Fresh Spring Salad with Kale and Bok Choy

Dressing

1/4 cup raw tahini

1 Tbsp water

1 Tbsp light miso 

1 Tbsp freshly squeezed lemon juice

1 Tbsp honey or maple syrup

2 tsp grated fresh ginger

1 tsp onion powder

1/4 tsp powdered mustard

1/4 tsp salt

1 Tbsp green garlic, minced

Pinch of cayenne

Salad

2 cups kale leaves, firmly packed, cut into thin ribbons

1-3/4 cups thinly sliced bok choy, packed

½ cup Hakurei turnip, sliced thin

1-1/2 Tbsp  finely diced

Combine all of the dressing ingredients in a small bowl and whisk until well blended.

Mix together all of the salad ingredients in a bowl and toss with dressing. 

Let sit for 30 minutes to allow flavors to blend and then serve. 

If you aren’t planning on eating right away, mix kale an bok choy in a bowl and lightly salt and press overnight to expel excess moisture, otherwise the water will release in finished salad leaving for a runny dressing the following day.

Zucchini Squash Au Gratin

I love making gratins. They are a very simple dish to make and sometimes if you can hold back from eating all the comfort these dishes offer there is enough for lunch the next day. We will be using the zucchini and patty pan from the share to make this particular gratin, plus if you got the cheese share you are going to be in for a treat because we are going to be featuring Hooks Pesto Jack Cheese. 

4 zucchini/ patty pan –aliced thin

2 Tbsp butter

¼ cup minced scallions

1 cup kale and/or turnip greens chopped fine

One garlic scape minced

4 oz shredded pesto jack cheese ( substitute cheddar or pepper-jack if not getting cheese share)

1 oz milk or cream. 

Salt and pepper to taste

Bread crumbs optional 

Preheat oven at 350˚F.

Sauté patty pans and zucchini lightly in butter with minced garlic scape. Cook just long enough to release the moisture from the summer squash then remove from heat.

You will need an oven safe baking pan. The smaller the size you use, the more layers you can make. I like to go with a glass 8” round casserole dish. 

Make a layer across the bottom of the pan of cooked zucchini/patty pan. Sprinkle some scallions over that layer, then sprinkle a little bit of the greens, finish the layer with a sprinkle of cheese. Add a little salt and pepper.

Repeat the above process until all the ingredients are used up. Pour your milk or cream over the dish. This will give you the moisture you need to create a little steam to cook the veggies and the milk will reduce leaving the gratin nice and creamy. Make sure the cheese is on the top then place in the oven and cook until the cheese is starting to get a couple of golden brown spots then add bread crumbs if using them. When cheese looks like it is about 50% golden brown remove from the oven and let rest for about 5 minutes. 

Cut into and enjoy as a meal on its own, or a side dish to any meat you were thinking about cooking. 

Zucchini and Kale Sauté

3 Tbsp extra virgin olive oil

2 purplette onions, sliced thin

2 garlic scapes, chopped

1 whole zucchini, sliced

1 bunch kale, chopped into bite-sized pieces

¼ tsp salt, or to taste

¼ tsp pepper, or to taste

2 Tbsp red wine or balsamic vinegar

Add olive oil, onion , scapes and zucchini into a large pan (use one with a lid because you’ll need it later).

Sauté over medium high heat until starting to lightly brown. Add kale, salt and pepper. Toss to coat and cook until slightly softened. This will take about 2 minutes.

Add vinegar, toss well and cover the pan. Cook for about 4 minutes until kale is soft but still bright green and tender. Taste and adjust salt, pepper and vinegar as needed.

Spinach and Kale Salad With Shallot and Mustard Vinaigrette

Shallot and Mustard Vinaigrette

1 shallot, minced

2 tablespoons white wine vinegar

2 heaping teaspoons Dijon mustard

¼ teaspoon salt

½ teaspoon coarsely ground black pepper

1 cup extra-virgin olive oil, more to taste

Mix all the ingredients together and whisk vigorously or blend. Can be kept in  fridge for one week.

