So, this was a lost week.  Well, maybe not entirely lost, but entirely not planned.  I DID end up making Vegan broccoli and cheese bake, which I will share my recipe for because it came out wonderfully. 

Here's the photo from Week #3 CSA share:

The first week of our full share from the CSA included a lot of greens.  I described the contents in detail in my last post. 

Here are the recipes and photos from my two featured recipes this week. 

We had the Buttercrunch Steak Wraps on Sunday (along with a vegan pesto over whole wheat bowtie pasta). 

Radish pickles with garlic scapes, caraway sauerkraut in back, and kale ribs pickling on the right.

Continuing on with the theme of winter squash, I put together a kabocha-kale tart.

First, roast your kabocha squash.  Then, put together a single pie crust.

• 1.5 cups kabocha squash
• 2 cups kale, rinsed and chopped
•   2 garlic cloves, minced
• 1 egg, beaten
• 2 tablespoons soymilk
• 1/4 cup firm tofu
• 1tsp lemon juice
• seasalt to taste 
• 1/4 cup pecans, chopped 
• olive oil 
• 3/4c Daiya cheddar (optional) 

Preheat oven to 400f. 

Scoop out squash into a large bowl.  Heat some olive oil in a pan.  Add garlic, salt, and kale to the pan and saute until the kale is wilted.

 

Combine egg, soymilk, lemon juice, and tofu in a bowl.  Salt to taste.

Mix the tofu-mixture in with the squash.  Add the kale to the squash mixture and fold together.  

 

 

Fill the pie crust  and then top with chopped pecans and Daiya cheddar shreds. 
 

Bake the tart in the oven until the crust becomes golden brown and the pecans are toasted (30-45 minutes).

Serve and enjoy!  

Greens are big and beautiful this time of year, so why not use an entire bunch of them in this unique soup?  Great for a rainy day.

Heat broth in a large kettle over high heat.  When boiling  turn down to medium and add chicken, fish sauce, onions, and garlic. Cook 10 minutes, then add noodles and bok choi.  Cook another 5 minutes and serve. 

Goes nicely with tamari on top, or with Sriracha hot sauce.

Enjoy!

We ran into 2 issues last weekend 1) It's STILL cold outside and 2) there was no room in the freezer for the stuff we bought for our 1st barbeque of the year.   So, I purged the freezer and found 3 chicken carcasses to make stock and a great big ham bone left over from Easter.



Good thing I have more than one stockpot!

As much an I hate to admit it, my shivering body is telling me that it's still soup season, regardless of what the calendar is telling me.  This recipe for white bean, kale, and ham soup holds a special place in my heart.  The first time I came up with the idea was when I was pregnant with my first daughter and feeling more than a little morning (all day) sickness. The sweetness of the ham and the texture of the beans were apparently just right and this soup was the only thing I could stomach for about 2 weeks straight right around Easter time that year.