Cabbage & Collard Greens Slaw via Crop Share Member Bethany Duffy

You know how we're always saying, "Hey, tag your Crop Share cooking Instagrams with #onlyatnalls so we can see what's cookin' in your kitchen"?  Well one member, Bethany Duffy, has not only heard the call, she is a cooking and tagging wild woman!  I'm not entirely convinced she ever sleeps, or does anything but cook and take the most drool-worthy photos of her food.  So when I saw she posted this Cabbage & Collard Greens Slaw the other day, I knew I had to get my hands on the recipe so we could all share the love.  Behold, the magic that emerges from the Duffy kitchen...

Cabbage and Collard Greens Slaw

serves 4

For the slaw:

!/2 head cabbage (about 8 ounces)

1/2 bunch collard greens, rinsed well (about 8 ounces)

2 carrots

1 small red bell pepper

For the dressing:

1/4 cup mayonnaise, or 2 tablespoons mayonnaise plus 2 tablespoons greek yogurt or sour cream

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon celery seed

zest and juice of one lemon

pinch of sugar

Whisk all of the dressing ingredients together in a small bowl and set aside.

Remove the core from the cabbage and the ribs from the collard greens.  Thinly slice both into ribbons and place in a large bowl.  (You can also shred the cabbage in a food processor, but I find that often makes it too watery.)

Shred or julienne the carrot and slice the pepper thinly and add to the greens. Pour the dressing over the slaw and mix well, until evenly coated.

Refrigerate 4-6 hours before serving, to soften the greens and blend the flavors.

Oh and Bethany is also a fellow Crop Share cocktail queen!  Check out what she did with the Shenandoah Smoke tea from Runningbyrd Tea Company (now available in store) after she got home on Friday!  Bourbon, lemon and some smokey sweet tea?  Bartender, hit me again!

Cheers!

Drinking collards

Here is a great article that compares collards to kale.
http://juicingformen.com/collard-greens-the-red-headed-stepchild-of-superfoods/

 Kale is so "in" right now, collards have just been left in their dust. Collard green have a higher yield than kale when juicing and a similar flavor.

A smoothie recipe for you:

Apple Collard Orangeade:
  Makes about 6 cups

1 cup water
1/2–1 cup Orange Juice, fresh of course :)
 3 apples 
 6-8 Leaves Collard Greens.
 2-3 tbs Honey, local raw & unfiltered if this is part of your allergy therapy routine
 6-8 ice cubes

 Pour water & orange juice into blender. Slice apples to remove the core. Add them to the blender Peel the leaves of the stems of the collard greens and add them to the blender as well.Blend

Presto Pesto: Collard Greens In My Pesto!

Are you tired of me making pesto out of every green thing yet?  Hope not, because this past week, as I was wading through the sea of collards we got in the Crop Share, (Early Spring registration just opened so swing by Nalls on a weekend to snag a new registration form!) I decided to give a go at that Collard Greens Pesto recipe from Southern Living that I'd previously posted.  But I didn't want to have to run back to the store to get pecans and I really didn't even want to blanch those collards because I don't cook the basil before it goes in my pesto, and then it's just another pot to clean.  So I just did my usual base recipe for pesto but threw in a whole bundle of collards in place of the basil, and crossed my fingers for luck.  Oh...my...gosh!  Soooo good!  It may actually be my favorite pesto and the Mister even thought it was incredible.  So if you're still trying to use up all the collards from last week, MAKE THIS PESTO!  I also did not have pasta, so I mixed ours in with a 1 lb of mushrooms that were sauteed in white wine, butter & olive oil, some shredded thigh and leg meat from a rotisserie chicken, and 2 cups of cooked white rice, added another splash or two of white wine and a pad of butter and just let it all simmer down till nearly all the liquid was absorbed.  You can see the final product below, but I'm not including a recipe for the full dish as it was one of those throw in a bit of this bit of that and nothing got timed or measured.