Spinach and Kale Salad with Feta Cheese

1 bunch of red Russian kale

1 bag of spinach, washed and rough chopped

1 cippolini onion, sliced thin

6 oz feta cheese, diced

Remove stem from kale and rough chop then toss together with chopped spinach and sliced cippolini onion. 

Drizzle salad dressing into bowl of ingredients and then lightly toss. 

Add feta to the salad and serve. 

Spicy Sweet Corn and Kale Sauté

1 bunch green kale – rough chopped with the stems removed

1 bell pepper – small dice

1-2 ears of sweet corn (kernels removed from cob)

2 Tbsp cilantro – chopped fine

2 cloves garlic – minced 

1-2 tsp red pepper flakes

2 Tbsp olive oil

Salt and pepper to taste

Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.

Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.

Spicy Kale and Green Beans

3 Tbsp olive oil

1 onion sliced

½ pound cremini mushrooms, quartered

½ pound green beans, trimmed and cut into 1 inch pieces

2 tsp salt

½ tsp black pepper

¼ cup white wine

½ tsp red pepper flakes

1 bunch kale, rinsed and roughly chopped

2 Tbsp lemon juice (1/2 lemon)

3 Tbsp grated parmesan cheese

Warm the olive oil in a large sauté pan over medium-high heat. Add onions and cook until translucent, about 4 minutes.

Add mushrooms, green beans, salt and pepper and cook for 2 minutes.

Add wine and continue cooking until the green beans are almost tender, roughly 5 minutes.

Add the kale and red pepper flakes and continue cooking until kale is wilted, another 5 minutes or so.

Add lemon juice and parmesan and toss. Best served right away. 

Spice Roasted Squash with Tomatoes and Greens

1 jester squash, cut into thin wedges with seeds removed

2 tomatoes, quartered and seeds removed

1 head of bok choy or kale, sliced thin 

1 red onion sliced thin

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F.

Combine squash, onion on heavy large, rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned.

At 20 minutes, add the tomatoes and greens then roast for about 20 more minutes.

Transfer to shallow dish and serve.

Sesame Carrot and Greens Salad

2 Tbsp rice vinegar

1 Tbsp soy sauce

1 Tbsp water

2 tsp honey

1 clove garlic, finely minced

½-inch piece of ginger, finely minced

½ tsp sesame oil

1 bunch kale and/or 1 head lettuce, rough chopped

2-3 carrots, ribboned using a potato peeler

1-2 peppers seeded then sliced thin

1/4 cup toasted almond slices

1 Tbsp sesame seeds

To make the dressing, mix all the dressing ingredients together in a small bowl.

To assemble the salad, add the kale, pepper slices and carrots to a large bowl. Pour over the dressing and toss well to combine. Let it sit for 10-15 minutes, tossing every now and then.

When ready to serve, garnish with the toasted almond slices and sesame seeds.

Sesame Kale Salad

1 small clove garlic, minced (if you still have green garlic leftover, you can use)

2-1/2 tsp toasted sesame oil

1-1/2 Tbsp vegetable oil

½ bunch thinly sliced radishes or turnips

3 Tbsp rice vinegar

2 Tbsp low-sodium soy sauce

1 bunch chopped kale leaves; stems sliced thin

2 Tbsp toasted sesame seeds 

Kosher salt and ground black pepper

In a large bowl, whisk together the garlic, sesame oil, vegetable oil, vinegar and soy sauce. Add the kale and massage it with your hands or stir with tongs for 2 to 3 minutes, or until it has become shiny and a little translucent. Add sliced radish or turnips and stir. Sprinkle with the sesame seeds, then season with salt and pepper. Toss well.

Sautéed Kale with Tomatoes

2 Tbsp. olive oil 

1 bunch red Russian kale, stems removed, and chopped (I like to leave the stems in)

2 garlic cloves, minced

1 pint cherry tomatoes, sliced in halves, or 2 tomatoes, diced

Juice of 1/2 a lemon

Salt and pepper to taste

Heat the olive oil over medium heat in a large sauté pan. 

