From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

• 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
• 2 1/4 cups water
• 1 Tbs. extra virgin olive oil
• 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
• 1 clove of garlic, minced
• 1 medium onion, chopped
• 3 large ripe tomatoes, coarsely chopped
• 1/2 pound mushrooms, sliced
• 1 1/2 tsp. basil
• 1 1/2 tsp. oregano
• Salt and pepper to taste (or use a salt substitute)

Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens! If you use beet greens, use the remaining beets in Suzy’s recipe for Roasted Beets.

• 1 rectangle of Feta cheese, about 3/4 inch thick (Greek or French)
• 1/4 cup olive oil, divided
• 2 teaspoons fresh oregano leaves (or 1 teaspoon dried)
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon lemon zest
• 2 pounds greens (beet greens, dinosaur kale, spinach, or swiss chard)

Prepare the Marinade:

From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition

Serves 4

• 4 sweet potatoes (about 7 ounces each)
• 3 tsp. olive oil
• 1 1/2-2 tsp. salt-free Cajun Creole seasoning or cinnamon sugar
• Ketchup (optional)
• Cinnamon sugar:
  Mix 2 Tbs. sugar with 1/4 tsp. cinnamon

Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).

Risotto is the perfect canvas for seasonal produce. And, it’s easy to make once you’ve got the routine down. In the spring, make Asparagus & Morel Risotto. In summer, stir in arugula & cooked shrimp. For the fall, add cooked butternut squash & rosemary. In winter, serve Raddiccio & Pancetta Risotto.

_Be creative.

From Better Eating For Life, Step One: Eat Whole Grains

Serves 4

• 5 large red bell peppers
• ¾ cup quinoa, rinsed
• 1½ cups water
• ½ tsp. salt
• ¼ cup pine nuts
• 2 tsp. extra-virgin olive oil
• 1 cup chopped scallions
• ½ tsp. ground cumin
• 10 ounces Swiss Chard or other fresh greens, shredded (8 cups)
• ¼ cup chopped
• fresh cilantro
• ¼ cup chopped fresh parsley
• 2 Tbs. chopped fresh dill
• 1 Tbs. lemon juice
• 1 tsp. freshly grated lemon zest
• Freshly ground black pepper to taste

Use your food processor to quickly and safely shred the veggies.

1 large bunch broccoli, shredded
1 small red onion, thinly sliced
1/2 cup jicama, shredded (substitute water chestnuts)
2 carrots, shredded

For the dressing:
1/4 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 slices bacon, cooked & crumbled (optional)

First make the dressing. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl.

Braising is very similar to stir-frying or sautéing. The big difference is the addition of some sort of liquid to the pan. Other great combinations with squash include white wine, broth or pear nectar.

• 1 Delicata squash
• 1 tablespoon butter (or olive oil)
• 1/2 cup apple cider
• 1 tablespoon fresh sage, chopped

Peel the squash with a vegetable peeler. Cut lengthwise in half and remove seeds. Slice into half rings. Heat butter or oil in a sauté pan on medium heat. Add squash slices, spacing them evenly apart in the pan. Allow squash to brown slightly.

Whenever possible, we purchase our cipollinis from local farmers Chris and Kim Blanchard of Rock Spring Farm. Because cipollinis boast a much higher sugar content than your average onion, sauteeing them will accentuate their natural sweetness. Cipollinis are as versatile as they are flavorful. Try these recipe ideas: Roast them alongside turkey, beef or vegetables. Layer them between slices of Gruyere cheese as an elegant accompaniment to steak. Add cipollinis to your next pizza, quiche or tart. Or,try this flavorful dip at your next holiday gathering.

Find more recipes like this one in Recipes from America’s Small Farms by Joanne Lamb Hayes & Lori Stein, available at Linden Hills Natural Home.

“Here’s a sweet, modern twist to this traditional southern ‘soul food’ favorite. Bryant Terry of the Park Slope CSA in Brooklyn, New York….submitted this recipe.”

1 large bunch collard greens
Coarse sea salt
½ tablespoon extra-virgin olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges

Remove the stems for the collards and discard. Stack four or five leaves on top of one another.

1/2 cup ghee (aisle 3)
1 yellow onion, chopped
1 tablespoon curry powder
1 cup cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 Asian eggplants
1 cinnamon stick
1 dried red chile (optional)
Salt
1/2 lemon, juiced
Mint leaves, for garnish

Heat 1/4 cup of the ghee in a large pot over medium heat, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth.