Posts Tagged ‘leeks’

Vegetarian Kale and White Bean Soup

This recipe is a variation of  the Kale and White Bean Soup I shared with you last fall.  This is one recipe we’ve been known to make on an almost weekly basis when we have kale. As I said in the previous post, it’s a very versatile recipe that can easily be adapted to work with what you have – which is always a plus when working with a CSA and the ever changing box of vegetables.

Usually, the meat is what makes this recipe so tasty – using CSA bratwurst is especially good. But this week, when I began making a pot of soup, I didn’t have any soup-y meat on hand. To compensate, I added extra onions and fresh garlic to ensure the soup had good flavor. This is also a great way to use your turnips – because they absorb flavors well, you can easily add them to any dish that has a lot of flavorful liquid (stir fry works well, too).

This vegetarian version turned out awesome and was pretty quick, too!

  • 1 TBSP oil
  • 1 TBSP minced garlic (from the jar)
  • 2 cloves of garlic sliced thinly
  • 1 cup largely diced onion or leek (I used a bit of both)
  • 1 can of white beans or 2 cups prepared dried beans (I used cannellini)
  • 1 bunch of white turnips, diced (about 1 cup or more)
  • 1 can tomato sauce (I usually use diced tomatoes, but this is all I had on hand and it was great!)
  • 2 cups stock
  • 2 cups water
  • 1 bay leaf
  • medium bunch of Kale, torn into small bits
  • salt and pepper to taste

1. Add the oil, garlic, and onions to a pot and sautee over medium heat until the onions are translucent and just beginning to brown. This adds lots of flavor!

2. Add the beans, turnips, tomatoes, stock, water, and bay leaf. Bring to a boil, then simmer uncovered, stirring occasionally for about 10-15 minutes.

3. Add the kale, stir in and cook another 5-10 minutes. Don’t over cook the kale, but make sure it has a chance to get heated all the way through.

4. Salt and pepper to taste. And serve with toast for dipping, or parmesan on top!

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Swiss Chard Roll

Holopchi are Ukrainian cabbage rolls. There are a variety of versions from different cultures, including different greens, different fillings, and different sauces. This recipe combines a few of those variations to make a CSA friendly version. Roll swiss chard leaves around a yummy filling and bake .

One variation, I’ll be using next time is called Lazy Holopchi – instead of carefully rolling the filling into the leaves, just chop up the leaves and mix it all together before baking. The rolls make a nice presentation, but the lazy version is much faster!


  • 3 cups cooked rice
  • 1 lb ground beef
  • 1/2 cup sliced leeks
  • salt and pepper to taste
  • 1 bunch of swiss chard
  • 1 cup broth
  • 1/2 cup tomato sauce

1.Preheat oven to 350 degrees. Meanwhile, sautee the ground beef and leeks until fully cooked. Stir the rice into the beef mixture.

Holopchi Filling

2. Spoon some of the rice mixture onto a swiss chard leaf. The amount of rice will vary depending on the size of the leaf, usually 1-3 TBSPs. Fold in the sides of the leaf, and then roll from one end to the other. Place the roll in a casserole dish. Repeat until all the rice mixture is gone, filling the casserole dish with layers of rolls.

Rolling Holopchi

3. Mix together the broth and tomato sauce and pour the mixture over the rolls.

Swiss Chard Rolls in Casserole Dish

4. Cover and bake at 350 for 1.5 hours, or until the liquid has evaporated. Serve hot!


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Good spring to all of you! I’m excited to jump right in with one of those less familiar vegetables for our first recipe. You guessed it: collard greens. Don’t write off collard greens to quickly, or just try to hide them in a familiar dish – they are pretty tasty! The leaves and stem have a fresh, crisp flavor similar to broccoli. My husband’s only request was that they not be not mushy. That’s not too hard, but I think I found a recipe that will do more than “not be mushy.” With shrimp and beans and a little bit of spice, this one is quick and tasty.




  • one bunch collard greens (3-4 leaves)
  • 2 TBSP olive oil
  • 1 can cannelini beans
  • 1.5 tsps ground cumin
  • 1.5 tsps dried thyme
  • 1 cup of diced leek
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/2 pound cooked shrimp
  • dash of red pepper flakes (or more if you like it spicy)

1. First, wash and slice the collards thinly crosswise. I removed the thick part of the stems from the recipe, but don’t throw them out! They’re quite tasty – eat while you cook!

Slicing Collard Greens

2. Heat the oil over medium high heat and add the cannelini beans, cumin, thyme, leek, garlic, bay leaf, shrimp, and just a dash of red pepper flakes. Saute until the leeks are translucent and the beans and shrimp are heated through (about 8 minutes).