Add the chopped kale and sauté until slightly wilted, about 1 minute.

Add the garlic and tomatoes. Sauté for an additional 2  minutes until the tomatoes are soft. 

Add the lemon juice. Season with salt and black pepper, to taste.

Roasted Delicata and Kale Salad

1 delicata squash, halved lengthwise, deseeded than chopped into crescents

1 bunch kale, torn into bite-sized pieces

1 onion, sliced

2 tablespoons olive oil

1 tablespoon olive oil

3 cloves garlic, minced

2 tablespoons red wine vinegar

1 tablespoon chopped fresh basil

Salt and freshly ground black pepper to taste

Preheat an oven to 400˚F (200˚C). Toss the delicata Squash with 2 Tbsp of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

Bake in the preheated oven until the squash is tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

Once all the ingredients have cooled, combine the delicata, kale, red wine vinegar, and fresh basil in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Roasted Beet and Winter Squash Salad

1 winter squash

2-3 beets

½ bunch of green kale

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts

2 tablespoons parsley chopped

Preheat the oven to 425˚F.

Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut squash into 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a pot of water to a boil. Add salt to the water, and blanch the kale for 1 minute or until tender. Transfer the kale to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Purple Top Turnip Gratin

1 large turnip – use a peeler to get thin slices

1 bunch of kale, chopped

1 red onion, sliced

¼ cup milk

3 Tbsp butter, plus more for greasing

½ pound sharp cheddar, grated

Salt and pepper to taste

1/4 cup parmesan cheese

Pre-heat the oven to 350˚F.

Slice turnips and set aside.

In a sauté pan, add the 3 tbsp. butter and onion slices over medium heat. Sauté for approximately 3-4 minutes, then add the kale pieces and continue to cook until all kale is wilted 

Grate the sharp cheddar and then you are ready to assemble the gratin.

grease a cast iron skillet or casserole dish with a little soft butter or oil.

Add your first turnip layer to the dish then add a little of the kale and onion mixture. Season the layer with salt and pepper, and grated cheddar then add 2-3 more layers, seasoning as you go.

Once the all the ingredients are in, add ¼ cup of milk and sprinkle parmesan cheese over the top

Cover the dish with tin foil and place in the oven on the middle rack for approx. 40 minutes.

After about 30 minutes remove the foil and le the cheese brown up. Once the top is golden brown it is ready to serve.

Pumpkin and Quinoa Pilaf

1 pie pumpkin (or other sweet winter squash) peeled, seeded and diced (medium dice)

1 bunch of kale – stems removed and rough chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 Tbsp olive oil

1 tsp finely grated ginger

1 tsp ground coriander

1/2 tsp turmeric 

1 cup quinoa, rinsed, drained

2 cups water or vegetable stock

Salt and pepper to taste

Preheat oven to 400˚F.

Line a large baking tray with baking paper. Toss diced pumpkin in 1 Tbsp olive oil and season with salt and pepper. Bake until golden and tender, 30-40 minutes.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

Add quinoa and 2 cups water or stock and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir in the chopped kale until just wilted, then gently fold in the roasted pumpkin and season with salt and freshly ground black pepper.

Lacinato Kale and Celery Risotto

7 cups chicken or vegetable stock

2 tablespoons extra virgin olive oil

½ cup minced white onion

1 head celery sliced very thin. Reserve the leaves for later.

1 ½ cups arborio rice (any short grain rice can work in a pinch)

1 to 2 garlic cloves (to taste), minced

Salt and freshly ground pepper to taste

½ cup dry white wine

1 lacinato kale, chopped

2 tablespoons chopped celery leaf

⅓ cup (1 1/2 ounces) freshly grated parmesan cheese

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.

Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery, and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.

Stir in the rice and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladles at a time. The stock should just cover the rice and should be a gentle simmer. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. Stir often, but not constantly. After 10 to 15 minutes stir in the chopped kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.

Add the chopped celery leaves, and another ladleful of stock to the rice. Stir in the parmesan and remove from the heat. 

