Tag: citrus

  • Roasted Beet, Mixed Berry and Lentil Salad

    A beets recipe inspired by the Organic Center.

    Ingredients

    • 6-7 small to medium beets, washed and reserved, beets scrubbed clean
    • 1 cup black lentils, picked through and rinsed
    • 3 cups water
    • 1 bay leaf
    • 1 large lemon, zest and juice
    • 1 garlic clove, grated
    • 2 tbsp. Frey Organic Sauvignon Blanc
    • 2 tbsp. Dijon
    • Kosher salt
    • Freshly cracked black pepper
    • 6 ounces blackberries, halved lengthwise
    • 6 ounces raspberries 
    • Sliced citrus
    • 1 cup roughly chopped toasted walnuts
    • 1/4 cup minced chives
    • 5 ounces soft goat cheese
    • Kale or use beet greens

    Instructions

    Preheat oven to 400F. Place the beets in foil. Tightly wrap then place on a small sheet tray for easy handling. Roast for 60-65 minutes or until easily pierced with a knife. Remove and let cool slightly.

    Once cool, peel away the skin and cut into 1/2-inch cubes. Roughly chop the beet greens. You need about 3 heaping cups. You can supplement with baby kale if needed. 

    While the beets roast, cook the lentils. Pour the lentils into a medium sauce pot. Add in the water and bay leaf then bring to a boil. Reduce to a simmer, place the lid half on, half off and cook for 20-25 minutes or until tender. Drain and rinse until the water runs clear.

    In a large bowl add the zest and juice from the lemon, grated garlic, sauvignon Blanc, Dijon and a large pinch of salt and pepper. Whisk together. Add in the cubed beets, chopped beet greens and/or baby kale, cooked lentils, blackberries, raspberries, sliced citrus, walnuts and chives. Toss together and taste for seasoning, adding more salt or pepper as needed.

    Lastly, crumble in the goat cheese and just mix to combine. Serve.

    Find more recipes here!

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Fall Week 6

    Green/Yellow Beans
    Bok Choy
    Grapefruit
    Fingerling Sweet Potatoes
    Radishes
    Roselle
    Arugula
    Scallions (LPF)
    Cucumbers, Pickling (SFO)
    Yellow Squash (SFO)

    Our roselle bushes are still bursting with calyces! This week we share two recipes to highlight this amazing plant’s versatility; roselle nourishes our bodies with loads of Vitamin C and minerals and nourishes our souls by giving a tangy shot of color to recipes. The curd recipe below is a classic example. If you’re tempted to make it without roselle, take heed. Sure it tastes lovely enough, but the egg yolks and strawberries are gonna give you something that looks a little bit like hummus. Not to knock hummus – we love it, but it’s not exactly beautiful. The roselle is what gives this curd multiple flavor notes and a beautiful Barbie-pink hue.

    With flu season upon us, we also share a simple fire cider recipe to keep those sinuses clear and ignite the immune system. Note that this recipe is a “quick” method and needs to be kept in the fridge. After a year, give it a sniff before you sip to make sure it’s still fresh.  Tell us: how are you loving our roselle? Send us your own kitchen magic and photos on IG @frogsongcsa

    Roselle Fire Cider

    Ingredients:

    • 64 ounces apple cider vinegar
    • 10 ounces honey
    • 2 medium onions
    • 2 large garlic bulbs
    • 4 ounces fresh ginger or galangal root
    • 2 ounces fresh turmeric root
    • 5 ounces horseradish root
    • 2 large pomegranates – When ripe they are plump, succulent, and garnet in color. Can substitute with 4 ounces of pomegranate juice for 1 pomegranate.
    • 2 oranges
    • ½ ounce dried whole cayenne peppers
    • 1.25 ounce dried roselle, cut and sifted.

    Instructions:

     Peel the garlic, and coarsely chop the onions, ginger, horseradish, and turmeric. Place them in a food processor or blender, along with the cayenne peppers. Add enough apple cider vinegar to cover. Work in two batches. Blend carefully with the lid on and take care not to let fumes or slurry get in your eyes.

    Place the mix into a double boiler.(Don’t have one? Nest a smaller pot inside a bigger pot or saucepan) Add the rest of the apple cider vinegar to the mix and keep the heat on low, with the lid on. Let the mixture heat on low; don’t let it get above 120°F (49°C) for three hours, stirring occasionally. Take care with the fumes – they don’t’ call if fire for nuthin’!

    Peel oranges and deseed the pomegranates. Mash the pomegranates and oranges with a potato masher in the sink.

    After a couple of hours, taste the mix. If it’s too mild, add more of the spicy herbs and cook for one more hour. After three hours of total cooking time, turn off the heat, and add the roselle and the juicy pomegranate/orange mixture. Let sit for one hour and check the color—if it’s too light, add more hibiscus. When the cider is a beautiful red hue, strain the mixture through a cheesecloth or potato ricer. You’ll need to squeeze out or press the slurry, or you will lose a great deal of the medicine. (Don’t use your bare hands to squeeze out the cider or you’ll burn/irritate your skin.) Add the honey and mix well, making sure all the honey is dissolved.

    Place in sterilized, clear-glass jars, label, and refrigerate. Dosage is 1 teaspoon as needed.

