Recipes
Week One CSA Recipes
Red Russian Kale with Garlic and Lemon
Ingredients
- 1 large bunch of red Russian kale, washed, stems removed and roughly chopped
- 2 tbsp olive oil
- 5 cloves garlic, finely chopped
- Sea salt and freshly ground pepper, to taste
- ½ cup water
- Juice of half a lemon
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
- Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.
Classic Rhubarb Crisp or Rhubarbecue Sauce
Rhubarb Crisp Recipe
Find the recipe here
Rhubarb crisp is one of my favourite spring deserts. Quick tip with the recipe above is to cut in cold butter instead of melted butter for a lighter, flakier texture.
Rhubarbecue
For those of you that want to really try something different. Give this rhubarb-based barbecue sauce a go. Recipe found here. We used this with pork side ribs and it was delicious.
Ingredients
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1 teaspoon coarsely ground pepper
- 3 to 4 pounds boneless country-style pork ribs
Sauce
- 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
- 2 cups fresh strawberries, halved
- 2 to 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 1/2 cup red wine vinegar
- 1/2 cup bourbon
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon coarsely ground pepper
Directions
- Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
- In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
- In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
- Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.