Or how about these kale fritters adapted from a recipe by Adam Waller of Bocado demonstrated at the Peachtree Road Farmers Market.
This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.
Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.
No idea where this recipe came from, but I am more and more in love with dried fruit in salads. With the nutty flavors of Parmesan? Yum.
Grilled kale? Yes. Wish I remembered where this recipe came from, but grilled kale is lovely. And no fiddly chopping the kale. Just remove the stems and then grill. It’s a take on the classic spinach salad with bacon dressing.
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
So you’ll eat many of those strawberries just as they are but when you’re ready for a recipe, try this salad from Jenny Levison of Souper Jenny. Again, it’s adapted from a chef demo at the Peachtree Road Farmers Market.
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
This simple recipe originated with the folks at Whole Foods.