Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Recipe type: Entree
Cuisine: Italian

A quick healthy romantic meal for those beautiful summer evening sunsets
  • ⅓ lb pasta
  • 2-3 Tbsp. Driftless Sunflower Oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 1 bunch Kale (or Swiss Chard), chopped

  1. Cook pasta per directions.
  2. Meanwhile, heat oil in a large skillet over medium heat.
  3. Add the onions and garlic, cook until tender.
  4. Add kale and saute until wilted.
  5. Drain the pasta and combine it with onions, garlic and kale.
  6. Season with salt and pepper and serve immediately.
  7. Serves 2.


Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Swiss Chard Veggie Wraps

These Swiss Chard Veggie Wraps make for a fun and healthy dinner. You can use whatever filling and sauces you like or use the ones suggested in the recipe below.

Swiss Chard Veggie Wraps

  • 1 bunch Rainbow chard
  • 1 cucumber, cut up into matchstick sized pieces
  • 1 large handful green beans, chopped
  • 1 cup of napa cabbage, finely chopped
  • 2 cups grated zucchini or summer squash
  • 2 cups cooked rice
  • 1½ cups Asian Sweet Chili Sauce Salt & pepper to taste

  1. Mix all of the wrap fillings together well.
  2. Chop the stalk off of the chard leaves from the base of the leaf. Steam the leaves for 5 minutes. Make sure not to over steam them or the leaves themselves will fall apart as you try to roll them. Carefully, cut the bottom 2 inches of backbone out of the leaf. You don’t need to remove the entire stalk. Just the part which gives it most of its strength.
  3. Place a scoop of your filling towards the butt of the leaf where you chopped off the stalk. This is where you will start to roll it. Also make sure the leaf is face down, stalk up.
  4. Top your filling with 2 Tbsp of sauce.
  5. Fold the sides over your fillings. Wrap over the end, slightly squeezing and folding the leaf under the fillings, then wrap the sides up and roll it.
  6. Use extra sauce for dipping!


Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander

  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime

  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.


Bok Choy & Chard Stirfry

Bok Choy & Chard Stirfry
Recipe type: Stirfry
Cuisine: Asian
Serves: 4

  • 3 scallions, whites chopped & greens separated & sliced
  • 1 green garlic, whole thing minced
  • 1” piece fresh ginger, minced
  • 1 bok choy, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 bu. chard, stems ½# sliced, greens separated & coarsely
  • chopped
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine/vinegar or white wine
  • 2 tsp. sugar
  • ½ tsp. Chinese 5 spice powder (optional)
  • 1 tsp. toasted sesame oil (optional)
  • ¼ c. cashews
  • 2 Tbsp. cilantro, chopped

  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions, green garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & chard stems & stir until starting to brown (2-3minutes).
  4. Add tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choy & chard greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro.


Lots of Greens & Sweet Potato Soup

Lots of Greens & Sweet Potato Soup
Recipe type: Soup

  • 1 large onion, chopped
  • 2 Tbsp. butter or sunflower oil
  • 3 Tbsp. fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1 tsp. ground coriander
  • Dash of salt & pepper
  • 2 cups vegetable or chicken stock
  • 2 cups chopped tomatoes
  • 2 small or 1 large sweet potato, peeled, quartered lengthwise, & thinly sliced
  • 4 cups lightly packed greens, washed & coarsely chopped (spinach, turnip/radish greens, pea vine, chard, kale, etc.)
  • Splash of fresh lemon juice or rice vinegar
  • 2 Tbsp. miso, dissolved in some broth (optional)
  • ½ tsp. smoked paprika (optional)

  1. In a large, heavy bottomed soup pan, sauté onion in butter or oil until translucent.
  2. Add ginger, garlic, coriander, salt & pepper & sauté for another few minutes.
  3. Add stock & sweet potatoes, bring to a boil, reduce heat & simmer until sweet potatoes are soft (about 15 minutes).
  4. Add greens & simmer for another 5 minutes or so.
  5. Add remaining ingredients, turn off heat, & serve.


