One of our all-time favorite chard recipes! For the garbanzos: 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups) 10 garlic cloves, peeled 2 large shallots 3 small bay leaves 1 teaspoon fennel seeds 3/4 cup extra-virgin olive oil For the chard: 2 tablespoons extra-virgin olive oil 6 garlic cloves, peeled, chopped 3 small bay leaves 2 shallots, sliced 2 small or 1 large bunch Swiss chard, large ribs trimmed off, leaves coarsely torn 1 1/2 cups chicken stock (

This is a nice general recipe for fish tacos – which are a great application for cabbage. You could add a pepper sauté and some fresh tomatoes for additional toppings here. ¼ cup plain yogurt ¼ cup mayonnaise 1.5 tbsp lime juice ½ tsp each ground cumin, dry oregano and dry dill Whisk these ingredients together in a small bowl and set aside. 4 tsp chili powder 2 tsp ground cumin ¼ tsp ground red pepper 1 ½ lbs mild white fish filets such as tilapia, rockfish or snapper (rinse

Inundated with zucchini and summer squash? Here's a delicious way to use them up! For the crust: ½ cup warm water 1 tbsp active dry yeast ¼ cup milk 1 tbsp olive oil 1 egg (beaten) ¼ cup whole wheat flour ¼ cup parmesan cheese 1 tsp salt 1-2 tbsp fresh basil 2 cups bread flour Mix until yeast and water until it dissolves. Set aside. Combine next 3 ingredients in a mixing bowl or food processor. Add dissolved yeast and stir. Blend in whole wheat flour, cheese and seasonin

My mom started making this kale salad last summer and has gotten rave reviews from people whenever she brings it to a gathering. It's a great way to eat your kale raw. We hope you love it too! 1 bunch of kale with stem removed and chopped 1 cup craisins or dried cherries 3/4 cup roasted pine nuts 1 cup shredded purple cabbage 1 cup shredded carrots 1 cup wild rice (or other grain), cooked Combine all ingredients except wild rice until you are ready to serve. I use raspberr

For Pastry dough (or you can use prepared pastry crust): 2 cups all-purpose flour ½ tsp salt ½ cup water ½ cup extra-virgin olive oil Combine flour and salt in medium bowl, then stir in water and oil until thoroughly blended. Knead the mixture briefly then press into an 11-inch tart pan. Refrigerate while you prepared the filling. For the filling: 2 tbsp olive oil 1 onion, diced (garlic scapes would also be good here) 1 pound swiss chard, stems removed from leaves and both

A super simple and delicious way to use kale. Serve it over rice or another grain for a main dish or by itself as a side dish. 3 tbsp tahini (sesame butter, you could also use peanut or almond butter) 2 tbsp extra virgin olive oil 3 tbsp lemon juice 3 tbsp tamari (soy sauce) 3 cloves garlic, finely chopped Lots of kale, washed and chopped ¼ cup sunflower or sesame seeds or cashews Mix tahini, olive oil, lemon juice, tamari and garlic. Combine this sauce with the chopped kal

This is an old-fashioned beet cake recipe I found when I was looking for a way to use the beets we got in our CSA share the first year we were members. It is super moist and the beet flavor plays really well with chocolate - kids and adults love it! 1 cup butter, divided 1 ½ cups packed dark brown sugar 3 eggs 4 oz. semisweet chocolate 2 cups pureed cooked beets (either boil or bake them, slip the skins off, chop into manageable pieces and blend. It helps to add a little wa

This recipe come from the greatest brew pub ever - The Great Dane in Madison, WI. In addition to great beer, this pub makes some kick-butt food. This is one of my favortie ways to use butternut squash! 3 tbsp olive oil 1 medium onion (diced) 2 tbsp minced garlic 2 tbsp minced ginger 1/2 tablespoon black pepper 2 to 3 pounds winter squash (butternut or acorn), peeled, cubed 2-3 cups tomato juice and/or broth 2.5 cups diced tomatoes 1/2 tablespoons salt 1 medium bunch of cila

1 bunch of beets 1 or 2 fennel bulbs, thinly sliced Pecans or roasted pine nuts, chopped 1 tsp dijon mustard ¼ cup extra virgin olive oil 2-3 tbsp balsamic vinegar Salt and pepper to taste Cook beets (leave skin on, cut off leaves, but keep the root tip and an inch of stems attached). Steam or boil for 30 min. The beets are done when they are tender when pierced. Cooked beets will peel easily, just allow them to cool for a few minutes, chop off the remaining stem and use y

3 cups basil leaves 4 cloves garlic ½ cup olive oil ½ cup parmesan cheese ½ cup toasted walnuts Salt and pepper Pulse the basil and garlic cloves in a food processor. Add the parmesan cheese and walnuts. Pulse again. Slowly add the olive oil and process until smooth. Salt and pepper to taste. Use on pasta, breads, pizzas, quesadillas, and much more. Can be refrigerated up to two weeks or frozen for longer keeping.