Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish. Yield: 4 each  ½ cup portions Ingredients: ½ cup Italian Kale, fine chiffonade ½ cup Zucchini … Continue reading Italian Kale, Summer Squash and Spring Onion Salad with Quinoa

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Green Kale Custard

Kale and other cooking greens are almost exclusively thought of for savory dishes, but this recipe shows the versatility of kale by using it in a surprisingly delicious sweet egg custard dessert. While we use our green kale in this recipe, we encourage you also to experiment and replace the kale with other cooking greens like Swiss chard. Preparation Time:  35 min (5 min to prepare ramekins, 10 min … Continue reading Green Kale Custard

Sautéed Mixed Greens over Cured Tomatoes

This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, … Continue reading Sautéed Mixed Greens over Cured Tomatoes

Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

We call this soup “baby greens” because we’ve tried using spinach and arugula, baby bok choy and spinach, mizuna and baby bok choy, and while the final flavors for each version were somewhat different from each, they were all very delicious. You could almost have a “make your own soup” kind of dinner, or you can put all of your favorite baby greens in and enjoy … Continue reading Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

Grits and Greens Casserole with Tabasco Sauce

When you know you want to eat your greens, but you also want comfort food… Grits and greens casserole makes for an anytime satisfying meal. Breakfast, lunch, dinner, or snack. Side dish or entree. Hot, room temperature, or cold. Always great, and easy to make. Try it! 3 ¼ cups of rice milk or whole milk 1 cup Bob’s Red Mill organic corn grits 2T … Continue reading Grits and Greens Casserole with Tabasco Sauce

Green Kale Pesto with Cranberries and Walnuts

If you eat lots of fresh vegetables, then your fridge often gets full and finding space can be a challenge. Kale is a great vegetable, and we love to eat it lots of different ways. But it is fluffy and can be a fridge space hog, and sometimes, we just need to make room for the celery and kohlrabi. This pesto recipe is delicious, and it reduces kale’s refrigerator real … Continue reading Green Kale Pesto with Cranberries and Walnuts