minced
3 garlic cloves, minced
1 medium zucchini, chopped
salt and pepper to taste
¼+ teaspoon cayenne powder
 

Bring 4 cups vegetable broth or water (or a combo) and lentils to boil.  Skim foam, add turmeric, and cook until tender, about 45 mins.  Heat oil on medium in skillet, add cardamom, cinnamon, bay, cumin.  Stir, add onions, & cook 15 min, stirring.  Add the rest of the ingredients, ½ cup water, and simmer until zuke is tender, about 10 minutes.  Combine with lentils & check salt.

1-2 Tablespoons cooking oil
1/4 tsp red chili flakes (or more if you like it hotter!)
1 tablespoon minced ginger root
2 cardamom pods
1 tsp fennel seeds, ground in a spice grinder
1 bunch salad turnips, greens separated and cut into quarters or bite sized chunks depending on the size of the turnip
1/2 cup water
1 tsp salt
About 1-2 cups of turnip greens (all from your bunch above), chopped
2 Tablespoons cream

In a medium skillet heat oil until hot.  Add chili flakes and ginger and saute stirring for 2 minutes.  Add cardamom pods and fennel, stir, then quickly add turnips, salt, and water.  Bring to boil, then turn down heat, cover, and simmer until almost tender, about 5 minutes.  Add greens on top, recover, and simmer 2-3 more minutes until wilted.  Uncover, add cream, stir and simmer about 2 minutes until sauce thickens.  Serves 2-4.
 

• 1 pound carrots, peeled and sliced
• 1 egg
• 2 TBLS bread crumbs
• 2 TBLS onion or leek or green onion,
• Minced
• 1/8 tsp cumin
• Salt and pepper to taste

Boil carrots until tender. Drain. Puree carrots in food processor until smooth. Add the rest of the ingredients. Pulse until combined. Spread mixture into greased custard cups and bake 40 minutes, or until tops are brown and crispy. Serve hot.

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or subtitute onions)
½-1 cup cream
Butter
Salt and pepper

Boil potatoes until tender.  Steam kale until very tender.  Drain well. Cook leeks in cream until tender, about 5-10 minutes.  Mash potatoes with leeks, cream, and then beat in kale until pale green and fluffy.  Add butter, salt and pepper to taste.  Serve piping hot!

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Blanch broccoli for 3 minutes.  Drain, cool, set aside.  Heat oil in skillet on medium-high.  Add peppers.  Sauté 3-5 min.  Add broccoli, garlic, s&p, oregano, and tomato.  Sauté 3-5 min.  Serve hot and top with parmesan cheese.  Great over pasta or as a side dish!

This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm.  Thanks Joanna and PCSWCD for making such great food!

¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste

Combine the veggies and toss.  Whisk together herb, oil, vinegar, salt and pepper to make a dressing.  Pour over salad and marinate in fridge overnight.  Serve cold.

• 1 lb turnips, peeled & chopped
• 1 TBLS butter
• Salt & pepper to taste
• ½ tsp flour
• 1 tsp sugar
• 1 egg, seperated

Boil turnips in water until soft. Meanwhile preheat oven to 350. Mash the turnips and add butter, salt, pepper, flour, and sugar. Beat egg yolk and add to turnip mixture. Beat egg white until stiff and fold into turnip mixture. Pour into a small greased casserole and bake for 30 minutes until lightly browned. 

• 2 large tomatoes or 8 small
• 2-3 cucumbers, peeled
• 2 garlic cloves
• 2-4 TBLS minced onion or shallot
• 1/3 cup salsa
• Fresh herb like chives/parsley/etc (optional)
• salt to taste

Blend until preferred consistency. Top with balsamic vinegar and bread crumbs.

• 1/3 lb kale, chopped
• ½ cup onion, diced
• 1 clove garlic, minced
• 2 TBLS cooking oil
• 1 ½ cups feta cheese, crumbled
• 12 eggs, beaten
• Salt and pepper to taste

Pre-heat oven to 375. Grease a 9 x 13 casserole. Saute onion in oil until softening. Add kale and garlic and sauté 3-5 minutes until wilted. Stir all ingredients into eggs and pour into casserole. Bake for about 30 minutes until eggs are set and beginning to brown on top. Serve hot.

This is a very basic recipe in which you can subsitute other greens like spinach or mustards for the kale as well as onions for the leeks.  Try it for breakfast with your eggs and toast! 

Butter or cooking oil
Leeks (or onions), cleaned and finely sliced
Kale, tough midrib removed and chopped
Bacon, several slices, chopped

Cook bacon until crisp and reserve.  In large pot, sauté leeks in oil gently until tender, 5-10 minutes.  Add kale to leeks, put a lid and a little water and cook until wilted.  Add bacon and drippings, mix and season with salt and pepper to taste.

• ¼ cup olive oil
• 3 TBLS rice vinegar, or vinegar of choice
• 1 TBLS toasted sesame oil
• 2 tsp soy sauce
• 1-2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1-2 TBLS sesame seeds
• 1 bag baby kale, chopped
• 1 large pear, sliced into bite-size pieces

Whisk oils, vinegar, soy sauce, garlic, ginger, and sesame seeds together. Toss with kale and pear and serve. 

