BEANS: In a medium sauce pan over medium heat, melt the butter. Add the onion and sauté for 1 minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to medium-low, and continue cooking the beans until soft and flavorful, about 15 minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a splash of apple cider vinegar.
KALE: In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the onion and sauté for 1 minute. Add the garlic and sauté for another minute. Then add the kale and sauté for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite. Remove the kale to a covered dish, and keep warm while you make the eggs.
EGGS: In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and cook for another 3 minutes, or more, until the whites are set and the yolks are runny.
ASSEMBLE: place two warmed tortillas on the plate. Sprinkle each tortilla with 2 tablespoons of cheese and several spoonfulls of beans. Add some kale and gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve.
1 large bunch leafy green lettuce (about 8 ounces)
1 honey crisp apple, chopped into bite-size pieces
1/2 cup roasted and salted pistachio pieces
1/2 cup dried cherries
Buttermilk Jam Jar Dressing Two Ways
1/2 cup buttermilk
1/2 cup reduced-fat sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
2 tablespoons chopped fresh chives
1 clove garlic, finely minced
Dash hot sauce
Kosher Salt and Black Pepper
DIRECTIONS
SALAD: Wash well and dry the lettuce. Using your hands, tear the lettuce and add to a large bowl along with the apples, nuts and dried cherries. Drizzle in about 1/2 cup Buttermilk Jam Jar dressing, or more if you like. Toss well with tongs.
DRESSING: Add the buttermilk, sour cream, mayonnaise, vinegar, chives, garlic, hot sauce, and salt and pepper to taste to a 2 cup mason jar. Cover with the lid and shake until well combined.
Take Two: To make this dressing blue cheese, crumble in 1/2cup of crumbled blue and mash with a fork.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-05 11:57:152013-11-05 11:57:15Going Green Leaf Salad
10-15 assorted red, yellow, and mini peppers, cored, seeded, and cut into ¼” strips
4 cloves garlic, thinly sliced crosswise
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar
DIRECTIONS
Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.
Grilled Mini Sweet Peppers
INGREDIENTS
¾-1 pound mini sweet peppers
1 tablespoon olive oil
1/2 teaspoon zatar seasoning (or your favorite dried herb seasoning)
1/2 teaspoon kosher salt
DIRECTIONS
Preheat grill then turn down to medium heat. Skewer your peppers and brush both sides of peppers with thin coat of olive oil. Sprinkle with zatar seasoning (or whatever seasoning you like) and salt. Put skewers on grill over direct medium heat. Grill with lid closed until the peppers are blackened in spots on the bottom, about 4 minutes. Flip and grill the same way on the other side. Remove to platter, remove peppers from skewer and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-05 11:56:002013-11-05 11:56:00Stewed Sweet Peppers and Grilled Mini Peppers
Kale Huevos Rancheros
Kale Huevos Ranchers
INGREDIENTS
For the beans
For the kale
For the eggs
To assemble the huevos rancheros
DIRECTIONS
BEANS: In a medium sauce pan over medium heat, melt the butter. Add the onion and sauté for 1 minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to medium-low, and continue cooking the beans until soft and flavorful, about 15 minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a splash of apple cider vinegar.
KALE: In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the onion and sauté for 1 minute. Add the garlic and sauté for another minute. Then add the kale and sauté for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite. Remove the kale to a covered dish, and keep warm while you make the eggs.
EGGS: In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and cook for another 3 minutes, or more, until the whites are set and the yolks are runny.
ASSEMBLE: place two warmed tortillas on the plate. Sprinkle each tortilla with 2 tablespoons of cheese and several spoonfulls of beans. Add some kale and gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve.
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Going Green Leaf Salad
Going Green Leaf Salad
INGREDIENTS
Buttermilk Jam Jar Dressing Two Ways
DIRECTIONS
SALAD: Wash well and dry the lettuce. Using your hands, tear the lettuce and add to a large bowl along with the apples, nuts and dried cherries. Drizzle in about 1/2 cup Buttermilk Jam Jar dressing, or more if you like. Toss well with tongs.
DRESSING: Add the buttermilk, sour cream, mayonnaise, vinegar, chives, garlic, hot sauce, and salt and pepper to taste to a 2 cup mason jar. Cover with the lid and shake until well combined.
Take Two: To make this dressing blue cheese, crumble in 1/2cup of crumbled blue and mash with a fork.
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Stewed Sweet Peppers and Grilled Mini Peppers
Stewed Sweet Peppers
INGREDIENTS
DIRECTIONS
Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl.
Grilled Mini Sweet Peppers
INGREDIENTS
DIRECTIONS
Preheat grill then turn down to medium heat. Skewer your peppers and brush both sides of peppers with thin coat of olive oil. Sprinkle with zatar seasoning (or whatever seasoning you like) and salt. Put skewers on grill over direct medium heat. Grill with lid closed until the peppers are blackened in spots on the bottom, about 4 minutes. Flip and grill the same way on the other side. Remove to platter, remove peppers from skewer and serve.
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