DIY Kale Chips

Photo Credit: Cathy L Woods

Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.

Ingredients

• 1 pound kale, stems removed
• 1 tablespoon extra virgin olive oil, or other oil
• 1/4 teaspoon salt
• (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice 

Preparation

1. Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
2. Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
3. While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Chicken Tortilla Soup

Photo Credit: Minimalist Baker

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 pinch ground cloves
• 1 teaspoon ground cumin
• 8 ounces chicken breast, chopped
• 1 small red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3/4 teaspoon salt, divided
• 6 6-inch corn tortilla
• 1 tablespoon canola oil
• 1/2 cup cilantro, stems removed
• 1 large lime, cut in wedges

Preparation

1. In a large pot, heat the olive oil over high heat and add the onion, garlic, clove, cumin and chopped chicken. Stir for five minutes or so, lowering the heat to medium, until the onions are soft and the chicken is golden but not fully cooked. Add the red bell pepper, chili powder, oregano and stock and bring to a boil. Lower heat to medium-low and simmer just until the chicken is cooked and the pepper is soft.
2. Preheat the oven to 375°F. Stack the corn tortillas and slice in 1/4-inch strips. Place them on a baking sheet and drizzle with the canola oil, chili powder and remaining salt. Bake, stirring every five minutes, for about 20-25 minutes, until the strips are crisp.
3. Serve the soup topped with cilantro and corn strips, with lime wedges for squeezing over the soup.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Cauliflower Rice with Spicy Broccoli

Photo credit: Taste Spotting

Cauliflower "couscous" is accented with broccoli, zesty curry powder and sweet raisins in this delightful salad.

Ingredients

• 1 pound cauliflower florets
• 2 tablespoons olive oil or butter
• 1/2 yellow onion, thinly sliced
• 2 cloves garlic, peeled and minced
• 2 cups broccoli florets
• 1⁄3 cup raisins
• 1 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon curry powder
• 1⁄3 cup water
• Juice of 1 lemon
• Salt and black pepper to taste

Preparation

1. In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Don't over mix! Set aside.
2. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more.
3. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.

Serving Suggestion

The cauliflower “couscous” is a great way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Add cubed marinated and baked tofu to any leftovers. Use purple or golden cauliflower for extra color. 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Hoisin Roasted Cauliflower

Photo credit: Our Four Forks

This side couldn't be easier to prepare and it's a great dish to get kids and adults to love their cauliflower. Perfect as a side dish to any meat or over wild rice as a vegetarian entrée.

Ingredients

• 1 head fresh cauliflower, washed; florets separated into small pieces
• 3 tablespoons Hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Preparation

1. Preheat oven to 400˚F.
2. Mix hoisin, vinegar and sesame oil in a small bowl and pour over cauliflower and toss to coat.
3. Spread cauliflower into a single layer on the baking sheet and roast in the oven for 35-40 minutes or until just tender, turning the cauliflower after 20 minutes.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Turkey and Sweet Potato Chili

Sweet, hearty and delicious, this chili is sure to please the entire family.  

Ingredients

• 2 tablespoons canola oil
• 1/2 pound turkey sausage, casings removed
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 sweet potatoes, chopped into small pieces
• 2 cloves garlic, minced
• 1 14.5-ounce can diced fire-roasted tomatoes, undrained
• 2 cups chicken broth
• 1 cup water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 15-ounce can cannellini beans, drained and rinsed
• Additional salt and pepper to taste

Preparation

1. Warm oil in a large pot over medium-high heat. Add sausage; break up any large chunks and sauté until no pink remains. Using a slotted spoon, transfer meat to a bowl; cover. Add onion, bell pepper and sweet potato to pot and cook, stirring occasionally, until softened, about 6 minutes. Add garlic and sauté for 1 minute. Return meat to pot.
2. Stir in tomatoes, beans, broth, water, spices and salt. Bring to a boil, then reduce heat to medium-low and stir in beans. Cover and simmer until chili thickens slightly, about 30 minutes. Season with additional salt and pepper to taste.

Serving Suggestion

Sweet potatoes are a tasty way to add important nutrients to your diet like Vitamin A, fiber and even protein. Substitute your favorite sausage, ground meat or meatless alternative if you prefer. Have fun topping the chili; try a spoon of plain yogurt, cilantro, diced avocado or tortilla chips—you can't go wrong!

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Avocado and Egg Brown Rice Bowl

This hearty, whole grain dish couldn't be easier.

