From epicurious.com
Ingredients:
3-4 fresh mint leaves, chopped; 3-4 fresh basil leaves, chopped, 1 T sugar, 3 T fresh lime juice, 1.5 ounces (3 T) light rum, Chilled club soda or seltzer water, Ice
In a tall glass with back of a spoon or muddler crush mint and basil with sugar and lime juice until sugar is dissolved and stir in rum. Add ice cubes and top off drink with club soda or seltzer water.
Stir drink well and garnish with mint, basil, and lime.
From epicurious.com
Ingredients:
Instructions: Heat oven to 400°F. Wash beets and remove root end and leaves. Keep leaves! You can stem them and eat them later! Wrap each beet in foil as you would baking potatoes. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins with fingers. Cut beets into wedges. Put beets and nuts in mixing bowl. Season with salt and pepper. Add oil and vinegar; toss. Divide among plates; crumble cheese on top.
Ingredients:
¼ lb kale leaves, 1 tsp olive oil, ¼ tsp Nella Mae’s spruce tip salt or sea salt
Heat oven to 450F. If using a bunch of kale, cut the leaf off either side of the stem and cut into large bite-sized pieces, then wash and dry very well. Bags of Nella Mae’s kale are already pre-washed and pre-dried. Put washed, dried kale in a mixing bowl with oil and salt and mix with your hands. Place a sheet of parchment/wax paper on a cookie sheet and lay kale out on it. Turn oven off. Put cookie sheet of kale in oven for 15 minutes to bake. Chips should be crispy and similar to potato chips. If they are not crispy, put them back in the oven for 5 minutes.
Ingredients:
Blend basil (leaf & stem), garlic, and nuts with enough olive oil to make it blend well. Add remaining oil, cheese, and salt and pepper once basil is well blended. Blend into smooth paste. Keeps in the fridge for up to a week in airtight jar. You can also freeze pesto in bags or an ice tray and store cubes in a freezer bag. Cubes are quick and versatile. Use pesto to dress pasta, quinoa, pizza or any hot entre or cold salad. Use as a spread for bread or toast bread with pesto, tomato and Parmesan for bruschetta.
Breakfast ideas: 1) Bagel, cream cheese, garlic powder & basil; 2) Fried/scrambled eggs with salt, pepper, sun-dried tomato & basil on top; 3) Fried eggs, chorizo sausage, basil scramble with avocado
Lunch ideas: 1) Grilled cheese with tomato & basil; 2) Turkey, provolone & basil; 3) Add to a BLT; 4) Ham/prosciutto, mozzarella & basil sandwich; 4) Blend basil with mayo to for any sandwich!
Dinner ideas: 1) Add to ANY pizza (frozen, homemade, takeout!); 2) Grill chicken with basil, tomato, olive oil; 3) Broil French bread with slice of parmesan, basil, tomato, olive oil for bruschetta; 4) Caprese salad with tomatoes, basil, grated mozzarella, olive oil; 5) Lemon, basil & shrimp pasta; 6) Broil salmon with basil, lemon, oil; 7) Add to pasta, chicken, or fruit salad; 8) Add to cocktails!
Ingredients:
2-3 stalks green kale including stem or 1-2 handfuls baby red kale
3-4 T honey or ½ banana, 1 cup strawberries
1 ½ cups liquid such as yogurt, almond milk, milk, fruit juice
Optional: Ice, cinnamon, nutmeg, pineapple, or other fruit
Put liquid ingredients in blender, add kale, blend. Add other ingredients, blend 1 min. If it isn’t blending, add more liquid and pulse blender. Many blenders will handle a whole stalk of kale, but If yours doesn’t, chop it coarsely first. Yogurt gives the smoothie protein. Kale is high in antioxidants, vitamins A, C, and K. To hide the kale taste, add more fruit and liquid. If this recipe is too sweet for you, skip the banana/honey. Makes 2 small smoothies.
From food52.com contributor Kenzi Wilbur
Ingredients:
1 c garlic scapes, thinly sliced crosswise,
¼ cup pine nuts, walnuts, almonds or sunflower seeds,
½ c olive oil, ¼ c Parmesan, Salt and pepper, to taste
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.
Makes about 1 1/2 cups
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.
Nella Mae’s Farm Seasonal Recipe
From Nella Mae Parks
Simple Cabbage Rolls
Ingredients:
6-8 cabbage leaves, ½ lb ground beef or sausage,
1 c cooked rice, 1 onion, 3 cloves garlic, olive oil, salt, pepper, tomato sauce, vinegar, sugar.
Cut the thickest part of the stem out of the cabbage leaves. Stem leaves 3-4 minutes or until tender in large pot. Set aside to cool. Cook meat in skillet with chopped onion. Add minced garlic, and any spices to taste such as chili powder, red pepper flakes, oregano, rosemary, thyme. Combine meat mixture and rice. With cabbage leaf flat, add a small amount of filling. Fold two ends of the leaf over an inch toward each other, then roll leaf like burrito. Put finished rolls back in skillet. Add 4 T of vinegar and 2 T of sugar to stewed tomatoes or tomato sauce, pour over rolls. Simmer 15 min.
Cut the thickest part of the stem out of the cabbage leaves. Stem leaves 3-4 minutes or until tender in large pot. Set aside to cool. Cook meat in skillet with chopped onion. Add minced garlic, and any spices to taste such as chili powder, red pepper flakes, oregano, rosemary, thyme. Combine meat mixture and rice. With cabbage leaf flat, add a small amount of fillin. Fold two ends of the leaf over an inch toward each other, then roll leaf like burrito. Put finished rolls back in skillet. Add 4 T of vinegar and 2 T of sugar to stewed tomatoes or tomato sauce, pour over rolls. Simmer 15 min.
By Nella Mae Parks
Cook brown rice in 1:2 ratio, rice to water.
On medium heat, sauté Nella Mae’s baby broccoli or broccoli raab for three minutes. Add several large handfuls of chopped up kale and sauté until both are tender. Add minced green garlic from Grief’s Gourmet Garlic for 1-2 minutes at the end of the sauté. In a separate pan, toast sesame seeds, stirring constantly for 3-4 minutes. Serve vegetables over brown rice. Top with sesame seeds, another dash of sesame oil, rice vinegar, soy sauce, and sriracha or other Asian hot sauce.
Nella Mae's Farm 