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Mediterranean Broccoli Pasta with White Beans

Mediterranean Broccoli Pasta with White Beans

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 3/4 Lb elbow macaroni whole wheat if possible
  • 1/4 cup extra virgin olive oil
  • 1 small red onion finely chopped
  • 6-8 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/2 tsp Aleppo pepper
  • 1/4 tsp crushed red pepper more if you like spicy
  • 1 Lb fresh broccoli florets
  • 1 can Cannellini beans drained and rinsed
  • salt and pepper
  • 2 cups chopped fresh parsley leaves
  • 1 1/2 tsp Za'atar spice blend more for later
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup roasted pine nuts

Instructions
 

  • Cook pasta in salted boiling water according to package until al dente. I like to add a little olive oil to the cooking water. Cut broccoli into small florets and cook them right in the pasta water. If you like your broccoli more on the done side, cook it along with the pasta at the same time (the entire 9 minutes or so that the pasta cooks). Or, for a quick blanch, just enough to soften the broccoli, add the broccoli florets to the cooking pasta water during the last 1 minute of cooking. When pasta is ready,drain both the pasta and broccoli together in a colander. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
  • In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano,Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
  • Now add thawed broccoli florets. Cook 4 minutes,tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
  • Add the cooked pasta and about ⅓ cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning.Cook until everything is very well warmed through.
  • Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!
Keyword Broccoli, Broccolini, Garlic, Onion
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Roasted Cabbage with Walnuts and Parmesan

Roasted Cabbage with Walnuts and Parmesan

Total Time 20 mins

Ingredients
  

  • 1 medium-large savoy cabbage or 2 small heads
  • 7 tbsp extra virgin olive oil
  • 1 tsp kosher salt plus more to taste
  • Freshly ground black pepper
  • Scant 1/2 cup walnut halves and pieces (1.75 oz.)
  • 1-2 cloves garlic
  • 1 large lemon
  • red pepper flakes such as Aleppo (optional)
  • grated Parmesan to taste

Instructions
 

  • Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges.Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste.Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.
  • Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaining 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready,squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.
  • The moment the cabbage comes out of the oven,spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.
Keyword Cabbage, Garlic, Lemon, Walnut
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Cabbage, Apple, and Walnut Salad

Cabbage, Apple, and Walnut Salad

Total Time 30 mins
Servings 6

Ingredients
  

  • 1 small savoy cabbage
  • 1/3 cup walnuts
  • 2 tbsp cider vinegar
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1/2 cup olive oil
  • 2 tbsp creme fraiche, heavy cream, or sour cream
  • 2 apples (any crisp, tasty eating variety, such as Pink Lady, Granny Smith, or Fuji)
  • 1/3 cup crumbled blue cheese optional

Instructions
 

  • Preheat the oven to 375°F.
  • Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cutout its core. Slice the halves crosswise into a fine chiffonade.
  • Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
  • To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
  • Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
  • Quarter,peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts(and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
Keyword Apple, Apple Cider Vinegar, Cabbage, Lemon, Walnut
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Avocado Cucumber Salad with Carrot Ginger Dressing

Avocado Cucumber Salad with Carrot Ginger Dressing

Total Time 20 mins
Servings 2

Ingredients
  

Dressing:

  • 1/3 cup + 1 tbsp olive oil
  • 1/4 cup rice wine vinegar
  • 3 medium carrots peeled and roughly chopped
  • juice of 1 lime
  • 2 tsp sesame oil
  • 1 1/2 tbsp honey
  • 1 tsp soy sauce
  • 1 pinch sea salt

Salad:

  • 1 head red leaf lettuce chopped
  • 1 avocado pitted and sliced
  • 1 cup sliced needles cucumber
  • 3/4 cup shredded red cabbage
  • 1/4 cup roasted and salted peanuts chopped
  • sesame seeds for garnish

Instructions
 

  • Combine olive oil, rice wine vinegar, carrots, ginger, lime juice, sesame oil, honey,soy sauce, and salt in a high powdered blender and blend until smooth and creamy.
  • To serve salad, top lettuce with sliced avocado, sliced cucumber, red cabbage,chopped peanuts, sesame seeds, and desired amount of dressing!
Keyword Cabbage, Carrots, Cucumber, Ginger, Honey, Lettuce, Lime, Soy Sauce
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Potato Gratin with Peppers, Onions, and Tomatoes

Potato Gratin with Peppers, Onions, and Tomatoes

Total Time 1 hr 45 mins

Ingredients
  

  • 1/3 cup olive oil divided
  • 4 cloves garlic peeled and minced (divided)
  • 2 Lbs Russet potatoes peeled and sliced 1/8 – 1/16 inch thick (can use Yukon gold potatoes)
  • 2 bell peppers sliced 1/8 inch thick
  • 1 onion peeled and sliced 1/8 inch thick
  • 1 1/2 tsp coarse salt divided
  • Fresh ground black pepper
  • 2 tbsp fresh oregano divided

