Recipes for Your Produce

Use this section for cooking ideas for the more unusual produce. In the list to the right, look up the vegetable or fruit you want to use, and then choose from the selection of recipes. Also, if you have a favorite dish you would like to share, just email it to me and I may post it!

Kale Recipes

Steamed Kale

1 bunch of kale
1/4 cup water
1 or 2 cloves sliced garlic
1 tblsp butter
salt to taste

Cut out thick stems from the kale leaves. heat water in frying pan and lay kale leaves on top. Cover and steam over medium heat. slip butter and garlic in fryingpan under kale and turn kale over. When butter is melted, remove from heat, coat kale with butter and garlic. Salt to taste and serve.

Baked Kale Chips

These are a low calorie nutritious snack.
PREP TIME – 10 • Min COOK TIME – 10 Min • READY IN – 20 Min

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes. Serve.

Pumpkin & Kale Soup

2 tablespoons olive oil
4 garlic cloves, thickly sliced
1 onion, chopped
8 ounces button mushrooms quartered
2 tablespoons chopped fresh sage
1/2 cup finely diced celery
1/2 teaspoon dried thyme
1/4 cup dry Marsala or Sherry wine
4 cups Chicken stock
Aprox 2 lbs of kale chopped to 1 to 2 inch pieces
2 cups cubed pumpkin or butternut squash
salt to taste (broth may have enough salt)
1/4 teaspoon black pepper
4 tablespoons freshly grated Parmigiano Reggiano
cheese (optional)

1. Heat the oil in a large pot on medium heat. Add the garlic, onion, mushrooms, sage, celery and thyme to the same pot and cook on medium-high heat for 3-5 minutes, stirring occasionally. Stir in the Marsala wine and cook 2 more minutes.

2. Add the chicken stock, salt and pepper and bring to a boil over medium heat, add kale and bring to boil again, then lower heat to simmer. Simmer and cook for 20 minutes, stirring every 5-10 minutes. Kale should be almost cooked/tender.

Option – At this point add 1 cup of small uncooked pasta and cook for about 5 minutes while stirring to make sure pasta is not sticking to the bottom of pan. Make sure there’s enough liquid before adding pasta.

3. Add pumpkin or butternut squash. Bring to boil again and reduce the heat to a simmer and cook about 8 minutes longer, till pumpkin is tender.

This recipe (with pasta) will produce a very thick soup. If you prefer it thinner, just add more stock. Serve in deep pasta bowls with the grated cheese, if you wish.

Options/Tips: Before step 1 add chopped Italian sausage and brown. Add some rosemary and/or basil instead of sage. No pumpkin or squash? Use carrots. Add can of white beans or cooked rice instead of pasta. Don’t use stalks of kale (too tough), only leaves. Use immersion blender for desired consistency. Cheese topping works very well. Enjoy