Skip to primary content
Skip to secondary content

Main menu

  • Home
  • Recipes
  • About
  • Contact

Tag Archives: CSA

Post navigation

← Older posts

Five Farm Share Lessons

Posted on November 18, 2014 by cooklikekayla
Reply

DSC_0639

After 22 weeks of fresh, organic vegetables, my farm share is coming to a close next week. I’m not sure what I’m going to do after next Thursday. I might go into shock.

There were a lot of other things I learning by joining the farm share – like what celeriac is* and how to cook beets without looking like you just murdered someone and how to bake a fail-proof quiche and which of my friends truly love vegetables.

For now, here are five things I learned from my farm share:

  1. Identify your go-to recipes. Mine were salad, soup, and quiche. Not sure what to do with a veggie? Throw it in one of those. Other good go-tos are stirfry, frittatas, and casseroles.
  2. Find a vegetable comrade. Having a friend in the share with me with a huge help. We shared recipes and geeked out about vegetables together. It made it less weird to be totally psyched about rainbow chard.
  3. Accept that not everything will be perfect. This was tough for me. I’d get the box and want to make the best possible dish with each item. Sometimes things need to be used like normal to make a recipe work.
  4. When it doubt, freeze it. Sometimes it’s impossible to use everything in a week. If that’s the case, stirfry, steam, or boil the veggie and freeze it to use later. Mid-winter it will feel sooo good.
  5. You’ll feel better. About yourself, about your food, about your wallet, about the world. It sounds corny, but eating locally sourced food is good on a lot of levels, both for the community and for yourself.

If you don’t already participate in a farm share, I encourage you to give it a try. Most farms encourage people to sign up around February so they can plan ahead for the summer, which is just a few months from now! If you’re local to western Massachusetts or Boston, consider Enterprise Farm. A huge thanks to them for working so hard to get those fresh vegetables into my kitchen!

*Celeriac (or celery root) is pictured above. It’s like a cross between celery and a potato. Great in soup!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Uncategorized | Tagged community supported agriculture, CSA, farm, farm share, healthy, vegetables, veggies | Leave a reply

Farm Share Sharing Part 1: Brian’s Sautéed Kale & Roasted Sweet Potato Salad

Posted on October 28, 2014 by cooklikekayla
1

brian1

I can’t believe that I’m on week nineteen of my farm share with Enterprise Farms. Back in June when it started, I didn’t know what to expect. Would it be too much? Would the vegetables be high quality? Would I get weird stuff I didn’t know what to do with?

Now it’s become a way of life. In general, I know what to expect,and I’ve learned that the vegetables are extremely high quality, generally not too weird, and in just the right amount. 19 weeks in, it’s easy to take for granted the farm share and its contents. The rainbow chard this week – soft bright greens and multi-colored stems – brought me right back down to earth; I feel so blessed for this beautiful food!

So, I decided to spread the love and share my share. Two of my friends – Brian and Angie – kindly shared what they made to be featured here on CLK! First up, is Brian’s Chopped Challenge Style Sautéed Kale & Roasted Sweet Potato Salad with a Pomegranate Dressing. I can’t wait to give this recipe a try – I love the idea of adding pomegranate seeds to the kale! Thanks Brian!

Brian’s Cook Like Kayla Chopped Challenge

Kayla never wants produce to go unloved, so she has graciously donated some of her farm share harvest in return for a guest blog post here on Cook Like Kayla. I too am a lover of fresh fruits and vegetables on my plate, so I gladly took on the challenge. However, I wanted to make it a little more interesting, so I decided to make it a Cook Like Kayla Chopped Challenge (without that pesky time limit).

My “basket” included Kale, Flat Italian Parsley, and Sweet Potatoes from Kayla’s farm share. But as anyone who watched Chopped knows, the basket is never that simple. There is usually a protein, a random liquid, an American snack food, or all three. So for my challenge, I added Concord Grape Wine and a whole turkey to the basket ingredients.

For this post I will focus on the produce portion of the meal. I apologize in advance because I don’t measure anything when cooking, but like to do it the way our grandmothers used to cook, with age old taste tests.

Sautéed Kale & Roasted Sweet Potato Salad with a Pomegranate Dressing

Sweet Potato: Wash and peel 3 medium sweet potatoes and cube into ½ in pieces. Toss the pieces in a mixture of olive oil, a pinch of sea salt, coarse ground black pepper, and rosemary. Roast in the oven at 350 degrees Fahrenheit until potatoes are softened, about 30 minutes.

