Ginger kale

1 large bunch kale, stems removed, leaves cut into strips

2 TBSP olive oil

1 TBSP butter

2 large cloves garlic, minced

1 medium onion, chopped

1 TBSP minced fresh ginger

juice of 1 lime

freshly ground pepper

Bring a large pot of slightly salted water to a boil. Add sliced, washed kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander. In a large skillet or wok, heat oil and butter, add garlic, onion and ginger and saute until onion is softened, Add kale, tossing till conbined. Cover and cook over low heat until kale is just tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Cheese Totellini Soup with Cannellini, Kielbasa and Kale

2 TBSP olive oil

12 oz fully cooked smoked kielbasa sausage, thinly sliced

1 onion, chopped

1 cup fresh fennel bulb (optional)

4 garlic cloves, minced

1 1/2 TSP chopped fresh thyme

1/2 TSO dried crushed red pepper

10 cups canned low-salt chicken broth

4 cups kale

1 15oz canned cannelloni, rinsed and drained

1 9oz package cheese totellini

1 cup grated Asiago cheese or Parmesan cheese

Heat oil in heavy, large pot over medium-high heat. Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannelloni. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made the day ahead. Cool slightly; cover a refrigerate. Bring to a simmer before continuing) Add totellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Kale and Mushrooms with Creamy Polenta

1 1/4 lbs kale, stemmed, cut into 1-inch pieces

4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 tsp salt
3/4 tsp ground black pepper

4 oz. pancetta (Italian bacon) or bacon, coarsely chopped
4 oz. mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4tbsp extra-virgin olive oil, divided
1 garlic clove, minced
1/2 large yellow onion, minced
1 stalk celery
1/2 cup low-salt chicken broth
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. using slotted spoon, transfer pancetta to paper towels. Add mushrooms, onions and 2 tbsp olive oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale, celery and pancetta. add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, an d 2 tbsp oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Modified from a recipe found in Bon appetit Feb 2006 via epicurious.com

4tbsp unsalted butter
2/3 cup freshly grated Parmesan cheese

Kansas Quiche

From Rolling Prarie cookbook, written especially for CSA members

1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano

steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.

serves 4

Penne with Potatoes and Asparagus

From the Rolling Prarie Cookbook

2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese

Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.

serves 6

Creamy Potato Leek Soup

from Moosewood Restaurant's Low-Fat Cookbook

1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp vegetable oil
4 cups vegetable stock
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 cup finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated skimmed milk
4 cups loosely packed shredded kale
salt and ground pepper to taste
squeeze of fresh lemon juice (optional)

1. In a 3 or 4 quart covered soup pot, saute onions, leeks, and salt in the oil on very low heat for about 7 minutes until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine and dill. Simmer for about 20 minutes, covered, until potatoes are tender.
2. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
3. In a seperate pot, gently boil the kale in just enough water to cover, When the kale is just tender, drain it and stir into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat the soup until it is very hot but not boiling.