EverGreen Farm Recipes

"Cheesy" Kale Chips

Samples and recipe courtesy of friend and workshare Bree.

“Cheesy” Kale Chips

 

2 bunches Kale (I prefer curly kale)

½ cup cashews and 1/2 cup sunflower seeds (soaked 2 hours)

1 red bell pepper, seeded and chopped

¼ cup fresh squeezed lemon juice

1 Tablespoon honey or pure maple syrup

2 heaping Tablespoons nutritional yeast

2-3 cloves garlic

¼ teaspoon turmeric

½ teaspoon sea salt

scallions or any kind of onion (about 2 TB)

 

Rinse kale and spin dry. Remove stems and tear into bite-sized pieces Let the kale air out as much as possible before coating. Blend the ingredients for the cheesy seasoning in a Vita-mix until smooth. (Start on low, blend on high.) Transfer kale and seasoning to a large bowl and mix well, using your hands to ensure the leaves are well coated. Place the kale on keflex dehydrator trays and dehydrate at 114 degrees overnight or until coating is dry. Slide kale onto mesh screens and dehydrate until totally crispy, 16 to 20 hours.

 

Oriental Shoyu Dressing

Shain loves a great oriental salad!  Recipe provided by CSA member and workshare Traci.

 

Oriental Shoyu Dressing

 

1 TB Shoyu or Tamari

1 1/2 tsp lemon juice 

1 1/2 tsp rice vinegar

1/2 tsp powdered ginger

2 TB maple syrup

1/8 tsp dry mustard powder

3 TB light olive oil or sesame oil or a combination

2 tsp each: minced red onion and sesame seeds

 

Whisk well to emulsify. 

 

Serve over any of the following shredded cabbage (red, green, napa, savoy, or a combo) Bok choi, with snow peas, Japanese turnips, mung bean sprouts, mushrooms, scallions and some sliced almonds for a nice crunch.

 

Dijon Date Dressing & Dip

From the book Eat to Live, Joel Fuhrman, M.D. (with Shain's variations)

 

1 cup water

1/3 cup raw cashew butter or 2/3 cup cup raw cashews (1/3 cup raw almond butter)

4 tablespoons Dr. Fuhrman's Riesling Raisin Vinegar or balsamic vinegar

2 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoing (1 tablespoon Bragg's liquid amino acid)

2 tablespoons Dijon mustard

4-6 dates, pitted

1-2 cloves garlic, minced

Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.

Kale Salad

Raw Kale Salad Recipe (from Bree, EverGreen Farm Workshare)

8 - 12 Dinosaur (Lacinato) kale leaves (curly kale works too)

1 red bell pepper, minced

Kalamata olives, chopped

1/8 cup olive oil

1/8 cup fresh lemon juice

pine nuts to garnish

Cut each side of the leaf from the center stem.  Roll pile of leaves up tight (like a cigar), slice in thin slices and put in bowl.  Pour in lemon juice and olive oil.  Squeeze kale tightly to tenderize it for a few minutes and let sit for at least one hour.  Add the other ingredients, mix well and serve.

Grilled Bok Choi

From CSA member Kathy C. 

Boc choi sliced in half, brushed with tamari/olive oil and grilled.  Sprinkled with shaved Parmesan cheese.  Yummy!  (Shown here with some sweet corn.)

Thanks for sharing!

Restaurant Style Cabbage Slaw Salsa

This recipe is a work in progress.  I got it from a friend, who got it from a friend, who went into the back of a local restaurant to watch them make my favorite cabbage salsa.  We are still working on getting better instructions, but this is what we have for now.  (I will update this recipe with more details as soon as someone makes it again and remembers to keep track of how much of each ingredient they used.)

Make the night before.

1 head cabbage, sliced and shredded

Jalapenos, about 2

1/2 red onion, chopped into small pieces

1 bell pepper, remove seeds and chop small

Celery, about 2 stalks, chopped small

Pickled Jalapenos (*key ingredient), 1 or 2 "handfulls", plus "some" of the "juice"

Olive oil, enough to swirl over the top and mix with all ingredients

Juice of 2 limes

Pepper to taste

Cilantro, chopped

Carrots, grated, just a little (completely optional, not in original recipe but I liked it with the carrots)

 

Dice, chop, and/or cut up all ingredients.  Mix together in large bowl.  Add olive oil, lime juice and mix well.  Cover and refrigerate overnight.

Enjoy the following day with tortilla chips.

Zucchini Bites

A recipe from Martha, long time CSA member.

Zucchini Tomato Bites

5 small-medium size zucchini cut into 1/2 inch slices 

4 oz. Gorgonzola cheese crumbled and chilled.       

1 pint cherry tomatoes thinly sliced                           

Fresh basil                                                              

Fresh ground pepper to taste                                       

6 oz Parmesan finely grated.                                        

                                                                                                                   

Line baking sheet with parchment.  Scoop out the center of each zucchini slice carefully with melon baller, creating a shell that resembles a bowl.  Fill each with 1/2 tsp gorgonzola.  Top each with 1 tomato slice and basil (small leaf).  Sprinkle with parmensan.  Bake at 400 deg. for 5-7 minutes but do not let it brown, just melt cheese.  You may prepare several hours in advance and store, covered in refrig. Bake just before serving.

Makes 50-60 appetizers. Enjoy!

Creamy Zucchini Soup

A recipe from long time CSA member Martha which she got from one of her favorite recipe books.

Creamy Autum Zucchini Soup 

1/2 cup chopped yellow onion

6 green onions, chopped                   

2 cloves garlic, minced                      

1/4 cup butter or margarine                   

 4 x 8 oz. zucchini, sliced                       

                               

4 medium carrots, sliced     

                 

(Optional) 2-3 sliced radishes

14 oz. chicken broth

1 1/2 cup water

1/2 cup half N half

salt and pepper

3/4 cup loosely packed fresh basil leaves.

Cook onions and garlic in butter in 4 quart saucepan over medium heat for 8 minutes or until tender.  Stir in zucchini, carrots and radishes.  Add broth and water and mix well.  Bring to boil then reduce heat.  Simmer, covered for 15 minutes or until veggies are tender.  Process soup in batches in food  processor or blender until chunky.  Return soup to saucepan and stir in half N half and salt and pepper. Cook until just heated through, stirring frequently.  Stir in the basil just before serving. Enjoy!

Garlic Scape Salad Dressing

From Linda, one of our long time CSA members.

Garlic Scape Salad Dressing  (from about.com)

Yield: 1 Cup

Ingredients:

• 2 garlic scapes, coarsely chopped
• 2 green onions, coarsely chopped
• 1 teaspoon honey
• 2 teaspoons Dijon mustard or similar brown mustard
• 4 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• dash salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil

Preparation:

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Makes 1 cup.

Pasta with Arugula and Shrimp

From CSA Member Daphne:  We made some pasta tonight that was really yummy.

 

1 bag arugula chopped

3 large mushrooms

1 small onion

3 cloves garlic

2 tomatoes

1 pound shrimp, cooked

12 ounce noodles, cooked (we used whole wheat)

1 cube butter

1/2 c. parmesan cheese

1/2 t. lemon juice

1-2 tsp basil

1/2 tsp. salt

 

I cooked the onion in the butter until transparent, added garlic, mushrooms and arugula until wilted, added the tomatoes, then added the cooked noodles and shrimp along with seasonings. 

Really quick and yummy.