Lebanese Chard & Bean Salad

Lebanese Chard & Bean Salad
Recipe type: Salad

  • 4 c. chard and/or saute mix, whole leaves & stem
  • 1 c. green, purple or dragon tongue beans, cut or snapped into thirds
  • ½ medium onion, finely sliced
  • ⅓ c. plain yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh parsley, chopped
  • ½ c. walnuts, coarsely chopped & toasted
  • ½ c. sweet peppers, very thinly sliced

  1. Steam chard for a minute or two (greens for slightly less time), until just wilted.
  2. Run under cold water to cool & drain. Arrange it on a serving platter.
  3. Steam beans for a couple of minutes, cool, drain, & place on top of wilted greens. Arrange onion & sweet pepper slices on top of beans.
  4. Mix yogurt, lemon juice & parsley together in a small bowl & drizzle over salad.
  5. Top with walnuts & extra parsley for garnish.
  6. Add toasted pita wedges for a complete meal!


Quick & Easy Early Summer Greens Saute

Quick & Easy Early Summer Greens Saute
Recipe type: Side Dish
Serves: 2-3

  • 4 cups mixed cooking greens, coarsely chopped (yukina savoy, soisim, kale, chard, pea vine, radish or turnip greens, spinach, etc.)
  • 1 Tbsp. Drfitless sunflower oil
  • 3 Tbsp. minced green garlic (white part & stem)
  • 2 Tbsp. dried currants or chopped raisins
  • 2 Tbsp. dry white wine
  • salt & black pepper to taste

  1. Rinse greens in colander & let sit wet.
  2. Heat oil over medium-high heat in a saute pan with lid.
  3. Add green garlic, stir a few times, then add currants.
  4. Stir a few more times & add wet greens.
  5. Stir a couple times to coat greens with oil (you may have to add the greens in a couple batches if your pan is small) & cover for about 1 minute.
  6. Remove lid, add wine, stir a few more times, remove from heat.
  7. Season to taste & serve immediately.


Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Recipe type: Main Dish

  • 1 medium winter squash
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small red pepper, small diced
  • ½ bunch of chard, stems chopped separately from leaves
  • ½ lb. saute mix (the amount in your box), coarsely chopped
  • 1 can cannelini beans or chickpeas, drained
  • ¼ c. white wine or chicken broth
  • salt & pepper to taste
  • ½ c. freshly grated parmesan

  1. Preheat oven to 350 degrees.
  2. Cut squash in half & remove the seeds.
  3. Rub cut end with oil & place cut end down on baking sheet.
  4. Bake for 30-40 minutes, until tender.
  5. Meanwhile, in a large saute pan, cook onions over medium-high heat until translucent. Add garlic, red pepper, & chard stems & saute for a couple minutes.
  6. Add chard leaves, saute mix, beans, & wine/broth & cover for a minute or two.
  7. Remove lid, stir, & salt & pepper to taste.
  8. Fill cavities of cooked squash with mixture, top with Parmesan, & return to oven until cheese is melted.


Organic Savory Chard Pie

Breakfast? Lunch? Dinner? This Organic Savory Chard Pie hits the spot!


Savory Chard Pie
Recipe type: Main Dish

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • ⅔ c. chopped onions, scallions, and/ or garlic scapes
  • 1 bunch Swiss chard, stems & leaves separated & coarsely chopped
  • 3 large eggs
  • 1 c. milk or ½ & ½
  • 1 Tbsp sunflower oil
  • 1 pie crust (unbaked)
  • 1 c. cheese, grated (Swiss, Gruyere, Cheddar, Gouda, etc.)
  • 1 Tbsp. fresh herbs (parsley, dill, thyme, etc.)
  • salt & pepper to taste

  1. Preheat oven to 400 degrees.
  2. Saute onion/garlic in oil for a minute.
  3. Add chard stems & saute for a few minutes, until softened.
  4. Add chard leaves & saute while stirring until just wilted.
  5. Remove from heat. Beat eggs, milk, salt, & herbs.
  6. Spread chard mixture on bottom of crust. Top with grated cheese.
  7. Pour egg mixture over the top.
  8. Bake for 30-40 minutes until top is slightly browned & center is firm.
  9. Serve hot or cold.


Check out other great recipes from Driftless Organics.

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