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Potato Spinach Cheese Chowder

1/22/2025

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Ingredients
  • 2 cups peeled and diced potatoes
  • ½ cup diced carrots
  • ½ cup diced celery
  • ¼ cup chopped onion
  • 1 teaspoon salt
  • 4 cups water, or as needed to cover
  • 2 cups milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chopped spinach or kale
  • 2 ½ cups shredded cheddar cheese
Directions
  1. Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes.  Do NOT drain.
  2. When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
  3. Pour hot milk mixture into cooked vegetables and stir.
  4. Add spinach (kale) and cheddar to the pot.  Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
  5. If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
  6. Serve.
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November 16th, 2024

11/6/2024

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Squash, Leek, Mushroom Casserole

Ingredients
  • 1 3-pound spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 leeks white and light green parts thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 garlic cloves minced
  • 1 cup chopped curly kale stems removed
  • 1/4 cup toasted chopped walnuts
  • 1 tablespoon chopped parsley plus more for serving
Instructions
  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle the cut sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
  • When the squash is cool enough to handle, use a fork remove the flesh.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the leeks for a few minutes letting them start to soften. Add the mushrooms and continue sautéing for 5 minutes until the mushrooms start to brown. Stir in the garlic and kale and continue cooking for a few minutes until the mushrooms are caramelized and fragrant and the kale has wilted.
  • Stir spaghetti squash into the skillet with the walnuts, parsley and remaining salt and pepper.
  • Spoon the spaghetti squash into a serving bowl and sprinkle chopped parsley on top.

 
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Lemony Lentil with Greens Soup

5/15/2024

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Ingredients
  • 1 cup dried brown lentils
  • 8 cups water, divided
  • ¼ cup extra-virgin olive oil
  • 2 medium onions, diced
  • 2 medium carrots, diced
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 6 cups chopped collard and/or kale greens
  • ¾ cup chopped fresh cilantro
  • 1 pound small yellow potatoes, quartered
  • Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.


 

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Colcannon

3/6/2024

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Ingredients
  • 3 large (about 2 pounds) potatoes, peeled and quartered
  • 2 teaspoons fine salt, more to taste
  • 6 tablespoons unsalted butter, at room temperature, divided
  • 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
  • 4 medium green onions, thinly sliced, white and green parts divided
  • 1 dried or fresh bay leaf
  • 1 1/4 cups milk

Preparation
  1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
  2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
  3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
  4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
  5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
  6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

 

 



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Sweet Potato and Kale Soup

10/3/2023

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Ingredients
​
  • 1 tablespoon olive oil 
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 oz. sun-dried tomatoes (about 1 cup), chopped
  • 2 teaspoons herbes de provence or thyme
  • 2 large sweet potatoes, cut into 1/2 inch cubes 
  • 2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
  • 5 – 6 cups vegetable broth or water (or combo)
  • 1 small bunch of kale (about 7 cups), center stem removed and chopped
  • mineral salt & fresh cracked pepper, to taste


Instructions
  1. ​Saute: In large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence.  Saute 1 minute.
  2. Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
  3. Season: Remove from heat and give a good stir. Season with salt & fresh cracked pepper to taste.
  4. Serve: Ladle into individual serving bowls.  Soup pairs well with homemade artisan bread for soaking up the juices.
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Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

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Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper


For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions
  1. Preheat oven to 400 F.
  2. Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
  3. Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
  4. Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
  5. While the squash is cooking prepare the remainder of ingredients.
  6. Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
  7. Dice the apple
  8. Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
  9. Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
  10. Add cooled roasted squash, diced apple, raisins. and nuts (if using)
  11. Pour on remaining salad dressing and toss well to combine all salad ingredients.
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Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS
  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped 
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
INSTRUCTIONS
  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with Parmesan cheese.
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Dandelion Greens Salad

5/25/2022

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INGREDIENTS
  • 1 bunch dandelion greens washed, drained and trimmed**
  • 3 green onions chopped (white and green parts)
  • OR 1 small chopped red onion
  • 2 teaspoons dried dill, or fresh equivalent
  • ¼ cup extra virgin olive oil
  • juice of ½ lemon
  • salt and pepper to taste
**Substitutes for dandelion greens
  • mustard greens
  • arugula
  • watercress
  • baby spinach
  • curly endive
  • raddichio
  • kale
PREPARATION

  1. Place all the ingredients, up to olive oil, in a large bowl and toss together.
  2. In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad.

ADDITIONAL OPTIONAL INGREDIENTS

  • Tomatoes chopped
  • Hard boiled eggs
  • Radishes
  • Pepper flakes
  • Parmesan cheese


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Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

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Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)

Preparation

  1. ​In large sauté pan, heat olive oil on medium heat.
  2. Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
  3. Remove from heat and transfer to serving plate.
  4. Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1.  Wash and drain beets.  Place in large pot, cover with boiling water and cook until tender.
2.  Let cool until you can skin comfortably.  Slice.
3.  Combine remaining ingredients in a large saucepan.  Bring to a boil.  Reduce heat and simmer 5 mins.
4.  Add beets and cook until hot throughout.  
6.  Remove cinniamon sticks.
7.  Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8.  Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9  Remove air bubbles.  Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns

Instructions
1,  
Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
​3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.