Collard Greens Pesto

Ingredients:
1 cup roasted, unsalted almonds
2-3 cups collard greens, removed from stem and ripped into smaller pieces
1/2 cup basil leaves, removed from stems
1 cup olive oil
6 cloves garlic
3 Tbsp lemon juice
Kosher salt to taste


In a blender or food processor add all ingredients and blend until fully combined and smooth.  If serving over pasta, you'll want to have a little extra olive oil on hand to toss with the pasta.  Or serve this as I did mixed with sauteed mushrooms, shredded chicken and rice in a white wine sauce.  Would also be great over seafood, chicken, or as a sandwich or appetizer spread.

Collard Greens Pesto via Southern Living

In case you hadn't heard, I'm currently obsessed with pesto (exhibit A, B & C).  So when I ran across this recipe on Pinterest, I knew it had to happen...Collard Greens Pesto!  The Mister and I will be spending the weekend at funeral events, so the Crop Share cooking, especially my new weekly challenge, will have to wait till next week.  But you can bet I'll be whipping up my own version of this Southern Living recipe for Collard Greens Pesto.  And right now for my Crop Share challenge, I'm thinking I'm going to pair the brussels sprouts with the minneola oranges, and possibly throw some celery in there just as an extra curve ball (I'm feeling sportsy after a morning of snowball baseball in our parking lot this morning).  Want to join me in your own Crop Share challenge?  Then either pair together the same seemingly random items I do each week and come up with your own creation, or come up with your own pairing.  Then e-mail your results and photos to me at tara@nallsproduce.com.  For more info on my personal challenge see this past week's post and recipe: My Crop Share Challenge: Swiss Chard Wrapped Salmon With Grapefruit

But for now...MOAR PESTO!

Collard Greens Pesto via Southern Living

My Crop Share Challenge: Stewed Collards with Apples

So a little late on last week's Crop Share Challenge, but ah well.  The two random items from last week's share I chose to pair together were collard greens and fuji apples.  In theory, this should work, but will the bitterness of the greens over power the apples?  Will it turn out too sweet for a side dish?  Will my insistence on adding garlic to every blessed dish be a very bad idea here?  Let's find out!

Stewed Collards with Apples

Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1 small bundle collards, removed from stem and shredded into more manageable bits
2 Fuji apples, peeled, cored and diced into 1/2" cubes
1/8 tsp red pepper flakes
Pinch of Kosher salt
2 cups water

In a medium sized skillet heat olive oil over medium-high heat.  Add in garlic and apples and saute until the apples just barely start to golden, about 2-3 minutes.  Add in collards and wilt completely down.  Season with red pepper flakes and salt, and cook for an additional minute.  Add in water and allow to come up to a boil.  Reduce heat to medium and simmer for 30 minutes.

After about 25 minutes, all of the liquid should be gone.  I thought about pulling it from the heat, but apparently the food sadist in me felt that 5 more minutes was what this dish needed.  So I let it brown up for the additional 5 minutes, stirring occasionally to brown everything evenly and prevent burning.  Once you hit minute 30, pull from heat and serve.

Results...

Oh goodness me the results have rendered my newest collards obsession.  Yes, even better than the Collard Greens Pesto from the other night.  I ate the entire thing myself, which if I'm going to spoil my dinner, might as well be with something like this.  But it would make a fantastic side to a roast pork tenderloin, or oooo roasted duck breast.  Or snag some chicken sausage and sear those up to serve with this for that whole apples & sausage thing.  Am I the only one that thinks any form of sausage should be served with apples or some sort of fruity sweet thing?  This is what happens when your parents let you dip your sausage links into grape jelly as a kid.  Mama & Da, you rock!  So yes, for those of you that are like ewww I hate collards, they're so bitter.  Chuck some apples at those greens and trust me you will fall in love.

Move over kale...collard greens are the new green kid in town!