Sautéed Kale: Heat olive oil in a large skillet over medium heat. Add 2 cloves of finely sliced garlic and cook until soft, but not colored. Pour in a healthy amount of Concord Grape Wine. Toss in a bunch of finely minced Flat-leaf Italian Parsley, the seeds of one pomegranate, and a dash of cinnamon.

brian2

Let those flavors merry in your skillet for a bit before adding in one bunch of chopped kale. I found that the grape wine flavor is far too sweet and will overpower the dressing and the sautéing liquid, so I balanced it with a couple splashes of balsamic vinegar until I got the flavor that I wanted. Toss the kale with the dressing occasionally until wilted but still crisp.

While all those ingredients were cooking, I also had my whole turkey roasting in the oven and wild rice with rosemary cooking on the stove. All these components will come together with their different flavor profiles to make one fantastic natural Thanksgiving-esque meal. You will love it, especially if you are like me and can’t wait for November 27th!

brian3A superb presentation that would have the Chopped judges’ taste buds on a roller coaster of flavor. The wild rice provides a nice starchy base that plays well with the softness of the kale and sweet potatoes. In case you thought the plate needed some texture, just bite into a tender kale stem or a pomegranate seed, which will give you a nice crunch and bite of flavor. And finally turkey. You can’t go wrong with turkey.

Thanks for the opportunity to write the blog post Kayla and I hope you issue more Chopped Challenges in the future.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Dinner | Tagged agriculture, community supported agriculture, CSA, farm, farm share, parsley, Pomegranate, sweet potato, Turkey | 1 Reply

Farm Share Friday: Miso Obsessed

Posted on September 19, 2014 by cooklikekayla
1

DSC_0558

Ever fall in love with one meal and eat it over and over? I’m there – this time with shakshuka (going on week 3) and miso soup (going on week 2).

I wrote about shakshuka at length last week, so now I want to turn our attention towards miso soup. As was the case with shakshuka, I was introduced to at-home miso soup by a girlfriend, who often makes it for dinner. A longtime favorite when out to eat for sushi, I had never made it at home. One trip to the grocery store to pick up miso paste changed everything – it’s officially a staple.

DSC_0587

This week, I made it with bok choy, romaine lettuce, kale, and potatoes from the farm, adding mushrooms and tofu from the grocery store. It’s surprisingly easy, has a short prep time, and keeps well in the fridge. Here are the three main reasons why I love this recipe:

  • It’s a perfect “oh-crap-what-do-I-do-with-all-these-random-vegetables” meal. Miso has a very mild taste that pairs well with almost everything. Purchase a bottle of miso paste (found in the international food section of most grocery stores) and it keeps in the fridge. You just add about a tablespoon of paste to 2 cups of water to make the broth, add your vegetables, and poof! Miso is ready to go.
  • Use your leftover kale chips on top of soup. As I’ve lamented before, I love kale chips but just can’t find a way to keep them crispy. Throwing them on top of a soup naturally softens them, meaning it’s okay if they’re less-than-crispy to begin with. It adds a great texture.
  • Romaine lettuce belongs in soup. I thought it was weird at first, but it’s actually delightful (and easy). Chop the romaine and throw it in the soup raw in the last few minutes of cooking.

Now that I’ve turned you on to miso, check out what else I made from this week’s share:

  • Miso soup with roasted bok choy, romaine lettuce, potatoes, tofu, and mushrooms topped with kale chips
  • French onion soup with a side of lightly dressed mixed greens
  • Chocolate beet brownies with a cream cheese swirl (surprisingly tasty – recipe to come soon)
  • Shakshuka with heirloom tomato sauce (Again! This time for breakfast)
  • Pasta with kale pesto, mixed greens, and heirloom tomatoes

Have you ever made miso soup? What meal are you in love with right now?

