Recipes

  1. Easy Vinaigrette Dressing
  2. Kale with Shallots and Crispy Salami
  3. Pear Galette
  4. Kohlrabi
  5. Roasted Potatoes and Carrots

Easy Vinaigrette Dressing

  • 3 Tbsp. Walnut, Sunflower, or Olive Oil
  • 1 Tbsp. White wine Vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. Honey
  • Pinch of Salt

Use the greens out of your box to make this easy salad dressing. Add apples, pears, grapes, nuts, seeds to spice up your salad.

Kale with Shallots and Crispy Salami

  • a bunch of Kale
  • 2 large shallots or 1 medium sweet onion, sliced into thin rings
  • 2 oz sliced salami cut into ¼ wide strips (substitute marinated, crisply sauteed Tofu)
  • 2 tbsp olive oil, 1 tbsp soft butter
  • 2 tsp honey, 1 tbsp sherry vinegar
  • salt and pepper to taste

Wash, fold kale leaves in half and cut along the tough stems length wise then cut leaves across into 2 inch pieces, keep in a colander until ready to use. Heat olive oil in 12″ nonstick 3-4″ deep skillet, add more if needed to cover bottom, add one piece of shallot and when it sizzles add remaining shallots stir with a wooden spoon until crisp and light brown. Remove with a slotted spoon onto a plate, add salami (or bacon or tofu) increase heat and stir fry until crisped about 2-3 minutes add onions back, add kale and quickly turn over to coat all of Kale. Sprinkle with salt and pepper to taste. Put the butter on top and pour the honey over the butter. Mix quickly, then add the sherry and toss again. Transfer to a serving bowl and cover lightly until ready to use. Can make ahead and reheat in oven or microwave.

Serve alongside Rice, small potatoes or pasta, or crack an egg on top and bake until egg is set and serve with bread.

Pear Galette

  • Pie Crust
  • 3 Pears
  • Cheese (cheddar or blue)
  • 1 Egg
  • a pinch of salt

Use your favorite pie recipe or a store-bough pie crust. Roll out the dough into a circle. Place it on a baking sheet lined with parchment paper to make a free-form pie.

Core and slice pears rather thinly. Arrange nicely in the middle of the crust, leaving a rim to fold over. Sprinkle cheese over pears and fold over the rim. Whisk the egg with salt for an egg wash and paint the rim. Bake on 400 F for 35 minutes.

Kohlrabi

  • 2 Kohlrabi
  • 2 cups of chicken or vegetable broth (hot)
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 1/4 cup of cream
  • salt, pepper, and nutmeg

Peel and slice the kohlrabi. Melt butter in a pot to sautee the kohlrabi. Add Nutmeg and cook for 10 minutes. Add a little cold water to the flour in a separate bowl and whisk until smooth, then add the paste to the simmering kohlrabi. Add cream. Let simmer until soft and season to taste with salt, pepper and nutmeg.

Roasted Potatoes and Carrots

  • 1 1/2 pounds potatoes small Yukon Gold, or Red Norland potatoes
  • 1 pound carrots
  • ½ pound of beets
  • 2 tablespoons butter melted
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon honey
  • zest of 1 lemon

Preheat oven to 400 degrees. Scrub potatoes and peel carrots. Cut potatoes in half and cut carrots into 1-inch rounds. Cut beets into 1-inch cubes. If using larger potatoes, cut into 1-inch cubes. Place in a large bowl. In a small bowl, add butter, olive oil, garlic powder, thyme, salt, pepper, honey, and lemon zest. Stir to combine. Pour seasoning mixture over potatoes. Toss to coat.Place in a single layer on a baking sheet with all the potatoes facing cut side down. Bake for 30 minutes, stir, then bake for another 10 minutes. If desired, broil for a few minutes to add extra crunch and color. Serve immediately.