Hello members, welcome to week 18! We have another brussels sprouts recipe, beet risotto, two soups, and a sweet potato salad recipe for you.

Pear and Blue Cheese Brussels Sprouts

Serves 4-6 as a side dish

  • 2 Tbsp olive oil
  • 1 lb. brussels sprouts, halved
  • pinch of salt and pepper
  • 2 Tbsp chopped walnuts (optional)
  • 1/2 cup blue cheese crumbles
  • 2 pears, sliced and chopped
  1. Heat oil in a large skillet over medium heat.
  2. Add brussels sprouts, season with salt and pepper to taste.  Without stirring, cook covered for 7 minutes.
  3. Uncover and add walnuts and pears, stirring.  Cook for about 3 more minutes.
  4. Remove from heat, add blue cheese crumbles, serve warm.

Sweet Potato Salad

  • 2 sweet potatoes, cut into small cubes
  • 2 stalks of celery, diced
  • 1 cup of onion, diced
  • 1-2 Tbsp granulated garlic (or 1-2 cloves diced)
  • 2-3 Tbsp apple cider vinegar
  • 4 Tbsp tahini
  • 1/2 lemon, juiced
  • 2 Tbsp dijon mustard
  • 1/2 Tbsp olive oil
  • 1 dash of cayenne pepper
  • 1 dash of salt
  • 1 dash of pepper
  • 4-6 collard greens, optional
  1. Bring a large pot of salted water to boil, cook the chopped sweet potatoes 3-5 minutes. Drain sweet potatoes and place in a large bowl, cool in the refrigerator.
  2. Add celery and onion to the bowl.
  3. In a small mixing bowl, add garlic, apple cider vinegar, tahini, lemon, mustard, olive oil, cayenne, salt and pepper.  Stir well.
  4. Pour tahini dressing over the large bowl, serve chilled.
  5. Optional, wash collard greens and remove the ends of the stems. Lightly fillet back of collards with a small knife to cut down the stem on the neck.  Add a few spoonfuls of sweet potato salad and roll up.

Potato Leek Soup

  • 1 Tbsp olive oil
  • 4 cups of sliced leeks (tender parts only, from about 3)
  • 1 large garlic clove, minced
  • 1 qt. of chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half and half
  • 2 tsp salt
  1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot, cook for about 2 minutes, increase heat to high, add broth and potatoes and cook covered 10-15 minutes, or until potatoes are tender. Add half and half and salt.
  2. Working in batches, whirl the soup in a blender to puree (or use an immersion blender).
  3. Divide soup among 4 bowls, top each with 1 Tbsp reserved leeks.

Cauliflower Chowder

Serves 6

  • 4 slices of bacon, diced (optional)
  • 2 Tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup flour
  • 4 cups chicken or vegetable broth
  • 1 cup milk
  • 1 head of cauliflower, roughly chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 Tbsp fresh chopped parsley leaves
  1. Heat a large skillet over medium heat.  Add bacon and cook until brown and crispy, 6-8 minutes.  Transfer to paper towel-lined plate and set aside.
  2. Melt butter in a large stock pot over medium heat. Add garlic, onions, carrots and celery.  Cook, stirring occasionally, 3-4 minutes.  Stir in cauliflower and bay leaf, cook another 3-4 minutes.
  3. Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  4. Bring to a boil, reduce heat and simmer, until cauliflower are tender, about 12-15 minutes.  Season with salt and pepper.  If chowder is too thick add more milk.
  5. Serve with bacon and parsley garnishes.

Roasted Beet Risotto

We’ve included the stovetop directions for this recipe.  If you have a pressure cooker, check out the link for pressure cooker directions.

Serves 6

  • 3 cups peeled and diced beets
  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 1 1/2 cups arborio rice
  • 1 tsp fresh thyme leaves (1/2 tsp dried)
  • 1/2 cup dry white wine
  • 5 cups vegetable or chicken broth
  • 2 Tbsp butter
  • 4 oz thinly sliced beet greens
  • 2 oz soft goat cheese
  • 2-4 oz grated parmigiano-reggiano cheese
  • 1/2 tsp black pepper
  1. Preheat oven to 400.  Line a rimmed baking sheet with aluminum foil.  Roast the diced beets for 15 minutes.  Remove from oven and set aside.
  2. Bring broth to a steady simmer in a sauce pan on the stove.
  3. In a 4 qt. pot, heat the oil, add the onion and cook until translucent.  Add the rice and stir, stir in the beets and thyme.
  4. Remove pan from heat, add wine and stir.  Return pan to the burner.  When the liquid is mostly absorbed, begin adding the broth, 1 cup at a time. Wait for the broth to be mostly absorbed before adding more.  Stir constantly.
  5. When you add the final cup of broth, add the beet greens and butter.  When the liquid is almost absorbed, remove from heat and stir in the cheeses until melted.

The Bibimbap is oh, so Bibimgood!

