Enjoy fresh organic garden produce all summer long.
Tips- arugala is a spicy green, so you may want to add some lettuce in with arugala salads.
Arugala and Walnut Appetizer:
Mix dry arugala leaves, and toss in walnuts and crumbled goat cheese.
For a citrus vinnegrette dressing:
Pour one part balsamic vinegar with four parts olive oil, and add a sqeeze of lemon. Mix or shake dressing well, and toss into salad.
To prepare rainbow chard:
Saute onion and garlic in olive oil, then add bite size pieces of cut chard to pan once onions are clear. Saute for another five minutes stirring occasionally. Add pepper and salt to taste.
Rainbow chard Greens
Tips- Raw Kale is a great substitute for lettuce in sandwiches. Great in soysauce/terriaki stir frys. Great as a substitute for spinach in Kiehces. Good in vegetable soups.
Sophia’s Fresh Vegetable and lentil soup:
Saute garlic and onion in olive oil until onions are clear.
Then add in the following order:
8 cups veggie or beef stock (buillon cubes work well)
One diced potato
Three chopped carrots
One cup chopped kale
Two stalks chopped celery
One cup red lentils
Simmer 45 minutes on the stove, or until all ingredients are soft
Add oregano, pepper, salt to taste Or add dill, parsley, pepper and salt to taste.
Red Ursa Kale leaf
Spinach leaves make a wonderful substitute for lettuce in salads. Also good in kieches, and sauted by themselves in butter, then blended with sour cream or yogurt to make a spinach dip.
Linnea’s Kale and/or Spinach Kieche recipe:
Wisk with a fork 5 eggs, and 1 cup of milk. Mix in a half to a whole package of crumbled feta cheese and a cup or two of raw cut up kale and/or spinach. Pour into a medium sized pie dish and place pine nuts and tomato slices to cover the kieche. (make sure to coat the nuts and tomatoes with the egg mixture so they do not burn on top). Bake at 350 degrees for half an hour, or until golden and firm in the middle.
For a easy homemade no butter pie cieche crust, start with two cups of whole wheat flour, and add about 1/3 of a cup olive, ¼ milk, and ¼ ice water until mixture starts holding together. Pour these ingredients into pie dish and pat directly into pan to shape the crust.
Baby spinach leaf salad:
Wash and dry spinach leaves
Chopped fresh strawberries or dried cranberries
Crumbled feta, or favorite cheese
Olive oil and vinegar dressing (mix well and toss in with salad)
Baby spinach leaf
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