Wondering what to do with your rainbow chard? Go to RECIPE CATEGORIES on the right, click Rainbow Chard and see what other members have created with it. Want to submit a recipe? We are always looking for new ideas, tips and recipes using the produce grown here at South Shoreganics. As possible, try to include or substitute locally grown ingredients in your recipes. By the way, unless you say something your name will be published with your recipe, making you the expert on your chosen concoction. Farm shares. Expert status. Membership has its' privileges.
contributed by kristy maligro
1 cup coarsely chopped fresh basil
1 garlic clove, crushed
1/4 t sea salt
1/8 t cayenne
3/4 c mayonnaise of choice
Blend first 4 ingredients in food processor. Add mayonnaise and blend until smooth. Chill for at least an hour to allow flavors to blend.
Top steak, chicken or fish or toss it with warm potatoes. Great in a stuffed cherry tomato or as a sandwich spread. Makes about 1 cup.
3 pounds baby potatoes, cut in halves
1/4 cup extra-virgin olive oil
3 sprigs fresh rosemary, plus garnish
3 large garlic cloves, cut in halves
1 1/2 teaspoons Kauai sea salt
Cut potatoes into slices and place in bowl. Add olive oil, garlic, salt and rosemary and toss to coat. Arrange potatoes on a cookie sheet. Roast about 45 minutes at 400 degrees. Stir potatoes about every 15 minutes. Garnish with additional rosemary sprigs.
contributed by south shoreganics
Cut a tiny slice off the bottom of the tomatoes so they don’t roll. Cut off the tops in a circle and scoop a tiny bit of the seeds out. Fill the space with pesto or goat cheese and fresh basil. We’ve used goat cheese mixed with diced green onions. If you let the mixture sit for awhile before filling the tomatoes, it tastes a lot stronger.
These look really festive, and are eaten quickly at parties!
contributed by south shoreganics
Cut cherry tomatoes in halves and roast them on a cookie sheet on low (220) for awhile until they are carmelized. Use anywhere they sound good-pizza, pasta, salads, sandwiches, etc.
contributed by south shoreganics
2 ripe avocadoes
juice from 1/2 lemon
Kauai sea salt
pinch of chili powder
cilantro (optional)
Peel and mash avocadoes. Mix together with lemon juice, sea salt and chili powder. Garnish with cilantro and serve immediately. The avocado pit will keep the guacamole from browning as quickly…
contributed by mahea hisgen
1 pkg spiral or penne pasta
2 T olive oil
6 oz salad mix
1/4 cup roasted cherry tomatoes (see recipe under tomatoes), soaked in olive oil
6 basil leaves, sliced thin
vinaigrette
vinaigrette
1/4 c roasted cherry tomatoes, soaked in olive oil
4 t balsamic vinegar
1 small garlic clove
1/3 c olive oil
Kauai sea salt
Place all vinaigrette ingredients into blender or processor and blend until smooth. Season to taste.
Drain and rinse pasta after cooking according to directions on pkg. Drizzle with olive oil. Tear salad mix into small pieces . Toss with completely cooled pasta and roasted tomatoes. Toss with vinaigrette and garnish with basil.
contributed by mahea hisgen
6 oz salad mix
2 avocados, diced
1 mango, diced
1/3 cup cilantro leaves
1/2 red onion, diced
vinaigrette of choice
Toss all ingredients together, adding vinaigrette or dressing of choice.
contributed by mahea hisgen
6 oz baby arugula
3 T mint leaves
2 mangoes, sliced
1 papaya, sliced
4 pineapple slices
dressing
dressing
6 T fruit juices (passion fruit juice is a must)
1 T minced green onion
2 T olive oil
Kauai sea salt
Toss arugula with dressing until well coated. Arrange fruit slices on plate and top with arugla greens.
contributed by mahea hisgen
1 large or 2 small beets, scrubbed
6 oz salad mix
4 oz. fresh goat cheese
1/4 cup candied macadamia nuts (roll mac nuts in honey mixed with a small amount of salt)
vinaigrette
vinaigrette
1 T freshly squeezed lemon juice
3 T freshly squeezed orange juice
1/2 t Dijon mustard
2 T olive oil
Kauai sea salt
Preheat oven to 400. Cook beets for about 45 minutes. Cool. Peel beets and cut into quarters.
Divide salad mix among plates. Place beets on top. Drizzle with vinaigrette dressing. Garnish with goat cheese and candied nuts.
contributed by mahea hisgen
this is a great appetizer or side salad
5 oz. salad mix
9-10 cherry tomatoes, sliced
1 lb. fresh mozzarella (balls) sliced
20 large basil leaves
balsamic vinaigrette
balsamic vinaigrette
4 tablespoons balsamic vinegar
6 tablespoons olive oil
Kauai sea salt
Toss salad greens with vinaigrette. Place mozzarella slices on salad, then cherry tomato slices. Top with basil leaves. Season as desired.