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

Ingredients::
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

Ingredients:
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.

 

 

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