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.

Curried Chicken and Summer Vegetables

Maria and Dan did everything. Thanks Maria and Dan!

Ingredients:

1/2 t cooking oil
6 chicken drumsticks
salt & pepper TT

1 T cooking oil
1 onion, medium diced (about 1/2" on a side)
1/2 head garlic, peeled & sliced thickly
1" ginger root, peeled & sliced thinly
3 serrano chiles, sliced [taste these and make sure you want all of them, with all their spicy seeds & membranes, in your mouth. I mean, I would. But you may not and I am not judging you. *cough* *yes I am*]
3 T curry powder (freshly ground is better)
1 13-14oz can of coconut milk
1 T soy sauce
1 lime, juiced

4 medium red potatoes, medium diced
2 summer squash (any), medium diced
1 bu green onions, sliced thinly

Instructions:

1. Heat a large sauté pan over high heat. Add the 1/2 t cooking oil, allow to heat up and swirl the pan to coat it. Add the chicken drumsticks and allow to brown well. transfer to a baking dish, cover and braise for one hour. Pull the meat from the bones when done and set aside.
2. Meanwhile, heat the large sauté pan again over high heat. Add the 1 T cooking oil, allow to heat up, then add the onion, garlic, ginger and chiles. Reduce heat to medium-high and sauté for 5 minutes. Turn off the heat and mix in the curry powder. Transfer to a blender.
3. Add the coconut milk, soy sauce and lime juice, and blend until liquefied. Strain into a large saucepan.
4. Add 1/2 C water to the saucepan and add the potatoes. Taste the sauce to make sure it's salted enough because the potatoes will actually suck a bit of salt from the sauce. Add more soy sauce if necessary. Cook the potatoes over medium heat in the sauce for 10 minutes.
5. Add the chicken, squash and green onions and cook 5 minutes more. Taste everything to make sure it's done and well seasoned. Serve as-is or over rice.

Stuffed Potatoes Two Ways

The two ways are: (1) Vegan, and (2) Decidedly not vegan. So you get to please everybody.

Well, except picky eaters, but you didn't invite them anyway.

Makes: a lot

Ingredients:
12 medium red or yellow potatoes, cut in half
3 T cooking oil
salt & pepper TT

3/4 lb mushrooms, washed & sliced thinly
2 T cooking oil
plenty of salt & pepper TT
1/2 pt cherry tomatoes, diced
1 t red wine vinegar

2 T cooking oil
2 shallots, peeled & sliced
2 bu mustard greens, washed & rough chopped
1 head garlic, peeled & sliced thinly
4 ears corn, shucked & kernels cut off the cob
salt & pepper TT
1 t mustard

1 t cooking oil
2 Merguez sausages, diced
2 other sausage (we used sausage made from BAAAAAACON *droooool*)

Instructions:
1. Preheat the oven to 425 degrees.
2. Toss the potatoes in 3 T cooking oil and season with salt and pepper. Place on sheet pans and begin to roast for 25-30 minutes or until golden and soft inside.
3. Meanwhile, toss the mushrooms with the 2 T cooking oil, salt and pepper and begin to roast in the oven for 20 minutes. When done, toss with the tomatoes and vinegar.
4. Heat a large sauté pan over high heat and add 2 T cooking oil. Add the shallots and brown for 2 minutes. hen add the mustard greens and garlic and cook for another 5 minutes, stirring occasionally. Add the corn and cook another 5-7 minutes. Season with salt and pepper. Divide into two parts and add the mustard to one part.
5. Heat the sauté pan again over high heat and add the last 1 t cooking oil. Add the diced sausage and cook until done and slightly crispy.
6. When they're cool enough to handle, scoop out a divot from each potato half to make room for the filling. Reserve the potato for another use like meat or vegetable hash, or a pureed soup.
7. For the vegan potatoes, layer from the bottom: corn/mustard greens (w/o mustard), then mushroom/tomato. For the meat ones: corn/mustard greens (w/ mustard), then sausage.

Summer Vegetable Salad

So pretty.



Ingredients:
2/3 lb crimini mushrooms; washed, cut in half & sliced thinly
2 T cooking oil
salt and pepper TT

2 T cooking oil
5 ears corn, kernels cut off the cob
1/2 head garlic, peeled & cloves sliced
1/2 red onion, diced small
salt & pepper TT

1 bu lacinato kale, 1/2" trimmed off the bottom and sliced 1/2" thick
1 t cooking oil
salt & pepper TT

2 bu French breakfast radishes, washed & trimmed
1 T white wine vinegar (I used a really nice Pinot Grigio vinegar that my mom sent me)

Instructions:
1. Preheat oven to 425 degrees.
2. Toss the mushrooms with the first 2 T cooking oil and season with salt and pepper. Lay on a sheet pan and roast in the oven for about 20 minutes or until crispy.
3. In the meantime, heat a large saute pan over high heat and add the next 2 T oil. Add the corn, onion and garlic, season and saute for 6-8 minutes, or until lightly browned and softened. Remove from heat and reserve.
4. Heat the saute pan again over medium high heat and add the last 1 t oil, then add the kale. Season lightly with salt and pepper, and cook for 5 minutes.
5. Combine all ingredients and serve.

Stuffed Bell Peppers with Roasted Potatoes & Eggplant Salsa

Thank you Maria, for creating this dish with me!



Ingredients:
5 red potatoes, diced large
1 T cooking oil
salt & pepper TT

1 T cooking oil
8 baby eggplants (or 2 Japanese eggplants), diced small
3 tomatillos, diced small
3 serrano chiles, diced small
salt TT
1 lemon, juiced
1/2 bu cilantro, chopped

1 T cooking oil
3 ears corn, kernels cut off the cob
1 bu kale (we used beautiful red kale)
2/3 lb. Portuguese longanisa sausage (or another sausage of your choice), diced or separated into chunks about 1/4" on a side
4 Japanese leeks (or 2 regular leeks, or 2 bunches of green onions), sliced
salt & pepper TT
1/2 bu cilantro, chopped

4 bell peppers, tops and seeds removed
olive oil
salt and pepper TT

Instructions:
[Roast the potatoes]:
1. Preheat the oven to 400 degrees. Toss the potatoes with the first 1 T cooking oil, salt and pepper, and roast in the oven for 20-25 minutes or until golden. Set aside. Keep the oven on for the bell peppers.

[Make the salsa]:
2. In a large saute pan, heat the next 1 T cooking oil over high heat. Add the eggplant and allow to brown well for 6-7 minutes. Reduce heat to medium and add the tomatillos and chiles, and cook another 2-3 minutes. Remove from heat and allow to cool, then add the lemon juice and cilantro, and season with salt to taste. Save the saute pan for the next step.

[Make the bell pepper filling]:
3. Heat the saute pan over medium-high heat and add the last 1 T oil. Add the kale and allow to wilt for 3-4 minutes. Add the corn and sausage and cook, stirring occasionally, for 10 minutes. Add the leeks and cook another 5 minutes. Season with salt & pepper to taste. Allow to cool and add the cilantro.

[Assemble]:
4. Rub the peppers with a light coating of olive oil and season inside and out with salt & pepper. Stuff with the filling and roast for 8-10 minutes. Serve with the potatoes and eggplant salsa.