Stay tuned for this week's Crop Share Challenge because I've decided to pair the beets with the blood oranges!  Both look like a homicide on your cutting board, so why not?!

Spiced Chicken With Collard Green Sauté

Collard greens are not just for us Southern folk to enjoy! This simple recipe incorporates the greens in a healthy and easy way.

Serves 4| Hands-On Time: 20m | Total Time: 25m

Ingredients:
2 tablespoons olive oil
4 6-ounce boneless, skinless chicken breasts
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 large red onion, thinly sliced
1 red bell pepper, thinly sliced
1 large bunch collard greens, thick stems removed





To view the rest of this recipe, please visit: http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-chicken-sauted-collards-peppers-00000000007507/index.html

Cooking With Collards: Stewed Collards with Sausage & Quinoa

If you're at a loss with what to do with the collard greens coming your way this week, take heart because if you love kale, you'll love collards.  They're really interchangeable and I've used them to make delicious Collard Chips and Sweet Potato & Collard Soup.  But my all time favorite preparation is Sukuma Wiki, a Kenyan recipe for stewed collards.  You get all the goodness of traditional stewed collards, minus the pork fat of most US recipes.  Penny will thank you and so will your waistline.  So a few weeks ago I took home some collards in order to make another batch of Sukuma Wiki, but I also had some quinoa in my pantry that was looking so lonely and unloved.  Thus a go-to side dish of ours transformed itself into an entree with the addition of quinoa and turkey sausage.  The results were delicious, and while not traditionally Kenyan, it definitely had my tastebuds shouting, "Jambo!" (hello in Swahili).

Stewed Collards with Sausage & Quinoa

Ingredients:

1 cup quinoa, cooked to package directions
3 Tbsp olive oil
1 sweet onion, chopped
1 Tbsp garlic, minced
1.25 lbs hot Italian turkey sausage, casings removed and crumbled
2 cups diced tomatoes
1 bundle of collards, removed from stems and rough chopped
6 cups reduced sodium chicken stock
Salt to taste


Prepare quinoa according to package directions.

In a large skillet, heat olive oil over medium high heat.  Add in onion and garlic and sweat until translucent for about 2-3 minutes.  Add in crumbled sausage and cook until it begins to brown.  Stir in tomatoes and cook for an additional 4 minutes.  Now begin to add your collards, and you'll have to add them in stages to allow them to cook down and make more room for the rest.  Once all collards are in the pan and have started to wilt, begin adding chicken stock.  Bring to a simmer and reduce heat.

Now at this point you could simmer everything for about 10 minutes, season to taste with salt and serve this as a soup (though if you've made the quinoa, now you have lonely quinoa or you could stir some in to function like a pasta or rice), which I'm sure would be delicious.  But to really get all the loveliness and to stew the collards into submission you want to simmer this for a good 50 minutes.

After 50 minutes, stir in your quinoa and allow to cook on low for an additional 10 minutes or until all the liquid is absorbed.  Remove from heat and serve.

Move over kale...Collard Chips are here!

So when customers ask us what to do with collards, we love to tell them it's easily interchangeable with kale in recipes.  Being higher in calcium and lower in calories (okay it's a veg, let's not get too concerned over the caloric intake), collards make a great swap for kale.  Plus, collards aren't vogue right now, so that means they're much more affordable.  And then as I was telling all of this to a group for a Juicing With Greens workshop, it came to me...Collard Chips.  In theory, I figured it should work, but I was totally not prepared for how delicious the results would turn out to be.  Not only do they taste just like kale chips, but they are sturdier so they can actually be dipped in things...albeit delicately dipped.  Which was perfect because I had a ton of Radish Dip left over.  Veggies, on veggies, on veggies!  So if you're still staring down that massive bundle of collards from the last week of the Fall round, turn them into a crunchy evening stack!

Collard Chips

Ingredients:
1 Tbsp olive or coconut oil
1 bundle collards, rough chopped and stems removed
Kosher or sea salt

Preheat oven to 300 degrees.

