I’ll admit it. I was slow to warm up to kale. Big flat and curly bunches with strange names like Dino would show up in my share. I’d dutifully bring it home and in my fridge it would sit. Until eventually I’d freeze it, where it would sit again. I’d watch community members share recipes and not only willingly but joyfully eat their kale. Then one day it happened, I cooked one recipe, made one smoothie, and now I welcome the abundance of this lush green veg. So if you’re a novice or a master, here are a few delicious kale recipes to try.
Looking to add more vegetables to breakfast? Give this savory, buttery dish a try found on Naturally Ella.
1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
2. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
3. While radishes cook, poach eggs. I find I have the best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
4. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
With the first burst of rhubarb, my go to recipe is always a sweet-tart strawberry rhubarb crisp. It’s a family favorite and our celebration of warmer temperatures and more treats to come.
This week our Share of rhubarb comes without strawberries. No worries, there are innumerable ways to enjoy this tart veggie including the recipes below. Or, if you want to save your rhubarb for an extended period read the Rhubarb Central blog for tips on storing to keep it fresh and crisp.Extra bonus? Rhubarb Central has loads of additional rhubarb recipes to try!