Category Archives: Kale

Cabbage and Purple Potatoes

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.

Out-of-the-Box Stir-Fry

Tonight’s quick fix was an inspiration from our box.

You’ll Need:
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 head of Broccoli
0.5 bunch of Kale, chopped
1 Yellow Onion, chopped
3 cloves Garlic, chopped
1-2 tsp Stir-fry Sauce of choice
Salt and Pepper
1 can of Black Beans, rinsed
6-8 servings Brown Rice, steamed

Directions:
Brown onion and garlic in skillet.
Add peppers and continue to stir occassionally (5 minutes).
Add broccoli spears and stir occassionally (3-5 minutes).
Add kale, black beans, salt, pepper and sauce.  Remove from heat and stir occassionally (3-5 minutes).
Serve over brown rice.

Note: While making this dish I searched for cashews, but came up empty handed. I kept imagining a homemade cashew sauce with roasted cashews in the dish. When that dream failed I added the black beans and stir fry sauce. I guess we have another recipe to post when I attempt version 2. 🙂

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Cabbage and Potatoes

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Want an easy and simple dish to add to the dinner table (with a fabulously simple use for a makeover lunch the next day)??? Here’s what YOU can do with one of those heads of cabbage in today’s box! 1. … Continue reading

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Kale and Cabbage Coleslaw

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Making Kale Slaw is easy. Simply follow the recipe on this post, Grandma Mable’s Coleslaw, and add half a bunch of chopped kale. (It’s great, by the way.)

Massaged Kale Salad

Members have been raving about this dream-kale-dish “Massaged Kale Salad” for several weeks now… I finally received the ‘shared’ recipe and am posting it for you to enjoy this week. (I intentionally bought kale and lemon for our boxes JUST for this post… so go try it and enjoy.)

Feel free to get creative with it. You can add fresh or dried fruit to the salad as well as nuts. In the version presented (in pix) I used kiwi, blackberries and strawberries in place of mango and nuts.

-Angela

Rainbow Chard and Goat Cheese Tart (all right… pizza)

Last night, the kids wanted pizza – and I wanted to eat it without feeling guilty.  For a few weeks now, I’ve been trying to replace the processed food that we usually eat with wholesome and clean homemade dishes.  Who needs the artificial dyes, corn syrup, and preservatives?  The up-side to homemade pizza is that you can create a healthier version that makes you feel a little less guilty about eating pizza.  I also decided that if I called it a “tart” nearly all guilt could be erased.

I used 2/3 of the dough to make a plain cheese kids pizza.  What follows are my directions for one Rainbow Chard and Goat Cheese Pizza Tart using 1/3 of a dough recipe.  As always, the ingredients can be adjusted according to your taste and veggies on hand.  You could also replace rainbow chard with kale, spinach, or any other green you might like.  If you really want to be healthy and wholesome, make your own whole wheat crust.

Here’s what you’ll need:

  • About 1/3 of a dough recipe OR 1/3 of pre-made Publix dough
  • Spaghetti Sauce or Tomato Sauce
  • 1 Bunch Rainbow Chard (washed really well to remove grit, center stems removed, and chopped).
  • Olive Oil and Garlic
  • Red Onions
  • Cherry Tomatoes
  • Goat Cheese
  • Fresh Basil
  1. Preheat oven to 450 degrees.  Oil a pizza pan and line with cornmeal or ground flax seed.   Using ground flax seed adds a little nutty flavor and is really healthy.  You can find it in the organic section in Publix either in pre-ground, single-serving packets or by the bag.
  2. Roll out the pizza dough until its fairly thin and place on pan.
  3. Spread some olive oil on it and bake for just a few minutes until its a bit cooked.  This keeps the pizza from getting soggy when using toppings that tend to be soggy.
  4. In the meantime, saute the rainbow chard with olive oil and garlic until its wilted – around 10 minutes.
  5. When the crust is finished precooking, spread a thin layer of tomato sauce over it, add the chard (I used the ENTIRE bunch of chard), sliced cherry tomatoes, sliced red onions, and goat cheese.  I added salt and pepper on top as well.
  6. Cook until the crust is golden and the cheese starts to brown.
  7. Right after you take it out, add fresh chopped basil.  It’ll wilt from the heat.  You could also add a good parmesan for a little extra saltiness.

