CSA meals: Week 3, continued

Roasted chard stems

Toss chard stems in olive oil, bake at 415 for 10-20 minutes or until edges begin to brown.

Or just microwave for a minute or two.

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Ground kale From Smitten Kitchen 

Toss kale with olive oil and roast at ~415 for 10-20 minutes or until kale is crispy without being burnt.

Chop kale very finely or use a spice grinder.

Mix with powdered salt (regular salt, run through a spice grinder).

Delicious on popcorn or sprinkled on whatever else, really.

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 Greek yogurt and strawberry "icing"

Puree strawberries, blend with greek yogurt. Pour on everything.

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Green sauce on bread with eggs ...

.. or with raw peas. Mom came to visit and shelled the peas while she was here. Thanks, Mom!
 

Not pictured, but very tasty:

- Linguine with green sauce + greek yogurt, sliced raw pattypan, microwaved chard stems, sausage, and cucumber

- Roasted chard, chopped and tossed with couscous, sausage, and green sauce.

- Peach sauces: peaches heated on the stovetop with vanilla, cointreau, and a hint of lime; we later added greek yogurt.