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Meal Planning | Tagged agriculture, bok choy, community support agriculture, CSA, farm, farm share, Kale, kale chips, miso, miso soup | 1 Reply

Farm Share Friday: Salads No More

Posted on September 12, 2014 by cooklikekayla
Reply

DSC_0501
If you are an Enterprise share holder (or if you’ve been following along) you have been eating a lot of salads. The farm share is regularly full of bright, delicious greens – since June I’ve seen romaine lettuce, red lettuce, mixed greens, spinach, chard, kale, and probably a few others I’m forgetting. These greens are amazing, and combined with the other vegetables I get, it often makes the most sense to put together a salad. Plus, who likes to turn on the oven in the heat of the summer? Not me. It’s allowed me to get creative – last week I topped my salads with tabouleh and feta cheese, the week before I made added some marianated cucumbers and tomatoes

Although I love a good salad, I was pretty excited to get this week’s newsletter and realize that I could use everything without making a salad. New possibilities! It’s probably a sign that summer is coming to a close and I’ll start to see root vegetables, squashes, and potatoes on the regular. As I’ve said before, soup is winter’s salad… and I’m sure I’ll be eating much more soup in the coming weeks!

Here’s this week’s salad-less recipes:

  • More tomato sauce (see last week’s recipe) that I used to make more shakshuka and for the eggplant parmesan
  • Eggplant parmesan, using the asian eggplant and tomatoes
  • Carrot muffins with cream cheese filling (surprisingly good!)
  • Soup with collard greens, green pepper, potatoes, red onion and spicy sausage
  • Heirloom tomato flatbread (product of a failed attempt to make tomato focaccia)
  • Pesto pasta with kale from last week and roma tomatoes

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Meal Planning, Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, healthy, vegetables | Leave a reply

Farm Share Friday: Tomato Overload

Posted on September 5, 2014 by cooklikekayla
1

DSC_0401Heirloom tomatoes are here! This week, I got a massive one.

DSC_0408
Heirloom tomatoes are known for looking a bit… crazy. They’re different colors and not the perfect round tomatoes that you see in the grocery store. I did get some “perfect” roma tomatoes this week as well.

While I was on vacation, I missed two farm share pick ups. One I gave to my friend Naomi, and for the other I signed up for a vacation hold. That meant that I got to elect for a double box another week, which happened to be this week. So in addition to the box pictured (which I picked up two weeks ago after getting back from vacation), I picked up a double share last week with very similar vegetables. Hence the tomato overload.

Solution – tomato sauce. It’s easy to make and easy to freeze (in a plastic bag with all of the air squeezed out) for later use. The recipe I use isn’t quick but it doesn’t really need much attention. It’s a good recipe to make on a Sunday when you have some things to do around the house. Just let it go on the stove and stir occasionally.

Before I get to the recipe, here’s what came from this week’s share:

  • Tomato sauce (see below)
  • Miso soup with roasted bok choy, rainbow chard, Portobello mushrooms, and tofu. New obsession: miso paste. You can find it in the Asian food section of your grocery store and have miso soup in under 5 minutes.
  • Marinated tomato and cucumber salad over romaine with corn, shrimp, and cilantro.
  • Sauteed dandelion greens with carmelized onions (which I froze for later use)

Easy Tomato Sauce

In a large saucepan, saute ½ diced onion in 1 tablespoon olive oil until translucent.  Add ½ tablespoon of your favorite dry Italian herbs (I use a combination of oregano and basil) and cook for a few minutes. Add 2 cups chopped tomatoes and 1 tablespoon salt. If the tomatoes are really juicy, remove the seeds from half of them before adding to the sauce. Also, no need to make this a pretty chop – leave the skins on and just rough chop them into 1 inch pieces. Cover and cook over medium heat until the tomatoes soften, then remove cover and let reduce for about 15 minutes. Remove from heat and blend (I always prefer a hand blender – less mess!). Put back on the heat and add ½ cup wine. You can use red or white – white gives it a brighter taste (more like a marinara), and red gives it a heartier taste. Simmer over medium heat for about 15 minutes until the wine cooks down.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, heirloom, heirloom tomato, Tomato, tomato sauce | 1 Reply

Farm Share Friday: Mix and Match

Posted on August 15, 2014 by cooklikekayla
2

First, I want to congratulate Kayla on maintaining such an awesome blog that I visit on almost a weekly basis for recipe inspiration. What started out as the seed of an idea almost 2 years ago has really blossomed into a bountiful harvest! (Please forgive the pun, but hey, it’s Farm Share Friday!) Second, I want to thank her for entrusting this post to me. My cooking style is a bit different from Kayla’s but we both share a passion for using ingredients to their fullest potential, and creating healthy, tasty meals on a budget. Finally, here are the recipes for the week using some items from the farm share and some that I had previously prepped and frozen.

