I’m a big fan of blue cheese, and came home from a South Carolina beach trip with a wedge of Clemson University’s blue cheese. Can’t wait to put it to use here. But substitute any cheese you like. This recipe came from Better Homes and Gardens magazine.
Don’t you love Cook’s Illustrated recipes? They do so much research to make sure their recipes will turn out well for you. This one is about 4 years old. Follow the directions for “charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor.” There’s no reason the onion has to be red. Just use one from the box. Putting the onions on skewers is a great tip to make it easier to deal with them on the grill.
A recipe from Women’s Health magazine. It’s just one idea – use the fruits and herbs you prefer. I’m just behind the times and haven’t thought about a kale smoothie – maybe you’ve been making them for years!
Made this recipe last week. Yum. It’s from Battersby restaurant in Brooklyn. It uses kale two ways – crisped and raw. Pea tendrils are available at local farmers markets when in season.
How nice to keep getting kale into July. Kale is definitely the trendy vegetable. They’re even talking about it on the Huffington Post: http://www.huffingtonpost.com/drew-ramsey-md/health-benefits-kale_b_3529768.html. I’m including one smoothie recipe here, but check out this Serious Eats post about kale cocktails:http://drinks.seriouseats.com/2013/06/cocktails-with-kale-juice-recipes-green-juice-in-cocktails-rum-drinks-gin-whiskey.html. Did you try last week’s celery? And now another bunch this week. Wonderful! Obviously you noticed Read More…
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
This recipe is a little more involved than what I usually offer, but I couldn’t resist the idea of a beet cake. The recipe comes from Michel Nischan, author of “Sustainably Delicious: Making the World a Better Place, One Recipe at a Time.”
Tyler Williams of Woodfire Grill demonstrated this recipe at Morningside Farmers Market earlier this month. It’s a perfect use of several things in your box (substitute more beets if you don’t have carrots around). Blackberries are in season right this minute and available at most local farmers markets this weekend, so stock up! No faro on hand? Substitute Israeli couscous, orzo or even rice.
I’m a new convert to nutritional yeast. It’s great in pestos as a substitute for Parmesan, and here it lends its’ “cheesy” flavor to kale chips. This is adapted from a recipe from Whole Foods.
I’m sorry not to remember where this recipe came from, but it’s a delicious and pretty traditional use for that head of Napa cabbage.