Kale, Leeks, and Peppers

Kale is frequently paired with white beans and chicken broth in both Italian and Portugese cuisines to make a satisfying soup — sometimes including sausage. Stephen Cooks combined dinosaur kale (but any kale will do) with leeks, peppers, and garlic and used it very successfully as a side to a traditional Italian preparation of pork (braised in milk) for a casual Sunday supper.

Kale with Leeks and Peppers
1 bunch Lacinato Kale
1 leek
2 cloves garlic
2 T olive oil
1/4 C white wine
1/2 C chicken broth or water
8 strips of roasted red pepper
salt, hot sauce to taste
1.Wash the kale and strip the leaves from the stalks, discarding stalks. Tear into pieces no more than about 4 or 5″ long. Clean the leek and cut the white and light green parts into strips about 1/4″ x 4″. Peel and slice the garlic.
2. Simmer the leeks about 5 minutes, covered, in the olive oil and wine, until the leeks are just starting to turn tender.  Turn up the heat, add the kale and toss to coat the kale with the liquid.
3. When the kale turns a darker shade, add the water or broth and garlic and cook, covered, about 8 more minutes. Kale should be tender but not mushy. Toss with the pepper strips and season to taste. May be prepared ahead and warmed gently for serving.

Eggplant Spread

Shake up this week’s share with a luxurious roasted spread featuring eggplant. Delicious on crusty rounds, rice crackers, in wraps, or as a dip. This recipe produces a velvety and nourishing spread, bursting with flavor.

1 eggplant
2 peppers of choice, bells mesh in for a purer eggplant taste though spicier peppers can be used
1 onion, cleaned and peeled
2 garlic cloves, minced
2 – 3 tbsps EVOO
1 – 2 tsp salt, to taste
Pepper to taste
1 tbsp tomato paste


Preheat oven to. Chop all veg into cubes, toss with oil, garlic, salt, and pepper. Lay out in a single layer. Cook 45 minutes or until vegetables are lightly browned. Turn veggies at least once during cooking but allow them room to roast. Remove from heat and let cool 5 minutes. Toss roasted veg into blender or food processor. Add tomato paste. Serve immediately or store in the fridge for a few days.

Anne Macdonald’s Ravioli With Chicken

Here’s my recipe for the Ravioli with chicken dish from the Farm Direct Annual Meeting.  This is a recipe that I got from my husband’s great-aunt.  The proportions are pretty flexible but I have provided some here:

•Cooked chicken, can be all white meat or white and dark meat – 2 cups
•Raviolis – 1 13 oz. package
•Garlic, 2 large cloves, sliced (not chopped or crushed)
•Olive oil, 2 tablespoons
•Tomato sauce, to taste
•Optional: Mushrooms, Onions, Peppers

1) Cook ravioli.

2)  Heat olive oil and add garlic. If you are going to use vegetables, remove the garlic and cook mushrooms, onions and/or peppers.

3) When vegetables are sautéed, add garlic back in and set aside to cool slightly.  Combine cooked chicken with garlic and vegetables (or just garlic if you choose not to add vegetables).

4) Drain ravioli and add to chicken, garlic and vegetables.  Add tomato sauce, enough to coat everything or as thick as you like. Dish can be warmed in the oven or served at room temperature.

Please note: the proportions can be increased or decreased as needed in this dish.  For the annual meeting, I used 125 raviolis, one small whole chicken, 6 garlic cloves, 4 onions, 3 red peppers, 1 large package of mushrooms and 1 ½ jars of homemade tomato sauce.