Garlic Scape and Basil Pesto Pasta with Chicken and Sundried Tomatoes

Slide1

Before I signed up for a farm share I had no idea what a garlic scape was, but quickly learned how their mild garlic flavor could be used to really enhance a simple basil pesto. This quick pasta sauce doesn’t require any cooking and can be frozen for about 2 months while still maintaining its fresh, bright flavor. Basically, you combine all the ingredients below in a quick prep or food processor, blend it to a smooth consistency and you’re done!

Ingredients: 1 bunch of garlic scapes, 1 bunch of basil, ½ cup of walnuts, ½ cup of grated Parmesan or Romano cheese and 3-4 Tbsp. of extra virgin olive oil.

I had made the pesto earlier in the summer, and like I said, it can be frozen for a couple months without losing any flavor. It’s a meal on its own when mixed with pasta, but to get some protein I added chicken and to class it up I added sundried tomatoes. Lately, I have been using chicken tenders in pasta dishes as they require no extra butchering to remove the creepy pieces that are sometimes left on full breasts (and I know this extra butchering can be a turn-off for some folks). I pulled my container of pesto out of the freezer and set it to thaw on the counter while I prepped my chicken and pasta.

Fill a pasta pot with water and put it on high to boil. Lightly seasoned the chicken tenders with salt and pepper and sauté them with a very small amount of olive oil in a non-stick pan. Once they’re cooked through (about 6 minutes per side) take the pan off the heat and let them cool. By now your pasta water should be boiling, so add the pasta and make sure to stir it so it doesn’t stick to the bottom. Cut up the chicken tenders and by the time you are done, your pasta should be as well. Save some of the pasta water to loosen up the pesto if you need to. Combine the pasta, defrosted pesto, chicken, and a small jar of drained, sun dried tomatoes and mix well. Add in some of the reserved pasta water if you need to. Boom – there’s your meal. It’s about 30 minutes of hands on time, but will worth it for a delicious weekday meal.

Farm Fresh Corn and Tomato Salad

Wait, that’s cheating you say, you didn’t actually use any farm fresh ingredients. You’re right. To accompany this pasta dish I made a corn and tomato salad with ingredients from the farm share and my backyard.

Slide1

For 2 servings: 2 farm fresh tomatoes, 2 ears of corn (cooked in the microwave – 2 minutes per ear with the husks on!), 1 minced small red onion, and ½ cup cilantro that I had growing in my backyard garden. Chop up all ingredients and combine in a small bowl with 1 tablespoon chili powder and the juice from 1 lime.

Enjoy!

-Jesse

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Chicken, Dinner | Tagged agriculture, chicken, community support agriculture, CSA, farm, farm share, garlic scape, pasta, pesto, share, sundried tomato | 2 Replies

Farm Share Friday: Vacation & Guest Posts

Posted on August 8, 2014 by cooklikekayla
Reply

DSC_0397Happy Friday, everyone! Today is an especially happy Friday for me because it is the first day of my 10 day vacation. It feels luxurious. What’s on the agenda? I’m spending a few days at home in Vermont with my family (lot’s of ice cream, farm visits, and hiking). After that I’m taking off for three days of camping in Old Orchard Beach with my siblings. This should be particularly interesting because 1) I’ve never camped and 2) this is the first time we’ve gone on vacation without a parent present. (I’ll be gathering intel for a future Camp Like Kayla post). Finally, I’m heading up to the Bar Harbor, Maine area to spend the weekend at a lake house with my girlfriends. I’m planning to (try) to unplug, spending as little time connected to social media, the internet, text messages as possible.

Which leads me to some exciting news! Next week, you’ll hear from a few of my friends who will be guest posting on the blog. (CLK’s first ever guest posts!)

Aka will share a couple of her go-to recipes on Tuesday. Aka was my partner in crime at work before she left to go to nursing school (bittersweet!). Aka is super active (she does acro-yoga, surfs, takes circus classes, and runs a LOT) and is a vitamix recipe master.

Jesse, who I introduced you to this week (the beets-taste-like-dirt guy), will be taking over next week’s Farm Share Friday. As I mentioned on Tuesday, Jesse and I get our shares from the same farm and often compare recipes. This week, I gave my share to my friend Naomi and next week I signed up for a vacation hold (meaning I’ll get a double share at the end of August!) so Jesse kindly agreed to step in and keep FSF going strong.

