Garlic-Roasted Garbanzo Beans & Swiss Chard over Polenta
One of our all-time favorite chard recipes! For the garbanzos: 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups) 10...
Fish Tacos
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...
Italian Zucchini Pie
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...
Rita's Kale Salad
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...
Chard Tart
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...
Joyous Kale
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...
Chocolate Beet Cake
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...
Inner Warmth Peanut Stew
This recipe come from the greatest brew pub ever - The Great Dane in Madison, WI. In addition to great beer, this pub makes some...
Beet and Fennel Salad
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...
Walnut Pesto
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...