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Kale, Apple and Pancetta Salad

6/24/2020

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Picture
Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired
  1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
  2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
  3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
  4. ​​Garnish with the crispy pancetta and serve.
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GINGER GARLIC TUSCAN KALE                        The Wilson Family

8/29/2018

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Picture

​Serves 2
 
1 large bunch of Tuscan kale, approximately ½ - ¾ pound
1 tablespoon extra-virgin olive oil
1 tablespoon of finely chopped fresh ginger
1 tablespoon of chopped or pressed garlic
Salt and Pepper to taste
 
  1. Fold each kale leaf in half lengthwise and use a sharp knife to separate the soft foliage from the stem. Rinse the leaves in cold water and drain in a colander.
  2. Place a large saucepan over medium high heat.  Add oil to coat the pan.
  3. Add the garlic and the ginger evenly in the pan.  Stir frequently, being careful not to singe the garlic and ginger.
  4. Add the kale leaves and cook for one minute.  Turn the leaves and stir lightly.  Continue to cook for another minute.
  5. Add salt and pepper to taste.
  6. Serve.
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Portuguese Kale and Red Bean Soup

8/26/2015

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Recipe by Kay Carroll, adapted from Eating Well magazine

8 servings 

• 1 tablespoon extra-virgin olive oil
• 10 ounces turkey Italian sausage, halved and sliced or crumbled
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons miinced garlic
• 6 cups low-sodium chicken broth or stock 
• 1 14-ounce can diced tomatoes, or fresh equivalent
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound boiling potatoes, cubed 
• 1 pound , stems removed and chopped
• 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent)
• Salt and –pepper to taste


1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 
2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 
3. Stir in garlic and cook 1 minute more. 
4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 
5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 
7. Season with salt and pepper and serve.
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Slow Cooked Tuscan Kale

8/26/2015

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Recipe by Anna Gill

Serves: 5

¾ teaspoon kosher salt, divided, plus more
1 pound Tuscan kale, fibrous center ribs and stems removed
¼ cup plus 2 tablespoons good olive oil
½ sprig rosemary
1 dried red chile de arbol, broken into 3 or 4 large pieces
1 large onion, cut in half and then sliced
2 medium cloves of garlic, pressed
Freshly ground black pepper

1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside.
2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute.
3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes.
4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes.
5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes.
6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve. 
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Ribollita (Tuscan Peasant Soup)

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ cup olive oil
1 carrot diced
1 onion, diced
1 celery stalk, diced
3 fresh or canned plum tomatoes, peeled
2 potatoes, skin on, coarsely chopped
1 sprig of fresh thyme
7 ½ cups Tuscan kale, shredded
1 cup white cannellini beans (if dried, soak overnight in water and drain)
4 thick slices country bread

1. Heat oil in a large sauce pot.
2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes.
3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes.
4. Add the beans, kale and a little salt. Mix together.
5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours.
6. Preheat oven to 350o.
7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes.
8. Season with pepper and serve.
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Kale Fondue on Crostini

8/25/2015

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Recipe by Lisa Fielding

Adapted from Food & Wine, November 2013
Makes 24 Crostini

1 lb. Tuscan Kale, stems discarded. Roll leaves together and chiffonade
1 cup heavy cream 
3 tablespoons butter
3 garlic cloves slivered
2 tablespoons Marsala wine
¼ teaspoon red pepper flakes
1/3 cup chopped walnuts toasted (in a skillet over medium heat for two to three minutes)
1/4 cup crumbled Gorgonzola cheese
1/4 cup Parmiggiano-Reggiano
1 baguette
Olive oil for brushing crostini
Sea salt

1. In a large pot of boiling, salted water, blanch the kale until tender. Three to five minutes. Drain in a colander and cool. 
2. In a large skillet melt the butter and add the garlic. Saute over medium heat for two minutes until golden. Don’t brown or garlic will taste bitter. 
3. Add the kale and Marsala. Toss and cook for two minutes allowing the wine to mostly evaporate. 
4. Add the pepper flakes and toasted walnuts. Toss together. 
5. Add the cream and bring to a simmer. 
6. Add the Parmiggiano-Reggiano and cook for two more minutes until cheese is incorporated into the cream. 
7. Remove from heat and add the crumbled Gorgonzola, give it a few stirs and allow to sit. Taste and season with salt and black pepper if desired. 
8. Preheat oven to 400 degrees. Slice the baguette on the diagonal into ¼” slices. Place on baking sheet. Brush with olive oil. Dust with sea salt. Bake for eight to ten minutes until golden. 

Serve “fondue” in a bowl surrounded by crostini and spoon generously on top. 
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  • Home
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    • Contact Us
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