After my vacation next week, I have a crazy two weeks that include jury duty, moving apartments, grad school orientation, and classes starting. I’ll be taking a two week vacation from blogging during the weeks of August 17th and August 24th, returning in September. You can look forward to posts about: the triathlon I completed last month, camp recipes from Maine, and my new kitchen at my new place!

After that long-winded update, below is what this week’s share turned into:

  • Salad of mixed greens, shredded carrot and beet, and cucumber with shrimp
  • Kale and red cabbage coleslaw (a variation on this recipe)
  • Green chard breakfast smoothies (steamed chard, pineapple, banana, apple, milk, ice, and walnuts)
  • Oven roasted eggplant
  • Carrot green pesto (using greens from the last 3 weeks)

I still have a head of romaine lettuce, onions, and some of the red cabbage left. I guess they’ll be making the trip home to VT with me! Have a great few weeks everyone!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Meal Planning, Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, healthy, vacation, vegetables, veggies | Leave a reply

Beet Flatbread

Posted on August 5, 2014 by cooklikekayla
1

DSC_0255
“Do they taste like dirt?” my coworker, Jesse, asked me as I explained to him this recipe, my latest use for the beets and beet greens from my farm share. He and I are in the same farm share and report out each week on what we used and how we used it. (Side note: everyone in a farm share should recruit a buddy to join too. It helps to share excitement for vegetables with someone else while everyone else is looking at you like you’re crazy for jumping up and down about green chard). It’s really helpful to have another resource when we get to the point where we need to diversify our use of certain vegetables. (Anyone know what else I can do with cucumbers other than pickle them or eat them in salads? Anyone?! I’ll have pickles for the rest of my life at this rate.)

Jesse’s recently challenge is beets. He thinks they taste like dirt, no matter how he prepares them. This is what people mean when they describe them as “earthy”. Earthy means dirt. Roasting beets often brings out the “earthiness” whereas other preparations, like steaming or pickling, bring out the sweeter, fruiter flavor of the vegetable.

This beet flatbread, which utilizes the entire beet, root to stem, does not taste like dirt. The beets are technically roasted, yes, but thinly sliced and pared with cheese and bread. Even actual dirt would taste good under those conditions!

Beet Flatbread

4 servings. Per Serving: $1.48, 465 calories, 14g fat, 80g carbs, 14g protein.

Bring 1 ball of store bought pizza dough to room temperature. Preheat oven to 400 degrees Fahrenheit. Peel and thinly slice 3 beets. Chop the greens and stems and sauté in 1 tablespoon olive oil. ce beets. Using ¼ cup of flour, shape dough into flatbreads. Par cook in the oven on tin foil greased with cooking spray for 10 minutes, flipping halfway through. Top with pesto (optional – I used garlic scape pesto), ¼ cup mozzarella cheese, beet greens, and raw sliced beets. Drizzle with olive oil, salt, and pepper. Bake for 25 minutes.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Pizza, Vegetarian | Tagged agriculture, beet, beet greens, beets, community supported agriculture, CSA, farm, farm share, flatbread, healthy, pizza, vegetarian | 1 Reply

Farm Share Friday: Chips Galore

Posted on August 1, 2014 by cooklikekayla
Reply

Before I jump into this week’s box of vegetables, I have to share a few highlights from my weekend in Nantucket. Nothing beats a long weekend away with your best friends.nantucket

Back to business. Sigh. Luckily I came home to this box of beautiful vegetables!

DSC_0343

Callaloo made an appearance in this week’s box again (a Jamaican green that, to me, seems like a cross between spinach and kale). Farmer Dave challenged all of the Enterprise shareholders to come up with creative callaloo recipes and, since It reminds me so much of kale, I decided to give Callaloo chips a try. Huge success! I used a variation of this recipe, took out the sriracha, added some garlic salt, and kept a close eye on them in the oven (since callaloo is more delicate than kale). 15 minutes at 275 degrees Fahrenheit seemed to work well.

