The recipes this week are completely meatless. Don't let this deter you from trying them. They taste wonderful and are so good for you. They all work well as a main corse or can be used as a complemeant to any main dish. If you would like to add some protien to these meals you can always top them with some grilled chicken. We hope you enjot this weeks recipes.
Collard Green Salad with Roasted Sweet Potatoes and Goat Cheese
Kale Pesto Rice with Summer Squash
Kale Salad with Creany Dill Dressing
Arugala with Pinto Beans and Winter Savory
Bibb Salad with Creamy Dill Dressing
Red Russian Kale
1 bunch
1/3 bunch
2/3
Collard Greens
Summer Squash
1
Arugala/Tatsoi Mix
all
Green Onions
1
1
1
Lettuce
all
Oregano
2 tbsp
1 tbsp
Thyme
1 Tbsp
Winter Savory
1 Tbsp
1/2 tbsp
Tarragon
2 tbsp
Dill
2 tbsp
Sweet Potatoe
1 lb
Vegetable Oil
1/4 cup
Cummin
1/2 Tbsp
1/2 tsp
Lime Juice
1 Tbsp
3 tbsp
1 tbsp
Ginger
1/2 tsp
Goat Cheese
1/4 cup
Walnuts
1/4 cup
2 tbsp
1/4 cup
Garlic
1 Clove
1 Clove
Olive Oil
1/2 cup
Red Pepper Flakes
1 dash
Parmesan Cheese
3 tbsp
1/3 cup
Butter
1 tbsp
Rice
2 cups
Mayonnaise
1 1/4 cup
1/4 cup
Sour Cream
1/2 cup
Worcestshire
2 tsp
Pinto Beans
3/4 cup
Green Olives
1/3 cup
Yellow Mustard
1 tsp
Recipes
Collard Green Salad with Roasted Sweet Potatoes and goat cheese
Heat the oven to 450 and skin and dice 1lb of sweet potatoes into 1/2 inch squares. Toss sweet potatoes in a bowl with 2 Tbsp of oil, 1/2 tbsp cumin, 2 finely chopped tbsp thyme and/or winter savory, salt and pepper. spread out onto rimmed baking dish and roast until tender about 40 min turning half way. In a small bowl combine 1 tbsp fresh lime juice, 1/2 tsp minced ginger, and let stand for 10 min. whisk in 2 tbsp vegetable oil. Cut 1 bunch of collards into ribbens and massage for about a minute. Toss with dressing. Top with roasted sweet potatoes, goat cheese, and toasted walnuts.
Kale Pesto Rice with Summer Squash
Peel 1 clove of garlic and put it in a blender with 2 tbsp of walnuts. Pulse until chopped finely. Add 1 packed cup of kale, 1/2 cup olive oil and a dash of red pepper flakes. Add 3 tbsp grated parmesan cheese. Blend until desired consistency make sure to keep scrapping the sides as you go.
Chop squash into cubes. Saute in 1tbsp of butter, dices green onion, salt and pepper. Cook untill soft about 5 minutes.
Combine pest squash and cooked rice in a bowl and serve.
Kale Salad with Creamy Dill Dressing
Chop kale into ribbons and combine with 1/4 cup chopped and toasted walnuts.
Creamy Dill Dressing - Combine 1 1/4 cup mayonnaise with 1/2 cup sour cream, 1/3 cup chopped dill, oregano, tarragon, 1/3 cup parmesan cheese, 3 tbsp fresh lime juice, 4 tsp finely chopped onion, 1 clove garlic, and 2 tsp Worcestshire sauce. Blend until smooth, then chill before dressing salad.
Arugala and Tatsoi with with Creamy Pinto Beans
Cover 3/4 cup of dry pinto beans with water and cook over medium heat until softened, about 1 hour. Drain and rinse beans. Loosely chop 2-3 packed cups of baby arugula and tatsoi. Combine with cooked beans, as well as 1/3 cup chopped green olives. In a separate bowl mix 1/4 cup mayonnaise, 1 tbsp fresh lime juice, 1 tsp yellow mustard, 1/2 tsp ground cumin, 1 tbsp finely chopped oregano, and 1/2 tbsp finely chopped winter savory and/or thyme. Mix dressing, then add to beans, greens, and olives. Toss to coat and serve warm or chilled.
Bibb Salad with Creamy Dill Dressing
Tear bibb lettuce into bit size peices top with toasted walnuts and goat cheese. Dress with creamy dill dressing.
Creamy Dill Dressing - Combine 1 1/4 cup mayonnaise with 1/2 cup sour cream, 1/3 cup chopped dill, oregano, tarragon, 1/3 cup parmesan cheese, 3 tbsp fresh lemon juice, 4 tsp finely chopped onion, 1 clove garlic, and 2 tsp Worcestshire sauce. Blend until smooth, then chill before dressing salad.
The recipes this week are completely meatless. Don't let this deter you from trying them. They taste wonderful and are so good for you. They all work well as a main corse or can be used as a complemeant to any main dish. If you would like to add some protien to these meals you can always top them with some grilled chicken. We hope you enjot this weeks recipes.
Red Russian Kale
Collard Greens
Summer Squash
Arugala/Tatsoi Mix
Green Onions
Lettuce
Oregano
Thyme
Winter Savory
Tarragon
Dill
Sweet Potatoe
Vegetable Oil
Cummin
Lime Juice
Ginger
Goat Cheese
Walnuts
Garlic
Olive Oil
Red Pepper Flakes
Parmesan Cheese
Butter
Rice
Mayonnaise
Sour Cream
Worcestshire
Pinto Beans
Green Olives
Yellow Mustard
Recipes
Collard Green Salad with Roasted Sweet Potatoes and goat cheese
Kale Pesto Rice with Summer Squash
Peel 1 clove of garlic and put it in a blender with 2 tbsp of walnuts. Pulse until chopped finely. Add 1 packed cup of kale, 1/2 cup olive oil and a dash of red pepper flakes. Add 3 tbsp grated parmesan cheese. Blend until desired consistency make sure to keep scrapping the sides as you go.
Chop squash into cubes. Saute in 1tbsp of butter, dices green onion, salt and pepper. Cook untill soft about 5 minutes.
Combine pest squash and cooked rice in a bowl and serve.
Kale Salad with Creamy Dill Dressing
Arugala and Tatsoi with with Creamy Pinto Beans
Bibb Salad with Creamy Dill Dressing