On a baking sheet, toss collards in oil and sprinkle with salt.  Bake in the oven at 300 degrees for about 10 to 15 minutes.  Mine baked up really quick, so start checking them at 10 minutes and add cook time if they're not crisped up yet.

Serve with Radish Dip for a veggietacular snack!

Stewed Collard Greens, Kenyan Style: Sukuma Wiki

A few weeks ago I mentioned in the Crop Share spoiler e-mail that I'd be posting my results of a big Kenyan feast I was cooking up, as that was how I planned to use up the last of that delicious sweet corn.  I did make the feast, but I'm just now getting around to the blogging part.  Ah well, I run on Irish time!

Wait, so what's this Youngstown born, Irish American gal doing making a Kenyan feast and getting all misty eyed over the dishes?  Isn't Kenyan cuisine thin on the ground in NE Ohio and in Ireland?  It is, but I was blessed to be able to fall in love with these flavors in Nairobi, Kenya.  To make a very long, and very awesome story short...there was a man from Nairobi named Mo Amin, who was one of the most influential photojournalists of the 70s, 80s and early 90s (remember the NBC Nightly News segment in 1984 on the Ethiopian famine that spawned USA For Africa, We Are The World, Live Aid and Band Aid -- that was Mo's footage).  There was another man named John from Youngstown, OH, who was one of the pioneers in upper limb prosthetic technology.  John also had a curious, adventurous, ginger-haired little girl named Tara.  The three of them met due to an ammunitions depot explosion and a stray missile in Ethiopia.  Thanks to John's expertise, Mo was able to go back to work doing what he did best, and thanks to Mo, John and his family had their lives changed forever, especially little Tara.  Finally in 1995, they got to visit Mo in Nairobi and thus 13 year old Tara's love affair with the flavors of Kenya was born.

There is way more awesomeness to the story, and even more tears because in '96 I lost my friend and mentor when the Ethiopian Airways flight he was on was hijacked and crashed off the Seychelles.  Maybe it's solely due to Mo, but despite only spending about a month in Kenya, it has remained a place I will get legitimately homesick for.  But there is something magical about that country, and while Mo was hands down the most incredible person I've ever met, I know he's not the sole reason why there are times my heart just aches to be back there.  And until I finally sat down to do some serious research on some of my most beloved dishes from my time there, my stomach has been aching for nearly 20 years for those foods!  But oh thanks to the magic of some collards, white corn meal, corn, beans, and then a delicious curried beef stew, I got to transport myself and the Mister to Kenya for an evening.  And yes, I cried with the very first bite.  I'm a total foodie sap.

So since collards have made their way into this week's Crop Share, I give you two of my favorite dishes...sukuma wiki and ugali.  There's a reason why "sukuma wiki" is Swahili for "stretch the week" because you will have a mountain of greens...dare I say a Mount Kilimanjaro of greens!

Stewed Collard Greens, Kenyan Style: Sukuma Wiki

Ingredients:
3 Tbsp olive oil
1 sweet onion, chopped
1 bundle collard greens, rough chopped
2 cups diced tomatoes
1-2 cups water, chicken or vegetable stock
Salt & pepper to taste


Heat oil over medium high heat in a large saute pan.  Add in onions and saute until translucent.  Toss in greens, and you'll likely  have to do this in stages to allow them to wilt down and make room for the rest.  Once greens have wilted down to make enough room, stir in tomatoes and cook for an additional 2-3 minutes.  Add in water or stock, and simmer on low for about an hour.  Season with salt & pepper to taste before serving.

To really keep it traditional, serve with ugali (big ball of awesome in the center of the photo below).

