In our farmers newsletter this week they wrote about chive blossoms being edible.
Hmmm. So, we decided to kick up the flavor of our cornbread muffins!
So fun, and colorful!
Kale, White Bean and Chicken Soup
The recipe for this soup originated in the weekly email from our farmers.
We replaced the potatoes in the recipe with beans (more fiber and protein),
added some more spices, and our special "topping."
Our teenage sons gladly ate this super healthy soup.
I noticed they heated up the leftovers for lunch the next day.
That's an accomplishment for us!
Swiss Chard Potato Salad
This week our delivery included Swiss Chard.
Hmmm. What to do with Swiss Chard?
I altered a recipe I found that was originally printed in the American Profile section of the paper.
It's an Italian Potato Salad with Swiss Chard.
I really want to reduce carbs and the sugar spike potatoes brings, so I flipped the recipe around,
and made it mostly Swiss Chard with a little bit of potato.
I also altered the amount of seasoning to our taste.
Subscribe to:
Posts (Atom)