This dish is my favorite recipe this summer, hands down. Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Traditionally it is served as a bowl of white rice topped with sautéed vegetables, chili paste and sometimes beef or another meat. The whole dish is then topped with a runny fried egg. It is a creative way to use your “leftover” veggies and meat of the week in a most tasty dish! This recipe is a vegan version, but you can be as creative as you wish (using brown rice instead of white, or adding tofu, cooked meat and/or a fried egg on top).


Vegan Bibimbap with Spicy Greens and Zucchini
adapted from Food and Wine
(serves 4)

quick-pickled cucumbers (can be done the night before)
2 Tbs rice vinegar
2 tsp sugar
2 small/medium cucumbers, peeled and thinly sliced
2 tsp peeled and grated fresh ginger, divided
1/2 tsp salt

1-1/2 cups basmati rice
4 Tbs peanut oil
2 garlic cloves, minced
 2 large Portobello mushroom caps, chopped into 1/2″ pieces (you can also shiitakes)
1 Tbs toasted sesame oil
25 kale leaves, stems removed and chopped fine (use any spicy green or combination of whatever cooking greens you have on hand)
2 small/medium size zucchini, cut into matchstick pieces
2 Tbs of soy sauce
1 tsp of molasses
4 scallions, thinly sliced, for serving
 Sriracha, for serving

  • In a small bowl, combine the vinegar with the sugar, salt and 1tsp ginger, toss with cucumbers and set aside in fridge to marinate.
  • In a medium saucepan, cook the basmati rice per the instructions, until tender. Remove from heat and let stand for 5 minutes, fluff with a fork.
  • In an iron skillet or nonstick skillet, heat 2 Tbs of the peanut oil. Add the garlic, and portabellos, season with salt and cook over high heat, stirring, until browned, about 6 minutes. Scrape onto a large plate.
  • Heat 1 Tbs of the peanut oil and add the remaining 1 tsp of grated ginger and stir-fry for 30 seconds. Add the sesame oil and the spicy greens, season with salt and cook until the greens are wilted and just tender, about 4 minutes. Scrape the greens out onto the plate with the mushrooms, keeping them separated.
  • Heat the remaining 1 Tbs of oil in the skillet, add the zucchini and cook over high heat until softened, about 3 minutes. Add the mixture of soy and molasses and cook until the zucchini is glazed, 2 minutes. Scrape the zucchini onto the platter.
  • Mound the rice into individual bowls, and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a couple squirts of Sriracha. Serve and enjoy!!

Another fantastic dish that plays with sweet and savory! This is a great way to use up your red cabbage and it is easy to prep beforehand. The dressing can be made the night before as well as the toasted nuts.  You can also add fresh apples or pears, cut into bite size pieces, to get a seasonal fruit into your diet!


Red Cabbage Slaw
adapted from The Cleaner Plate Club, by Beth Bader & Ali Benjamin
(serves 4-6)

1/3 cup walnut oil
1/4 cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon orange marmalade ( I used apricot, any citrusy jam will work)
salt and freshly ground black pepper

1 medium head of red cabbage, cored and thinly sliced (I do it by knife, even though the food processor shreds it doesn’t cut the cabbage into small enough manageable pieces for a toddler/young child)
3/4 cup of dried fruit: raisins, cranberries, blueberries, cherries, apricots; whatever you have on hand
3/4 cup of pecans, walnuts or almonds, toasted
scallions, finely chopped, for garnish

  • To make the dressing, whisk together the walnut oil, vinegar, honey and marmalade in a small bowl and season with salt and pepper.
  • Place the cabbage, dried fruit and nuts in a large bowl, pour the dressing over, and toss to coat. Cover and refrigerate for at least a few hours, or for as long as overnight.
  • Keep in mind that the dried fruit will hydrate a bit so it will be softer and less hard and chewy. I have a funny “texture thing” about partially rehydrated fruit so I always wait until I am ready to serve the dish before adding the dried fruit. That way it remains texturally as I enjoy it most.


Green Beans, Bacon and Blue Cheese w/Apple Cider Dijon Dressing
adapted from Vegetable Magic
(serves 4 as a side dish)

1 lb fresh green beans, washed, destemmed and left whole
water bath: medium size bowl filled with water and ice
4 strips thick-sliced bacon
4 oz. blue cheese or Roquefort cheese, crumbled

2 Tbs apple cider vinegar
1 tsp honey
salt and pepper
1-1/2 tsp Dijon mustard
1/3 cup grapeseed oil (you can use olive oil if you prefer)
1 Tbs finely chopped shallots

  • Place all dressing ingredients into small bowl and whisk until well emulsified.
  • Heat an iron skillet to medium and add the bacon slices. Cook over medium heat until well cooked. Remove the bacon with a slotted spoon and place on a wood cutting board. Set aside till cool enough to chop up into small pieces.
  • Bring a saucepan of water to a boil, and add the beans. Simmer for about 3 minutes or until crisp-tender. Do not overcook! Drain and immediately submerge in the water bath to stop the cooking process. Drain and set aside in a large bowl.
  • Toss the beans with the dressing. Sprinkle the bacon and blue cheese crumbles on the beans, toss and serve.

