We have everything you need to make this delicious and healthy soup! Fresh kale, carrots, tomatoes, leeks and onions are all fresh and available in the farmstand today!Read More
Peel, halve, and thinly slice 3 onions. In a large skillet with lid over high heat, warm 1 TB olive oil. Sauté onions 5 minutes. Sprinkle with salt, reduce heat to medium, and sweat those onions for 15-20 minutes, stirring every few minutes to keep onions from sticking and allow them to brown evenly. Meanwhile, remove ribs from, and chop 1 1/2 lbs. kale. In a small frying pan over medium heat, toast 1 TB fennel seeds until fragrant, about 1 minute. Remove fennel seeds. Toast 1/4 cup shelled sunflower seeds (optional). Add kale, 1/2 cup vegetable broth and fennel seeds to the skillet. Stir in kale. Cover and cook on medium-low for 7-8 minutes, then uncover and continue to cook, slowly until greens are very tender, another 8-12 minutes (depends on temperature and the robust quality of the kale). Stir in 1/2 TB balsamic vinegar. Salt and pepper to taste. Sprinkle with toasted sunflower seeds, if using.
This casserole is a perfect Winter Comfort Food!
Prep Time: 30 min
Bake Time: 1 hr
1 cup milk
1 Tb butter or olive oil for greasing the baking dish
1 medium onion
4 medium or 6 small potatoes
8 oz blend of favorite cheeses e.g. (cheddar & Swiss) or (goat cheese & Parmesan)
Approximately 1 Tb salt
Black pepper to taste
1. Preheat oven to 375 degrees F.
2. Use butter or olive oil to generously grease an 8X8 square baking dish or a circular baking dish with at least 10 inch diameter.
3. Rinse and peel 6 small or 4 med potatoes. Slice into thin circles or oval-shaped discs approximately 1/8 inch wide.
4. Peel and slice onion into thin crescent shapes.
5. Grate 8 oz of cheese and blend cheeses together. *Reserve goat cheese, if using. (Will use small dabs of the soft cheese in each layer of the casserole).
6. Spread approximately ¼ of the onion slices in the bottom of the pan.
7. Assemble the casserole into 3 layers in the following order (potato slices, cheese, milk, onion, a few shakes of salt and pepper). Use approximately 1/3 of each of the remaining ingredients in each of the 3 layers.
8. Bake for 1 hour. Enjoy!
By Amanda Barnum
Total Time: 30 min if using cooked black beans. See directions below.
Heat 2 T olive oil in a 2 QT saucepan over medium heat. Peel and chop 1 onion finely and sauté for 5 min. Meanwhile, chop or press 4 cloves garlic and stir into sauté. Add 1 tsp salt, 1 T chili powder, 1 bay leaf, and 1 tsp cayenne or red chili flakes if extra heat is desired. Add 4 heaping cups cooked Black Turtle Beans (See directions below). Add 2 cups liquid from cooked beans or 2 cups stock/water. Squeeze juice from 1 lime and add to soup. Bring to a boil on high, then reduce heat to med-low and simmer for at least 20 min.
Serving Suggestion: Serve with Apple Cheddar Muffins, cornbread, grilled cheese, or tortilla chips. Optional toppings include: sour cream or yogurt, cilantro, avocado, or chopped jalapeno.
How to Cook Black Turtle Beans: Cover 2 cups dry beans beans with 2 inches of water and soak overnight for this recipe. In the morning drain the beans and cover with at least one inch of water in a medium sauce pan and bring to a boil, then reduce heat to a moderate simmer for 1 to 1 ½ hours. Do not add salt until beans are tender. Do not discard rich cooking liquid as it will be used for the soup. Beans can be cooked 1-2 days ahead of time and stored in refrigerator until needed.