Posts Tagged ‘carrots’

One of my favorite ways to enjoy kale is baking kale chips. It is so easy! These green chips satisfy that craving for something salty and crunchy and they are a WAY better option than any other processed chip in the grocery store (even the ones in the “health food” isle). I love making my own snacks because I can choose to use healthy oils and season them as much or as little as I wish.

I also prepared some glazed, roasted carrots that I had left over from last week’s CSA box, so I thought I would share them as well because they were delicious! As a mom of a 2 1/2 year old, I am alway thinking of new ways to encourage seasonal local foods in her diet, and these carrots have just enough sweetness to make them a hit!


Kale Chips:

1 bunch of kale (any variety)

2 T grape seed oil

Salt and Pepper

Red pepper flakes (and any other seasonings of choice) to taste



4-6 whole carrots with skin

approx 1 T grape seed oil

1T balsamic vinegar

2T honey

Salt and Pepper


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Heat the oven to 425.

Wash and dry the kale thoroughly and chop into large chips. Cover with the oil and spread flat on a baking pan.  Season to your liking and place in the oven for about 15 minutes, until crispy  (flipping the chips halfway through).

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Wash your carrots and dry well, but do not peel. When roasting carrots the skin gives it a great texture and taste! Cut into wedges and toss with the oil, vinegar, and honey. Spread evenly in a baking pan, season, and place in the oven. These will also cook on 425. Check them after 30 mins and see if they are tender enough. Sometimes they take up to 45 mins, depending on how thick your wedges are.

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Both of these are great side dishes or snacks. Enjoy!

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I really hit the jackpot with the last issue of Real Simple magazine.  There were several recipes in there that I knew I could use with our CSA produce. When I saw the carrots and kale, I remembered this recipe.



1 pound carrots (about 6) sliced

6 tablespoons olive oil

kosher salt and black pepper

2 tablespoons roasted almonds, plus more, chopped, for serving

1 clove garlic

1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)

1 1/2 ounces grated Parmesan (1/3 cup) plus more for serving

1/2 teaspoon grated lemon zest

16 to 18 ounces fresh or frozen cheese ravioli


Heat oven to 450° F.

Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes. NOTE: the CSA bunch of carrots weighed right under half-pound, so I added additional carrots.


cover carrots with foil to speed up cooking time

When I roast potatoes or carrots, I gather them into the center and cover with foil. This speeds up the cooking process. It works especially well before adding more tender veggies that cook quickly. I bake them covered for 10 minutes, remove foil, and roast until golden brown. Once the carrots are roasted, set aside. They will be used later.


Roasted and ready!

Meanwhile, prepare pesto ingredients: wash, de-stem, chop kale; toast almonds, and zest lemon.


A microplane makes zesting fun!

Pulse the almonds and garlic in a food processor until finely chopped. Add the kale,  Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped.

With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.


Add oil slowly while the processor does its thing!

Recipe reviews suggested adding basil to the pesto, but I decided to follow the original instructions, and I’m glad I did. The pesto had a fresh flavor due to the lemon zest and garlic.


Kale pesto: vibrant color!

Cook the ravioli according to the package directions. The recipe calls for fresh or frozen ravioli, but I used dried and it worked fine.


dried ravioli from Trader Joe’s

Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.  Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat.  (adding more cooking water as needed to loosen the sauce).


Into the hot pot!


Reserved water helps mixture come together.

 Serve warm, sprinkled with the additional chopped almonds and Parmesan. We really enjoyed this new way to cook with kale. The cheesy ravioli, flavorful sauce, roasted carrots, and almond crunch all came together in a delightful dish!

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Although my husband has a special love of Russian culture after a Russian Literature course he took in college – he informed me that he tried borscht, and he really didn’t like it. But after looking at the list of ingredients, I just didn’t buy it – I mean it’s basically beef stew! So we gave it another try, and it turned out so well – we were both glad we did!

This recipe is for a small pot, to accomodate the amount of beets you may have in your CSA box. It’s not overwhelmingly beet-y, so don’t worry – I think you’ll like it.


  •  4 cups broth
  • 2 cups water
  • .75-1 lb steak, thawed and cut into cubes
  • 1 large onion quartered
  • 2 carrots chopped
  • 2 beets, peeled and chopped
  • 1 potato, peeled and diced
  • 1 cup cabbage sliced
  • 1 tsp dill
  • 1.5 tbsp red wine vinegar
  • salt and pepper to taste
  • sour cream

1. Add the broth, water, steak and onions to a pot and bring to a boil. Reduce heat, cover and simmer until meat is fully cooked and tender (about 30 minutes)

Vegetables for Borscht

2. Add beets, carrots, potato, and continue to simmer until vegetables tender (about 30 minutes).

3. Finally, stir in the cabbage and dill, and simmer for another 15 minutes or until the cabbage is tender. Add the vinegar and season with salt and pepper.

4. Ladle into bowls, and don’t forget to serve it with sour cream!


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Turnip greens have a slightly bitter taste, so this recipe sweetens them up just a bit for a salad. I used half of my bag of turnip greens for this recipe (and half a head of lettuce), but it can easily be doubled for a larger salad.


  • 2 tsp honey
  • 1 tsp cider vinegar
  • 1 tsp lemon juice
  • 1 tsp mustard
  • 2 tsp olive oil
  • salt  to taste
  • turnip greens
  • lettuce
  • cut fresh vegetables
  • almonds
  • cooked diced chicken

1. Wash and dry lettuce and turnip greens and set aside.

2. Add the first six ingredients to a small pot to make the dressing. Warm the dressing on low heat to soften the honey and blend the flavors.

Honey Mustard Dressing
3. Turn off the heat and toss in turnip greens to coat. Toss and remove from the pot so they don’t wilt (mine got a little wilty!)

4. Toss in salad with lettuce and other veggies (I used radishes and carrots, but mushrooms, tomatoes, or sprouts would also be good).

5. Top with almonds. Serve with chicken to make it a main dish.

Honey Mustard Turnip Green Salad

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