Who doesn’t love the comfort of a warm, cheesy serving of lasagna? This lasagna dish is sooooo delicious, gluten-free and much lower in calories than the typical pasta recipe. It only takes 30 minutes to bake and the cabbage, sauce and cheese can all be prepped the day before to make assembly a cinch. This recipe is an absolute winner!


Cabbage Lasagna Casserole
adapted from Weight Watchers
(serves 6)

1 large head of green cabbage, sliced thinly to 3/4″
4 Tbs butter
salt and pepper

2 quarts of your favorite tomato sauce, (a sauce that is thick and meaty is particularly good!)
1 large block of mozzarella cheese, grated
 fresh basil leaves, washed and spun dry
1 pint of cherry tomatoes washed and sliced in halves
Parmesan cheese, grated

  • Preheat oven to 350 degrees.
  • Heat the butter until melted in a large iron skillet. Add the cabbage and stir to coat with the butter. Cover, lower the heat and cook gently for 5-6 minutes, stirring occasionally until tender. Season lightly with the salt and pepper. Pour into a large rectangular 9″ x 13″ pyrex and spread evenly.
  • Pour the sauce over top and then sprinkle with the mozzarella. Place in preheated oven and back for 25 minutes.
  • Sprinkle with chopped cherry tomatoes and grated parmesan cheese, bake for another 5 minutes just to heat the cherry tomatoes and melt the parmesan. Remove from oven and toss the basil leaves on top. Serve immediately and enjoy

In our house, we call this next one “Cheesy Soup in a Mug” because it looks cheesy and we make it fun by serving it in big mugs! The catch is…no cheese in the recipe and the secret is the carrots. The best part is that one full mug contains your quota of veggies for any given meal and serving veggies as “cheese soup” is a total winner with the kids! Yes, moms around the world, you can now relax knowing that you have gotten veggies down the hatch!  (my photo is of the soup in a bowl, forgot to take it in the mugs…we ate it too fast!)


Sunshine Soup (known in our house as Cheesy Soup in a Mug!)
by Deanna Robbins
(serves 5)

1 Tbs coconut oil
1 Tbs dried tarragon
1 medium size head of cauliflower, coarsely chopped
2-3 large carrots, chopped (try to use the orange ones, they tend to be sweeter when cooked like this whereas the purple and yellow ones tend to work better roasted in the oven)
1/2+ tsp chipotle adobe pepper, finely chopped (found at Meijer in the International Foods aisle)
1/2+ tsp curry powder
cashews for topping, lightly toasted (optional
sour cream for topping (optional)
tortilla chips for serving (optional)

  • In a large saucepan over low heat, melt the coconut oil, add the tarragon and allow to cook for a minute.
  • Add the chopped carrots, cauliflower, curry and pepper, fill with water just until covered. Raise the heat to medium/high and bring to a boil. Lower the heat and simmer 15 minutes, until vegetables are just tender.
  • Turn off the heat and set aside for a couple of minutes to release some heat. VERY CAREFULLY puree in blender until creamy. Serve with toasted cashews or a dollop of sour cream and tortillas on the side to dip!

Hope you enjoy your veggies this week!

Lisa McLean

Week 19: Roots, Squash and More Greens!

