Conquering my CSA: My Arch Nemesis, Kale

Kale, Kale, Kale

You smell like sweaty socks

Kale, Kale, Kale

I want to leave you in the box. 

This is how I feel about Kale and yet it comes week after week after week. When I asked our CSA guy about it, he said, "Well everyone loves Kale". To which I said, "Who? Name me three people you know who like Kale". Then he was quiet.

No one loves Kale. But it is really good for you and I have finally figured out something other than Kale chips to make. The light bulb moment came when I stopped thinking about Kale as Kale and instead pretended it was giant spinach. Any recipe that calls for sauteed spinach can be replaced with Kale. I find it works best in Indian food Saag dishes.

Curried Potatoes and Kale
1 lb baby potatoes peeled (or 1 lb of regular potatoes peeled and cut into small pieces)
2 tbl olive oil
1 tsp coriander seeds
1 tablespoon minced garlic
1 tablespoon grated ginger
1 tsp turmeric
14 oz canned tomatoes
2 cups of very finely chopped kale (remove stems)
1/2 tsp cumin
1/2 tsp coriander
1 lime or 2 dried limes
Optional: one can of rinsed chick peas

Warm olive oil then add ginger, garlic, and coriander seeds.  Saute for a few minutes until fragrant then add potatoes and spices.  Saute for 3-5 minutes. Then add kale, tomatoes, chick peas if using and dried limes. Place lid on pot, add dried limes or lime juice, and cook until potatoes soft (about 20 minutes).  

**This recipe is also delicious without the tomatoes**

Conquering my CSA: Broccoli

So I have passed the overwhelmed phase and now it is game on CSA. I am eating/freezing every bite every week before the next batch comes. As C would say, "I am going to dominate you".
This week we got a massive amount of broccoli-two huge heads. More broccoli then a family could eat in a month in addition to our other vegetables.

The first trick to conquering your CSA is to prep it when you unpack it. This makes a huge difference. It takes about 20 minutes to clean and cut everything and makes it much easier to use on those busy week nights. Most things can be prepped ahead, exceptions tomatoes and cucumbers.  Get everything cleaned and sliced up. Not sure how you are going to use it? Make a commitment! If you don't do it now there is a high likelihood it will end up rotten in the back of your fridge. 

Prepped the broccoli right in the container for the broccoli salad. 

Next, you could eat steamed broccoli every night and not get through this amount so get creative. It works best if you divide it into multiple dishes. Make a cold snack or salad with some and then plan to eat some hot one night with dinner.  For broccoli, there are many options.  I have recipes for broccoli salad (not super healthy I know but SO DELICIOUS) and roasted broccoli. Other great ideas are:

• Shaving the stems and adding to salads for extra crunch
• Keeping the florets in the fridge to have with dip or for THE GREAT VEGGIE SWAP if you have kids (to be described later)
• Chop up very finely and add to quiche or omelets (see my post on Dinner Eggs)
• Broccoli coleslaw
• Broccoli and cheese soup
• Steamed Broccoli (C's favorite food)

Broccoli Salad

1 head of broccoli cut into bite sized pieces (use both the florets and some stems)
1 medium red or sweet onion cute into bite sized pieces
4-5 strips of bacon cooked and crumbled (make the whole bag and use the rest for BLTs for lunches this week)-If you are a vegetarian replace the bacon with 3/4 cup sliced almonds
3/4 cup of raisins
3/4 cup of mayonnaise
1/2 cup of sugar
4 tablespoons of red wine vinegar

Combine broccoli, raisins, bacon, and onion.  Mix the mayonnaise, sugar, and vinegar together until smooth. Let chill for 3-4 hours prior to serving.

Make it right in the container you are going to store it in!

Roasted Broccoli
1 lb broccoli cut into florets
3-4 tbsp olive oil
2 minced garlic cloves
Sprinkle of salt
Juice from one lemon

1.  Preheat the oven to 425°F. 
2. On a cookie sheet toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
3. Cook for 10-12 minutes until browned and cooked thoroughly.  

On the Side

Trying to figure out what to make to serve with a dish is often more time-consuming and frustrating for me then cooking the main dish itself. That's why my favorite dishes are the ones that contain enough veggies in the main dish to make it acceptable for this pediatrician mom to not serve anything else.  These are a few of my favorite side dishes.

Carrots and Dip
Raw Carrots, Celery, or Snap Peas
Fat Free Ranch

I put this first because there is nothing wrong with serving your kids raw veggies with dip. Raw veggies are super healthy so if your kids are difficult about veggies like my PJ just serve your vegetable and after they have tried it, they can "trade" for uncooked veggies if they prefer. 


Brussels Sprouts for People who Hate Brussel Sprouts*
*Except for my children who still hate this*

I love this and could just eat this for dinner. PJ gives it a 2.

1/4 cup of Olive Oil
1/2 of a 4 oz pkg Italian Classics Diced Pancetta
1/4 cup chopped shallots or onions
14 oz shaved brussel sprouts
Salt and pepper to taste
2 Tbsp Apple or Balsamic Vinegar

To shave the brussel sprouts place them in a food processor and pulse or cut thinly with a knife.  

In a pan put 1 tsp olive oil and pancetta until pancetta starts to render its fat. Then add shallots and brussel sprouts.  Cook until just start to soften. Add olive oil and vinegar stirring until brussel sprouts are slightly limp. 

*Based on a Wegman's Recipe for brussel sprouts* 

Hams O' Rotten (AKA Yams Au Gratin)

C absolutely is obsessed with this and is the one who gave it  this awesome name.
He helps make it and always gives it a 10!

2 cups of heavy cream

3 lbs peeled yams

1/2 cup shredded Gruyere

Fresh nutmeg

Salt

Preheat oven to 350 degrees. Layer 1/3 yams in baking dish and sprinkle with half of the cheese. Repeat layer with 1/3 yams and rest of cheese. Top with remaining yams

In a bowel mix heavy cream, pinch of salt, and some fresh ground nutmeg. Pour cream mixture over top of yams.

Bake uncovered for 30 minutes then using a spatula press against top layer to let liquid flow over crust. Bake 30 minutes and repeat. Bake 45 minutes.

*This dish is quite heavy and delicious (and fattening) so I usually serve it with just grilled chicken to balance it out. It also freezes well so double up and freeze some for dinner another night since it takes awhile to cook*

Sweet Potatoes and Applesauce

6 medium sweet potatoes or yams (peeled and cut into 1/2 inch cubes)
1.5 cups applesauce
1 cup brown sugar
3 tablespoons butter
2 teaspoons of cinnamon

Place sweet potatoes in crock pot. Cover with remaining ingredients and stir. Cook for 6-8 hours on low. 

*Freezes and reheats great so double up and freeze*