Recipes for Today’s pickup! Cauliflower and Kale Recipe

I am so excited for the produce in today’s produce share.  To go along with our produce here are a few recipes!

Spicy Curried Cauliflower

2 Tablespoons extra virgin olive oil
1/4 cup minced fresh ginger
1/4 cup diced canned mild green chiles
1 cup diced Roma Tomatoes
2 tablespoons plus 1 teaspoon gobi spice mix
4 cups diced cauliflower
1/2 cup vegetable stock
2 tablespoons chopped fresh cilantro
1 1/2 cups nonfat plain yogurt
1/4 teaspoon sea salt
Four 10-inch whole wheat tortillas, warmed

1.  Heat the olive oil over medium-high heat in a large saucepan.  Saute the ginger and green chilies for 1 minute.  Add the tomatoes and saute briefly.  Add the spice mix and saute to caramelize the spices.

2.  Add the cauliflower and saute the coat.  Add the vegetable stock, cover, and cook for 20 minutes, stirring occasionally, until the cauliflower is soft.  Stir in the cilantro.

3.  Combine the yogurt and salt in a medium bowl and mix well.

4.  Serve 1 cup cauliflower with 1/3 cup yogurt sauce and 1 tortilla.


Two-Bean Soup with Kale

3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups vegetable broth, divided
7 cups, stemmed, chopped kale
2 (15-ounce) cans no salt added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no salt added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

1.  Heat a large dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add onion, carrot, and celery and saute 6 minutes or until tender.  Stir in 1/4 teaspoon salt and garlic; cook 1 minute.  Stir in 3 cups vegetable broth and kale.  Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2.  Place half of cannellini beans and remaining 1 cup vegetable broth in a blender till smooth.  Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup.  Bring to a boil; reduce heat, and simmer 5 minutes.  Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.



Bok Choy – Nutrition information and recipe

I have been so excited about the Bok Choy lately.  BUT, I am not that familiar with it!  I am grateful for some of our readers and volunteers that have provided the following information.

Bok Choy! Nutrition Information

Also known as “Chinese Cabbage”; it is slightly sweeter than most leafy vegetables.

Very low in calories and packed full of phytochemicals! Phytochemicals are substances found in plants that the plants have to protect themselves, once we consume the plants these substances then work to help protect us!

Bok Choy has especially good antioxidant properties, meaning it helps to boost our immune system, prevent and fight disease.

This vegetable is high in fiber and water content – good for digestion – as well as high in vitamin A and K- good for the eye, bones and blood.

All of this plus an array of minerals, including calcium and iron, make this a powerhouse vegetables!

You can eat it raw, in stir-fries, soups, roasts, you name it!

Bok Choy Salad Recipe ::

1 head of Bok Choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter

1/3 – 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

In a large bowl, combine bok choy and green onions; set aside.  Save seasoning packet from ramen noodles for another use.  In a large skillet, saute the noodles, almonds and sunflower kernels in butter for 7 minutes or until browned.  Remove from the heat; cool to room temperature.  Add to bok choy mixture.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.  Just before serving, drizzle over salad and toss to coat.


Grilled Zucchini

Start up your grills!  This is a great way to cook your zucchini outside!  Thanks Laurie for the recipe!

Grilled Zucchini
Slice your zucchini long ways in slices no more that 1/2” thick.

Marinate in Olive oil, vinegar and Italian spices, & garlic for at least 30 minutes.  I have also used an Italian type dressing.

Grill on the Bar-B-Que until tender but not mushy. It is a real hit and super easy to do.  Other veggies this works with are, peppers, Bok Choy, onions, mushrooms, carrots. Etc. be creative.


Massaged Kale Salad

Thanks to Laurie Eimans for also providing this massaged kale salad!  Kale is one of the items in both the individual and family shares this week.  So if you are looking for a new fresh way to use your Kale, this is delicious!

Massaged Kale Salad

1 Bunch Kale stalks removed, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil

Kosher salt

2 tsp Local Honey

freshly ground pepper

1 mango, diced small(about 1 cup)

Small handful of toasted Pepitas (pumpkin seeds) about 2 rounded teaspoons


In a large serving bowl add Kale, half of the lemon juice, a drizzle of oil and a little kosher salt.  Massage until the kale starts to soften and wilt, 2-3 min.  Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.  Stream in the 1/4 cup olive oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, add mango and pepitas.  Toss and serve. This keep well and is just as good the next day.

Roasted Cauliflower Recipe

This week in the family share of Agricultural Connections we have Cauliflower!  Here is a great recipe for you provided by Laurie Eimans.  Thanks Laurie!


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced or Baby Garlic
  • Lemon juice from half a lemon
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese


1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. 

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese.

Yield: Serves 4.

Farm-to-Fork Cooking Classes


Cooking Class - Wood Fired Cuisine
Wednesday, July 11, 2012
Wood Fired Cuisine
Back by popular demand, we are going to be firing up the pizza oven as we create some of the best pizzas around.  This is a hands on class, so if you love pizza and you want to learn and eat, you don’t want to miss this class.