Squash Soup
An easy roasted veg pureed soup! Great Served with a Savory Vegetable Tart! 
1 1/2 pounds tart apples, peeled, cored, and quartered 
5 pounds Squash, each cut lengthwise in half and seeded (I’ve used 3 different varieties from Groundswell and had success with all!) 
1 large onion, peeled and cut into quarters
3 tablespoons olive oil
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
teaspoon salt
1/2 teaspoon ground pepper
10-12 cups vegetable broth or chicken broth
1-1 1/2 cup cream, optional (your could also use plain yogurt here)
Preheat oven to 425 degrees F. Divide apples, squash (cut sides up), and onion between two baking pans and drizzle with oil. Toss onions and apples to coat with oil. In cup, mix brown sugar, cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until very tender and golden, rotating pans between upper and lower racks halfway through roasting time. Cool slightly.
With spoon, scoop out flesh from squash halves and transfer to medium bowl. Discard any dark, tough bottom layers from onion quarters. Cut onion and apples into large chunks.
In food processor or blender at low speed, blend one-third of roasted vegetable mixture with 1 -2 cups broth until pureed. Pour pureed mixture into a dutch oven. Repeat 2 more times with remaining vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Stir in cream (or yogurt) and adjust seasoning as desired.  
Beet Cake
This is my favorite beet cake recipe! 
for the cake
95g dark chocolate
3 medium eggs
300g sugar
240ml safflower oil
300g diced cooked beets (takes about 45 minutes in simmering water, just cover beets w/water) puree in blender w/a little water
1 teaspoon vanilla extract
10g cocoa powder
200g flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
for the chocolate ganache
250g dark chocolate, broken into pieces
250ml heavy cream
Pre heat oven to 350 f.
Melt  chocolate (for the cake) over double boiler. Cool slightly. In a bowl, whisk eggs, sugar & oil. Slowly add cooked beet puree, melted chocolate & vanilla to egg mixture. Beat just untill combined.
Sift cocoa, flour, baking soda and salt. Add to beet batter. Fold just til combined.
Grease (oil, butter, flour mix) 10 inch spring form cake pan.  Pour the cake batter into the prepared cake tin (lined with foil if not a good seal on spring-form pan). Bake for about 30-40 minutes.
While the cake is baking, work on the ganache. Melt chocolate in double boiler. Heat the cream in a sauce pan, just till it starts to barely boil. Pour the hot cream over the chocolate and whisk till it forms a smooth sauce. 
When the cake is done, cool for a few minutes on a wire rack. Take out of spring form pan and  pour the chocolate ganache over while the ganache and cake are still slightly warm.  Let the ganache topping cool and set before serving (place in fridge to cool quickly). 
Ants on a Log
I couldn’t resist adding this. Who doesn’t love ants on a log?
Try dried cherries in place of the raisins and add chocolate chips for a change! 
Peanut Butter
Raisins, Dried Cherries, Dried Cranberries 
Chocolate Chips, optional
Celery, washed and cut into 4-5 in pieces
Spread peanut butter on celery stick and top with desired dried fruit and/or chocolate
Parsnip Apple Soup
Another easy pureed soup, I love the parsnip and curry flavor in this soup! 
Recipe Adapted from Cooking Light
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled apple 
1-2  tablespoon curry powder
1 tsp crushed coriander 
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom, optional
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (or parsley root, root part only)
4 cups stock (I used vegetable, chicken would work as well)
1 cup apple cider
salt, pepper to taste 
1/2-1 cup cream 
Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, stock and apple cider; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until parsnip is tender. Either use an immersion blender to puree the soup or follow the directions below. 
Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Place the mixture back into the dutch oven and bring to a soft simmer. Stir in the cream and adjust seasoning as desired. 
Spaghetti Squash with Meatballs
1 large or 2 medium sized Spaghetti Squash
Your favorite meatballs and marinara sauce (see this recipe if you don’t have a favorite Old Fashioned Meatballs in Red Sauce)
Mozzarella and Parmesan cheese, optional
Preheat oven to 375. Cut the squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Bake squash for about 40 minutes or until fork tender. Using a fork or large spoon, gently scoop out the squash while keeping the long ‘spaghetti-like’ strands in tack. 
Serve with meatballs and sauce over the squash. Top with cheese, if desired. 
Braised Collards
When I don’t have time to let them cook for hours with ham hocks, I make this much quicker dish with bacon fat. 
1 tablespoon bacon fat (I always save the bacon fat after making bacon, store in the fridge.) OR olive oil
1 onion, thin sliced
1 large garlic clove, chopped
15 leaves  collard greens, cleaned, trimmed & chopped
1 cup chicken broth (or vegetable stock)
1 tablespoon balsamic vinegar (apple cider would work here if you don’t have any balsamic, just increase the sugar a bit)
1 teaspoon sugar
Salt to taste
Red pepper flakes to taste
Heat the fat in a large skillet. Add the onion and cook for about 10 minutes, stirring occasionally over moderate heat. They should be turning very light golden. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 40 minutes, stirring occasionally. Taste and adjust seasonings.
Bell Pepper Coleslaw
recipe adapted from food network
got any of those peppers still hanging out in the fridge? Pop them in a freezer bag and freeze them soon or try this salad! 
3 tablespoons sugar
Kosher salt
1/2 cup apple cider vinegar
1/2 cup mayonnaise
3 tablespoons whole-grain dijon mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
Freshly ground pepper
6 bell peppers (red, orange and yellow), cut into thin strips
2 stalks celery, finely chopped OR 1 celeraic, shredded
1 kohlrabi, peeled and shredded, optional
4 scallions, chopped
1/2 head green cabbage, thinly sliced and roughly chopped 
1/4 cup chopped cilantro, optional
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Whisk in mayo and mustard until combined and forms creamy dressing.  Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.