The ugali, which is just cooked white corn meal, is the vehicle you use to sop up and scoop up all the loveliness on your plate.  Just bring 4 cups of water and 2 teaspoons of salt to a boil, then stir in 2 cups of finely ground white corn meal (if you have trouble finding it, check the Hispanic food section of your grocery or head to a Hispanic market, as white while corn meal/masa for arepas is exactly what you'll need).  Reduce heat right away lest you want to be pelted with bubbling corn meal.  Then stir off and on for about 10 minutes until the ugali pulls from the sides of the pan and begins to form a ball in the pan.  You'll think its done much earlier, but trust me, you need 10 minutes, as you want to get a bit of a crisp on the outside. Not a burn, just a light crisp.  Remove from heat and allow to slightly cool.  Then wet your hands with water, pull out a hunk of the ugali and roll into a ball the size of your palm to place on each dish.  It actually does reheat well, so if you're only cooking for 1 or 2, you'll be able to stash the rest away and eat it as you go through the week.

A Fusion Twist On Shrimp & Grits: Cilantro Lime Shrimp with Collards over Cheesy Arepas

I'm still musing over what to do for My Crop Share Challenge this week, and since the brussels sprouts did not want to come out into the blizzard, I'm going to have to re-think my two items.  I got A LOT of collards, so I'm thinking those will certainly be 1 of the 2 items and...wait a tick, hold the phone, some stewed collards with apples.  Yes, yes that's what it's going to be.  I've got a ton of Fuji apples and a ton of collards, why not see if they can play nice together!

But, before we get to those, let me show you what was served up for dinner last night.  I'd seen this recipe for Cilantro Lime Shrimp from Never Enough Thyme and figured I'd wait till we got some of the items needed in an upcoming Crop Share.  But there was that beast amount of collards to contend with, so I figured aww heck just make it and toss in a bundle of collards.  Hmm, shrimp and collards, feels very Low Country.  Hmm, shrimp & grits with collards.  Grits are a cornmeal porridge.  So is polenta, but no, doesn't feel right.  Ugali (see recipe at bottom of this page)?  No.  Oooo, cheesy arepas, it's like cheesy grits pancakes!  And thus Low Country met South-of-the-Border in my kitchen and the results were deeeeeee-licious!

Cilantro Lime Shrimp with Collards over Cheesy Arepas

Ingredients:

1 Tbsp olive oil

1 Tbsp butter

1 sweet onion, minced

1 jalapeno, seeded and diced

1 tsp garlic, minced

1 small bundle collard greens, removed from stem and rough chopped

1/4 tsp red pepper flakes (omit if jalapeno is enough heat for you, or just do 1/8 tsp)

1/2 tsp oregano

1 tomato, diced

2 limes, zest and juice

1/4 tsp Kosher salt

1/2 tsp ground black pepper

1 lb frozen pre-cooked shrimp, thawed in water and detailed

1/2 cup fresh cilantro,  chopped

For arepas -- see recipe for them in Vietnamese Style Tacos and just add a handful or two of your favorite shredded cheese (for dairy free I used Daiya cheddar shreds)

Make arepas first so they have time to set up and cool a bit while you're whipping up the shrimp portion.

Then in a large skillet, heat oil and butter over medium high heat.  Add in onion, jalapeno and garlic and cook for about 3-4 minutes or until onion is translucent.  Add in collards and cook until wilted.  Season with red pepper flakes and oregano and cook for an additional minute.  Add in tomato, lime zest, lime juice, salt and pepper and cook until tomatoes are nice and soft and soupy.  Toss in thawed shrimp and cook for only a few minutes until they are heated thru and have curled up.  Remove from heat and stir in cilantro.

Place 1 arepa on each plate and top with a scoop or two of the shrimp & veggies.

Sweet Potato & Greens Soup with Turkey Sausage

That Sausage, Potato & Kale Soup is hands-down my go-to soup.  But a few weeks ago, I decided to mix it up a bit and try it with sweet potatoes instead of regular potatoes.  The result was a delicious and comforting taste of Fall that I swear kept getting better as we ate our way through the leftovers.  So this is the perfect make ahead soup as it really does get better the longer everything has to marinate in its own loveliness.  And since kale and collards are pretty interchangeable, you'll be able to use up this week's sweet potatoes, collards and yellow onion in one dish!  Just what all of this cold weather calls for...HOT SOUP!