You can use any green here you want.  Kale is a place holder for other hardy greens like collards, Swiss chard, leaf broccoli, even chinese cabbage would be good.  Try it!

• 2 medium heads cauliflower, cut into small florets
• olive oil, salt and pepper to taste
• 1 bag kale/leaf broccoli (or 1 bunch), finely chopped
• ¼ cup minced red onion, or to taste
• ½ cup feta cheese, crumbled
• ½ cup raisins
• ½ cup toasted nuts, chopped (pine nuts, pecans, walnuts, etc.)

Toss cauliflower with olive oil, salt and pepper. Place on baking sheet and roast at 425-450 until tender, about 25-35 mins. Combine with the rest of the ingredients and toss with the following dressing whisked together:

• ¼ cup lemon juice
• 3 TBLS olive oil
• 1/2 tsp salt
   

• 2 TBLS oil or butter
• ½ bunch kale, midribs removed + shredded
• 2 cups tomatoes, chopped finely
• 10 eggs, beaten
• Salt and pepper, to taste
• Dash of milk
• 1/3 cup parmesan cheese, grated
• Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

It is amazing how quick, easy, and tasty this member-contributed recipe is!  I know I'm sold on the Big K with this one!

1 bunch kale
grated cheese (1 cup or more to suit your liking)
oil

Preheat oven to 425 degrees.  Grease a baking sheet.  Wash and remove tough inner mid-rib on the kale leaves.  Slice kale leaves very thinly and lay evenly on baking sheet.  Sprinkle over grated cheese and bake for 15 minutes or until melted and kale is tender. 

This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

• 1 bunch of kale, tough mid-ribs removed and shredded
• 6-8 dried apricots, chopped into little bits
• 1/3 cup or so or cooked cannellini beans
• 1/4 cup or so of sliced or chopped almonds
• 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/2 avocado cut in cubes
• salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.  

This is the salad that we serve people who are skeptical about kale.  It will do the trick as it has on several of our family members!

• 1 bunch kale, midribs removed, leaves torn into pieces
• 4 Tbls olive oil
• 1 Tbls cider vinegar
• 1 Tbls soy sauce
• 1 tsp maple syrup
• 1 tsp toasted sesame oil
• 1-2 tsp minced fresh hot pepper (or substitute chili flakes or cayenne powder for heat), or to taste

Steam kale until tender. Mix all other ingredients together and pour over drained kale. Serve hot.

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

• 2 cups coarsely chopped kale-ini
• 2 TBLS cooking oil
• 1-2 cloves garlic, minced
• 2 TBLS chives, finely chopped
• 4-6 eggs
• 3-4 TBLS parmesan cheese, grated
• Salt, to taste

Heat oil in large skillet over medium heat. Add kale-ini and sauté until wilted. Add garlic and chives and stir-fry for 1-2 minutes. Crack eggs into skillet, sprinkle cheese over top, reduce heat to medium low, cover, and cook until yolks are set to desired firmness. Sprinkle with salt to taste and serve hot.

• 1 bunch kale, chopped
• 1 TBLS cooking oil
• 14 oz can artichoke hearts, drained &
• chopped
• 8 oz ricotta cheese
• ¾ cup + 3 TBLS parmesan cheese, grated
• 6 eggs, beaten
• Salt and pepper to taste

Heat oil in skillet. Sauté kale until wilted, about 2 min. Combine eggs, cheeses, salt and pepper in bowl. Whisk. Add artichokes and kale and mix. Pour in greased cake pan. Sprinkle with 3 TBLS parmesan. Bake at 400 degrees until golden on top, about 30-35 min.

Kathy says, "This stuff is great right out of the mixer - but even better with veggies, chips, bread, pizza, salad, avocado, etc. Freeze into small portions for use later in the year!"  Yum!

• 1 cup garlic scapes, cut into 1" pieces
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon lemon juice
• Sea salt and pepper, to taste

1. In a food processor, process the garlic scapes and basil for 30 seconds. If you are doubling the recipe, pause the process to scrape down the bowl if needed.
2. Add the nuts and process for another 30 seconds. Again, if doubling, scrape the bowl as needed.
3. Slowly drizzle in the olive oil as you continue to run the food processor. (Hint: pour the oil into the cup with the small hole in the bottom, as if you were making mayonnaise.)
4. Add the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adding the salt and pepper as desired.

2 cups kohlrabi, peeled and sliced into ¼ inch thick bite sized pieces
½ cup cream
8oz. cream cheese
2 tablespoons lemon juice
1 tablespoon dill, minced (or other herb)
Salt, pepper, & a sprinkle of paprika to taste
2 oz. grated cheese like Gruyere or cheddar

Boil kohlrabi until tender, drain, and arrange on a buttered baking dish in overlapping rows.  In pan gently heat cream, cream cheese, lemon juice, dill, salt, and pepper until blended and smooth.  Pour sauce over kohlrabi slices.  Sprinkle with paprika and cheese and bake at 375 until browned.