Instructions
 

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garli cover the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing withthe tomatoes and onion.
  • Sprinkle salt,freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
Keyword Bell Pepper, Garlic, Onion, Oregano, Potatoes, Tomatoes
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Garlic Butter Cauliflower Rice with Kale

Garlic Butter Cauliflower Rice with Kale

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 1/2 head cauliflower grated
  • 2 stalks kale trimmed and chopped
  • 2 tbsp unsalted butter divided (or olive oil)
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp vegetable stock or chicken stock
  • Juice of 1/2 lemon
  • 1 tsp red chili pepper flakes optional
  • 2 tbsp fresh parsley chopped
  • 1 tbsp chopped green onion

Instructions
 

  • In a medium skillet, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
  • Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
  • Add in chopped kale and give a good stir. Cook until kale is slightly wilted.
  • Stir in the 2 tablespoons vegetable stock, and about half the parsley. Cook for one minute to reduce juices then add the lemon juice.
  • Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic butter cauliflower rice and kale with fresh cracked black pepper, and red chili pepper flakes. Enjoy!
Keyword Cauliflower, Garlic, Green Onions, Kale, Lemon, Onion, Parsley, Vegetable Stock
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Super Creamy Vegan Cauliflower Kale Soup

Super Creamy Vegan Cauliflower Kale Soup

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 onion chopped
  • 4 cloves garlic minced
  • 4 medium carrots chopped small
  • 1 cup celery chopped
  • 1 Lb fresh cauliflower florets
  • 6 cups vegetable broth
  • 3 cups chopped small kale tough ribs removed (or spinach)
  • 3/4 cup raw cashews soaked in water for 5 minutes
  • Salt to taste

Instructions
 

  • In a large soup pot, sauté the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
  • Add the garlic,carrots, celery and sauté a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
  • Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot.
  • Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt,to taste (will depend on the saltiness of your vegetable broth).
  • Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.
Keyword Carrots, Cauliflower, Celery, Garlic, Kale, Onion, Vegetable Stock
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Kale Time

Whenever, I say, “It is Kale time” I immediately follow up with “It’s signing time with Alex and Leah”. Fairly random, but when our children were younger, they watched that show a ton and 3 of my daughters can communicate in ASL fairly well. Check them out on YouTube. 😊

We are harvesting our Red Russian Winter Kale this weekend. Winter Kales tend to be smaller and sweeter. Timing is everything when it comes to Kale. We are harvesting a lot of young leaves before the increasing day length sends a signal to the plant to stop making leaves and start making seed! When a plant shifts to seed mode, the name of the product changes from Kale Bunches to Kale Raab, Cabbage Raab, Broccoli Raab, Radish Raab. Essentially, when we bunch Raab’s we are bunching and eating the pre-seed plant portions. However, some farmers will market the Raab with more seed heads attached, my preference is to harvest it earlier in the winter and which makes the ground available for a spring crop sooner. It is all nuanced, but we have a plan and this year it worked out! Enjoy this last years Red Russian Kale in soups, salads or stir fries. 

Free Produce give away:

We still have more Boxes of Good to donate, so don’t be bashful, I want to meet the needs of local families that you know who have a financial hardship. No questions asked, if you want to bless them, we will send an additional box for free.  Here are the details on the 100 free boxes of produce giveaway.

Here is where you come in. Do you know people that could benefit from a delivery of fresh organically grown fruits and vegetables? Have you been wondering how you can help ease their burden and provide some encouragement and hope?  We’d like to partner with you.  If you buy one Box of Good for a friend or family in need, we will match that box and bring them a second box the following week for free. We want to partner directly with the Box of Good community and donate healthy nutritious produce to your friends and family that could use some cheering up! (1 donation per family please)

If you would like to participate, log into your Klesick’s account and “add a new address” to set up a delivery for a family in need and select the Box of Good to send to them. Then email or call the office and let us know the family you are blessing, and we will add another matching delivery for free. You can also call or email the office and our team will help you set it up.

Cheers to a better 2021,

-Tristan

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Zucchini Cakes

Zucchini Cakes

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 cups grated zucchini excess water removed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 1 clove garlic minced
  • 2 eggs
  • 1/2 tsp salt plus more as desired
  • 1/4 tsp pepper
  • 3 tbsp avocado or canola oil

Instructions
 

  • Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  • Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
Keyword Eggs, Garlic, Zucchini
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Apple Walnut Salad with Balsamic Vinaigrette

Apple Walnut Salad with Balsamic Vinaigrette

Prep Time 15 mins
Total Time 15 mins
Servings 6

Ingredients
  

Salad:

  • 8 cups chopped red leaf lettuce about 1 large head
  • 1 medium apple thinly sliced
  • 1/4 cup thinly sliced red onions
  • 3/4 cup walnut halves toasted and roughly chopped
  • 1/3 cup crumbled feta cheese

Vinaigrette:

  • 1/3 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp honey or maple syrup
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
  • Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.
Keyword Apple, Balsamic Vinegar, Dijon Mustard, Honey, Lettuce, Maple Syrup, Onion, Walnut