3. Next, add the collard greens and continue sautéing until the leaves are just tender – not mushy! (about 6-8 minutes.)

4. Remove the bay leaves, and serve the mixture over penne pasta with parmesan!

Shrimp and Collard Greens over Penne

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Shrimp Veracruz

This dish is similar to the last recipe I posted, with a bunch of vegetables mixed up and served over rice – but with quite a different flavor. We’ve always loved ordering this when eating out, but we like it so much more now that we’ve got the hang of making it at home. Try this in the summer or early fall to use your pretty tomatoes and green peppers, and of course, lots of cilantro! The cilantro and lime really make this meal.


  • 1 TBSP oil
  • 1 TBSP minced garlic
  • 1 leek or onion diced
  • 1 jalapeno pepper de-seeded and diced
  • 1 green bell pepper diced
  • 1/2 cup diced olives
  • 1 TBSP capers
  • 2 cups shrimp, peeled and deveined
  • 2 tomatoes diced
  • 1 TBSP corn starch
  • 2 TBSP water
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/3 cup cilantro minced
  • 2-3 cups cooked rice
  • lime juice

1. Heat the oil and garlic in a pan. Add the onion, jalapeno, bell pepper, olives, capers and shrimp. If you don’t have all of these ingredients, it’s okay to work with what you have. Capers can be purchased near the pickles at your grocery store. Saute the vegetables until the onions are translucent.

2. Add the tomatoes. Do the remaining steps quickly so that the tomatoes don’t over cook.

3. Mix 1 TBSP cornstarch with 2 TBSPs water, then add the mixture to the vegetables. Add the bay leaf, salt, and sugar and stir in. Add more water if the texture becomes too gummy.

4. Finally, add the cilantro and continue to saute for 2 minutes. Don’t skimp on the cilantro!

Serve over rice with fresh squeezed lime juice.

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One of our most frequent dinners is stir fried vegetables served over rice. We make this all the time, but each time it turns out a little bit differently because we use different vegetables, meats and seasonings. Although that makes it a little difficult to write an exact recipe, it also makes it a really great idea for an ever changing CSA.

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Below is our latest favorite version, featuring broccoli, turnips, kohlrabi, cabbage and rice vinegar – all those green and white vegetables look quite pretty! You may not have rice vinegar and fish oil in your pantry already, but they are easily available at local groceries (check the asian section). If you like sushi rolls, you’ll recognize the fresh flavor of rice vinegar that goes nicely with crisp vegetables like these.

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Feel free to adjust the spiciness of the red chile flakes. You can also vary the quantities and vegetables in this recipe, but I think it works especially well with crisp green vegetables. This version is vegetarian, but it goes nicely with shrimp or pork.


  • 2-3 cups cooked rice
  • 1 tsp oil
  • 2 TBSP soy sauce or to taste
  • 1/2 tsp red chile flakes
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 leek or onion diced
  • 1 green bell pepper diced
  • 2-3 cups broccoli florets
  • 1-2 small white turnips sliced
  • 2 TBSP rice vinegar
  • 1 TBSP fish sauce
  • 1-2 cups sliced cabbage
  • 1-2 kohlrabi peeled and sliced

1. Prepare rice and set aside.

2. Add oil, soy sauce, red chiles flakes, garlic, and ginger to a pan on medium heat. Add onion, pepper, broccoli and turnips and saute for approximately 5 minutes. Don’t let the onions get translucent.

3. Add the rice vinegar and fish sauce, cabbage and kohlrabi. Continue to saute until vegetables are heated through. Remove from heat.

Serve the vegetables over rice.

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This Kale and White Bean Soup is extra yummy and versatile. During the summer we used zuchinni instead of  green pepper and bratswurst from the CSA instead of pork. Feel free to vary it to use what you have. I’ve included instructions for making it on the stove or in the crockpot.


  • 1 lb pork kabob meat (or bratwurst, or roast chicken)
  • 2TBSP oil
  • 1 clove minced garlic
  • 1 leek
  • 2 cans of white beans or 3 cups prepared dried beans (I used cannellini)
  • 1 can of diced tomatoes, or 2 freshly diced tomatoes
  • large bunch of Kale
  • 1 green pepper (or zuchinni or carrots)
  • 2 cups broth
  • 2 cups water

Remember to move your meat from the freezer to the refrigerator the night before. Chop the thawed meat into small bite size pieces. Cook on the stove top and set aside.

Chop the white part of the leek, and sautee it with the garlic in the oil until tender. If you’re going to cook your soup on the stove, sautee right in your pot. For a crock pot, you can use any pan, then transfer the garlic and leeks to the crock pot set on low.

Remove the stems from the kale, and add the leaves to the pot.

Chop the leek tops and add to the pot.

Add beans, diced tomatoes, cooked meat, chopped green pepper, broth, and water to the soup.

If on the stove: Bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes and serve hot.

Crock pot: Cook on low for 3-4 hours.

This soup was a hit at our house. Your results may vary. 🙂



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