Creamed Kale and Swiss Chard

Farmers Market:
Lemon (1/2, juiced, about 1 1/2tbs)
Garlic (2cloves, minced)
Dill (2tbs chopped)

Co-Op:
Curly Kale (1large bunch, torn with stems removed)
Swiss Chard (1 large bunch, torn with stems removed)
Organic Sour Cream [only 2 ingredients, cream and culture] (2 heaping tbs, so probably 3tbs ;)
Shallots (1 bulb, thinly sliced)
Pecans (1/2 cup chopped)
Dried Rosemary (1tbs chopped)

Costco:
Organic Olive Oil [great buy today, 2qts for 13.99] (2tbs)

Salt and Pepper to taste

Heat up a large sauté pan on medium high, add oil, shallot, and garlic. Cook until shallots start to soften and are getting brown. Add Kale first since its a heartier green, after a minute of sautéing(when Kale is slightly wilted and brightening in color) add Swiss Chard and lemon juice. Cook additional minute.

Turn off heat then add sour cream, pecans, rosemary and dill. Salt and pepper to taste and enjoy.

Veggie Chow Mien with an Orange, Peanut, Ginger Sauce

Seriously, I know it sounds like a weird combo, but it tasted good! I would have went with a plum flavor for my fruit, but I had an orange so I went with it.

Farmers Market:
Onion (1 small onion thinly sliced)
Orange (zest and juice of 1)
Garlic (2cloves minced)

Co-Op:
Broccoli (2floret heads, I chopped up the stem after trimming it a little too)
Carrots (1lg or 2 medium diced)
Celery (1 stalk chopped)
Flax Seed (1tbs ground)
Sesame Oil (2tbs)

Asian Market:
Soy Sauce (2tbs)
Wheat Chow Mien Noodles (quantity depends on which kind of noodle you use, but the veggies make 4 servings worth)
Red Pepper Flakes (1-2tsp depending on your liking of heat)

I also used the beef broth (3/4 cup) I made for the soup last week.

Cook noodles per package directions (I haven't adventured into making my own Asian noodles yet. Someday I'll give ya that recipe too :)

In a large sauté pan heat oil and put in onions, garlic, stems of broccoli and carrots. Cook until carrots start to brighten in color and soften. Add celery, broccoli florets, broth, zest, oj, soy sauce, and red pepper flakes.

Once broccoli cooked, turn off heat and add flax to thicken sauce; then add cooked drained noodles and coat with sauce and veggies. It would be tasty with rice too.

Essential Spices in my kitchen:

ESSENTIAL (I had to capitalize it because I use all of them on almost a weekly basis;) Spices in my kitchen:

Kosher Salt
Fresh Cracked Pepper
Red Pepper Flakes
Garlic Powder
Ground Cumin (I keep whole cumin seeds too because I love it that much ;)
Rosemary
Basil
Thyme
Dill
Sage
Bay Leaves
Fennel Seeds
Ginger Powder (not pictured)
Curry Powder (I'm a yellow powder fan, but green & red are good too)
Turmeric
Paprika
Chili Powder
Cayenne
Ground Cinnamon
Whole Nutmeg (I also have pre ground nutmeg, but usually opt to grate some fresh because I love the smell!)

Co-op finds March 13

This weeks meals will include:

Red Leaf Lettuce
Curly Kale
Carrots
Celery
Baby Spinach
Broccoli
Onions
Shallots
Bananas
Pecans
Tomatoes
Red Swiss Chard

Salad with Spiced Berry Vinaigrette

Farmers Market:
Red Leaf Lettuce (about 2cups torn or 1 head)
Celery (1stalk, chopped)
Roma Tomato (1/2, diced)
Fuji Apple (1 small, sliced)
Dates (6 de-seeded, chopped)
Lemon (juiced 1/2, about 1 1/2tbs)
Honey (about 2tsp)

Co-Op:
Organic Olive Oil (6tbs)
Whole Raw Almonds (1/4 cup chopped and toasted)
Organic Super Fruit (bluberries, cranberries, cherries, and red grapes) Spread (2tbs)
Turmeric Powder (1tsp)

Salt and Pepper to taste.

The salad combo was amazing, but any combo of crunch and mild greens (I think spicy or bitter greens could be good) would work.

You decide on your salad fixins' I'll give ya the directions for the vinaigrette to top it :)

In a small bowl whisk together oil, lemon juice, berry spread, turmeric and honey. Add salt and pepper to taste and there you be :)

Super easy and super tasty. You can always change up oil, acid, heat and fruit combo to get a different flavor for the toppings you have :) experiment it's fun!

Let me know what you try it and if ya like it.

Pesto Soup

Beef Broth with Pesto, Red Potatoes, Carrots, Swiss Chard, Bok Choy, and Dill.