Ingredients

• 1 1/2 cups leftover cooked brown rice
• 2 large eggs
• 2 teaspoons canola oil or butter
• 1 large avocado
• Optional garnishes: Sliced pickled ginger, kimchi, toasted sesame seeds, sautéed greens or leftover cooked vegetables, shredded cheese, hot sauce

Preparation

1. Reheat rice gently in a small pan with a few drops of water, or in the microwave. Divide the heated rice between two wide bowls. Heat a cast iron or non-stick sauté pan over medium heat for a minute, then add the oil or butter to the hot pan. Crack each egg, place in the pan, and reduce the heat to medium-low. Cover the pan and let cook for about 2 minutes, until the whites are set and the yolk is jiggly when you shake the pan gently.
2. While the eggs cook, cut the avocado in half lengthwise, and remove the pit. Use a paring knife to slice each avocado half in the shell, then scoop the slices out with a spoon. Fan half of the avocado slices over each bowl of rice, and place a cooked egg on each bowl. Serve with optional garnishes for a hearty breakfast or lunch.

Serving Suggestion

Transform this rice bowl into a quick, filling lunch with the addition of leftover chicken, turkey or cubed baked tofu. Or for a heartier breakfast, add sausage or bacon crumbles. Top with your favorite hot sauce for some added spice.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Creamy Cocoa Banana Smoothie

Almond butter provides a rich protein boost to this smoothies, while cocoa gives it an energizing kick.

Ingredients

• 2 medium frozen bananas
• 1/4 cup almond butter
• 3 tablespoons cocoa
• 2 cups vanilla almond milk
• 1 teaspoon almond extract

Preparation

In a food processor, combine the ingredients in order, then blend. Serve immediately.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Soba with Kale and Edamame

Soba is a nutty, whole grain noodle that is often served in simple soups like this one. This vegetarian broth relies on dried mushrooms and the sea vegetable kombu to build flavor, but if you have a pre-made mushroom or chicken stock that you prefer, that would make this soup nearly instant.

Ingredients

• 6 cups water
• 2 pieces kombu, about 1 ounce
• 1/2 ounce dried shiitake mushrooms
• 2 tablespoons tamari soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 4 ounces cremini mushrooms (baby bellas), sliced
• 1/2 cup shelled edamame, thawed
• 4 ounces kale, leaves and stems, chopped
• 4 ounces soba noodles
• 2 large scallions, slivered

Preparation

1. Put on a large pot of water to boil for cooking the noodles. In another large pot, combine the water, kombu and shiitake mushrooms and place over low heat. Cover and let the water slowly heat for about 30 minutes, extracting flavor from the mushrooms and kombu. Don't boil the water; just let it form a few bubbles, then turn off. Let the broth stand for 5 minutes, then use a slotted spoon to remove the mushrooms and kombu. Strain the liquid through a coffee filter and pour it back into the pan.
2. Bring the mushroom stock to a boil and add the tamari, mirin, and cremini mushrooms, edamame and kale and simmer until the kale is softened, about 4 minutes.
3. Cook the soba until al dente, then add to the soup. Serve immediately, topped with scallions.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Hidden Spinach Berry Smoothie

Start your day with a big spinach salad? You will enjoy a salad's worth of healthy spinach in this luscious smoothie, and hardly notice it's there. Try freezing your own local berries when they are in season to use in smoothies all year long. When bananas start getting soft, just peel them, pop them in a freezer bag, and freeze to use in smoothies. Using frozen berries and bananas will give you a thick, almost ice-cream texture, and you may need to add a little milk to help it blend.

Ingredients

• 2 cups (8 ounces) frozen or fresh red berries, raspberries, strawberries, or a mix
• 3 cups (3 ounces) spinach (packed)
• 1 cup yogurt, kefir, or a non-dairy alternative like almond milk
• 1 large banana, fresh or frozen

Preparation

Put the berries and spinach in the blender first, and add the yogurt and banana. Process, scraping down as needed. Blend until smooth and serve.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Stuffed Collard Greens

Total Time: 1 hour; 30 minutes active

Servings: 8 rolls

Ingredients

• 8 collard leaves, large stems removed
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 celery stalk, diced
• 1/2 red or green bell pepper, seeds removed, diced
• 2 cloves garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon chili powder
• 1/2 teaspoon dried thyme
• Pinch of cayenne (optional)
• 3/4 cup chicken broth
• 1 1/2 cups cooked rice
• Pinch each of salt and black pepper
• 3/4 cup Carolina-style barbecue sauce

Preparation

1. Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch casserole dish.
2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3. In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.

Serving Suggestion

Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop