Week 2 of our Green Challenge is here. We hope you are enjoying the harvest and coming up with some delicious ways to incorporate all of the locally grown organic produce. Here are three more recipes that are tasty and that will help you incorporate some of the greens and veggies. You can find last week’s recipes in this link.
Take a listen to the podcast as well for the conversation Maribel and I had about this week’s offerings. Leave us comments!
Kale and Apple Salad with Dijon Vinaigrette
Prep time: 15 minutes
3 – 5 oz. kale leaves
2 large apple
3/4 cup raw sunflower seeds
1/4 cup fresh-squeezed lemon juice
2 tbsp Dijon mustard
1 tbsp apple cider vinegar (or any white vinegar will work)
1/4 cup extra virgin olive oil
Cut away the rib in each leaf and chop the kale into bite-sized pieces. Mix together the lemon juice, Dijon mustard, and vinegar then whisk in the olive oil to make the dressing. Core the apples, cut into slices, and cut each slice into chunks. Put apple pieces in a small bowl and toss with about half the dressing, making sure each piece of the apple is coated with dressing.
Put the kale into a bowl large enough to hold all the salad, add the rest of the dressing and toss to coat. (If you don’t like much dressing, you may not need it all.) Add the apples coated with dressing and sunflower seeds and toss again.
Note: This was not bad after being in the fridge overnight, but next time I would only mix as much salad as I could eat at that time. Refrigerate the extra kale and apples and dressing mixture separately and toss together with the sunflower seeds right before you’re eating the leftovers.
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45-50 minutes
4 turnips, trimmed and peeled
2 tablespoons olive oil
1 teaspoon kosher salt
1⁄2 teaspoon chili powder or 1 – 2 tbsp freshly rosemary, minced
Salt and pepper
- Heat oven to 425°F
- Slice turnips in half and then into french-fry size sticks
- In a medium size bowl, coat turnips with olive oil, chili powder or rosemary and salt and pepper.
- Place on a parchment-lined jelly-roll pan.
- Spread out in a single layer.
- First cook fries 20 minutes and then flip fries and cook for another 15-20 minutes.
- As turnip fries cook in the oven, make the cilantro aioli sauce.
Recipe adapted from: https://kimberlysnyder.com/blog/2017/10/31/crispy-rosemary-turnip-fries-recipe/
Prep time: 10 min
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1/2 cup thinly sliced green onions
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon cumin
1 tablespoon olive oil
1/4 cup avocado mayonnaise
1/4 cup Greek yogurt *(see notes)
Place the garlic clove in the work bowl of the food processor and process until minced. Leaving the garlic in the bowl, add the cilantro and pulse until minced as well. Then add green onions, lime rind, lime juice, and salt. Process until smooth. While the machine is running, slowly add the olive oil, until all is incorporated. Remove aioli to a small bowl and fold in the mayonnaise and yogurt. Cover and refrigerate.
Note: For more protein, use the 1/4 cup Greek yogurt. If you are not eating dairy, then add another 1/4 cup mayonnaise.
*Take a listen to our podcast with suggestions for this week’s box and also some tips on meal planning. Leave us feedback and topics of interest you would like for us to talk about.