Sautéed Kale with Tahini Sauce

Kale with Tahini Sauce
Sautéed Kale with Tahini Sauce. Image via Simply Recipes

Time to try a new way of cooking your favorite greens? Try Toscano Kale in this recipe from fellow CSA member and founder of EZeating, Chef Tara Wood! Like Sautéed Kale with Tahini Sauce, her recipe collection highlights veggies from our CSA deliveries… more recipes coming soon. Enjoy!

1 pound kale, well rinsed
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic, minced
4 Tbsp tahini (use tahini made with toasted sesame seeds, not raw)
2 Tbsp lemon juice
3-4 Tbsp water
1 teaspoon dark sesame oil
1 Tbsp toasted sesame seeds for garnish

1. Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

2. Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

3. Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

4. While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

5. Once the kale is done, toss in the sauce, reserving a little to drizzle on top.

Serve, topped with a little sauce and toasted sesame seeds.

Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: 4

Recipe and image via Simply Recipes.


Sautéed Greens with Pine Nuts and Raisins

Greens with Cashews
Greens with Cashews. Image via

We are collaborating with fellow CSA member and founder of EZeating, Chef Tara Wood, to highlight a few recipes that use veggies from our CSA deliveries. She has collected a series of delicious recipe suggestions, so keep you eyes peeled over the next few weeks for new ways to eat your way through summer. Enjoy this recipe with this week’s Swiss Chard and Garlic!

1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1. Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2. Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Serves 2, can easily be doubled.

Image and recipe via


Gingered Carrot Mashies

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
4 carrots, cut into 1/2-inch chunks
2- to 3-inch cube of ginger
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Wash chopped leek well in a bowl of cold water, then lift out and drain well.

Peel potatoes and cut into 2-inch pieces. Cover with cold water in a saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes.
Drain and return to saucepan. (see note below)


Orzo with Radicchio, Escarole, Smoked Mozzarella, and Speck

1 lb dried orzo
5 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
2 cups escarole
¼ lb. speck, chopped
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice

Cook orzo in a pot of well-salted boiling water until al dente.

While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Thinly slice radicchio and escarole and add to dressing.


Sweet Potato Cupcakes with Brown Sugar Frosting


1 pound sweet potatoes, peeled and cubed
1/4 cup orange juice, or as needed
1/2 cup butter at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1/2 large orange, zested
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon salt


1/2 cup confectioners’ sugar, sifted
1/4 cup and 2 tablespoons packed dark brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/8 teaspoon vanilla extract

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.


Broccoli Gnudi

For gnudi:

1 pound fresh ricotta cheese
1 pound broccoli
1 large egg
1/2 cup grated Pecorino Romano or Parmesan cheese (about 1 ounce) plus additional for serving
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup all purpose flour plus additional for coating

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.


Kohlrabi, Carrot & Scallion Sautee Recipe

At the CSA board meeting this week, the conversation turned to kolhrabi (as is typical) as Jess told us about how a little fennel / kohlrabi mix up resulted in enjoying cooked kohlrabi for the first time. So it’s with perfect timing that CSA member, Sabrina, emailed us this quick recipe for sauteed kohlrabi.

If you have this root still lurking in your fridge (I admit, I do), give it a try.

1ts butter or grapeseed oil
2 bulbs of kohlrabi, peeled and sliced
3 carrots, peeled and cut into spears
3-4 scallions, sliced
Salt and Pepper

1. Heat the butter or oil in a sautee or non-stick, add kohlrabi and carrots and saute for five minutes.

2. Add scallions and continue sauteeing until browned slightly.

3. Remove from heat, add salt & pepper to taste and enjoy!

** If you prefer softer veggies, add a small amount of water to de-glaze the pan, then cover and cook until desired consistancy.


Best Salad Ever Recipe

CSA member, Lara A., sent this hearty salad recipe our way.

1 quart of fresh CSA salad greens (mixed greens, arugula, boston lettuce, or a mix of)
1/4 cup of sprouted beans and/or lentils (they are a mix of sprouted peas, lentils, and aduki beans)
2 TB sunflower seeds
2 TB pumpkin seeds
1 TB hemp seeds
1/4 avocado, diced
1 scallion, sliced thin
1 TB (or so) of good quality extra virgin olive oil
a few dashes of ume plum vinegar (japanese salted plum vinegar)

1. Toss to coat, and enjoy!

Yield: one serving


Raw Sesame Kale Salad

Recipe via more, please.

Taking advantage of the tender kale we got in last week’s box, I made this very simple, zippy no-cook kale salad.

1 very large bunch of red kale; stems removed, leaves torn
3 T Braggs
1 T sesame oil
1 T sesame seeds
1 clove garlic, minced
1 ts honey
2 T rice vinegar
1 T minced ginger
1/2 ts red pepper flakes

1. Mix all ingredients but the kale and sesame seeds.
2. Place kale in a bowl with a sealable cover. Add mixture, cover and shake to mix.
3. Plate and top with roasted sesame seeds.


Simple and Speedy Tomato Sauce

I make this sauce to top spinach and cheese ravioli. It is delish and I imagine it would be good on most cheese filled ravioli. ~Jessica

2 large tomatoes
2 garlic cloves
2 tsp of olive oil
salt to taste

1. Seed the tomatoes and put them in a food processor with peeled garlic cloves, oil and salt.

2. Serve sauce over hot ravioli. Simple and tasty!

Yield: approx 3 servings