Cooking Class - CSA baskets
Wednesday, July 25, 2012
Making the Most of Your CSA
One of the most popular stops on our Farm & Ranch tour is Rainshadow Organics in Terrebonne. We’ll be using one of their weekly produce shares to guide our menu for this class, demonstrating that basic kitchen know-how and a little creativity will prepare you for anything that a farmer throws your way.

Cooking Class - Market to Table
Wednesday, August 8, 2012
Market to Table Cooking
Great cooking starts with great ingredients and we’re going to utilize the Bend Farmers’ Market’s best in this class that will show you how to make the most of Farmers’ market abundance. We’ll focus on seasonal ingredients that you aren’t familiar with (kohlrabi, anyone?).

Cooking Class - Hawaiian Island Cuisine
Tuesday, August 21, 2012
Hawaiian Island Cuisine
Celebrate the 53rd anniversary of Hawaiian statehood with a class devoted to Island cuisine. We’ll start with perfect Mai Tais, plus Forbidden Fried Rice, a fresh soba noodle salad, North Shore Spring Rolls and more.
Adult Cooking Classes are $50.
Kids in the Kitchen classes is $65 for adult and child;     additional child is $25.
Purchase 3 classes for $125, a savings of $25.
All classes start at 6 PM at the home of Chef Bette.

Cooking class tickets and full details are available online.
Sign up today!



Strawberry Pizza

Here is another recipe provided by one of our readers that originally came from Portland’s Palate cookbook!  This week both individual and family shares had strawberries in them, as well as the  strawberries that were for sale at pick up.  With all those strawberries this is a perfect recipe.

Strawberry Pizza
Oven at 325 degrees
Bake:  15 Minutes
Yield:  10 Servings


1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter

1 (8 ounce) package cream cheese, room temperature
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 teaspoon freshly squeezed lemon juice

1 cup fresh strawberries, mashed
4 tablespoons granulated sugar
1 tablespoon cornstarch
8-10 strawberries, sliced

In a medium bowl, combine flour, sugar and butter.  Form a ball with hands and press into a 14-inch ungreased pizza pan.

Bake at 325 degrees for 15 minutes – cool.

In a medium bow, combine cream cheese, vanilla, sugar and lemon juice.  Spread on cooled crust.

In a saucepan over medium heat, combine strawberries, sugar and cornstarch.  Simmer until thick and glossy.  Cool.  Spread on top of cheese filling.

Cut fresh strawberries crosswise to make rounds that resemble pepperoni; place on pizza and serve.

Raw Carrot Cake

This week one of the items in the produce share was carrots!  Here is a recipe that has been given to us by one of our readers, and we are so thankful for all the help from our clients to provide new recipes each week to go along with our produce share items!

Raw Carrot Cake

Grease and flour a 9×13″ pan Pre-heat oven to 350 degrees

2 cups SIFTED flour
2 cups sugar
2 tsp. baking soda
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
(gently mix together in bowl)

In another bowl:
1 1/4 cup vegetable oil
4 beaten eggs
2 cups peeled and grated carrots

Mix oil and sugar together, add eggs then dry ingredients.  Fold in carrots.

Bake at 350 for 40-45 minutes.

Careful not to over bake.  Check with a toothpick at 40 minutes.  If toothpick comes out clean your cake is done!!  Remove from oven.

Cream Cheese Icing:

8oz pkg cream cheese Softened
1/2 cube butter
1 lb. powdered sugar
1/2 cup chopped walnuts
1 tsp vanilla Milk (a few tablespoons for desired thickness)

Rainbow Chard Pasta

To be honest this weeks recipe was not inspired by the food share but by a friend whoʼs moving. She gave me a little food bag from her pantry and there was a box of black truffle pasta.  Ever had it?  Me either. Spaghetti can go so many directions, so when you have a bunch of produce and your not sure what to do with it, you might consider a pasta. Hereʼs mine without quantities. A recipe tells you what, how much, and how to. Iʼm going to leave the quantities up to your pasta quantities.

You can not go wrong!  Have fun!

Rainbow Chard
Black Olives
Dark Sesame oil
2-3 drops of liquid smoke
lemon juice
Red pepper flakes

The combination of Dark Sesame oil, liquid smoke and Tamari (the salt) makes for a sort of bacon smell and taste. If you want to use bacon you would not need any of those ingredients, but you wouldneed sea salt.  Remove the stalks from the collard greens and set them aside.  Stack the greens and roll them into a cigar shape. Thinly slice the greens into ¼ ribbons.




Then slice the chard stalks.  Bring a medium pot of salted water to a rolling boil. Add pasta and cook until al-dente (or however you like your noodles), about 10-12 minutes.

In the mean time, heat a pan over medium-high heat.  Add the oiland a few drops of liquid smoke to create a bacon flavor, quickly add the onion so the oil cools and then the collard stalks, a pinch of red pepper flakes and garlic, saute for 5 minutes.


Then add the greens and black olives. When the greens are tender add some fresh tomatoes, a layer of tamari and a little fresh lemon juice to the Rainbow Chard pasta to freshen and liven the flavors. When noodles are done cooking, drain. Serve plain or with a generous grating of hard salty cheese (parmesan, gruyere or manchego).









In Health,

Lisa F. Ehlers CN.,CH.
The Natural Cook Studio of Bend