Recipes for this weeks CSA package (Kale)

Fresh Kale Salad with a Lemon Zest

1 Tbsp lemon zest

Juice of 1 lemon

1/4 c extra-virgin olive oil

6-8 c coarsely chopped kale, ribs removed

1/3 c toasted hazelnuts, coarsely chopped

Coarse salt and freshly ground black pepper


In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add hazelnuts; season with salt and pepper. Toss before serving.

Warm Kale & Tomatoes on the side please

1 Tbsp + two tsp extra-virgin olive oil

2 cloves garlic

2 c cherry tomatoes – Quartered (or other fresh sweet tomatoes in season)

1 1/2 tsp fresh thyme leaves

1 lbs blanched, chopped kale leaves

Celtic sea salt and ground pepper

Optional 1-2 Tbsp Pine Nuts


In a large skillet, heat 1 Tbs olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add quartered cherry tomatoes and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with sea salt, pepper and toss in pine nuts. Drizzle with 2 tsp olive oil and serve.