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Cooking from a CSA

We joined a local CSA (community supported agriculture) group this summer for fresh produce every other week from late May to late August.  Last week was our first delivery and we had a basket full of kale, sweet potatoes, green onions, strawberries and broccoli.  What a treat – it was all so healthy looking and completely free of preservatives, pestisides and the other gunk that you find at the grocery store.   We are receiving food from Delvin Farms.

So the goal was to use this fresh produce AND to cook healthy (remember the 10 pound merry-go-round).  Since there was an abundance of kale, I needed to deal with it promptly, so I found two quick recipes that would be short on ingredients, big on flavors, low in calories and quick to the table.  These are from, one of my favorite recipe websites.  Both are around 100 calories per serving and I already had everything in my pantry/frig.

Kale and Ginger Stir Fry

2 servings, serve warm or cold

2 tablespoons minced fresh ginger

1 tablespoon safflower oil

1/2 pound kale, coarsely chopped (may also use bok choy or spinach)

2 teaspoons soy sauce

1/2 cup water

2 teaspoons toasted sesame seeds

  1. In a medium skillet, cook the ginger roon in oil, over medium heat, stirring often for 1 minute

  2. Add the kale and raise heat to medium high

  3. Add the soy sauce and water, and stir-fry until the kale is wilted but still slightly crunchy, about 3 minutes

  4. Sprinkle with sesame seeds

Feta Cheese, Kale & Red Onions

serves 4

  1. 1 pound kale, washed and stems discarded

  2. 1 teaspoon olive oil

  3. 1 cup red onion, sliced

  4. 3 garlic cloves, minced

  5. salt & pepper, to taste

  6. 1/3 cup reduced-sodium vegetable broth

  7. 1/4 cup feta cheese, crumbled

  8. Bring a large pot of water to a boil

  9. Put in the kale and cook 2 minutes, drain immediately and rinse under cold water

  10. Coarsely chop the kale

  11. In the same pan, heat the oil over medium heat and cook teh garlic and onions for about 4 minutes, stirring often

  12. Add coarsely chopped kale, salt, pepper, half of the feta and the broth

  13. Stir and heat thru

  14. Crumble remaining feta on top just before serving

Give one or both a try – they are quick easy and very, very healthy!

As for the 10 pound merry-go-round… I managed to workout 5 of the last 7 days for 1 hour each day, split between resistence training and cardio on the treadmill (did you know they have tv’s built right into the treadmills now???).  I watched what I ate, but could do better on that front.  It’s hard when I have a cookday and have to sample all of those yummy dishes that my personal chef service, Barber’s Home Bistro, is preparing for my client.  Increasing my water intake will be the focus this week.

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