New Recipes from Gina’s Kitchen!

Greetings TNS CSAers!  Gina here.

Oooh, I’ve been having loads of fun lately with our pickups. Have you?

In this unbearably hot weather, I’m hard pressed to do anything so complex it requires firing up all the burners and the oven, so I’ve got a few things for you that are super tasty, but don’t require much heat. Please note that I check the blog on occasion and would love your feedback. Also, if people have requests for what to do with something specific we get with a pickup, let me know!

In this entry:
*Kale Avocado Salad
*Garlic Bread

And in the next entry:
*Peaches in Light Syrup
*Sour Cherry Sorbet

I had the salad and bread for dinner this week, served with white wine, and the peaches for dessert. It seems very light, but my dinner guests and I found we weren’t hungry at all after this. I also had the rest of the salad for lunch the next day and it held up well but I wouldn’t keep it longer than that.

Bon appetite!

First – the previously promised kale and avocado salad!

I found this recipe on and it’s become so popular around my house I’ve made it three times! If you’re thinking, “Kale . . . raw? Are you kidding?” think again. The avocados and citrus vinaigrette completely balance out any bitterness you might find in some kale. This recipe calls for using hemp seeds, which offer a nutty taste. I found them at the Whole Foods on Houston, in the bulk area by the cereals. If you feel funny about eating hemp, know that it’s very highly nutritious and does not contain the THC associated with its sister plant. You can omit them altogether, but I bet if you substituted with sunflower seeds that would be good too. I used 2 avocados instead of 3 in the original recipe as I felt it offered better balance.

1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
2 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

1. Whisk together juices, soy sauce and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut the avocados into 1⁄2″ cubes. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper.

Next – Garlic bread – who doesn’t like garlic bread?! Here I used some of the parsley to add a little flavor complexity.

1 Baguette
1/3 to 1/2 cup butter or margarine
1 – 2 garlic cloves (to taste)
Parmesan cheese (optional)
Grated Mozzarella cheese (optional)

Preheat your toaster oven to 350F.

Cut a baguette in half.  Put to the side.

In a bowl, allow the butter to soften. Finely chop the garlic cloves and mix into the butter. Chop or tear the parsley and stir into the butter-garlic mixture. I used a handful of both the regular and Italian parsley we received.

Spread the mixture onto your baguette. Sprinkle some of either or both cheeses on top of the mixture and place in the oven until the butter is melted, about 5 minutes. Then set the toaster oven to “toast” until the bread and cheese browns a bit. Timing will depend on your toaster oven.

Cut bread into individual serving pieces and serve.



Can’t wait to hear your feedback!


2 responses to this post.

  1. Posted by Yvette on July 12, 2010 at 5:44 am

    Hmmm…raw kale…interesting & totally worth a try when mixed with avocado! Thanks Gina!


  2. Posted by neighborhoodschoolcsa on September 7, 2010 at 1:50 pm

    Did you ever try this recipe? I hope you liked it if you did.


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