Whether you have joined our weekly CSA or simply stop by our gardens when you have a craving for tomatoes, you might be looking for new recipes to try with your fresh vegetables. Please enjoy our collection of recipes and stop back frequently as we continue to grow our recipe collection. If you would like to share a recipe on our website, please email it to Mike at firstname.lastname@example.org.
Our recipes are archived each month, but remain available for your use. To search for a recipe, use the search feature in the right column, or click on a main ingredient to sort all recipes that include that ingredient.
Braised Kale Frittata
6 large eggs
4 large egg whites
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
2 tablespoons chopped oregano
2 cups kale chiffonade
3/4 cup chopped cherry tomatoes
Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).
Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.
CRISPY EGGPLANT WITH KALE PESTO FETTUCCINE
1/3 cup all-purpose flour
1 cup panko breadcrumbs, crushed
4 tablespoons grated Parmesan, plus more to serve
1/4 teaspoon salt
1 teaspoon dried Italian seasoning
1 teaspoon dried shallots, crushed
1 eggplant, sliced into ½ inch thick coins
2 tablespoons olive oil
10 1/2 ounces fettuccine or tagliatelle, (maybe spiralized zucchini?)
Herby Kale Pesto (recipe follows) or 5 ounces storebought pesto
Preheat oven to 400 degrees. Place flour in a shallow bowl. In another shallow bowl whisk the egg with 1/4 cup water. In third bowl, mix breadcrumbs with Parmesan and other spices.
Dip both sides of eggplant slices first in flour, then in egg and finally in breadcrumbs. Lay on baking tray and drizzle or spray with olive oil. Bake for 10 minutes, flip over and then bake for an additional 10 to 15 minutes until golden brown and crisp.
Meanwhile, cook the pasta in a large pot filled with salted, boiling water according to instructions on the box. Drain pasta and stir in pesto. Serve with baked eggplant and more Parmesan.
HERBY KALE PESTO
1 garlic clove, peeled and minced
3 1/2 ounces kale, chopped
Large handful basil leaves
4 tablespoons olive oil, or more to desired consistency
2 tablespoons grated Parmigiano-Reggiano
Large pinch of salt
1 ounce walnut halves
Zest lemon and cut in half. Add juice of one half to the bowl of a food processor with zest. Add minced garlic and remaining ingredients. Blend until a paste forms. Use immediately or store in a lidded container in fridge or freezer. Makes 6 ounces.
Foil Pack Cheesy Veggies
½ cup shredded cheese, Mexican blend
2 Tablespoon Butter
1 cup onion, chopped
2 Tablespoon garlic, minced
3 cups dark leafy green, chiffonade
2 cup broccoli, florets
2 cups kohlrabi, chopped
1 cup zucchini, chopped
salt/Mrs. Dash, to taste
black pepper, to taste
Preheat grill to medium heat
While grill is heating place all sliced vegetables on a piece of thick foil
Add the butter, cheese, and seasoning on top. Then close the foil pack and fold over to ensure it will not open while cooking.
Add a second layer of foil over the foil pack to protect during cooking.
Add to heated grill and cook until the foil pack contents are soft to the touch (about 20 minutes)-Cool 5 minutes and eat.
4 medium turnips(about 1 1/2 lbs.)
1⁄2 teaspoon grated nutmeg
1 teaspoon fresh ground pepper
3 -4 tablespoons freshly ground parmesan cheese,
1 tablespoonlime juice (optional)
Preheat the oven to 425 degrees F.
Lightly grease a large cookie sheet with olive oil.
Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks.
Combine the spices, Parmesan and turnips in a large plastic bag.
Seal and shake to coat.
Spread the sticks in a single layer on the prepared pan and brush with a little olive oil.
Bake for 30-35 minutes, turning once, until spears are tender and golden.
Serve with or without a sprinkling of lime
(or you can toss the sticks in oil first and then in the spices)
Creamy Kale Salad
4 cups chopped kale (ribs removed)
¼ cup chopped red onion
3 tbsp raisins (or cranraisins)
½ cup Greek style plain yogurt
¼ cup mayonaise
2 tsp sugar
1 lemon zested and juiced
3 tbsp sunflower seeds
Mix kale, onions, and raisins in large bowl
Whisk yogurt, mayonaise, sugar, lemon zest, and lemon juice together in a small bowl
Pour over the kale mixture and toss to coat. Refrigerate 2 hrs to overnight
Sprinkle sunflower seeds over salad and toss to serve.
TATSOI SALAD WITH WARM MAPLE DRESSING
This salad is also great with crispy bacon bits or dried cranberries, sliced strawberries when in season.
1/4 cup pecans, chopped & toasted
2 or 3 bunches tatsoi and/or romaine lettuce, leaf lettuce, mixed greens
1/2 of a cucumber, peeled, seeded, & cut into 1/4″ slices
1T olive oil
1/4 cup red onion, finely chopped
1/4 cup apple cider vinegar
2T pure maple syrup
salt & pepper, to taste
1/4 cup goat cheese or feta cheese, crumbled
In a small, dry skillet, toast pecans over low heat, stirring constantly, for 2-3 minutes. Set aside to cool.In a salad bowl, toss together greens & cucumber. In a small skillet, sauté red onion in olive oil until softened. Add vinegar & maple syrup and bring to a boil. Season with salt & pepper, pour over greens & cucumber, and toss with cheese & toasted pecans. Serve immediately
Chinese cabbage and croutons
2 1/8 cups chinese cabbage with young and tender leaves
1 cup canned corn
2/3 cup ham or smoked turkey or chicken
1/2 cup gouda or edam cheese
Dried crust of white bread or small sliced baggete
Mayonnaise to taste
Ground black pepper.
Finely chop the Chinese cabbage
Cut the ham into cubes or strips.
Coarsely grate the cheese
Combine cabbage, ham and cheese and add the canned corn.
Pepper to taste, add mayonnaise and mix.
Add the croutons just before serving
1 kohlrabi, small chop
1 Granny Smith apple, small chop
2 Tablespoons dried cranberries
2 Tablespoons pecans
¼ cup feta cheese
1 handful of Baby Arugula
2 Tablespoons honey
1 Tablespoon recd wine or apple cider vinegar
1 Tablespoon olive oil
1 Tablespoon of Dijon mustard
Pinch of salt and pepper to taste