    Roselle Hibiscus-Strawberry Curd

    Ingredients:

    • ½ cup sugar
    • 1½ tablespoons dried roselle
    • ¾ cup strawberry purée
    • 3 whole eggs
    • 2 egg yolks
    • 2 tablespoons lime juice
    • 2 teaspoons lime zest
    • 2 teaspoons corn starch, sifted
    • 6 tablespoons unsalted butter, cut into ¼-inch cubes

    Instructions:

    • Pulse sugar and dried roselle in a food processor until roselle is finely ground.
    • Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
    • In the heat proof bowl, combine roselle sugar, strawberry purée, eggs, egg yolks, lime juice, lime zest, and corn starch. Whisk to combine.
    • With stove on medium-high heat, cook, whisking continuously, until mixture thickens and reaches 170°F on the thermometer, about 4-5 minutes.
    • Remove bowl from heat and strain curd through a fine metal strainer to remove any pieces of cooked egg or hibiscus.
    • Add butter and whisk to melt and combine.
    • Cover in plastic wrap and refrigerate. Serve with pastry, meringue, or enjoy alone.

    Bok Choy in Ginger (or Galangal!) Sauce

    Ingredients:

    • 6 small bok choys
    • 2 tbsp vegetable oil
    • 1/4 cup ginger or galangal
    • 1/4 cup water

    SAUCE

    • 3 tsp cornflour/cornstarch
    • 1/2 tsp light soy sauce
    • 1 tsp oyster sauce
    • 2 tsp Chinese cooking wine
    • 1 tsp sesame oil , toasted
    • 1/4 cup water
    • 1/4 tsp cooking salt
    • Pinch white pepper

    Instructions:

    Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the center intact, it’s precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don’t need to dry fully).

    Sauce – Stir sauce ingredients except water until cornflour is dissolved. Then stir in water.

    Gingery oil – Put the ginger/galangal and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.

    Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.

    Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy.

    Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!

    Summer Squash Gratin – adapted from foodandwine.com

    Ingredients:

    • 1/4 cup extra-virgin olive oil
    • 2-4 scallions white and tender green parts thinly sliced into rounds
    • 1/4 cup dry white wine
    • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices
    • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices
    • Salt and pepper to taste
    • 1 cup finely shredded Gruyère (about 2 ounces)
    • 1 cherry tomato, very thinly sliced crosswise

    Instructions:

    Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the scallions and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish

    On 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.

    Tightly roll 1 piece of zucchini and set it on the scallions in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.

    Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

  • Winter 2022 CSA – Week 6

    This week’s bounty includes the following items:

    • Braising Mix ( baby collards, rainbow chard and kales)
    • Cilantro, bunch
    • Baby Green Cabbage
    • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
    • Watermelon Radishes
    • Spinach
    • Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

    Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

    Ingredients
    Roast Vegetables
    • 1/2 Small cabbage (big cuts)
    • 1 Medium sweet potato (sliced)
    • 1/2 cup water
    • salt (as per taste)
    • 1/4 teaspoon black pepper (crushed)
    • 1/4 teaspoon red chilli powder
    • 1/2 teaspoon oregano, dried
    • 1/2 tablespoon lemon juice
    Sauce
    • 1/2 cup cashew nuts
    • 1/2 cup cilantro
    • 1/2 clove garlic
    • salt (as per taste)
    • 1/4 ” Serrano pepper
    Instructions
    Roast Vegetables
    1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
    2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
    3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
    4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
    Make the Sauce
    1. Soak the cashews in 1/2 cup water for 30 minutes.
    2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
    3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
    4. Garnish with cilantro and serve hot.

    Homemade Cilantro Dressing – Little Broken Blog

    Ingredients
    • 1/2 bunch fresh cilantro
    • 2 garlic cloves
    • 1 Tbsp. white wine vinegar
    • 1/4 cup shredded Parmesan cheese
    • 2 Tbsp. pine nuts
    • 1/3 cup olive oil
    • 2 tsp. fresh lemon juice
    • 2–3 Tbsp. water
    • salt and pepper, to taste
    Instructions
    1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

    Korean Seasoned Kale and Spinach – Abra’s Kitchen

    Ingredients
    • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
    • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tsp coconut palm sugar (honey or cane syrup will do!)
    • 1 tbsp Korean chili pepper flakes, Gochugaru
    • 2 large garlic cloves crushed
    • 3 scallions chopped, white and green part
    • 1 tbsp sesame seeds
    Instructions
    1. Prepare kale by ripping from stems and chopping into bite size pieces.
    2. Put a large pot of water on to boil, salt generously.
    3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
    4. Repeat with spinach.
    5. In a medium bowl whisk together remaining ingredients.
    6. Toss greens with dressing, top with sesame seeds.
    7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

    Radish Salsa – Simple Seasonal

    Ingredients
    • 2 C radishes, finely chopped
    • 3/4 C jalapeños, seeded and small-diced
    • 6 green onions, finely chopped
    • 2 garlic cloves, minced
    • 2 Tbsp cilantro, finely chopped
    • 2 Tbsp lemon juice, freshly squeezed
    • 1/4 tsp salt
    Instructions
    1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
    2. Store in the refrigerator until you are ready to serve.