Orange and Purple Mashed Potatoes

As far as I’m concerned, orange cauliflower (or cheddar cauliflower, as its sometimes called) tastes the same as the original white variety – its just a bit more interesting.   When I have the colored variety of something ordinary, like orange cauliflower or purple potatoes, I feel that I must cook a dish that takes advantage of its unique color.

Last night I made a colorful dinner thinking that my kids might like the colors and be more willing to try the food: Roasted and Mashed Potatoes and Orange Cauliflower, Roasted Purple Mashed Potatoes with Parmesan, Kale and Chicken.

As you can see, the meal is colorful and tasted great.  The kids, however, wouldn’t have known what it tasted like, as my plan to lure the kids with color backfired.  They ate the chicken – only.   As far as they were concerned, the usual beige mush is scary enough – never mind orange and purple.  Looking at the photo, I agree that presentation could have been a bit more visually appealing.  I’ll give you the general directions anyway (because they really did taste great).  Maybe your kids will be a bit more adventurous than mine.

Roasted and Mashed Potatoes and Orange Cauliflower

I peeled 6 yukon gold potatoes and shook them in a bag with minced garlic, salt, pepper, and olive oil.  I did the same with the purple potatoes, but left the skin on.  I cut off the cauliflower florets and also shook them in a zip-lock the same way I did the potatoes.  I put them in a roaster at 400 degrees for about 30-45 minutes or until they were tender.

I put the Yukon Gold potatoes and cauliflower into a bowl with butter, sour cream, cheddar cheese, salt and pepper – all to taste.  Using a stick blender, I mashed everything in the bowl together.   These taste like pretty traditional mashed potatoes.  You could add gravy, bacon, chives, or anything else you think sounds good.

Roasted Purple Mashed Potatoes

I haven’t used purple potatoes before, but quickly found out that purple potatoes taste sweeter than their yellow counterparts – not in a bad way, just a bit sweeter than I like my mash.

I placed the roasted purple potatoes in a separate bowl, adding butter and a bit of sour cream.  I used the stick blender to mash the mixture until it was smooth.  Feel free to mash them anyway you’d like.  I added some good parmesan cheese (not the powdery kind) and some extra salt – both to taste – and called it a day.  I think another tasty variation would be to sprinkle goat cheese on top.  I love goat cheese.

It just looks like Christmas… Stir-Fry Sweet Peppers, Kale, Cannellini and Pasta

Quite by accident, I keep creating dinner in Christmas colors. Hey, at least you can’t claim I’m failing in the ‘festive’ department. 😉 Here’s yet another stir-fry using those amazing red peppers from last week along with today’s kale, garlic and onions.

You’ll Need:
1 can Cannellini Beans, rinsed
1 bunch of Kale, chopped
1 large Onion, chopped
2 cloves Garlic, chopped or crushed
1 large Sweet Red Bell Pepper, chopped or diced
2 cups Whole Grain Pasta, cooked (optional)
Oil

Saute onion, garlic and peppers in oil on medium-high heat until peppers are almost translucent. Add kale and stir for 2-3 minutes. Add pasta and beans and continue to stir for 2-3 minutes. Serve with a smile while humming to your favorite Christmas melody. 😉

Inspiring Thanksgiving Sides

Photo and Recipe from 101 Cookbooks Blog

Roasted Pumpkin Salad (101 Cookbooks)

 

 

Photo and Recipe from 101 Cookbooks Blog

Vanilla Mashed Sweet Potatoes (101 Cookbooks)

 

 

Photo and Recipe from Epicurious

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese (Epicurious; Self Nov. 2010)

 

 

Photo and Recipe from Epicurious

Braised Turnip Greens with Turnips and Apples (Epicurious; Gourmet Nov. 2009)

 

 

Photo and Recipe from Epicurious

Poblano Potato Gratin (Epicurious; Gourmet Nov. 2008)

 

 

Photo and Recipe from Epicurious

Kale and Garlic with Cranberries (Epicurious; Gourmet Nov. 2007)

Boiled Kale with Fried Egg and Toast

 

A friend and long-time Gainesville resident whose just moved to the DC area, Marcy Hairston, suggested I try boiled kale with fried egg and toast.  She says its her favorite dish.  It originally appeared on a fantastic blog called Orangette.  Check it out!  This blogger, Molly Wizenberg is not only a great cook, but a great writer of a culinary book called A Homemade Life:  Stories from Recipes from My Kitchen Table.  Its a really great read.

Photo borrowed from the Orangette Blog