Tag Archives: kale

Cabbage-roll Stuffing Casserole

9 Jun

Here is an easy, tasty way to use up lots of vegetables such as cabbage, kale, zucchini, chard, onions, peppers, turnips, or any combination thereof: Make a casserole using your favorite stuffing for cabbage rolls. Just shred or chop the vegetables and layer them in a slow cooker with whatever stuffing you choose; if using uncooked rice, be sure to add enough water, tomatoes or sauce (keeping in mind that the vegetables will release moisture). We usually make enough to last two meals.

Here is our recipe for Lebanese-style stuffing:
~1 pound local ground beef or lamb
~2-3 cups of long grain rice (depending on your family’s preference)
~1 Tbsp ground cumin
~1 tsp ground allspice
salt and pepper to taste

Mix the meat, spices and rice. Layer with vegetables and diced canned (or fresh in-season) tomatoes. You may add extra salt between the layers if you like. Slow cook on low all day; serve with plain yogurt. (You can also pressure cook it if you’re in a hurry.)

First CSA Summer Dinner

6 Jun

Thank you for making heroes of us all.  We had old friends for dinner last night and everything was beyond amazing due to the freshness and quality of our produce.  We had Portuguese kale soup, celeriac in balsamic vinaigrette in our salad and parsnips roasted with (MY) home grown onion.  Ohhh my, thanks again

Kale I Can Eat

1 Jun

Remove the stems from the kale and wash it.

Steam kale for 10 minutes in a steamer.

Sauté it in 2 tbls olive oil and 1 to 2 cloves garlic for 3 to 4 minutes (substitute onion or shallots after about 4 weeks of eating kale if you’d like)

Dinner Last Night

29 Jan
Cauliflower Cheese Soup with special ingredients from Sweet Land:  potatoes, garlic, onion, carrots and kale…and a little homemade herb bread on the side.  Yum!  Yum!

Dinner Last Night

5 Jan

New Year’s dinner included prime rib from High Point, steamed kale which was then sautéed in a bit of olive oil and roasted garlic, your mashed potatoes with mashed celeraic (run through a food mill for texture and it was great), squash soup, and your raspberries from last summer sandwiched between two layers of chocolate cake which was crumbly enough to make the frosting work miserable, but it was a cream cheese frosting.

Dinner Last Night

21 Dec

Tonight we’re having potato leek gratin.  It uses wonderful things from the share we picked up on Wednesday.

The leeks have been washed and sliced to a quarter inch, then softened in 2 tablespoons of butter in a cast iron frying pan.  Once the leeks were soft, I added the fresh thyme — so fragrant! — and some fresh-ground nutmeg, and salt and pepper to our family’s taste.  When all was soft, I stirred in a tablespoon of floor and 2 cups of milk.  Heavy cream would be delicious and decadent but I didn’t have any in the house.  Once that had thickened, I set it aside in  a bowl, and wiped out the pan and began layering (like a lasagna)…Sweetland potatoes, the leek/cream mixture, shredded gruyere cheese, and chives (still frozen from by our back steps), in repeating layers until my cast iron pan was full.  This went into the oven, covered for about half an hour, and then the foil came off and it went back for another 15 or so until brown and bubbly.

Your potatoes, leeks and thyme have never had it so good!

Alongside we had some Piggery ham and your kale, braised.

Kale Tabouli and Simple Kale Salad

21 Dec

Kale Tabouli (Grain-free and Raw)

1 big bunch of kale

green onions or a small mild onion

1 small head cauliflower

dried or fresh mint (optional)

olive oil

fresh or frozen lemon juice

Finely mince the kale with a knife, or pulse it up in the food processor. It can take it! Mince the onion and mint by hand. Finely chop the cailiflower, or break it into florettes and pulse them briefly in the food processor. Mix it all together and dress with oil, lemon and salt. This tabouli is amazingly sweet. It keeps several days, much longer than tabouli with parsley.

Simple Kale Salad

One bunch Kale

Real Pickles Carrot/Ginger Pickle

(or grate a couple carrots and let them marinate in a little vinegar)

Olive Oil

Salt

Honey

Chop the kale into bite-sized pieces, then–here is the secret of kale/cabbage salads–add the salt and oil and squeeze it with your hands until it is bruised and bright green. It will look and feel cooked, but it still has all the great enzymes! Now add in the pickled carrots (or some other sour ingredient) and a drizzle of honey. Let it sit for a few minutes before you eat it. Such yumminess!!!!