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 south shoreganics
1 head napa cabbage - julienned
1 head pac choy - julienned
green onions - diced
cilantro - chopped
carrots - grated
coconut(s) meat OR chicken
Braggs Ginger Sesame Dressing
Sesame seeds - stirred in for crunch
Prepare produce. Open coconut and scoop out meat. Slice into chunks. Marinate in Braggs Dressing. If using chicken, marinate then cook as desired.
Combine all ingredients and serve immediately.
Bok Choi, Carrots, Cilantro, Onions, Rainbow Chard, Recipes, Uncategorized
contributed by hollan hamid
2 carrots
2 radishes
2 celery stalks
2 apples - 1 fuji, 1 granny smith
1 large avocado, diced
1/2 red onion
1/4 t green pepper
1 c organic alfalfa sprouts
1 c raw almond meal left over from almond milk (see ‘almond milk’ recipe)
1 T agave or local, raw honey
1 bunch swiss/rainbow chard
Chop all ingredients fine and lightly toss, then wrap in chard leaf bite-sized pieces and serve.
First prize recipe at the Vegetarian Society Luncheon
contributed by the keiki of south shoreganics
1 carrot
1 cherry tomato
You pick the carrot, and then you wash it. Then you stick the cherry tomato on the pointy part of the carrot and you lick it.
It takes a long time to eat.
contributed by laura king
4 beets
3T olive oil
1 lb carrot
1 lb brussel sprouts
7 large garlic cloves, unpeeled
1/2 t Kauai sea salt
1 T thyme
Preheat oven to 375F. Put beets, halved in baking dish. Rub with 1 T oil and roast for 30 minutes. Cut carrots into rounds, I inch thick. Trim brussel sprouts and cut them in half. Put garlic, sprouts and carrots in baking dish and toss with remaining oil and salt. Toss. Add large pan of vegetables to oven, next to pan of beets and cook both for an additional hour, stirring occassionally.
Remove beets from oven and transfer them to a cutting board to cool. Stir the thyme into the carrot, sprout, garlic mixture and cook for another 10 minutes while the beets are cut.
When beets are cool, cut them into 1-inch chunks. Remove veggies from oven, mix with beets and salt and serve.
contributed by kristy maligro
12-15 very ripe tomatoes
2 sweet potatoes
6 carrots
Kauai sea salt
2-4 t natural vegetable stock
basil
olive oil, to taste
1 c organic double thick cream
Chop vegetables coarsely and simmer on low. Blend until smooth and serve with a swirl of olive oil.