This summer has been a crash course for me in what vegetables actually look like, cook like, and what those “exotic” veggies in the grocery store actually taste like. I’ll admit, I’m fond of just sticking to what I know in the food department. I rarely scoop up anything that …
I sneak stuff into my kids food all of the time- but it’s not really being sneaky because after they tell me how much they love it I tell them what was in it! One of the ways I use kale or spinach is in pancakes and waffles. Incredible Hulk …
I don’t know about you, but I am really enjoying all the fresh greens we’ve been getting in our shares…. they are so super healthy & delicious!! Last week I made sauteed collard greens & beet greens, and it was one of my favorite dishes of the week. I boiled …
If you receive a large share each week from the CSA then you got Greens this week. And I am not talking about the celery, lettuce, or cilantro that you received. I am talking about some good-old-grown-in-the-south collard greens. When we started unpacking our box at home and my husband …
My family loves Middle Eastern cuisine, but I must confess that falafel has never been my favorite. I have tried it many times, but it just tastes dry and bland to me. I recently found a great recipe that is so delicious and moist, but best of all, it uses collard greens! Who knew that collards could make the best falafel? This recipe, super- nutritious and gluten-free, was developed by the Minimalist Baker. Visit her blog at https://minimalistbaker.com.
- 4 cups stemmed and torn collard greens (one bunch), or swiss chard
- 1 15.5 ounce can chickpeas, rinsed and drained
- 3 medium to large cloves garlic, chopped (I LOVE garlic and this was perfect for me.)
- 1.5 Tbsp tahini ( I use 2 full Tbsps.)
- 1.5 Tbsp fresh lemon juice (I also add the zest of half a lemon.)
- 1/4 tsp cumin
- sea salt and black pepper
- 3-4 Tbsp oat flour (ground from gluten free oats) I used almond flour because it was what was on-hand.
- ~ 4 Tbsp grapeseed or olive oil for cooking
- Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine. This will grind down to a fine mixture.
- Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
- Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini. Form into small flat patties.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
- Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus or tzatziki. If you are eating gluten, tuck a couple into a pita with lettuce, onion, and tomato, along with tzatziki sauce.
- Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Homemade Tzatziki: Peel and seed one small cucumber. Mince 1-2 cloves of garlic. In food processor, finely grate cucumber. Squeeze out as much liquid as possible and save for your morning smoothie. In a bowl combine cucumber, garlic, and 1 cup plain Greek yogurt. Add dried mint and salt to taste.
Summer is my favorite season. I love the rest that it provides for my home. Schedules are a little less crazy, schools out, and vacations are on the horizon. It is also a time of the year that I LOATH cooking. With longer days and so much free time, the …
This is not my recipe so I can’t take credit for this amazing idea especially for kids! Ingredients: 2 frozen bananas 2 T coconut, almond or regular milk Hand full of spinach 1/2 t peppermint extract chocolate chips to top Blend everything except for the chips. My kids looooved …
It’s collard greens season at Herb and Plow Farms, and that’s great news for our CSA group!! Not only are collard greens super nutritious, but they can be super delicious, so that makes them a win/win super food!! I did a little research on the benefits of adding collard …
Salsa recipes are a delicate blend of getting the right spice with the right amount of vegetables balanced with not too much liquid (We can’t have soggy chips). It was requested that we seek and find such a complement. Jalapeno is a fantastic way to tingle your taste buds without …
Ingredients: Kale, olive oil, honey, sea salt, pine nuts or any you prefer (sliced almonds, walnuts, sunflower seeds, etc), raisins or dried cranberries, raw garlic (optional) or dash of garlic powder. Place kale in bowl after removing the stems and shredding into bite sized pieces. Drizzle with olive oil and …