Komatsuna and Green Garlic Stir Fry

1 bunch komatsuna or kale

1 bunch radishes with tops, cut into wedges and rough chop the greens

1 stalk green garlic, sliced into thin strips

¼ cup tamari (soy sauce)

1 Tbsp canola oil

2 Tbsp sesame oil

1 Tbsp corn starch (optional)

1 Tbsp minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate).

Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter).

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Serve with rice.

Kohlrabi with Sautéed Greens and Parmesan

1 kohlrabi, peeled and sliced thin

1 lemon, zested

Juice from one lemon

1/4 cup extra-virgin olive oil, divided

1 bunch kale or head of bok choy, rough chopped

2 garlic scapes, finely chopped

1/3 cup salted roasted pistachios, chopped

¼ cup parmesan 

Whisk together lemon zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Rough chop greens. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic scapes until aromatic, about 30 seconds. Add greens by the handful, turning and stirring with tongs and adding more greens as volume in skillet reduces. When all of greens are wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss greens with kohlrabi, parmesan and pistachios.

Kale Salad with Delicata, Apples, and Turnip

1 bunch red kale, stems removed and rough chopped

Delicata squash cut crosswise into 1/2-inch slices, seeds removed

4 apples cut in quarters seeds removed

1 turnip cut into similar size as the delicata

1.5 tablespoons extra-virgin olive oil

3 tablespoons light-brown sugar

4 slices of bacon, cut crosswise (1/2-inch wide)

Coarse salt and freshly ground pepper

½ teaspoon fresh thyme leaves

Blue cheese crumbles (optional)

Apple Cider Vinaigrette 

2 tablespoon onions, minced

2 tablespoons cider vinegar

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons maple syrup

3 tablespoons extra-virgin olive oil

Preheat oven to 400 degrees.

First, start the vinaigrette: In a medium-size bowl, whisk together the onion, vinegar, salt, pepper, and maple syrup. Set aside to let the shallot marinate until squash mixture is finished roasting then whisk in olive oil. 

Toss together squash, apples, turnips, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squash, turnips and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, then toss with kale serve immediately. Crumble blue cheese over the salad and enjoy.

Kale and Sweet Potato Gratin

1 bunch kale chopped

2 lbs sweet potatoes, thinly sliced

1 1/2 cups shredded parmesan cheese

1 pint heavy whipping cream

3 cloves garlic, minced

1 onion sliced thin

2 tsp red pepper flakes

1 Tbsp olive oil to coat the pan

1 tsp salt

Black pepper to taste

Preheat oven to 400°F. Bring a Pot of water to boil. In the meantime, chop kale into bite-sized pieces. Add kale and heat for about 1 minute or until kale is bright green and slightly wilted. Remove from water and allow to cool slightly.  Squeeze out excess water.  

In a small saucepan add the heavy cream and bring to a simmer.  Add garlic, red pepper flakes, salt and 1 cup of parmesan.  

Add a layer of sweet potatoes to the bottom of a baking dish.  Begin layering kale and cream mixture with the sweet potatoes until the ingredients are gone. Add sliced onion and pour some of the cream mixture over the top. Top with remaining parmesan cheese and cover dish with aluminum foil and bake for 40-50 minutes.  Remove foil for the last 10 minutes of cooking. Allow to sit for 10 minutes before serving.

Kale and Asian Greens with Maple Sesame Vinaigrette

1 bunch green kale, stems removed then sliced thin 

1 bunch Tokyo Bekana (or Bok Choi), sliced thin, stems included

2 Tbsp toasted sesame seeds

Freshly ground pepper to taste

1 Tbsp sesame oil

2 Tbsp apple cider vinegar 

1 Tbsp maple syrup

1 Tbsp Tamari or Soy Sauce

1 bulb green garlic, finely minced

Heat option – 1 tsp dried chili flakes

In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic (add chili flakes if using).

Strip the stems from the kale leaves and roll the leaves and slice into very thin strips. Do the same with the Tokyo Bekana, but don’t remove the stems.

In serving bowl combine the greens and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.

Top with toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.