Peach and Roasted Beet Salad

Peaches and beets are a perfect combination! Relish summer’s best flavors with this delicious salad. Ingredients: 1½ pounds small-to-medium beets 4 Cups packed baby spinach or roasted kale 4 ripe peaches cut into ½-inch wedges 2 Tbs roasted slivered almonds Dressing Ingredients: 1/2 c olive oil 2tbs white vinegar 1tbs maple syrup 1tsp mustard 1/4…

Garden Pad Thai

A great way to use random vegetables leftover in the fridge. We love this meal as a quick lunch on a hot summer’s day! Ingredients: Wide rice noodles 1 med onion, chopped 1 clove garlic, minced 2 Tbls oil 0.5 lb pork loin, finely sliced 1 carrot, grated Chopped kale (or spinach) Vegetables of your…

Korean Spinach Salad

This is a Knisely family favorite, and is a pretty loose recipe, but delicious all the same. Forgive me for not having a picture of the salad itself, but it disappeared too fast to get a picture of it the last time I made it! A picture of this week’s share will have to suffice….

Basic Stir-fry

Remember always start your rice or noodles cooking first, then it will be ready when the stir-fry is done. Make your sauce. Choose a bottled variety for ease or try one of my favorites: Stir ½ C orange juice, ¼ C soy sauce, 2 Tbs honey, 2 Tbs water, 1 Tbs grated ginger, 1 Tbs…

Warm Beet Salad

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes. From: EatingWell.com Serves: 4 Yields: 4 servings, about 2 cups each Total Time: 20 min Prep Time: 20 min Ingredients: 8 cup(s)…

Braised Coconut Kale

2 teaspoons oil or ghee 1 small yellow onion 4 large cloves garlic, peeled and minced 1 tablespoon grated ginger, from a 3-inch piece 1/2 cup sun-dried or fresh tomatoes, chopped 1 large lemon, zested and juiced (about 2 tablespoons juice) 1 dried hot red pepper or dash of red pepper flakes (opt) 15-ounce can…