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
kale
olive oil
sea salt or brewer’s yeast
Break off pieces of kale (better to use the leafier parts rather than the thick stems). Spread out pieces on a cookie sheet and spray with some olive oil and sprinkle salt or brewer’s yeast or whatever’s to your liking. Bake at about 375-400 for 15 min. or so (til crispy).
“They become crispy and dissolve in your mouth. My kids love them!”
contributed by kristy maligro for cindy metzger
1/2 c balsamic vinegar
1 c extra virgin olive oil
1 tsp stone ground dijon
1 T honey
2-3 cloves garlic
Blend first foiur ingredients and you won’t have issues with it separating. Add garlic.
contributed by mahea hisgen
5 broccoli leaves
2-3 cloves garlic
1/2 yellow onion, sliced
3-4 T olive oil
pasta
Prepare pasta according to directions on package. Wash broccoli leaves and pat dry with paper towel. Remove stems from leaves and slice into strips. Sautee leaves with garlic and onions in olive oil. Toss with your choice of pasta and salt as desired.
contributed by mahea hisgen
1/2 lb spinach
1/2 lb broccoli leaves
1/2 small onion, chopped
ginger, minced
3 T ghee (clarified butter), regular butter would work as well
Kauai sea salt to taste
turmeric, grated or turmeric powder
cumin
ground coriander
Puree the spinach with water and put in bowl. Puree broccoli leaves and put in same bowl. Fry the onion and ginger in the ghee or butter, adding salt, cumin, turmeric and coriander. Add purees to mixture one cup at a time. Cook for about 5 minutes on moderate heat. Turn heat down as low as possible and simmer for about 15 minutes or until almost dry.
contributed by alys martin
Wash broccoli leaves and remove stems. Lightly steam leaves until tender. Toss with butter or olive oil and sea salt.
We love these with pasta and tomatoes and parmesan!
contributed by south shoreganics
1 pint tomatoes
1 medium sized red onion
1/4 c fresh basil leaves, torn in halves
Hollan’s marinade (see recipes)
Cut tomatoes into wedges. Slice onion thinly. Place together in bowl with Hollan’s marinade and toss. Add basil.
contributed by alys martin
4-5 cherry tomatoes
1 jar artichoke hearts (about a cup)
6 oz baby arugula
2 T red wine vinegar
3 T basil pesto (see recipes under pesto)
Wash arugula and arrange on plate with tomatoes and artichoke hearts. Combine pesto and vinegar and pour over the top.
contributed by alys martin
6-7 oz goat cheese
2 1/2 t olive oil
1/3 c fresh parsley, chopped
2 t fresh thyme, chopped
2 t fresh mint, chopped
Kauai sea salt to taste
Leave goat cheese out for a few minutes to soften before starting. Combine goat cheese, and oil and stir until smooth. Stir in herbs and salt. Serve with vegetables or use as a sauce for meats.
contributed by alys martin
3-4 zucchini
Kauai sea salt to taste
1.5 oz goat cheese
1.5 T olive oil
1 T fresh parsley, chopped fine
1/2 t fresh lemon juice
2 cups spinach leaves
1/2 cup fresh basil leaves
Cut zucchini lengthwise into slices that are 1/4 inch thick. Leaving off the “heel” slices of the zucchini, brush the rest of the pieces with olive oil (both sides). Grill until the zucchini is tender, a couple minutes on each side. In a small bowl, combine parsley, lemon juice, goat cheese and salt. Put 1/2 t of the cheese mixture on the zucchini slice, about 1/2 inch from the end. Place a couple of spinach leaves and a basil leaf on top and then roll up the zucchini. These can be stored in the refrigerator for up to a day.
These make great appetizers or dressy salad toppers.