Recipes
Cooking Greens (Kale, Beet, or Collards)
My family was pleasantly surprised by this recipe. It's a delicious way to serve collard, kale or beet greens.
Sautéed Cabbage over Brown Rice with Toasted Walnuts and Parmesan
simple butter, onion, & cabbage with brown rice and walnuts
Chicken and Black Bean Tostadas
This is one of Heidi's signature dishes! We like to top these off with corn and salsa also
Kale, Swiss Chard and Chicken Salad
1/2 cup cider vinegar
2 1/2 tsp honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano (optional)
1/2 cup olive oil
1 bunch Swiss chard, torn into bite-sized pieces
1 bunch kale, torn into bite-sized pieces
1 pound grilled skinl
"Spinach" Dip
"Spinach" Dip
1 bunch swiss chard
1/8 c Parmesan cheese
1/4 c sharp cheddar cheese
2 T caramelized onions
2 c Greek style yogurt
1t garlic, chives, or scapes
1/8 t paprika
salt and pepper to taste
Asian Sugar Snap Peas
1 pound sugar snap peas, trimmed
3 tablespoons coconut (or Fair Trade red palm) oil
2 cloves of garlic, minced
1/4 cup tamari
1/4 teaspoon sesame oil (or roasted sesame oil)
1/8 teaspoon of sriracha
1/4 teaspoon packed brown sugar
2 tablespoon
Tempting Turnip Salad
1 bunch turnips, julienned or grated
1 head lettuce, or ¼ lb. mix salad mix
Asian Dressing:
2 T. olive oil
2 T. soy sauce
2 tsp. honey or brown sugar
&f
Amaranth tabouli
Tabouli is a mid-eastern salad normally made with bulgur wheat. Try it with amaranth for a delightful new taste.
Kale and Pasta
You can chop kale and add to almost anything without really changing the taste. Here is an example of how you can use it in a pasta dish but you can actually add it to any pasta dish you already make, including mac and cheese. It will make the pasta
Kale and Chard Greek Salad
2 tsp. honey
1/2 cup cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp oregano (optional)
1/2 cup olive oil
1 bunch kale, (remove stems and ribs if tough)
1 bunch Swiss chard, torn into pieces (Stems are typically used but c
Fried Beets and Carrots
2 T olive oil
1 t. cumin
2 medium beets, scrubbed, quartered & sliced 1/4 inch thick
2 medium carrots, scrubbed & sliced 1/4 inch thick
Tamari (or low sodium soy sauce)
OPTIONAL:
Beet tops, fresh spinach, S
Beet Salad with Oranges, Olives & Chives
Beet Salad with Oranges, Olives & Chives
6 medium beets 3 oranges 1/2 C pitted kalamata olives 2 tbsp. olive oil 2 tbsp. rice vinegar 2 tbsp. grated fresh ginger 2 tbsp. chopped fresh chives Salt to taste Generous pinch of cayenne
Peel and coa
Cheesy Kale Chips
30-Minute Cheesy Kale Chips
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Easy, baked kale chips in just 30 minutes with 8 ingredients! Cheesy, crispy, and nutrient-packed!
Author:
Baked Kale Chips
These are such an amazing snack and so healthy!
1 bunch (about 6 ounces) kale (Toscano works great, but can use others too)1 tbsp olive oilSea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough c
Beet Salad with Ginger Dressing
The sweetness of beets is a natural match for ginger's spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.
Beet Salad on Arugula with Sherry Vinaigrette
The sweet beets and bitter greens make a wonderful contrast of flavors and colors.
Beet Green Gratin
Recipe by Alton Brown
Ingredients 1 tablespoon butter 12 ounces sliced mushrooms 2 cloves garlic, minced 1 pound beet greens, cleaned and picked Kosher salt and fresh ground black pepper 4 egg yolks, beaten 1 cups ricotta 1/2 cup gr
Speedy Hakurei Turnips & Greens
Tips for Hakurei Turnips Hakurei turnips are a small, delicately flavored Japanese variety that will win you over with their sweet crispness. • Hakurei turnips are delicious eaten raw and theres no need to peel them. • They are versatile enough t
Salad Turnips Sauteed in Butter
1-2 bunches of turnips (and/or radishes)
1-2 scapes of garlic, minced
1-2 T olive oil or butter
Salt & pepper to taste
Slice turnips and/or radishes into thin half-moons. Melt butter or oil in saucepan, add sliced vegetables
Kale and Blue Cheese Roll-ups
1 package (8 oz) cream cheese, softened
6 ounces blue cheese, softened
3-4 T minced green garlic shoots or fresh garlic chives
1 lb kale leaves, blanched until wilted, drained, squeezed dry and finely chopped
Fresh ground
Roasted Hakurei Turnips with Israeli Couscous Salad
*Adapted from http://noteatingoutinny.com/2012/06/06/roasted-haruki-turnips-with-israeli-couscous-salad/
Roasted Hakurei Turnips with Israeli Couscous Salad (makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli cousco
Honey-Soy Glazed Vegetables With Crispy Mushrooms
(From David Chang)serves 61/4 cup plus 1 tablespoon canola oil1 pound medium turnips, cut into 3/4-inch wedges1 pound medium radishes, quartered1/4 cup honey2 tablespoons soy sauce1 tablespoon fresh lemon juice1/2 pound Swiss chard, stems discarded a
Great-Grandma Anna's Rhubarb Pie
3 eggs (save 2 whites for meringue)
1 1/2 cup sugar
2 1/2 Tbsp. flour
3 cups rhubarb
dash of nutmeg
Mix these ingredients and place in unbaked pie shell. Bake 375 degrees for 50-60 minutes. While pie bakes prepare meringue.
2
Balsamic Rhubarb Compote
Can be prepared in 45 minutes or less.
3 Tbs balsamic vinegar
2/3 cup sugar
3/4 tsp fresh ginger root, grated
2 fresh rhubarb stalks, cut crosswise 1/4" thick
Mix. Makes about 4 cups.