Wholistic Woman
Embracing a whole life approach to wellness
Actually, I have no idea if that’s the title of this recipe or not. My good friend Cindy does cooking demos at our CSA and last week she made several dishes based on this “master mix.” I’m waiting for the recipes to be emailed to us with our next weekly enewsletter, but in the meantime …
I know, I’ve teased you with this recipe before. I finally got around to making it. I ended up using kale AND chard, since the one bunch of chard didn’t equal a pound. This is from the fall section of Simply in Season. But kale and chard are great all year round!
You can use any kind of spring greens in this recipe – baby kale, spinach, even Swiss chard. Servings: 4 The Verdict: Very spicy and yummy! I could have eaten the rice on its own, but the turmeric really paired well with the bite of the Swiss Chard. DH ate his as a dip …
Simply In Season calls this "Weed Soup" in the recipe notes. It's a great way to use up CSA leftovers!
This is a recipe from From Asparagus to Zucchini that I found last year when I was searching for a bok choy recipe. Before I realized that you can use glazes like this for any type of green or stir fry or meat. After taking a few classes at my CSA, I realized that a couple of glazes / stir fry sauces / salad dressings in your back pocket can make very efficient (and delicious!) use of most any vegetable that comes your way. This has become one of our favorites.
