Oh hearty greens, you make your way into my heart like a a fast moving train. I love you. You stand up to anything, and let me literally turn you into anything I want. You accept assertive flavors, and you gently meld into whatever it is that I want you to be.
Lord love you, hearty greens. Last week, we were BLESSED i tell you, blessed, to receive kale in our box. My favorite of all the hearty greens. While this weeks haul had swiss chard, and would do perfectly as a substitute for kale, I find that kale, like superman, will do anything in the world I ask of it.
What is important to remember when making this pasta, is that any strong bodied green will work (Spinach, Chard, Kale, Purple Cabbage, etc.) All you need to do is blanche it, strain it, and puree it. Now your carbs will have a nutritious punch they were previously missing, which means you can have seconds or thirds and clearly know you’re doing your body a favor. WIN!
Remember that it’s not too late to sign up for Grant Family Farms CSA, and you can still receive a 5% discount at checkout by using the code #FARMFRESHAB. And now is as good a time as any to do it, because Grant Family Farms is running a promotion on their egg shares! Anyone who signs up before August 3rd will get a complimentary two weeks of their egg share. You know you want to…
Kale and Mushroom Ravioli
Ingredients:
- Kale - 1 bunch, stemmed
- flour - 1 1/4 cup
- salt - 1/2 teaspoon
- egg yolk - 2 large
- olive oil - 1 1/2 tablespoons
- button mushrooms - 1 pound, cleaned and diced
- onion - 1, finely chopped
- garlic - 2 cloves, chopped
- olive oil - 2 tablespoons
- salt and pepper - to taste
- sour cream - 1/4 cup
- parmesan - 1/2 cup
- butter - 2 tablespoons
- thyme - 1 sprig, minced
- white wine - 1/4 cup
- shallot - 1, minced
- garlic scape - 1, minced
- heavy cream - a splash
Instructions:
Love,
Whit
