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Working with farmers, especially those offering Farm Boxes also known as Community Supported Agriculture. They are truly the heart and soul of the healthiest food we can buy and eat. When I talk with many of them, one issue they often hear is what to do with all of those dark leafy greens, especially kale.
I am a bit addicted to kale myself and hope you have found some new interesting ways to incorporate it in to your weekly meals. If you have yet to try it here are a few of my favorite kale recipes: Kale Smoothie, Creamy Ginger Kale Salad, Coconut Kale Salad and Roasted Kale Chips.
If you have an abundance of other greens such as beet or turnip tops, chard, collards or others try the Seitan Quick Shepherd’s Pie or the Sweet Potato & Black Bean Enchiladas. Even though I call for arugula, any winter green can substitute in for pesto in the Creamy Arugula Tilapia. Soak and cook your own black beans from scratch for the enchiladas and use the extra amount for a Black Bean Soup.
Stored onions are easy enough to come by this time of year and my favorite way to enjoy them is in French Onion Soup. Pair it with a simple Apple & Gruyere Salad and using some of the gruyere for the cheesy, melty soup topping.
Cauliflower may also be available in many parts of the country. Marinating Cauliflower in a tangy, sweet sauce turns them into an addictive almost candied florets. Writing about them, makes me wish I had a batch ready to crunch on. Another, delightful way is roasting it as the Lemon-Ginger Cauliflower, Pair with Sweet Lemon Ginger Chicken and the Creamy Ginger Kale Salad for a dynamic trio of ginger-goodness.
For breakfast, other than your Kale Smoothie whip up a simple Egg Sandwich which is packaged up nicely for a hearty morning on the go.
If you have yet to buy your produce from a local farmer, try to seek one out this week. If you regularly buy from them or participate in a CSA thank them, especially for all of the nutrient packed kale and winter greens.
Cook seasonally. Eat consciously. Live well,
