Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Kale and Roasted Red Kuri Squash Salad

From ahouseinthehills.com

1 medium red kuri squash 2 large bunches kale coconut oil sea salt 1/3 cup hazelnuts 1/3 cup dried cranberries 1/3 cup tahini 1/3 cup mild white miso 2 garlic cloves, crushed 3 tablespoons minced shallot (one small shallot) one large, juicy lemon fresh cracked pepper finishing salt

Preheat oven to 350 degrees. […]

Fresh Spinach (or other greens) Dip


• 2 tablespoons olive oil• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finelychopped • 1/2 cup scallions, chopped small• 2 stems garlic tops, finely chopped• 1 teaspoon kosher salt, plus more as needed• 1/2 teaspoon freshly ground black pepper, plus more as needed• 1 pound spinach, kale, or Chard, […]

Quick-and-Easy Grilled Kale

Adapted from "Greens Glorious Greens" by Johnna Albi & Catherine Walthers


Olive oil to brush grill

3/4 pound kale

2 tablespoons white wine vinegar (herb-flavored is delicious)

Salt and freshly ground pepper to taste


Chopped Kale Salad with Spiced Almonds and Red Peppers

From sprouts.com

2 tablespoons olive oil – divided 1 teaspoon curry powder 1/2 teaspoon cumin 1 teaspoon unfiltered honey 1/2 cup raw almonds 1/2 cup pitted kalamata olives 1 small red pepper – seeded and cut into thin strips 1/2 large bunch kale – washed, stems removed and chopped


Yummy-yummy Kale Salad

Adapted from conversations with friends Kate and Sam Cliffton

2 cups of fresh Kale, finely choppedJuice of 1/2 lemon1-2 Tablespoons minced Garlic topsor 1 clove fresh garlic2-3 Tablespoons good Olive Oil1/4 teaspoon sea salt

Optional:2 grated carrots2 Tablespoons honey-roasted sunflower seeds, sprinkled on top when served.

Toss all ingredients in a bowl. Taste and adjust […]

Raw Kale Salad

This tasty-looking and adaptable Kale salad recipe is from Arlington shareholder Claudia Olivos. Claudia’s website is at http://olivosartstudio.blogspot.com/It will work well with the Red Russian kale in your shares this week. You also can substitute chopped Garlic Scapes for the onion.

1 head kale, shredded Cherry tomatoes to taste (use a whole box) 1 avocado […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Greens and Pasta Soup

From Rachel’s mom

1/4 cup chopped onion 1 garlic clove 1 Tablespoon butter 4-6 cups vegetable or chicken broth 1/2 cup uncooked small pasta of your choice 1/4 teaspoon nutmeg 1/8 teaspoon pepper 8-10 oz spinach and/or kale

In the bottom of a soup pot, Sautee onion and garlic in butter until soft Add broth […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Kale Pesto

Recipe from Phyllis LeMaire, Middletown, CT

2 cups kale, washed and packed, stems & veins removed 1 cup walnut pieces 1 cup Romano or Parmesan cheese ¾ cup water ¼ cup olive oil ¼ cup fresh lemon juice (1 lemon’s worth) 2-3 cloves of garlic

Puree all ingredients in blender or food processor until […]

Why Kale and Turnips?

Certain greens, including spinach, beet tops, and chard, contain oxalic acid, a substance that binds to calcium and reduces its absorption by the body. Other greens, like turnip greens, collard greens, kale, and mustard greens, are loaded with calcium and free of oxalic acid.