Heavens Harvest Farm Recipes
August 30, 2010
	Kale Krisps Ingredients · 1 bunche kale, washed and dried · 1 cup shredded Cheddar cheese Directions 1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray. 2. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese. 3. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned. Chili-Roasted Kale Ingredients · 4 cups kale, washed and stems removed · 1 tablespoon extra-virgin olive oil · 1 tablespoon chili powder · 1/2 teaspoon kosher salt Directions 1. Preheat an oven to 400 degrees F (200 degrees C). 2. Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet. 3. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately. Stir-Fried Kale and Broccoli Florets Ingredients · 1/8 cup extra virgin olive oil · 7 cloves garlic, sliced · 1 chile pepper, chopped (optional) · 1 head fresh broccoli, chopped · 1 bunch kale, stems removed and chopped · 1/4 cup sun-dried tomatoes, cut in thin strips · juice of 2 limes · salt Directions 1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well. Orange Broccoli Florets Ingredients · 1 1/2 cups fresh broccoli florets · 2 teaspoons butter · 1 1/2 teaspoons all-purpose flour · 1/4 cup orange juice · 1/2 teaspoon grated orange peel Directions 1. Place broccoli and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually stir in orange juice. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in orange peel. Drain broccoli; add orange juice mixture and toss to coat. Acorn Squash Ingredients · 1 medium acorn squash, halved and seeded · 1 tablespoon butter · 2 tablespoons brown sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. 3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking. 4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes. Stuffed Acorn Squash Supreme Ingredients · 1 (6 ounce) package broccoli and cheese flavored rice mix · 1 pound turkey breakfast sausage · 1 medium acorn squash, halved and seeded · 1/2 cup chopped apple · 2 teaspoons crushed coriander seed · 1/2 cup shredded Monterey Jack cheese Directions 1. Prepare rice mix according to package directions; cover, and set aside. 2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. 3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. 4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. 5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute. Sauteed Broccoli Leaves 5 broccoli leaves 2-3 cloves garlic 1/2 yellow onion, sliced 3-4 T olive oil pasta Prepare pasta according to directions on package.  Wash broccoli leaves and pat dry with paper towel.  Remove stems from leaves and slice into strips.  Sautee leaves with garlic and onions in olive oil.  Toss with your choice of pasta and salt as desired. Sour Cream and Chive Rolls Ingredients · 1 cup sour cream · 1 teaspoon salt · 1/2 cup white sugar · 1/2 cup butter, melted · 2 (.25 ounce) packages active dry yeast · 2 eggs · 4 cups all-purpose flour · 1/4 cup chopped fresh chives · 1/2 cup warm water (110 degrees F/45 degrees C) Directions 1. In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter or margarine. Cool until lukewarm. 2. In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight. 3. Divide dough into 4 parts. Knead and roll each part into a 10 inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubled in size. 4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Buttermilk and Chive Salad Dressing Ingredients · 1/2 cup buttermilk · 2/3 cup light mayonnaise · 1 1/2 teaspoons white sugar · 1/4 teaspoon salt · 1/4 teaspoon coarsely ground black pepper · 1/4 cup chopped fresh chives Directions 1. In a small bowl, whisk together the buttermilk, mayonnaise, sugar, salt, pepper and chives; store in refrigerator until ready to use. Grilled Corn with Chive Butter Ingredients · 6 medium ears sweet corn in husks · 1/2 cup butter (no substitutes), melted · 2 tablespoons snipped chives · 1 tablespoon sugar · 1 1/2 teaspoons lemon juice · Salt and pepper Directions 1. Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Grandma's Pepper Slaw Ingredients · 1 medium head cabbage, shredded · 2 green bell peppers, diced · salt to taste · 1 cup vinegar · 1 1/2 cups sugar · 2 tablespoons celery seed Directions 1. Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl. 2. Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.