Recipes for September Boxes

Members have requested some recipe help on and off for the past few weeks, so I have decided to do my best to provide recipes for some of our most frequently prepared dishes. Additionally, some members have even been so sweet to send me tips and recipes which I truly intended to share but often times failed to do during my very busy and hectic season this summer. Forgive me. NOW we have a wonderful place to share those recipes and tips! Blessings, Angela 🙂

Kale – A New Family Favorite

Sautéed Kale withGarlic: The only changes I make are sauteing/carmelizing the garlic and onion first, skipping the red pepper flakes, chopping the kale leaves super small (thin slices, then chop), and I only saute it for a few minutes. When the leaves are super green I move to the next step based on the recipe.

*Our favorite dish with kale prepared this way is Spaghetti, hands down. After the kale is super bright in color I pour in the tomato sauce of choice and let it warm up. Once it’s just at a first boil I remove it from heat and serve over fresh pasta.

*Our 2nd NEW favorite dish with kale (or spinach) is for me to stir in steamed (brown) rice once the kale or spinach are bright green. I add a little salt/pepper or other seasonings to it and call it done. (Note… onions, garlic and possibly mushrooms are sauteed first.) They LOVE it!

*Other uses may include a vegetable stir-fry (using potatoes, carrots, beets, etc.), bean, chicken or potato soup, risotto, etc.

One of our members, Aya, shared her secret in preparing amazing kale dishes. She sautes some garlic then adds the kale and a cup of stock. She then covers it and cooks it on high heat for about 5 minutes. She then removes it from heat and adds about 1 tablespoon of red wine vinegar. It’s fabulous on it’s own or great to mix into other dishes.

Kale Chips: My son LOVES these. He even added them to his sandwich recently. They are great by themselves or when used to compliment another dish. I enjoyed them over a bed of brown rice and roasted kuri squash. (Shared by one of our members, Kathy)


Peach Pie twisters:

Marinated Vegetables:

Swiss Chard and Potato Frittata:


Zucchini and Eggplant Bake:

Roasted Beets: (rosemary is optional)

Roasted Beets, sweet potatoes and onions, carrots and onions, etc.:

Roasted Beet Salad: Note, roasted beets are great on salads in general. In fact, Carrabba’s has a salad with both red and gold roasted beets on top of greens, roasted red peppers and more!

Pink Princess Beet Hummus: (submitted by Jennifer)


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