Week 16: Summer meets Fall

Thanks to Tom, Katie and the farm crew for all the lovely produce this week! 
Homemade Tomato Ketchup
2.5-3 lbs ripe red tomatoes, quartered
1 medium red onion, finely chopped
1 red bell pepper, cored, seeded and chopped
1 garlic clove, thinly sliced
1 T black peppercorns
1 T mustard seeds
1 T allspice berries
1 tsp whole cloves
2 tsp celery seeds
1 thin slice fresh ginger
cinnamon stick
2 bay leaves
2 tbsp packed dark brown sugar
1/2 tsp sweet paprika
1/3 cup apple cider vinegar
1 tsp coarse salt
Large pinch cayenne
Quarter the tomatoes, place in strainer and allow to drain for a few hours to release excess water.  Place tomatoes, onions, bell pepper and garlic in a large pot.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are very soft about 30 minutes.  Pass through a food mill 2 or 3 times starting with a course blade and working to the finest blade until you have a very smooth puree. Alternatively, puree in a blender until smooth and pass through a fine strainer into a large bowl.  Place peppercorns through bay leaves on a piece of cheesecloth and tie it up to form a bag.  Add to tomato mixture along with brown sugar, paprika, vinegar, salt and cayenne.  Simmer slowly stirring frequently until ketchup is very thick, at least 2 hours.  Remove cheesecloth bag.
Fajita Burritos
1 large green bell pepper, sliced
2 large red bell peppers, sliced
1 large onion, sliced
1-2 hot peppers, minced, optinal
fajita seasoning (I use Moctezuma’s, from their food store on lexington ave in GR)
salt and pepper
2 steaks, sliced, optinal
juice of 2-3 limes
8 oz package mushrooms, optinal
Black Beans
Flour Tortillas, the burrito sized
Cooked Rice
Pico de Gallo (see recipe below)
other additional topping suggestions: guacamole, cheese, sour cream, salsa verde (with tomatillos)
In a large frying pan coated with oil, add the peppers and onion. Cook over medium high heat until nearing the desired degree of doneness. Add the limes and fajitas seasoning, stir. Add the steak and mushrooms and more seasoning if desired. Saute until the meat is cooked to the desired degree of doneness. 
Take a warmed flour tortilla and load it up with rice, beans, pepper and steak filling, toppings and roll it up like a Burritos (good luck with not filling it entirely too full!). 
Pico de gallo
4 large tomatoes, diced
1 large red onion, diced
2 small hot peppers, diced
1 bunch cilantro, chopped
pinch of salt
juice of one lime
Combine all ingredients in a bowl. 
Boiled Greens over Polenta w/Braised Lamb Shanks
For the lamb shanks:
4 (12-ounce) lamb shanks, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
3/4 cup dry red wine
1 quart diced tomatoes
oregano, chopped
1/4 cup chopped parsley (from top of parsley root if you have it)
Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Sprinkle lamb with salt and pepper. Add lamb to pan, and cook on each side or until browned (about 5 minutes per side). Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Add butter and sugar as desired and bring sauce to a boil,  cook 10 minutes or until thickened. If you want a smooth sauce, use an immersion blender or pour the sauce into a blender and puree (be careful for the steam and only put small amounts in the blender at a time). Return lamb to pan; cook until lamb is thoroughly heated. Stir in parsley. Serve over polenta with boiled greens.
For the polenta: 
While the lamb is simmering, start your polenta. 
5 cups water
1 cup coarse cornmeal
Bring water to a boil and slowly rain in the polenta, whisking constantly. As the sauce starts to thicken, switch to a wooden spoon. Simmer on a very gentle heat for 30 minutes (I turn the burner on low and move the pan to the side of the burner so part of it is off), stir occasionally. Start a double boiler with about 1.5 inches of simmering water. Transfer the polenta to the double boiler, place a piece of parchment paper directly on the surface (to stop the formation of a crust). Leave over simmering water for 45 min-1 hour.
For the greens:
I like to use a bunch of mustard greens, thick stems removed and large sliced. you could also sub kale or collard greens.
1/2 cup onions, chopped
1 garlic clove
1/2 tsp mustard seeds, optional
salt and pepper
olive oil
Coat a medium sized sauce pan with olive oil. Add onion and saute for 5 minutes or until cooked. Add garlic and mustard seeds. Saute 2 minutes. Add greens and saute until just beginning to wilt. No add about 1 cup water or until just barely covering the greens. Cover and simmer 30 minutes. Use a slotted spoon or tongs to remove the greens from any remaining liquid.
Sometimes I like to make boiled greens, mix them with a little stone ground mustard and serve them over grilled brats. 

