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
1/2 pkg organic brown rice
6 oz salad mix
10 cherry tomatoes
2 avocados
olive oil
Kauai sea salt
Cook rice as directed on package. Wash lettuce while rice cools slightly. Spread lettuce on plate, top with rice and other ingredients.
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.
contributed by kristy maligro
3 avocados, peeled and pitted
5 cherry tomatoes
handful of fresh basil leaves
water
Place all ingredients into blender. Add water until desired consistency. Use as a dip for just about anything.
contributed by kristy maligro
1 cup roasted tomatoes (see recipe under tomatoes)
1/2 c cold pressed extra virgin olive oil
1 handful basil leaves
1 T fresh oregano (or 1 t dried)
1 c tomato puree
Blend all ingredients together. Add salt as desired.
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 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
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.
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.