While I was on the chip kick, I tried a similar approach with the summer squash. Simply slice them very thin, toss with olive oil, salt, pepper, and your favorite seasoning (I used a creole seasoning I picked up in New Orleans a few years ago), and cook at 275 degrees Fahrenheit for about 40 minutes. Take them out as they brown and voila – very potato-chip like!

chips

In addition to the summer squash and callaloo chips, here’s what I made this week:

  • Vegetarian tacos with pinto beans, corn, salsa of tomatoes, onions, and lime, lettuce
  • Greek pita wraps with steamed beets, lettuce, chickpeas, and homemade tzatziki (cucumber, onion, greek yogurt, and dill)
  • Farm Green Pasta: linguine tossed with sautéed collard greens, callaloo, and beet greens

I have yet to use the fennel,but I’m feeling my previous preparation (roasted with fresh tomatoes and parmesan cheese). I didn’t use the parsley this week – it doesn’t taste like anything! Any suggestions?

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Meal Planning, Vegetarian | Tagged agriculture, community supported agriculture, CSA, farm, farm share, nantucket, vegetables | Leave a reply

Green Chard Spring Rolls

Posted on July 29, 2014 by cooklikekayla
2

DSC_0308

I work in a pretty open work environment. We have low walled cubicles, designed to encourage discussion and collaboration. Often, we all turn our chairs around from our respective computer screens to contribute to a new idea or project, share learning, or have an interesting discussion about our work. About just as often, we talk about our personal lives. This includes but is certainly not limited to what we did over the weekend, what we ate for dinner last night, fights with our roommates, what we’re wearing to so-and-so’s wedding, the good/bad date that took place the night before… the list goes on. I’m not sure this is what our founder had in mind when he designed the office space, but I like it.

So, when I pick up my farm share on Thursday afternoons around the corner from my office, I usually open it up for the first time in my cubicle with my low-walled-cubicle-friends. I always know what will be in the share (due to a weekly newsletter from the farm), but I get to SEE it for the first time at that moment. Walking by, people often stop to comment on the big cardboard box labeled “VEGETABLES.”

With this box, I was quite impressed. The green chard is. to. die. for. It’s a bright, jungle green, about 2 feet long from the bottom of the stem to the tip of the leaf, and the leaves are HUGE. Like, twice the size of my head huge. I opened the box and waved the green chard around like a flag. As soon as I laid eyes on them I knew what they would become – green chard spring rolls.

Green Chard Spring Rolls

2 servings. Serving size: 2 rolls. Per Serving: $4.59, 183 calories, 1g fat, 16g carbs, 26g protein.

Prepare 1 bunch of rice noodles according to package directions. Julienne ½ medium cucumber (after removing the seeds) and 1 medium carrot. Boil 4 large shrimp until pink. Remove the stem (below the leaf) from 4 large green chard leaves. Using kitchen shears, remove the backside of the stem. Keep the front part of the stem in place so that the leaves stay together,  but removing the bulky part that sticks out in the back. This will make the leaf bend more easily. Steam the leaves for about 2 minutes, then rinse in cold water and let dry on a paper towel.

Assemble the leaves by putting a small amount of each of the filling items (noodles, carrot, cucumber, and shrimp) in the middle of the bottom part of the leaf, with 1 basil leaf (per roll). You should use about half a cup of filling per roll. Roll the leaf, turning the sides in first, tightly tucking the sides into place. Repeat with the second leaf and enjoy with soy sauce and sriracha.

You could make this with other hearty leafy greens, as long as the leaves are large enough to roll up. It helps if they’re large enough to double roll, as I did with these, but you could also wrap them with two separate leaves. Good options are kale or rainbow chard.

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
Posted in Seafood, Shrimp | Tagged agriculture, CSA, farm, farm share, green chard, healthy, shrimp, spring rolls, vegetables | 2 Replies

Post navigation

← Older posts

Recent Posts

  • Guilt-Free Alfredo Sauce
  • The Honey Moon Phase – What I’ve Learned After 3 Months of Juicing
  • Cooking When You Just Can’t Even
  • Mac & Squash
  • Chicken & Grapes Waldorf Salad (and a slightly bent resolution)

@cooklikekayla on instagram

No Instagram images were found.

@cooklikekayla on Twitter

My Tweets
Follow on WordPress.com

Categories

  • Breakfast
  • Chicken
  • Dessert
  • Dinner
  • Drinks
  • Exercise
  • juice
  • Meal Planning
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Shrimp
  • Sides
  • Snacks
  • Soup
  • Uncategorized
  • Vegetarian
Blog at WordPress.com.
Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy