Frittata with Gruyere, Leeks and Chard
1 bunch Swiss chard, though stems discarded  2 T. unsalted butter  1 medium leek, white and tender green parts thinly sliced  1 t. salt, or to taste  6 lg. eggs  4 oz. gruyere cheese, grated (approx. 1/4 cup) Freshly gr
Products (Swiss Chard, Leek)

Sauteed Kohlrabi
2 kohlrabi (3 if small) 1 medium onion, diced  1 t. salt  4 T butter or light oil  1 T fresh herbs  1 clove of garlic, minced   Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. H
Products (Onion, Garlic, Kohlrabi)

Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed  2 T unsalted butter or olive oil, or combination  1/4 c grated Parmesan cheese  1 T minced parsley   Peel kohlrabi to remove fibrous outer layer. Shred with grater or f
Products (Kohlrabi, Parsley)

Chilled Curried Kohlrabi and Chick Pea Soup
1 qt. buttermilk  1 large or 2 medium kohlrabi, peeled and diced  1 c. (15 oz) chick-peas, rinsed and drained  3 T. chopped fresh parsley  3 T. extra-virgin olive oil  2 t. minced garlic, mashed to a paste  1 t. cu
Products (Garlic, Kohlrabi, Parsley)

Zuppa Toscana
1 (16 ounce) package smoked sausage 2 cups kale - washed, dried, and shredded  2 potatoes, cut into 1/4-inch slices 2 tablespoons chicken soup base  3/4 cup chopped onion 1 quart water  6 slices bacon 1/3 cup heavy whipping crea
Products (Onion, Garlic, Kale, Potato)

Wonderfully Easy Pasta with Kale
1/3 lb penne or farfalle pasta  2-3 T olive oil  1 small onion, diced  2-3 garlic cloves, minced  1/2 lb chopped kale leaves  Salt and pepper   Bring 6-7 c. salted water to a boil; add pasta and cook until tender.
Products (Onion, Kale)

Sweet Pepper Pasta Toss with Kale
1 (8 ounce) package uncooked farfalle (bow tie) pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch ground cayenne

Sweet and Savory Kale
2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberri
Products (Onion, Garlic, Kale)

Spicy African Kale and Yams
1 large bunch Kale, 4 cups chopped, pressed firm  4 cups yam, rinsed well, chopped  2 T. salt, or to taste  1 1/2 tablespoon olive oil  1 T. minced garlic  2 cups purple cabbage, sliced  1 T. ginger, peeled and min
Products (Onion, Garlic, Cabbage, Kale)

Scandinavian Greens, Potatoes and Sausage
1 lb. kale or Swiss chard  2 lbs. baking potatoes  1 lb. kielbasa or other smoked sausage  Salt and pepper to taste  1/4 c. breadcrumbs 1-2 T. butter or margarine   Wash greens and remove tough ribs. Bring a large pot
Products (Kale, Swiss Chard, Potato)

Roasted Kabocha with Kale
1 small kabocha squash 2 shallots minced 1 tsp. oil 3 Tsp balsamic vinegar 3 Tsp grapeseed oil 1 tsp salt 2 cloves of garlic minced 1 large bunch of kale, chopped 1 small bunch of collard greens, chopped   Preheat oven to 425. Cut the

Kale, Mushroom and Dill Triangles
2 T. butter  4-6 ounces fresh mushrooms, finely chopped  1.5 pounds kale, cleaned, blanched, drained  1 c. heavy cream or half-and-half  3 T. chopped fresh dill  1/3 c. minced scallions  1/3 c. freshly grated Parme

Kale with Canellini Beans
1 1/2 lbs kale  Pinch red pepper flakes  Salt and pepper to taste  1 small onion, finely diced  1 1/2 T olive oil  2 plump garlic cloves, minced  2 t chopped rosemary  1/2 cup dry white wine  1 1/3 cups
Products (Onion, Garlic, Kale, Rosemary)

Kale Chips
1 bunch kale 1 tablespoon extra-virgin olive oil, divided 1 tablespoon sherry vinegar 1 pinch sea salt, to taste Preheat an oven to 300 degrees F (150 degrees C). Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces
Products (Kale)

Kale and Potato Soup
1 pound of kale-remove stems and cut into 1/4 inch ribbons  1 medium onion  2 garlic cloves chopped  3 T olive oil  1 pound of small red potatoes-1/2' diced  6 c. chicken or vegetable stock  1 t. salt  Crushe

Kale and Blue Cheese Roll-ups
1 package (8 oz) cream cheese, softened  6 ounces blue cheese, softened  3-4 T minced green garlic shoots or fresh garlic chives  1 lb kale leaves, blanched until wilted, drained, squeezed dry and finely chopped  Fresh ground

Dijon Chicken Stew
¼ tsp olive oil, divided 2 c. sliced leek 4 garlic cloves, minced 1/3 c. flour 1 1b. skinless, boneless chicken thighs, cut into bite-sized pieces ½ lb. skinless, boneless chicken breast, cut into bite-sized pieces ½ tsp. s
Products (Garlic, Kale, Leek, Potato)

Scape Hummus
2 cans of chick peas (garbanzos) drained  1 c. raw sesame seeds or tahini  2 Tbsp. olive oil  1/2 c. lemon juice  1/2 c. or more fresh chopped garlic scapes   Place the ingredients in a blender on high until done. Salt
Products (Garlic Scape)

Scape Dip
1 cup mayonnaise  1 cup sour cream  5 garlic scapes finely chopped  1 1/2 Tbs. dried dill (optional)  2 Tbs. white vinegar (optional)    Mix all ingredients, thin to desired consistency by adding milk OR; 1/2 cup y
Products (Garlic Scape, Dill)

Raw Scape Pesto
1/2 lb. scapes (chopped into 1" sections)  1 1/2 c. olive oil  2 c. grated parmesan cheese   In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza
Products (Garlic Scape)

Lemony Eggplant Dip
2 large eggplants  1 T. olive oil  1 T. fresh lemon juice Salt and pepper to taste  1/2 nonfat plain yogurt  2 T. chopped fresh dill  1/2 t. lemon zest  1/4 seeded and diced plum tomatoes   Preheat the oven
Products (Tomato, Eggplant, Dill)

Island Eggplant
1 1/2 pounds eggplant, cut into 1-inch cubes 1/4 c. bread crumbs  3/4 c. freshly grated Parmesan cheese  1/4 c. butter  1/4 c. flour  1 (14 1/2 ounce can tomato wedges)  1/3 c. chopped onion  3 large garlic cloves

Grilled Summer Vegetable Medley
3 t. olive oil  2 garlic cloves, crushed  1 1/2 t. each of chopped fresh thyme, sage and rosemary ( 1 t. for each if dried)  2 small Japanese eggplants, halved lengthwise  2 small zucchini halved lengthwise  2 small yell

Grilled Eggplant Sandwich
1/4 cup olive oil  3 cloves garlic, sliced  1 (19 ounce) can white kidney (cannellini) beans, drained and rinsed  1 tablespoon lemon juice 1 teaspoon fresh or 1/4 teaspoon dried rosemary leaves, chopped  1/2 teaspoon salt &n

Eggplant Curry
1 1/2 t. mustard seeds (black or yellow)  1 t. sesame seeds  1 1/2 c. chopped onion  1 t. salt  1 t. turmeric  Dash of cayenne 6 c. cubed eggplant (1-inch cubes)  1 T. fresh cilantro or coriander, minced  2