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
www.allrecipes.com
4 beets, trimmed, leaving 1 inch of stems attached
1/4 c green onion or chives
2 T fresh parsley
2 T olive oil
1 T balsamic vinegar
1 T red wine vinegar
Kauai sea salt to taste
1/4 c crumbled feta cheese
1. Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet, or wrap in foil and place on grill.
2. Bake or grill beets until easily pierced with a fork (45 minutes to 1 hour in oven). Let cool. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together onion/chives, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season with salt, and set aside.
4. To assemble, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.
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
1 pkg rice cakes
some goat cheese
a few chopped cherry tomatoes
2 avocados
2 green onions
olive oil
Take a rice cake and spread goat cheese on it. Then put on the avocados. Chop up some green onions and tomatoes and put them on top. Sprinkle olive oil.
It’s quite a meal and it tastes good and really delicious.
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 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
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.