Open Range Vegetable Kebabs 
1 eggplant, cut into large cubes
1 large onion, cut into large bite sized pieces
2 bell peppers, cut into large squares
1 cup cherry tomatoes
5 potatoes, cut into chunks
mushrooms, if desired
garlic cloves, if desired
Olive Oil
Salt, Pepper 
Fresh herbs, chopped (any that you want)
Skewers (I recommend metal if you are cooking them outside over a fire. If you are cooking over a grill and using wood skewer, remember to soak them for at least 30 minutes before using)
Par boil the potatoes. Place in boiling water for 5 minutes (so they are not cooked through but begining to soften).
Start your fire and get it nice and hot. Alternate the ingredients on a skewer. Place skewer over a grill grate placed on the fire pit. Cooke until desired degree of doneness, flipping the skewer a few times during cooking for even heat. 
Serve with homemade ketchup from above. Also good with beef, cubed and marinated in a little red wine and olive oil. I usually place the meat on a separate skewer as the cooking time is different from the vegetables. 
Bulgar Pilaf with cherry tomatoes and raisins
2 cups beef broth
1 cup bulgar
1/2 cup raisins
1 cup grape tomatoes, quartered
salt, pepper
chopped parsley for garnish
Combine broth, bulgar, raisins, tomatoes in a medium saucepan. Bring to a boil. Cover and simmer 15-20 minutes until liquid is absorbed. Remove from heat. Serve warm or cold.
Roasted Broccoli with Tahini Sauce
I always have a jar of tahini sauce hanging out in the fridge. This is a great use for it! 
2-3 cups broccoli florets, trimmed and cut
2 Tbsp olive oil, divided
salt, pepper
2 garlic cloves, slivered
2 Tbsp tahini
1 lemon, juice
Preheat oven to 450 degreed.
Toss broccoli w/ 1 tbsp olive oil, salt, and pepper. Spread on baking sheet, roast 15-20 minutes until florets start to brown.
Heat remaining tbsp oil in sautee pan over medium heat. Add garlic and sautee 1 minute. Stir in tahini and 1/3 cup water. Simmer 1 minute until starts to thicken. Remove from heat, stir in lemon juice. Toss with hot broccoli.

Cooking Greens

The following post is taken directly from our Groundswell Community Farm Cookbook

Kale, Chard, Collards and the like …

Chop three or four leaves into just about every meal that you make, from stir fries, soups, casseroles and quiche to spaghetti sauce or burritos. Add greens to most of your meals for nutrients and flavor and you will soon find yourself addicted to greens. Steam and dress up with olive oil, garlic and ginger for a delicious side dish.

Store in a sealed bag in the refrigerator. Every fall, I briefly steam and then freeze mass quantities in Ziploc baggies. If you steam it too long you’ll have an ice cube, but if you steam them just long enough you can break off just as many leaves as you need. When I am done, I freeze the steaming water in a Ziploc bag, which is a really flavorful vegetable broth. Every winter, I am thankful that I froze a ton, or else I am meting out just a few leaves here and there, all judiciousness and serious so I don’t run out before spring.


Chard, cooked, leaves, 1 cup– 3.2 g Protein, 6.8 g Fiber, 5.8 g Carbohydrates, 9450 IU Vitamin A, 1.3 mg Vitamin E, 28 mg Vitamin C, 128 mg Calcium, 96 mg Magnesium, 151 mg Sodium, 961 mg Potassium.

Collard Greens, cooked leaves and stems, 1 cup– 6.8 g protein, 7 g fiber, 9.7 g carbs., 1.3 g fat, 14820 IU Vitamin A, 144 mg Vitamin C, 357 mg Calcium, 87 mg Magnesium, 1.5 mg Iron, 24 mg Sodium, 498 mg Potassium

Kale, cooked, without stems, 1 cup — 5 g protein, 8 g fiber 6.7 g Carbs., 9130 IU Vitamin A, 6.93 mg Vitamin E, 102 mg Vitamin C, 206 mg Calcium, 37.4 mg Magnesium, 1.8 mg Iron, 47 mg Sodium, 244 mg Potasssium

Spinach, raw, 2 cups chopped, 28 calories, 3.6 g protein, 7.8 g Fiber, 4 g carbohydrate, 8920 IU Vitamin A, 3 mg Vitamin E, 56 mg Vitamin C, 102 mg Calcium, 96.8 mg Magnesium, 2.96 mg Iron, 98 mg Sodium, 518 mg Potassium

