Adapted from a recipe in Bon Appetit.
(2019) Colcannon
kale
(2019) Mary Moore’s Malabar Spinach Green Drink
Mary Moore, owner of Cook’s Warehouse, adapted this recipe from one that came with her Vitamix. She’s a huge fan of Vitamix, using one at home every day for her morning smoothie and then to make soups, pestos, sauces and more. It’s the best selling blender at her shops.
(2019) Malabar Spinach Quiche
This classic combination of tomatoes, onions and greens will work just fine with regular spinach as well.
(2019) Moroccan Eggplant
I also like this idea – don’t remember where it came from – that combines eggplant with peaches. Yum. Don’t let the long ingredient list stop you from trying – it’s mostly for the vinaigrette.
(2019) Sauteed Kale that’s Actually Good
One of a friend’s faves, originally from the NYTimes.
(2017) Kale Fritters with Yogurt-Chili Dipping Sauce
Or how about these kale fritters adapted from a recipe by Adam Waller of Bocado demonstrated at the Peachtree Road Farmers Market.
(2017) Kale Celery and Pineapple Power Juice
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.
(2017) Spaghetti Squash with Kale Pesto and Burrata
So I’ll be honest. I have no idea what those greens were in today’s box. But I do know they’ll make good pesto – so where it says “kale” here, substitute “unknown greens.” It’s a recipe from Food 52.
No burratta? Fresh mozzarella will work just fine.
(2017) Pasta with Kale Pesto
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.
(2017) Kale Salad with Dried Cranberries
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.