sample full share for this week
in your crate
(notice that I have high-lighted & hyper-linked a number of the veggies included in your crate this week. If you click on these with your mouse, you’ll see our web posts which have more info, recipes, storage ideas, etc regarding these crops. You may have to scroll down some, sort through some other info, but you’ll find some valuable details regarding those crops in the links. Hope this is helpful)
tatsoi (full shares only)
green or red storage cabbage (full shares only)
Karen M. sent us this recipe. Thanks to Karen!
Barry tells me that this really makes the kale worth having week after week after week (after week). Hope you agree!
Karen sent us this from Zabars.com
Zabar’s Roasted Kale Salad
by Andrew Regnier, Zabar’s Executive Chef
About a year ago Andrew added what is now known as “that amazing kale salad” to our prepared foods counter! He calls it
Zabar’s Roasted Kale Salad
but pretty much everyone who tries it calls it delicious.
By roasting the kale it softens and loses any bitterness. The addition of cranberries and almonds gives it a perfect sweetness and crunch, and the dressing… the dressing! Take Andrew’s advice and double the recipe, you will be amazed at what these simple ingredients transform into.
1 large bunch of kale
1/4 cup dried cranberries
1/4 cup toasted sliced or slivered almonds
2 Tablespoons Olive Oil
2 Tablespoons Lemon juice
1 1/2 teaspoon Honey
1 clove garlic (mashed)
2 Tablespoons Tahini
1 Tablespoon Parmesan Cheese
a pinch of red pepper flakes
water to thin as needed
salt to taste
Warning: You may want to double the recipe for the dressing – it’s awesome!
Combine all dressing ingredients in a bowl and mix until completely combined. Let sit while you make the salad.
Preheat oven to 350 degrees.
Remove and discard the stems from each leaf of kale and wash leaves thoroughly. Spin dry in a salad spinner or dry completely with a dish towel. Place the leaves in a bowl and drizzle with olive oil and salt. Mix well. Use two cookie sheets or two half sheet pans, spread out the leaves so as to not bunch up.
Cook the kale in a 350 degree oven for about 8-10 minutes until the edges of the leaves start to brown. Remove and cool to room temperature.
Mix the cooked kale, cranberries, toasted almonds and dressing! That’s it!
OPTIONAL GARNISH INGREDIENTS
1/4 – 1/3 cup cubed extra firm tofu or tempeh
TERIYAKI GLAZE INGREDIENTS
1/3 cup teriyaki sauce
1 Tablespoon brown sugar
1 teaspoon sesame oil
If you like Tempeh or Tofu (we use tofu) you can cube it and toss it in a fry pan with a little teriyaki glaze until just browned.
Let it cool to room temperature and add it as a garnish. It’s delicious!