What I Got: Week 19

Back row: Green Romaine Lettuce, Bok Choy, Green Tatsoi,  Dinosaur Kale, Broccoli
Green Beans, Green Bell Peppers, Celeriac, Cranberries, Honeycrisp or Braeburn Apples (I can’t tell which, can you?)

What I Made: Rigatoni with Kale and Cream Sauce

I’ve been having fun trying my hand at homemade pastas, but let’s face it – some things are just way outside my skill level. Thankfully, with the easy substitution of some store bought rigatoni, the most labor-intensive part of this dish is slicing the kale and mushrooms!

First, cook pasta according to directions. Then, melt butter in a large pan and whisk in flour to make a light brown roux. Next, add milk and stir constantly until the sauce boils. Finally, mix in thyme, chopped mushrooms and chopped kale and pour over the cooked and drained pasta. For an extra kick (and to use up some leftovers), I added chopped prosciutto just before serving.

Don’t like mushrooms? Substitute cooked chicken instead.


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What I Made: Chicken and Kale Soup

The weather here has taken a turn for Fall, and so have my recipes!  This cool, dreary, and rainy weeks has called for big batches of soup to eat this week and to stash in my fridge and freezer for even cooler days ahead.

This chicken and kale soup is like an extra healthy version of chicken noodle soup. The original recipe notes that a cup and a half is estimated to provide around 40% of your daily value of vitamin A, 32% of vitamin C and 21% of your daily iron needs! It’s not surprising, as it’s loaded with some good stuff. Onions and garlic are softened in a heavy pot with oil, then the chicken is cooked. After that, it’s a matter of dumping in chicken broth, a can of rinsed garbanzo beans, and a can of diced tomatoes with the juice.  Once that comes to a boil, the pasta is cooked.  I used whole wheat rotini but the original recipe called for penne; use whatever you prefer. (I think the recipe would be extra cute with alphabet-shaped pastas!) Once the pasta is to your preferred level of doneness, cut the heat and add ribbons of kale.  As it sits, the heat of the soup will lightly cook the kale.



Click the title of this post to see the full recipe below.
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What I Made: Spicy Garlic and Chili Lime Kale Chips

I’ve seen a lot about kale chips – on the grocery store and on the internet.  When I found a simple recipe to make them at home,  I thought it might be a good way to get past my last kale experience. (Maybe I just made too many of these “kale mistakes“?!)

I came across the base recipe on Pinterest via Refinery29.  It couldn’t be easier: start with some kale and 1/4 cup olive oil.  Then, add seasoning, mix, and bake.  I’ve outlined it below step by step with the full recipes at the very end.

First, line a baking sheet with parchment paper.  I needed two.



Wash the kale and dry it very well.  I used lacinto kale, or dinosaur kale. Pictured is the kale in my salad spinner, but I found that I still needed to blot it with a towel to remove the moisture from the leaves.



Cut into large pieces, removing the stem where it is thick. I would cut the stem out of the top and middle pieces pictures below.KaleChips3


Combine olive oil with seasonings in a resealable plastic bag and mix.  Add kale and shake to coat.  Leaving some air in the bag makes it easier for the oil to coat all of the leaves.KaleChips4


Next, squeeze the air out, and really work the seasoning into the kale. This also helps break up lumps where you seasoning has not mixed well with the oil.  Apparently, not massaging kale is one of the “kale mistakes“.  Who knew it was such a diva?


Bake in a 300 degree oven for 30 minutes.  I rotated the baking sheets halfway through the cook time, but you might not need to do that.KaleChips6

A delicious, healthy snack!

I find these store really well in plastic containers, but since they are thin and delicate, they tend to get squished and break apart in plastic bags.

Also, it still gets stuck in my teeth.  Between the garlic and the immediate need for floss, it’s not a great workday snack for me, unfortunately.

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What I Got: Week 5


Starting in back left: Orange Carrots, Mini Purplette Onions , White Onions, Dinosaur Kale, Asian Cucumber, Yellow Straightneck Squash, Slicing Cucumbers, Cherries, Black Raspberries, Blueberries, Green Romano Beans.


Let’s be honest:  I’m just going to straight up eat the cukes, carrots, and all that delicious, delicious fruit.