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
by chef teresa wilson of aquarelle
2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste
Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet). Cut beets into squares (or each sheet into fours). Mix all ingredients together in a bowl and set aside.
Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.
2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.
Assemble the Ravioli
Remove beets from the liquid. Place 1 T of cheese in center of beet slice and press along edges to seal. Finish assembling all beet slices. Makes about 20 raviolis.
Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis. Garnish with fresh basil.
Basil, Beets, Chives, Cilantro, Peppers, Hot, Peppers, Mild, Recipes, Tomatoes
contributed by south shoreganics
baby romaine
1/3 c scallions
1 c cilantro leaves
1 c cherry tomatoes
1/2 c goat cheese, crumbled
dressing:
2T lime juice
1 garlic clove, crushed
Kaua’i sea salt
4T olive oil
Add together garlic, lime juice, olive oil, sea salt. Let sit for half an hour to allow flavors to blend. Toss dressing with remaining ingredients in a bowl and serve immediately.
Bananas, Cilantro, Onions, Rainbow Chard, Recipes, Romaine, Tomatoes
contributed by the keiki of southshoreganics
3 leaves cinnamon basil
3 leaves cilantro
3 cherry tomatoes
Take the cinnamon basil and stick a piece of cilantro in it. Then put in a cherry tomato and wrap it up and eat it. It tastes like a Mexican farm wrap.
“We eat these at the farm. Mom says to wash your hands before eating it.”
contributed by kristy maligro
4 ripe avocados, peeled and chopped
1/2 c lime juice
1/4 c cilantro (no stems)
1.5 c sour cream
2 green onions (only the white part)
3 c chicken stock
1 t Kauai sea salt
jalapeno pepper to taste (seeded first!)
Puree avocado, lime juice, green onions and cilantro. Add sour cream and puree. After pouring into bowl, add stock, salt. Carefully add desired amount of pepper. Refrigerate before serving. Garnish with cilantro and dollop of sour cream.
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
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
tortillas
1/2 cup cheese
lettuce mix
2 cups cooked chicken, shredded
8 sprigs cilantro, chopped
handful of cherry tomatoes
1 ripe avocado
salsa muy bueno
Kauai sea salt
Heat tortillas in pan over stove. Build tostada, starting with tortilla on bottom. Add lettuce mix, chicken, cheese. Top with salsa and cilantro. Garnish with avocado. Season as desired.
contributed by summer dillberg
onion as desired
1 bunch cilantro
sea salt to taste
1-3 cloves garlic
1-2 chiles (with a knife, scrape out seeds for milder flavor)
half a lemon, squeezed
cherry tomatoes
Put all ingredients in a blender and blend on low speed until thoroughly blended. Salsa is not an exact science, so have fun with it! Comer con amigos.