Okay...the actual name of this recipe is Grilled Chicken
with Roasted Kale but the true star is the Roasted Kale Salad. As I started to prepare dinner I wasn’t too
sure about it. You roast baby potatoes
and the kale. Then make a salad of
greens, tomatoes, parmesan, lemon juice and olive oil. Then you toss the potatoes and kale into the
fresh salad. It was delicious! The roasted kale gives a regular side salad a
deep Umami flavor. I didn’t follow the
chicken directions for this recipe (boring); I just made my own chicken thighs.
Friday Menu –
Roasted Chicken Thighs, Roasted Kale Salad
Farm Share Food –
Kale, Garlic Scapes, Salad Mix
Grilled Chicken with Roasted Kale
I’m often perplexed about what to do with Kale when we get
it so early in the season. I think of
Kale as an ingredient in heavy soups for the fall. This salad is the perfect way to use Kale for a refreshing summer
salad.
Farm Share Food –
Zucchini
A Reader sent me this recipe saying it was fabulous. They substituted feta they had on hand for
the Queso and used a light mayonnaise.
Charred Mexican Zucchini
I liked the
results of this recipe. There was some
frustrations getting to these end results.
We had one head of broccoli from the CSA this week and the original
recipe would work better for the recommended 2 pounds of broccoli. The florets from our one head weighed ½ pound,
so I quartered the recipe. There were
also some major typos in the original recipe that took some time to sort out in
the chaos of making dinner and trying to adjust the recipe for the smaller
amount of broccoli.
Thursday Night Menu
– Pesto Burgers, Fries, Creamy Garlic Sauce with Broccoli
Farm Share Food –
Basil, Garlic Scapes, Broccoli
Follow the link
for the original recipe for
Creamy GarlicSauce with Broccoli
I rewrote the
recipe to better reflect our CSA share.
I adjusted the amount for one head of broccoli and hope I’ve eased the
confusion of the typos.
Printable Version
½ cup of milk,
plus more if needed
2 garlic scapes,
sliced thin, divided
1 bay leaf
Kosher salt
1 T EVOO
½ pound of
broccoli florets
crushed red
pepper, to taste
In a small
saucepan bring the milk, ½ of the garlic scape slices, bay leaf and salt (to
taste) to boil over medium heat. Simmer
until the liquid is reduced by half. Discard the bay leaf. Strain out the garlic scape slices. Reserve the milk and garlic scapes separately.
When starting
with a whole head of broccoli, trim into long florets. Heat 1 T of EVOO in a skillet over medium
heat. Cook the remaining half of the
garlic scapes until lightly browned. Add
the broccoli, scapes cooked with the milk, sprinkling of crushed red pepper,
and salt to taste. Add a layer of water
and cover. Allow to steam for about 5
minutes. Remove cover and allow broccoli
to sear but still remaining bright green (allow the moisture to
evaporate). Add the garlic milk. If there is not enough to coat, add a little
more milk. Serve.
NOTE: I only called it a Pesto Burger because I used the pesto I had from my basil as a condiment.
Farm Share Food – Tatsoi
I got an email from a reader suggesting this recipe. The reader commented that it was amazing and
a great use of the Tatsoi we keep getting.
Printable Version
Wilted Tatsoi with Bacon, Blue
& Strawberry Balsamic
5 strips of bacon cut into pieces
Cleaned tatsoi
Some chunks of good blue cheese (Berkshire Blue from the
Cheese Traveler is my fav)
Couple of handfuls of cleaned, sliced halved strawberries
Balsamic vinegar
Fry the bacon and set
aside. Wilt the tatsoi for a few minutes in the bacon grease. Toss the
Bacon, wilted tatsoi and blue cheese on a plate. In the same pan, add the
strawberries and a few tablespoons (more or less if desired) of balsamic
vinegar. Cook for a few minutes until the balsamic is reduced. Top the
dishes w/the balsamic strawberries.
Roasted Kohlrabi
I made this for dinner last night. I found it took longer than the recommended 20
minutes to get a nice caramelization on the Kohlrabi. It looks like a fry, but then you get the
nice tang of the Kohlrabi.
We
got...
Broccoli,
Broccoli Rabe, Cabbage, Garlic Scapes, Red
Russian Kale, Salad Mix, Salanova Head Lettuce, Scallions, Sugar Snap Peas, Summer
Squash, Tatsoi, Zucchini, Cilantro, Parsley
My
ideas....
Broccoli and Garlic Scapes – This Creamy GarlicSauce with Broccoli sounds good.
Broccoli Rabe – I’ll freeze
this as a favorite Broccoli Rabe Pasta Starter found in this link.
Red Russian Kale,
Garlic Scapes, Salad Mix - This one
recipe is a whole meal, Grilled Chicken with Roasted Kale.
Sugar Snap Peas – My kids are
in charge of planning one meal a week over the summer. These have been tagged for the vegetable plate
the night my son plans for hamburgers and fries.
Tatsoi – Planning another
Bok Choy recipe to enjoy this green, Baby Bok Choy with Cashews.
Zucchini – Salmon and Zucchini in Parchment looks like a good summer meal for these hot days.
Great Party Food!
Potstickers with Radish Salad
Farm Share Food – Tatsoi, Garlic Scapes, Radish, Cilantro
Other Local Food – Ground Beef
We were hanging out with extended family this weekend and I
put these out when it was time for appetizers.
Huge hit! Kids and adults loved
them.
I stuck this recipe in my index of ideas for the blog as a
Bok Choy recipe. I’ve learned Tatsoi has
a flavor similar to Bok Choy, so I substituted.
My sister in law had local beef from her CSA and so we substituted the ground
beef for the ground pork. We used Garlic
Scapes for the Garlic.
I prepared the ground beef mixture and rolled the
potstickers early in the day. It took a
little time to assemble, but the simple roll with the wonton wrapper was easy
to do. I fried them up right before it
was time to serve them.
The Radish Salad provided a bit of bite to go along with the
salty potstickers. People loved the Radish Salad on its own. My sister in
law might even make it for lunch one day this week.
