If you ever find yourself looking for a quick, healthy snack, these “chips” are just the thing! With minimal prep and some creative seasonings, you’ll have a crunchy veggie treat to munch on in no time. Kale Chips by Holly Rodricks Makes 3-4 servings. Ingredients: 1 bunch of Kale 2-3 tbsp. Olive Oil or Coconut Oil Salt and Pepper to taste Instructions: Preheat oven to 350º. Line baking sheet with parchment paper and set aside. Remove stems from Kale and chop or tear leaves into large bite-sized pieces. Wash leaves thoroughly. Pat dry or use salad spinner. Place Kale in large bowl and drizzle with oil. Sprinkle generously with Salt and Pepper and toss to coat. Lay chopped Kale out evenly on baking sheet. Bake for 10-15 minutes until Kale is crisp and edges are brown but not burned. Cool and enjoy! For additional kale chip seasoning inspiration, visit: bembu.com/kale-chip-recipes. *Image courtesy of: http://www.sofeminine.co.uk/cooking-food/kale-cooking-kale-kale-recipes-s1297407.html
Just in case you’re still struggling with those pesky Garlic Scapes, here’s another easy way to capitalize on their spicy flavor and scallion-like consistency! Garlic Scape Butter by Briel Driscoll Makes approximately 12 oz. Ingredients: 2 sticks of Salted Butter (If butter is unsalted add 1/8 tsp salt.) 6-8 Garlic Scapes (Adjust based on desired strength of garlic flavor.) Freshly ground Black pepper to taste Instructions: Put all ingredients the food processor and blend until smooth. Enjoy as a spread or condiment.
Hakurei or Japanese Turnips are part of the brassica family. They’re sometimes referred to as salad turnips because of their crisp, mild, sweet flavor; but in addition to being eaten raw, they can also be roasted or cooked like an other turnip. Mashed Turnips with Garlicky Greens By Briel Driscoll Serves 2-4. Ingredients: 1 bunch Japanese Turnips, Greens separated and chopped. 1 tablespoon Butter Garlic Scape, chopped finely 1 tablespoon Olive Oil Salt to taste Black Pepper to taste Instructions: Chop up Turnips and place in pot of water. Bring to a boil, and boil until soft. Strain Turnips and mash. Mix in Butter, Pepper, and Salt. While Turnips are boiling, on medium heat sauté Garlic Scapes or Green Garlic in Olive Oil for 2-3 minutes. Add Turnip Greens and sauté for another 2-3 minutes. Serve garlicky greens over mashed turnips, and enjoy! *Image courtesy of: https://gourmandistan.com/2013/01/22/rocking-the-winter-csa-with-pan-roasted-hakurei-turnips/
Don’t throw those beet greens away! This recipe demonstrates a great way to incorporate them right into your salad mix, adding a lovely and complex texture and flavor that I like to call “Kale Lite.” Beet Salad with Goat Cheese & Berries By Briel Driscoll Serves 4. Ingredients: one bunch of Beets, leaves separated from bulbs, rinsed, chopped, and set aside 3 tablespoons Balsamic Vinegar 2 tablespoons Olive Oil 1/8 teaspoon Salt 1/2 bag of Lettuce/Spring Mix or 1/2 head of Lettuce, chopped 1/4 cup Walnuts 1/4 cup Plain Goat Cheese (We recommend 2 Kids Goat Farm!) 1/4 cup Fresh Berries (Strawberries are great in this recipe.) 1/4 cup dried Berries/Raisins Instructions: Boil Beets in pan of water until soft then cut or slice into preferred bite size. Toss Beets, Lettuce, Beet Greens, Berries, and Nuts in large bowl. Add Balsamic Vinegar, Olive Oil, and Salt, and toss again. Sprinkle Goat Cheese on top, or mix in, if you prefer a creamier salad.
While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach. Curried Swiss Chard By Briel Driscoll Serves 2-3. Ingredients: 1 bunch Chard, chopped, stems and leaves separated 1 clove Garlic, diced 2 teaspoons Curry Powder 2 teaspoons Coconut Oil 1 tablespoons Water Freshly ground Black Pepper to taste Instructions: Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat. Add Curry Powder and Water. Immediately add Chard Greens. Cover for 3 minutes. Remove cover and sauté for 1 minute. Serve and enjoy!