Tag Archives: kale

Weekly Recipes and Meal Plan

via Instagram

This Week’s Basket from Milk and Honey Organics Included: Braeburn Apples, Green Beans, Beets, Brussels Sprouts, Local Lacinato Kale, Kiwifruit, Romaine Lettuce, Golden Nugget Mandarins, White Onions, Cara Cara Red Navel Oranges, Parsley, and Local Covington Sweet Potatoes.

This Week’s Meal Plan:

via PepperPlate.com

Recipes from This Week’s Meal Plan:

Weekly Basket and Meal Plan

This Week’s Basket from Milk and Honey Organics included: Kale and Sweet Onions (with Tops) from Parisi Farms, Limes, Yukon Gold Potatoes, Plum Tomatoes, Blueberries, Romaine Lettuce, Bananas, Hamlin Oranges, Cauliflower, Hass Avocados, and Arkansas Black Apples.

This Week’s Meal Plan (via PepperPlate.com):

 Recipes from this week’s meal plan:

Bon Appetit!

~Melissa

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

Image

Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!

This Week’s Basket and Recipe Ideas

This week brought us another beautiful basket from Milk and Honey Organics!

Quick Fixes for This Week’s Basket:

  • Fuji Apples (Apple Pie, Chopped Apples on Oatmeal)
  • Banana, Yellow, Eco (Peruvian) (Peel and freeze in baggies for Smoothies, Use in Banana Splits, or Dehydrate Banana Chips for a fun snack)
  • Blueberries, North Carolina (Great in Pancakes or on top of your favorite Cereal with a handful of Chopped Nuts)
  • Broccoli, Local (Steam and Top with Cheese or eat fresh in a Broccoli Salad)
  • Carrots, With Tops (Chop and Steam, then top with a little butter and brown sugar or orange marmalade; or you can always make Carrot Cake)
  • Lemons, Choice (It’s a great time of year for lemonade!)
  • Lettuce, Green Leaf, Local (Great for fresh salads or lettuce wraps)
  • Tommy Atkins Mangos (Use as an Ice Cream Topping or add to a Smoothie)
  • Portabella Mushrooms (Slice on top of homemade pizza; brush with olive oil and sea salt and add to shish-kabobs; saute in butter and garlic until golden brown, add shiraz and simmer about 10 minutes, add sharp cheddar cheese and melt)
  • White Peaches, South Carolina (Great on oatmeal or sliced with whipped cream)
  • Yams, Covington Sweet Potatoes, N.C. (Sweet Potato Fries, Chips, or Wedges)
  • Parisi Chard (Add to a Quiche or Egg Casserole, or eat raw in your salad)
  • Parisi Kale (Add to a fresh salad with roasted nuts and a sweet and spicy Asian-style salad dressing)
  • Parisi Patty Pan Squash (Scoop out the center, saute with garlic in olive oil, and spoon back into the shell to serve) 

Other Recipes for This Week’s Basket:

Toad in a Pattypan Hole (http://kitchen-parade-veggieventure.blogspot.com/2010/07/toad-in-pattypan-hole.html)

Fuji Apple Crisp with Vanilla Ice Cream (http://www.nibbledish.com/people/worldpeas/recipes/fuji-apple-crisp-w-vanilla-ice-cream)

Peaches and Green Smoothie (http://foodloveswriting.com/2011/05/25/peaches-n-green-smoothie/)

Honey-glazed Carrots (http://nourishedkitchen.com/honey-glazed-carrots/)

Cinnamon Sweet Potato Hashbrowns (http://nourishedkitchen.com/sweet-potatohashbrowns/)

Roasted Carrots and Mushrooms with Thyme (http://www.kalynskitchen.com/2006/03/roasted-carrots-and-mushrooms-with.html)

Kale and Lemon Chips (http://www.elanaspantry.com/lemon-kale-chips/)

The Perfect Salad (https://myjourneytolean.wordpress.com/2011/03/01/recipe-the-perfect-salad/)

Sweet Potato and Edamame Hash (http://www.myrecipes.com/recipe/sweet-potato-and-edamame-hash-10000001975698/)

Swiss Chard and Swiss Cheese Egg Pie (https://myjourneytolean.wordpress.com/2011/03/04/recipe-swiss-chard-and-swiss-cheese-egg-pie/)

Sweet Potatoes with Collards and Aduki Beans – substitute Kale or Chard for Collards (http://www.wholefoodsmarket.com/recipes/2840)

Swiss Chard Wrapped Salmon (http://www.wholefoodsmarket.com/recipes/2642)

Mango Breakfast Parfait with Cherry Banana Soft Serve (http://ohsheglows.com/2011/05/31/mango-breakfast-parfait-with-cherry-banana-soft-serve/)

Winning Veggie Combination and Lemon Kale Chips

This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!

First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.

Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:

  • 1 Tbsp. olive oil
  • 1 tsp. butter

Prepare your vegetables:

  • 1 large carrot, thinly sliced
  • 1 large clove garlic (or up to 4 small garlic cloves), minced
  • 1/2 small head of cauliflower (about 2 cups), roughly chopped
  • 1 scallion (green onion), chopped
  • 6-8 leaves of kale, chopped into 1″ squares (discard stems)

Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:

  • 1 Tbsp. honey
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. low sodium soy sauce
  • 1/2 tsp. Rooster sauce (hot chili sauce)
  • 1/2 c. chopped walnuts

Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.

Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!

Serves 2.

I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.

Recipe: Kale Chips

So, I’ve seen these on lots of blogs and finally am getting up the nerve to try them. My friend, Katie, sent me a recipe a while ago with a recipe, suggesting I try them. So, here goes…

From Katie:

“Have you tried these? I found them on a blog and they had rave reviews…looked like something you also might be interested in. 🙂 I haven’t tried them yet, but hope to try them  soon. 🙂

“Baked Kale Chips
“Adapted from a bunch of inspiring places

“1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
“1 tablespoon olive oil
“Sea salt, to taste

“Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

“Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!”


Katie

Kale - Remove leaves from stems and rip into bite size pieces. This is two bunches. I reserved half of it to try again or in different recipes.

Discard stems, preferably by composting

Dry leaves and place in bag. Drizzle with 1 Tbsp. of olive oil.

Add some salt, close up bag and shake (careful not to add too much salt).

Preheat oven to 300F. Spread kale evenly on baking sheet. Bake for 20 minutes or until crispy.

Kale and ketchup!

Overall, this was pretty good. I got a little too much salt on mine, but the ketchup helped balance it out. Do make sure to dry the leaves well so they crisp up. (PS, I also tasted it raw. It had the texture of curley parsley or arugula and kind of tasted like broccoli. I may try adding it to a smoothie in the morning. I noticed it was an ingredient in several of the smoothie recipes I’ve seen recently. And it’s in the Bolthouse Farms Green Goodness smoothie that I like so much, so it’s worth a shot.) Thanks for the recipe, Katie!