Soup ingredients-

Farmers Market:

Red Potatoes - 4 cubed
Dill - about 1tbs chopped
Garlic - 1clove smashed
Swiss Chard - about 2 cups of torn leaves (stems removed)
Baby Bok Choy - 1 chopped
Pesto - 2-3tbs depending on your
preference
Beef Broth - about 3 cups

Costco:
Organic Carrot - 1large or 2medium peeled and diced

Salt to taste

Bring all ingredients, except greens, to a simmer for 15min. Then add greens and cook for 5 more minutes. Tallah! Tasty soup! Enjoy with some bread.



Broth made with ingredients (grass fed beef neck bones, onions, and celery) from Farmers Market and organic carrots from Costco, water, salt and pepper. I put it all in a crock pot overnight for amazing broth in the morning.

Pesto made with ingredients (purple basil, and garlic) from Farmers Market and organic olive oil, raw organic almonds, and Parmesan cheese from the co-op that I made a few days ago.

Curried Cabbage, Fennel, and Kale

Farmers Market:
Cabbage
Fennel
Kale
Garlic
Lemon

Co-Op:
Olive Oil
Organic Coconut Oil
Organic Coconut Manna
Raw Wild Flower Honey
Curry Powder
Tumeric Powder
Brown Rice

Grocery:
Kosher Salt

Recipe coming soon

Farmers Market March 7

Bok Choy, Celery, Cabbage, Red Leaf Lettuce, Swiss Chard, Green Pepper, Kale, Tomatoes, Radishes, Garlic, Eggs, and Fuji Apples

I'm going to make some beef stock this week and eats lots of salad ;)

Maybe make a soup with the Bok Choy, some Kale chips, a red potato, cabbage and dill salad, and finally maybe a southwest quiche too!

Yum, I can't wait :)

Kohlrabi and Cabbage Stir Fry with Red Wheat Berries and Sesame Tofu

Farmers Market:
Kohlrabi
Cabbage
Onion
Lime

Co-Op:
Organic Olive Oil
Wheat Germ
Sesame Seeds
Red Pepper Flakes

Safeway(chain grocery):
Organic Garlic
Organic Firm Tofu
Ginger Powder
Soy Sauce

The Church of Jesus Christ of Latter Day Saints Food Storage:
Whole Red Wheat



Recipe coming soon to a blog near you.

Wilted Greens Salad

Wilted Spinach and Kale salad with Butternut Squash, toasted Almonds, and Parmesan Cheese; Topped with a Lemon Honey vinaigrette. I added a couple mini slices of buttered homemade 9grain bread to complete that tasty dinner.

Farmers market finds:
Spinach (3cups, stems removed and leaves chopped or torn to bite size)
Kale (2cups flat Kale, but curly would work too, stems removed and chopped or torn to bite size)
Lemon (juice from 1/2 lemon, about 1 1/2tbs)
Raw Desert Flower Honey (1-2tbs, any honey should work here, but the floral flavor worked really good with the lemon :)

Local co-op:
Local Parmesan Cheese (1/4 cup grated)
Raw Organic Almonds (3/4 cup toasted and roughly chopped)
Organic Olive Oil (5tbs for dressing, plus 2tbs for sautéing and wilting)

Safeway (local chain grocery):
Organic Garlic (2 cloves minced)
Spicy Brown Mustard (2tsp)

Gift from a friend:
Butternut Squash (1 1/2 cups or 1/2 of a small squash cubed)


Make dressing and pre heat oven to 425 degrees first:
Whisk together 5tbs olive oil, garlic, lemon, honey, and mustard, set aside.

Prep squash and greens (**and almonds if your toasting them now)

Roast squash for 10min, turn and cook additional 10min in pre heated oven after getting a little oil (1tbs) and seasoning (salt and pepper to taste) on squash.

A trick: When I don't want to heat my house up I cheat with "roasting" veggies by microwaving them with nothing on them until they're almost done. I then put them in a sauté pan with a little oil and seasoning to get that tasty flavor from browning. Hehe.

**you can toast almonds on the stove or in the oven. I like roasting them whole (it gives me more error room). Keep an eye on them on medium high heat or 350 degrees in oven until color darkens and you can smell them. Once toasted, let them cool a bit before coarsely chopping.

Almost to the last step: heat remaining 1tbs oil in sauté pan/skillet on high. Add spinach and kale, cook for 1-2minutes until bright green and slightly wilted.

Let all ingredients cool slightly, about 5minutes, before combining.

Finally: combine all of that whole veggie goodness coating it with the dressing. Once dressed you can add the parmesan to the whole salad or sprinkle it onto each serving and enjoy!



Recipe adapted from Bon Appetite