Sweet Potato & Greens Soup with Turkey Sausage

Ingredients:

2 Tbsp olive oil

2 Tbsp garlic, minced

1 medium-sized yellow onion, chopped

6 links turkey sausage (hot or sweet depending on your heat preference), casings removed and meat crumbled

2 - 32 oz containers of reduced sodium chicken stock

1 lb sweet potatoes, peeled & diced

1 bundle collard greens or kale, leaves stripped from stalks and roughly chopped

Salt & pepper to taste

In a large stock pot, heat olive oil over medium high heat.  Saute garlic and onions for 3-4 minutes or until translucent.  Add in turkey sausage and stir to continue to crumble.  Increase heat and cook until sausage is cooked through and browned.  Deglaze pan with a bit of the chicken stock and stir to get any browned bits off of the bottom of the pan.  Add in the rest of your stock and bring to a boil.  Reduce heat but still keep liquid at a vigorous simmer and add in your sweet potatoes.  Cook for an additional 5-7 minutes or until potatoes are fork tender.  Reduce heat to a simmer and add in chopped greens.  Season with salt & pepper to taste.  Simmer for an additional 2-3 minutes and then remove pot from heat to allow soup to finish setting up and cool slightly.  Taste broth and season with additional salt & pepper, if needed.

What's Cookin'?

About two weeks ago, I put a blurb on our Crop Share inserts asking those of you Instagramming members to tag any of your Nalls photos (especially of what you create with your weekly share of veggies and fruits) with #onlyatnalls, so we could all see and share what's cookin' in our kitchens (Note: Unfortunately your profile has to be set to public for anyone not currently following you to see.).  Well I wondered if anyone would actually take us up on it and wow, two of our members have not only been tagging with wild abandon, they have us drooling with all of their amazing creations!  So because I just can't help but share the amazingness, here's a little walk through the culinary creations of members Bethany Duffy and Mandi Ward.

First up, let's take a peek inside Bethany's kitchen...

Cranberry Beans with Collard Greens & Carrots

Poblanos, Spring Onions, Potatoes & Zucchini in Cartoccio with Broiled Kielbasa

Drunken Pasta with Beets & Beet Greens

Caprese Salad

Fajitas with Corn, Avocados, Tomatoes & Spring Onion

Little Apricot Cakes

Butter Sauteed Radishes

Poblanos Stuffed with Rice, Beans, Spinach, Chipotle Venison Sausage...and lots of Cheese

Cucumbers, Tomatoes, Scallions & Okra Marinated in Red Wine Vinegar & Olive Oil

Bethany, we love being a small part of your family's dinner table!

Next up, behind the scenes in Mandi Ward's kitchen....

Baked Curry Chicken and a Warm Beet Salad with Cilantro & Caramelized Onions

Strawberry, Rhubarb & Orange Popsicles

Greek Yogurt with Blueberries

Crockpot Chicken with Carrots, Celery, Lemon, lots of Garlic and a Dill mohawk

Ratatouille

Cabbage Rolls

Pattypan Squash with Bacon & Spring Onions

Bethany & Mandi, thanks so much for the "instalove" and giving us a window into your kitchens!  So um...when will dinner be ready?  ;)

For the rest of you, if you're on Instagram, don't forget to tag any and all Nalls related photos with #onlyatnalls.  We'll use our favorites to highlight here on Nalls Kitchen, our website and our Pinterest page.  We don't currently have a Nalls only Instagram account, but we're individually tagging our photos with the hashtag so you can all get a behind the scenes look.  So follow along on Instagram with us and the rest of the extended Crop Share family under #onlyatnalls.