Chard and Cilantro Soup with Noodle Nests
From Local Flavors
The Noodle Nests
2 eggs, separated
2 oz. fine egg noodles, cooked
1/3 cup grated cheese
2 T cilantro
Sea salt
oil for frying (peanut, olive, etc.)
1. Beat the egg whites until they form peaks, then stir in the yolks, noodles, cheese
and cilantro. Season with salt.
2. Really work the mixture with your hands or a wooden spoon so it’s more or less
homogenous. It will look impossibly dry and stiff.
3. Heat enough oil in a medium skillet to float the noodles, at least 1/3 inch. When
it’s hot, drop the batter into the oil, dividing it into 4 – 6 portions. Fry until
golden, about 1 minute, then turn and fry the second side, another minute. Set
aside on paper towels. These can be made hours ahead of time.
The Soup
1 T olive oil
2 bunches scallions, chopped with 1-2” of the greens
1 celery rib, diced
1 cup finely chopped cilantro stems and leaves
1 bunch chard leaves
Sea salt, black pepper
6 cups vegetable stock, chicken stock or water
cilantro for garnish
1. Warm the oil in a soup pot. Add the scallions and celery and cook over mediumhigh
heat, stirring occasionally. After a few minutes, add the cilantro and . cup
water to that the vegetables stew, rather than fry. Add the chard leaves, sprinkle
with 1 t salt, than cover and cook until the chard has wilted down. Add the stock
or water.
2. Bring to a boil, lower the heat and add the noodle nests to the pot. Simmer until
the chard is tender, about 10 minutes. Taste for salt and season with pepper.
Ladle the soup into bowls, including a noodle nest in each one. Serve garnished
with a sprig of cilantro.
From Gardeners’ Community Cookbook
2 bunches kale, ~ 1 lb., stems removed, washed and chopped
2 medium – large leeks, ~. lb., trimmed, thinly sliced and washed
2/3 cup half-and-half
3 1/2 pounds potatoes
Salt, Black pepper
8 T (1 stick) butter
Steamed cabbage, optional
1. Place the kale in a large pot, add water to cover and boil over medium heat until
the kale is tender, about 30 minutes. Drain and set aside to let dry.
2. Combine the leeks and half-and-half in a saucepan and simmer over medium heat
until soft, about 10 minutes. Set aside.
3. Put the potatoes in a large saucepan, cover with water and boil until fork tender,
about 45 minutes. Drain and shake dry. Mash the potatoes until fairly smooth.
Stir in the kale, the leek-cream mixture and salt and pepper to taste.
4. Mound in a cone shape with a well in the center. Either serve immediately with
butter in the well, or bake at 350 F in an ovenproof dish for 25 minutes until
golden then add butter to the well and serve.
Greens and Balsamic Vinegar
From Bea Murray: CSA member: “excellent but simple recipe!”
2-3 cloves garlic
2 T. olive oil
1 pound of greens
2 T. Balsamic vinegar
salt and pepper
1. Briefly fry garlic in oil. Cut the bunch of greens in 1/2 inch strips. Stir fry in oil
and garlic a bit of water until greens are soft.
2. Serve with a bottle of good balsamic vinegar on the table. Use 1-2 teaspoons per
serving. Salt and pepper to taste.
Kale Crumble
From One United Harvest: “Crumble over rice, soup, salad or any dish where you want
something crispy and salty. Just one of the hundreds of ways to use kale in your cooking.”
1 bunch of kale leaves stems removed but leaves kept whole
2 T. vegetable oil
salt, to taste
freshly grated Parmesan cheese, to taste
1. Preheat oven to 400 F. Brush or spray kale leaves lightly with oil then sprinkle
with salt and cheese. Put the leaves on a cookie tray and bake in the oven.
2. Bake at 400 degrees until the leaves are as crispy as potato chips, about 10
Spinach- Basil Quiche
From One United Harvest
1-1/2 c. chopped spinach
1 T. herb butter
1/3 c. chopped onion
1 c. ricotta cheese
1/4 c. Parmesan cheese
1 T. chopped fresh basil
1-1/2 c. whole milk
2 c. cooked brown rice
3 eggs
1/8 tsp. black pepper
1. Preheat oven to 425 F. Press rice into greased 8×8 pan. Sauté first three
ingredients. Add remaining ingredients and heat to near boil.
2. Pour over rice and bake at 425 degrees for 35 minutes.
Kale Pie
From Gardeners’ Community Cookbook
One Easy Tart Crust (recipe below)
4 cups chopped kale leaves, stemsremoved
1 T olive or vegetable oil
2 small onions, finely chopped
3 cloves garlic, minced
2 large eggs
1 cup crumbled feta cheese
1/2 cup half-and-half
1/2 t salt (optional)
1. Prepare the tart crust and chill in refrigerator.
2. Preheat the oven to 375 F.
3. Bring a large pot of water to a boil. Add the kale, stir to submerge the leaves and
cook over high heat until wilted and somewhat tender but still bright green, about
3 minutes. Drain and set aside to drip dry.
4. Heat the oil in a medium sauté pan. Add the onions and garlic and sauté over
medium heat, stirring frequently, until beginning to turn golden, about 6 minutes.
Remove and allow to cool 10 to 15 minutes. Serve while still warm or let cool
longer and serve at room temperature.
Easy Tart Crust
From Gardeners’ Community Cookbook
1 1/2  cups all-purpose flour
1/4  t salt
8 T (1 stick) butter
2 to 2 1/2 T water
1. Place the flour and salt in a food processor. Cut in the butter and pulse several
times until the mixture resembles coarse meal. Continue to pulse while adding
the water 1 T at a time until the dough adheres to itself when pinched.
2. Gather the dough into a ball and set the ball on a sheet of plastic wrap. Cover
with another sheet of plastic wrap and roll the dough into an 11 to 13 inch circle.
