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
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 ribbons 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 until 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 Worcestershire sauce. Blend until smooth, then chill before dressing salad.
Arugula 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 pieces 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 Worcestershire sauce. Blend until smooth, then chill before dressing salad.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the 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 | |
| Sweet Potatoes | 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 |