Photo by Alice Henneman
I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?
Try it and see what you think … the recipe follows.
Posted in Fresh, Kitchen Tips, Local Foods, recipes
Tagged cabbage, casserole, Community supported agriculture, farmers market, healthy cooking, local foods, onions, potatoes, recipe
Chopped salad made with fresh veggies left in my fridge (Photo by Alice Henneman)
Sometimes you’re left with a “bit of this” and a “little of that” of fresh produce in your fridge. What to do?
To the rescue … a chopped salad! I made mine with tomatoes, lettuce, cabbage and green bell peppers. Here’s what I did plus some more ideas for chopped salads …
Posted in Fresh, Local Foods, recipes
Tagged cabbage, Community supported agriculture, farmers market, healthy cooking, lettuce, local foods, peppers, recipe, tomatoes
Fresh from the farm or garden, tomatoes are one of my favorite summer foods. My husband and I especially enjoy them in this 4-ingredient guacamole recipe I created. I’m always smiling when I get some tomatoes in my CSA Box from my farmer, Pekarek’s Produce!
(NOTE: If you’ve been following my blog, you’ll have noticed I reduce recipes to the simplest procedures and shortest list of ingredients that still yield delicious, nutritious results to help you eat healthy every day. You’ll see in my photos how these recipes look when served in everyday dishes without any fancy trimmings.)
Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)
Cabbage, Tomato and Corn Salad is a recipe inspiration that came to me when I looked at the foods in this week’s Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce that included these foods. Though this recipe makes 4 side-salad servings, my husband and I liked it so well, we ate the whole thing for lunch.(These foods would also be currently growing in gardens and available at farmers markets.)
Week 3 CSA basket (Photo by Alice Henneman)
What shall I cook this coming week from my Community Supported Agriculture (CSA) box?
Check my blog through the coming days to discover what my husband and I will be eating! The recipes I offer are made with as few ingredients as possible and ones you probably have in your home. Plus, I’ll give you tips for making tastier recipes and how to care for your produce. For starters, here’s a video showing how to make Roasted Tomatoes from my Extension College Joanne Kinsey, Rutgers Cooperative Extension, followed by a link for downloading the recipe. Continue reading
No peeling or oven required when making these tasty potato chunks.
The foods I’m cooking with this week.
Yesterday, I made the kale in my CSA (Community Supported Agriculture) box from my farmer, Pekarek’s Produce into Kale Banana Smoothies and smoothie cubes. In this post, I’ll tell you what I did with the new red potatoes.
I created a potato recipe that could make in the microwave as I didn’t want to heat up my stove. The really convenient thing about new potatoes is you don’t need to peel them. This recipe for “Tasty Microwave Potato Chunks” is quick to make and microwaves in about 10 minutes. I think you’ll also like my quick method for making “Toasty Potato Chunks” from any leftovers.
Sipping a refreshing kale banana smoothie on my back porch
I just received a third box of food from my farmer, Pekarek’s Produce. Here’s a photo of what I got this week.
I’ll be sharing throughout the week what I’m making. My first recipe is a refreshing Kale Banana Smoothie. My husband and I liked it so well I plan to make all the rest of my kale into smoothie cubes for quick smoothies in the future. Following is my recipe for Kale Banana Smoothie.
Kale Banana Smoothie
- 1/2 cup skim milk
- 1 cup nonfat vanilla Greek yogurt
- 1 large kale leaf, torn into pieces and without thick pieces of the rib (about 1/2 cup)
- 1 ripe banana
- Approximately 4 to 6 cubes (smaller ice cubes work better)
- Add milk, then yogurt to blender.
- Next, toss in the kale.
- Break banana into chunks and add to mixture.
- Place the ice cubes on top. NOTE: If you’ve never made a smoothie with ice in your blender, check your blender instruction book or look for your manual online on the manufacturer’s website to determine if there are specific guidelines for adding ice to your blender. Some blenders may not be strong enough to break down ice cubes.
- Begin blending, starting out on a lower speed and then increasing speed. Puree until smooth.
- Enjoy immediately.
- Place liquids in a blender first. It makes it easier to start the blending process.
- To facilitate the mixing process, start at a lower speed and work your way to a higher speed as the bigger pieces get broken up.
Source: Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org
Posted in Local Foods, recipes
Tagged banana kale smoothie, Community supported agriculture, extension, farmers market, Greek yogurt, healthy cooking, Kale, local foods, nutrition, recipe