What's Cookin' In Your Kitchen

It's no surprise that we've got some pretty talented foodies in our Crop Share midst.  But good gravy folks, we've clearly gone wrong by not just showing up at some of your homes for dinner!  I was pouring over the Instagrams tagged with #onlyatnalls and all I can say is...dang, I am hungry now.  So while I await the dinner invitations to pour in (*hint hint*), here are some of the most drool-worthy photos to come out of some of our members' kitchens over the past few months.  Hopefully you'll find as much foodspiration from these culinary creations as I did...or at least go raid your pantry for something to nosh on while you scroll!

Without further ado, I give you a glimpse into the Crop Share family kitchen...

Natalie Fortunato just got onto the #onlyatnalls bandwagon, but she's already making us drool over her veggie-tacular delights!  Who needs meat when veggies look this hearty and delicious?!

"Minnesota Winter Chili" with Crop Share Veggies - perfect for this Polar Vortex Part Deux

She calls this a "lazy girl's lunch" but we think this Vegan Taco Salad with Boston Lettuce looks anything but lazy!

Natasha Gannon is so addicted to Crop Share apples she's declared her need to attend AAA Meetings - Apple Addicts Anonymous.  When she's not eating all the apples or Instagramming what she's made with them, you can find her running (literally) around town and doing her own healthy food blogging over on Tash's Noshes.  If you just enter "Tash" into the search box in the top right, you can see some of the recipes of her's we've shared here on Nalls' Kitchen.

Quick Apple Crisp in Mason Jars with Cameo Apples

Louise Burnett not only  has a completely infectious smile (it even shines through in her e-mails), but she also has the uncanny ability to sneak extra veggies into any dish.  Having mac & cheese?  She's going to throw at least 2 extra veggies into it!  Making soup?  Prepare to eat an entire week's worth of produce in one bowl.  I imagine her meals to be like Mary Poppin's bag, there are items in there you can't imagine how she snuck that in!  She's also brought you the Squash-Cauliflower Soup, which again is so packed with veggies it could make a vegan blush!

Salmon in a Grapefruit & Dill Cream Sauce with a side of Collards and Squash Puree

Mac & Cheese with Chicken, Acorn Squash & Spinach

Homemade Cabbage Pierogies

Chicken Pot Pies with Sweet Potatoes, Turnips, Red Onion and Corn

Kielbasa, Kale, Black Bean & Mushroom Soup

Ceviche Salad with Spinach, Avocado, Red Onion, Cilantro, Green Pepper, Jalapeno & Homemade Lemon Vinaigrette 

And finally, Bethany Duffy, who brought you the Cabbage & Collard Greens Slaw, may just be the one person who gives me a run for my money in the photographing everything you eat category.  But when you cook like she does, you need to photo document that for posterity.  Some people will show their children and grandchildren photos of them in the throes of athletic greatness...foodies will show their children and grandchildren photos of the delicious dishes we prepared.

Braised Kale with White Beans & Parmesan over Linguini

Making Homemade Pumpkin Puree

Baked Chicken Sausage with Potatoes, Apples & Onions

Early Autumn Minestrone with Eggplant

Spiced Acorn Squash Muffins

Quick Pickles

Kale, Leeks, Cherry Tomatoes, Carrots & Mushrooms Sauteed with Garlic, Herbs & Tomato Sauce, then topped with Mozzarella and broiled into loveliness

Spinach & Mozzarella Mac & Cheese with Chicken and Tomatoes

Pan-Seared Chicken Thighs with Roasted Cauliflower, Cherry Tomatoes, and Olives with Lemon & Thyme

Fresh Mint Margaritas - Bethany is also a fellow believer in drinking her Crop Share.  Good girl!

Broccoli Cheese Soup in Bread Bowls

Pear Walnut Bread

Like I said...I patiently await my invitations to dinner to come flooding in.  Any minute now...any minute...