- Double portion of Strawberries
- Romaine Lettuce
- Onions
- Greenhouse Tomato
- Cabbage
- Spring Garlic
- An add-on of Kale
Wednesday, April 25- After a crazy start to the week I am going out for a much deserved Girl's Night. The girls and my husband will either go out or indulge in homemade Mac N Cheese.
Thursday, April 26- It's my husband's golf night which usually means breakfast for dinner. Sweetened fresh strawberries will be a great accompaniment to our meal!
Friday, April 27- A fresh salad made with the romaine, tomato and any left over cucumber from last week will accompany a marinated garlic grilled steak. Maybe some grilled peppers and onion, from my box, will join our plate. My husband wanted the add-on of Kale to try Kale Chips. I am not sure which recipe I will try.
Courtney’s Kale Chips
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen
- 1 bunch kale, torn into 1/2″ pieces
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons sea or kosher salt
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen
Neely's Kale Chips
- 1 bunch kale, washed and dried well
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon brown sugar
Preheat oven to 300 degrees F.
Tear the leaves off the center rib of the kale and tear into large
pieces. Place leaves in a large bowl and drizzle with olive oil and toss
until completely coated.
Divide kale between 2 baking sheets lined with parchment. Arrange
in a single layer and sprinkle with salt and pepper. Place in the oven
and bake for 25 minutes, or until crisp. Place in a serving bowl and
sprinkle with brown sugar.
Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.
Serves: 2 Calories: 166 Total Fat: 8
grams Saturated Fat: 1 gram Protein: 6.5 grams Total carbohydrates:
22 grams Sugar: 1 gram Fiber: 4 grams Cholesterol: 0 milligrams
Sodium: 207 milligrams reprinted from the Food Network
Saturday, April 28- Camping weekend for the girls and their Dad- take out for me!
Sunday, April 29- Italian seasoned grilled chicken, grilled red potatoes and maybe cole slaw with the cabbage from my box will round out tonight's meal.
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt
Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.
Monday, April 30- Soccer practice usually means Fajita Night!
Tuesday, May 1- Hamburgers along with left over cole slaw and fresh fruit or frozen corn on the cob (yes never like the real thing but finds a place while awaiting the fresh summer corn).
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