Need some ideas and inspiration, or maybe some very specific instructions to make these fresh items shine on the breakfast/lunch/dinner table?

We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.

Please add your favorites here too and comment on those you’ve tested yourself!

(Choose the “All Recipes” and scan alphabetically. Sorry, the search feature and categories feature do not appear to work for the recipe section.)

Categories

Recipes in Season (0)
All Recipes (233)

Back to Listings


Click here to go back to the recipe listings

Couscous and kale salad-to-go

The marinating effect of packing this and eating later is the key. You can substitute Napa cabbage for the kale too.

Source: http://bistrokatie.com/ (Entered by Lara Rasmussen Anderson)
Serves: 2-4


Ingredients
1 cup dry Israeli couscous
1 14oz can chick peas, rinsed (about 1.5 cups cooked chick peas)
1 bunch kale, leaves stripped/chopped or ½ head Napa cabbage, shredded      View Available Products
1-2 medium carrots, grated      View Available Products
1/4 cup sliced almonds, toasted
1/4 cup raisins or craisins
1 1/2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp Italian spice mix (or create your own mix with fresh herbs)      View Available Products

Step by Step Instructions
  1. Cook the couscous in 1.5 cups water, covered, for about 6 minutes or until water is absorbed. Add it to a bowl along with all the other ingredients, then toss with the dressing.
  2. Add salt and pepper to taste, pack in your favorite container, grab a fork and you’re ready to hit the road.

Comments

Comments added by fellow market members.