Roasted Chard Salad

*Written for Clean Greens Farm & Market*

The texture of this salad is even more of a treat than the flavor, which is also excellent. Mmmmmmm!

Ingredients:
1 bunch rainbow chard, stems removed and leaves roughly torn (save for soup stock)
1 T olive oil
salt & black pepper TT
1 head red leaf lettuce, chopped bite-sized
1 C cherry tomatoes, halved
1 C Italian parsley, chopped
½ baguette, sliced 1/4" thick
Optional: 2 sausages, halved lengthwise and sliced. [Cook sausages in skillet over high heat using
approximately 1 t cooking oil for 6-8 minutes or until cooked through & well-browned.]

Dressing:
2 t soy sauce
1 lime, juiced
2-3 dashes ground cinnamon
4-5 dashes Tabasco sauce
2 T olive oil
Salt & black pepper TT

Instructions:
1. Preheat oven to 375.
2. Lightly crumple chard leaves onto baking sheet. Drizzle leaves with olive oil and mix with your hands. Add salt & pepper to taste. Chard should be left to roast for 12 minutes or until it is wilted & crispy around the edges. When done, set aside. But while it's cooking:
3. Line baguette slices on a baking pan, rubbing both sides of slices with olive oil, salt and pepper lightly. Bake until edges are browned. Once cooled to touch, use hands to break-up slices into bite-size pieces.
4. Combine chard and lettuce in large bowl with dressing, then top with baguette pieces, sausage (if used), tomato and parsley. Serve.

King Kohlrabi Garnish

*Written for Clean Greens Farm & Market*

makes about 2 C of this "relish."
Ingredients:
2 kohlrabi, peeled & grated
3 carrots, grated
1 lime, juiced
2 tbsp olive oil
2 tsp soy sauce
¾ c fresh parsley, chopped
6 dashes Tabasco
black pepper TT (there should be enough salt in the soy sauce)

Instructions:
Combine all ingredients in bowl and add pepper to taste. If it needs more salt, add some more soy sauce.

That’s it! This relish adds a lovely spicy citrus note to any dish and makes really good friends with chicken + greens. As if chicken + greens were not delicious enough already.

Chicken + Greens Supper

*Written for Clean Greens Farm & Market*
serves 3 as a main course or more as a small plate

Ingredients:
1/2 t cooking oil
salt & black pepper TT
6 chicken drumsticks (free-range and grain-fed whenever possible!), scored deeply with a knife for faster braising

salt & black pepper TT
1 bunch kale, chopped bite-sized
6 red potatoes, diced bite-sized
2 T olive oil
3 slicing tomatoes, cut in half & sliced 1/2" thick
½ head garlic, peeled & sliced 1/4" thick

Instructions:
1. Preheat oven to 350.
2. Season the drumsticks with salt and pepper. Heat a large saute pan over high heat. Once it's hot, add the 1/2 t oil. Add the drumsticks and brown on all sides for about 6-8 minutes. Set them aside in dish and reduce heat to medium-high. Add the kale (in batches if necessary), season with a little salt & pepper, and cook for about 5 minutes or until wilted. Set aside.
3. In a large bowl, toss the potatoes with the olive oil, salt and pepper. Layer a baking dish from bottom in order as follows: potato, kale, chicken, tomato (embed among chicken), and garlic. Sprinkle with a bit more salt and pepper. Cover and bake until chicken falls away from the bone, approximately 2 hours.

Caution: Chicken is terribly delicious. This chicken is especially terribly delicious.

Summer Vegetable Naked Casserole

*Written for Clean Greens Farm & Market*

Vegetables!! Mmm-mmm. Fill your belly! So delicious and good for you!! You will feel a charge of wholesome energy after eating this and similar dishes.

serves 3-4 as a main course or more as a small plate

Ingredients:
1 1/2 C brown rice, rinsed
1/2 t salt
1 1/2 C water

1/2 head cauliflower, chopped bite-sized
2 broccoli crowns, chopped bite-sized (save the stalk for soup base!)
½ bell pepper, cut into 1/2" thick strips
3 carrots, cut into 1/2" thick coins
½ head garlic, peeled & sliced 1/4" thick
½ pint cherry tomatoes, cut in half
½ red onion, sliced thinly

½ bunch thyme, rinsed & picked off the stem
1/4 C olive oil
1 lemon, juiced
plenty of salt & black pepper TT

Instructions:
1. Preheat oven to 375.
2. Cover the bottom of a casserole dish with the rice, the 1/2 t salt and the water, mixing gently to combine. Layer vegetables atop rice, preferably with cruciferous veggies (cauliflower & broccoli) at the bottom, bell pepper & carrots toward the middle, and tomato & onion on top. Season each layer with some garlic, salt & pepper as you build the casserole. If you try to season the whole thing at the end, from the top, there will not be enough seasoning and picky eaters may think to themselves, "You know what? Vegetables are bland and that's why I don't eat more of them." And we don't want that. Anyway, finish by sprinkle thyme across the surface and drizzle on the olive oil
3. Cover with foil and bake for approximately 1 ½ hours, making sure the rice on the bottom is cooked. Sprinkle the lemon juice on top, then serve hot or at room temperature. Pretty easy, right? Who said cooking from scratch was hard?

*Note: A "naked" casserole is just an assembly of delicious things baked together, as a casserole would be, but without a binding component such as eggs, flour, or cheese.

Summer Afternoon Sandwich

*Written for Clean Greens Farm & Market*

makes about four little sandwiches

Ingredients:

2 T olive oil
½ medium red onion, thinly sliced
½ lb crimini mushrooms, cut in half & thinly sliced
3 cloves garlic, peeled & thinly sliced
½ bell pepper, julienned (cut into thin strips)
6 sprigs thyme, rinsed & picked off the stem
1 c. cherry tomatoes, cut in half

½ lemon, juiced
½ c. parsley leaves, rinsed & coarsely chopped
salt & black pepper TT (TT=to taste*)

½ baguette, cut into 4"-5" segments and then cut in half lengthwise

Instructions:

1. Heat a large saute pan over high heat. Once hot, add the olive oil. Then add the onion and brown for one minute.
2. Add the mushrooms, tossing to combine with oil and onion. Reduce heat to medium. Cook for 6-8 minutes, until the mushrooms have cooked down and the onion is translucent.
3. Add the garlic and bell pepper and cook for 2-3 minutes, until they are just tender. Mix in the thyme and tomatoes and cook 3-4 minutes more, unti lthe tomatoes have broken down a bit. Turn off the heat. Add the lemon juice and parsley, and season with salt and pepper.
4. Allow this filling to cool slightly before assemblin the sandwiches, then serve. Enjoy with friends! mmm…

*Note: "To taste" implies that you taste your food before you serve it to make sure it's seasoned properly. If you're not already in the habit of doing this, get into the habit! It makes a big difference in your results.