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Winter Greens Salad

Marissa             0    

This is such a versatile salad that this is more of a guideline rather than a true recipe. I started making this at Thanksgiving 2011 and have loved it ever since.

Winter greens – kale, collards, cauliflower leaves, etc (my favorite is curly kale)
Roasted nuts – pine nuts, pumpkin seeds, pecans, etc
Dried fruit – cranberry, blueberry, etc

olive oil
citrus juice – orange, lemon, grapefruit, etc
salt and pepper

Remove the large stems from the greens. Either tear into bit sized pieces (for curly kale for example) or julienne large flat leaves (collards, etc). Put the leaves in a bowl and drizzle with a bit of olive oil. Begin massaging the leaves until they start to “wilt” and the salad reduces in volume. At this point I start adding dressing.

I make the dressing in a small jelly jar – half olive oil, half citrus juice. I prefer using all orange juice but use whatever I have on hand. To this I add 1-2 tbsp honey and plenty of salt and pepper. Shake vigorously. This dressing will cover a lot of salad!

Start adding the dressing and continue to massage the leaves. You want them to be completely limp and tender. Then add dressing to taste, throw in enough fruit and nuts so that each mouthful of salad will have one of each in it.

That’s it! Experiment and enjoy!






Roasted Radicchio

Marissa             0    

I have to admit that I’m a newcomer to radicchio. We are growing it for the first time in 2012 and I’ve been trying recipes to make it edible for some time! But I found one that I do truly enjoy and I hope you do too.

Serves 1-2

1 small head radicchio (~3 oz)
2 tbsp olive oil
1/2 tsp fresh finely chopped rosemary
coarse salt and freshly ground pepper
1 tbsp balsamic vinegar
6 oz freshly grated parmesan

Preheat oven to 400°F.

Quarter radicchio lengthwise, leaving a piece of the stem to hold each section together. Place the wedges on a rimmed baking sheet and drizzle with the olive oil. Season with rosemary, salt and pepper. Toss gently to coat and turn each wedge so that a cut face is down. Roast in the oven, turning once for about 15 minutes. Transfer to a plate.

Drizzle with UP TO 1 tbsp balsamic vinegar. I found half to be more to my liking but others liked the full amount. Garnish with the grated cheese.

The radicchio still has its bitter qualities. But we nicely balanced this out with a turnip side dish. Roasting mellowed the sharp bite and made this quite enjoyable!




Kale in Cream Sauce

Marissa             0    

This recipe is based on one in the Time Life series published in the late 1960s called Foods of the World. Specifically, this is from The Cooking of Scandinavia and is a Danish recipe. It’s very simple, more of a ‘preparation’ than a recipe really.
Ingredients for farm fresh kale in cream sauce


serves 4

1/2 lb kale
1 tsp salt
2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup heavy cream
1/4 tsp freshly ground black pepper


Wash the kale carefully under cold running water. Depending on the type, you may want to discard the heavier stems (it’s easy to just pull the leafy parts off, leaving the stem behind). Tear the leaves into large pieces and put the kale in a stock pot with enough cold water to cover and 1/4 tsp of the salt. Cook, tightly covered, over medium heat for about 15 minutes or until the kale is very tender. Drain the kale through a sieve, pushing on it with a spoon to squeeze as much water out of it as possible. Then chop very finely.

Meanwhile, in a heavy 2 quart saucepan, melt the butter over medium heat. Remove the pan from heat and stir in the flour. Add the milk and cream all at once. Return the pan to low heat and beat vigorously with a wire whisk until the sauce comes to a boil and is smooth and thick. Add the remaining salt, pepper and chopped kale. Cook for another few minutes, just until the kale is warmed through.

Absolutely delicious!

Served here with mashed potatoes and carrot gravy, and a farm fresh salad. Kale always goes well with potatoes!




Kale Chips

Marissa             1    

1 lb kale or collards 
1 tbsp balsamic vinegar 
1 – 2 tbsp olive oil 
1 tsp salt 

1. Preheat oven to 350F.

2. Remove the heavy central rib from the greens and cut/tear into 2″ squares and place in a LARGE bowl.

3. Add the rest of the ingredients, starting with just one tbsp of the oil. All the leaves need to be coated. If you have a really curly leafed variety, it needs more, less if you are using big flat collards.

4. Spread out on two cookie sheets and bake for 20 minutes – stirring and spreading out the leaves every 5 or so minutes. Remove chips as they get crispy. If you use all one variety, this usually happens at the same time, otherwise, put different varieties on different sheets or sides of the sheet.

5. Enjoy hot! They will last after baked, but tend to ‘go limp’ a bit unless really well done. If you like them chewy (like I do), then just make sure you eat them all at once…not hard to do!




Greens and Goat Cheese Ravioli

Marissa             0    

serves 4


14 ounces greens – spinach or chard for a mild taste, we added in about 1/3 broccoli leaves (can use kale too!)
1 egg
1 tsp salt
1/2 cup grated parmesan
3/4 cup goat cheese
1 tsp dried thyme
1/4 tsp cracked pepper
drizzle of honey


You can use any recipe you like – I’ve been working with this one lately:  “Homemades”

You can make the filling while letting the pasta rest.

1.  Rinse greens and cook over medium heat with just the water clinging to the leaves.  For spinach cook for about 5 minutes, for other thicker greens, cook for 10 minutes.  You want them well done.  Let the greens cool and squeeze out any excess water.  Chop finely.

2.  In a bowl, mix the greens with the rest of the filling ingredients.

3.  Fill the ravioli (for instance, using this technique) and spread on a floured surface for 30 minutes, turning over once or twice to let them dry.

4.  Boil salted water and cook for 5 minutes.

5.  Dot with butter and chopped sage.  YUM!