Kale Salad with Pickled Red Onions & Peaches

Kale Salad with Pickled Red Onions & Peaches
Author: 
 

Ingredients
  • ½ red onion, sliced
  • 3 Tbsp. apple cider vinegar
  • ¼ cup Driftless sunflower or olive oil
  • 1 tsp. grainy mustard
  • Salt & pepper to taste
  • 1 large peach, pitted & chopped
  • 1 sweet red pepper, chopped
  • 1 bunch lacinato kale, stemmed & coarsely chopped

Instructions
  1. Place sliced onions in a colander & pour a couple cups of boiling water over it.
  2. Combine vinegar, oil, mustard, salt, & pepper in a bowl & add drained onions.
  3. Let sit a minute or two (they should turn vibrant magenta) & add peaches & red peppers.
  4. Steam or blanch kale then cool in an ice-water bath.
  5. Toss with pickled onion mixture & serve immediately.

 

Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Author: 
Recipe type: Main Dish
 

Ingredients
  • 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

Instructions
  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.