Remove the top sheet and turn the dough into a 10 to 12 inch tart or pie pan,
pushing gently into the corners and up the sides. Place in the refrigerator to chill
before baking, up to overnight. If chilling overnight, remove from the refrigerator
30 minutes before baking.
New Mexico Chard Enchiladas
From Gardeners’ Community Cookbook
4 tomatoes, coarsely chopped, ~ 1 lb.
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried chilies, stemmed, seeded and torn into coarse pieces
1 to 2 cups hot water
2 T vegetable oil
1 medium onion
3 cloves garlic, finely chopped
1 bunch Swiss chard, tough stems removed, washed, dried, leaves coarsely chopped
12 corn tortillas
1 1/2 cups grated Jack or cheddar cheese
4 fried eggs (optional)
1. Preheat the oven to 350 F.
2. Place the tomatoes, coarsely chopped garlic, coarsely chopped onion, dried chilies
and 1 cup of hot water in a food processor. Blend until as smooth as possible,
adding a little more water if necessary to make a liquid paste. Set aside.
3. Heat the oil in a large sauté pan. Add the finely chopped onion and garlic and
sauté over medium heat until golden, 6 to 8 minutes. Add the chard and stir over
medium-high heat until well wilted but not soft, about 2 minutes. Stir in the
tomato puree and cook until thickened, 8 to 10 minutes.
4. Place 4 tortillas with overlapping edges on a jelly roll pan. Spread each with
enough sauce to cover. Sprinkle grated cheese over the sauce. Top with another
tortilla, spread with sauce and sprinkle with cheese. Continue layering until you
have 4 stacks 3 layers high, with sauce and cheese on the top.
5. Place in the oven and bake until the cheese on top is melted about 5 minutes.
Serve right away, topped with a fried egg on each enchilada, if you like.
Paneer and Greens (Indian Cheese)
From Katie
Rice, cooked plain or with butter, turmeric, dry ground mustard seed and salt to taste.
Paneer, cut into . inch thick chunks, see recipe below
Olive oil for frying
1 lb. cooking greens, such as spinach, chard, kale, basil, etc.
Lime or lemon juice
1. Make paneer 2 or more hours before you plan to eat. It will store well in the fridge for
about 5 days.
2. Steam or sauté greens until tender.
3. Heat oil and fry paneer until golden brown on both sides.
4. Add greens to paneer pan and sauté for a minute, then pour lime or lemon juice into
mix and stir in.
5. Serve over rice.
1 gallon milk, whole or 2%
1/4 cup lemon juice
1 t garam masala (or mix coriander, cumin, clove, cinnamon, mace & black pepper)
Cheese cloth (available in any fabric store)
1. Cook milk over medium-low heat, stirring often to avoiding scalding the milk and
scrubbing the pan eternally. Keep on a low boil or simmer for 20 – 30 minutes,
longer boil for a firmer cheese.
2. Add lemon juice and stir till it curdles, about one minute. If you don’t see the
milk separating into chunks and whey, add a little more lemon and stir again.
3. Pour through two layers of cheesecloth that you’ve lain in a colander, which is
sitting in a pot to catch the whey. Let drain several minutes, then gather the cloth
tightly around your bundle of cheese and hang from the faucet of your sink and
drip for a few more minutes.
4. Place your bundle of cheese in a broad pan, with a heavy pot of water on top (or a
plate with a rock, etc.) and let sit for about two hours.
Pasta With Greens
Recipe #153595 From Better Homes & Gardens. EXCELLENT dish!
4 ounces dried bow tie or mostacciolipasta
6 – 10 stems of Swiss chard, spinach,kale, etc.
2 garlic cloves
1 1/2 teaspoons olive oil
1/3 cup light ricotta cheese
2 tablespoons milk
1 tablespoon snipped fresh basil crushed or 1Teaspoon dried basil crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground nutmeg
1 medium tomato, seeded and chopped
2 tablespoons finely shredded Parmesancheese
2 servings
30 minutes 15 mins prep
1. Cook pasta according to package directions, except omit any oil or salt. Drain.Return pasta to saucepan; cover and keep warm.
2. Cut out and discard center ribs from Swiss chard or remove stems from spinach.Coarsely chop greens; set aside.
3. In a large nonstick skillet cook garlic in hot oil over medium heat for 15 seconds.Add greens. Cook over medium-low heat about 3 minutes or until greens arewilted, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, andnutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
4. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine.
5. Sprinkle each serving with Parmesan cheese.
Stuffed Chard Leaves 
From The New Laurel’s Kitchen
1 medium onion, chopped1 T oil
2 1/2 cups cooked brown rice
1 1/2 cups low-fat cottage cheese
1 egg, beaten
1/2 cup chopped parsley.
3/4 cup raisins
1 t dill weed.
3/4 t salt
1. Preheat oven to 350 degrees.
2. Sauté onion in oil. Mix all ingredients except chard.
3. Wash and dry chard leaves and remove stems, including the fat part of the rib if itextends rigidly up into the leaf (select leaves that are not too “ribby”). Place 2tablespoons or more of filling on the underside of the leaf, a third of the way fromthe bottom. Fold the underside of the leaf and roll into a square packet. Placeseam side down in a greased casserole. Cover and bake for about 30 minutes.Alternatively, steam the rolls in a steamer basket over boiling water until theleaves are tender, about 20 minutes. Bake any extra filling and serve with thestuffed leaves. Serves 6 to 8.

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.