Mediterranean Salad @thewildharvest

Ingredients: 1 cucumber, sliced; 1/3 c. parsley'; 1 1/2 c. cherry/grape tomatoes; 4 c. kale, chopped; 4 scallions/green onions; 1/2 c. Kalamata olives; 4 T lemon juice; 1 c. Bulgur; 4 T olive oil; salt & pepper; 1 oz. Feta

Steps: Prepare bulgur as directed on package. Mix lemon juice, olive oil, salt and pepper together in a small bowl. Add all chopped ingredients and bulgur into a separate large bowl and toss. Pour dressing over the salad and toss once more. Enjoy!

Summer lemony pasta with sugar snaps, squash and herbs

Ingredients: 1 box penne (or similar) whole wheat noodles, 2 c. sugar snap peas, 1/4 c. fresh lemon juice, 2 t. lemon zest, 1/2 t. salt, 3 T EVOO, 1/4 c. chopped fresh herbs (basil, parsley, mint, etc…), 1 summer squash, shaved parmesan.

Steps: If you have yellow summer squash, chop into matchsticks; if you have ronde de nice (green striped summer squash), cut in half and remove seeds and pulp before cutting into matchsticks. Saute squash in a little EVOO for a few minutes. Meanwhile, cook pasta according to package, adding sugar snaps during last 3 minutes of cooking. Drain and rinse with cold water then set aside. Combine lemon juice, zest and salt in a large bowl; whisk in oil then toss in the herbs and squash. Top with shaved parmesan and serve room temperature.

Scallion Pancakes with Ginger Dipping Sauce @thewildharvest

Ingredients: Pancakes: 1 cup chopped scallions, 2 cups all purpose flour, 1 cup water, 1/8 tsp Chinese five spice powder, 4 tsp olive oil, Salt and Pepper

Ginger Sauce: 1/4 cup coconut aminos (soy sauce replacement), 1/4 cup rice vinegar, 1/4 cup chopped , scallions, 1 tsp grated ginger, 1 tsp red pepper flakes, 1 tsp honey

Directions:

Sift flour and slowly pour in water while mixing until completely combined. Set aside.

While dough rests, make the sauce - mix all ingredients together and whisk.

Add chopped scallions, salt, pepper, and five spice powder to flour mixture.

Mix well.

Heat oil in a pan over medium heat and pour on mixture.

Using a spoon, evenly distribute the mixture into a pancake shape.

Fry for 2-4 min, flip and fry other side. Continue this until all pancakes are made.

Cut into small triangles and serve with the dipping sauce.

Great for an appetizer or served with a salad for a complete meal.

Kale & Kohlrabi in a Lemon Sauce @Thewildharvest

Ingredients: 1 bunch of Kale, shredded; 1 Kohlrabi, peeled and chopped into cubes; 1 large sprig of Rosemary; 1 Lemon, juiced and 1/4 cup zest; 2 Garlic cloves, minced; 2 Tbsp Olive Oil; 1 cup Vegetable stock; Salt and Pepper

Steps: Preheat oven 450 degrees
(To peel kohlrabi, use a vegetable peeler to remove outside layer. Then dice into small cubes.)
Toss kohlrabi with rosemary, salt, pepper, and 1 tbsp olive oil.
Bake for 15 min, flip then bake or another 10-15 min. Or until soft and slightly brown.

Boil vegetable broth and juice of the lemon. 
Simmer and add in chopped kale and garlic, let it simmer for about 5 min or until the kale has softened. 

Serve the kohlrabi over a bed of lemon kale and top with the zest from the lemon.

Mexican Cesar Salad

Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.

Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste

Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.

Sautéed Buttery Greens @thewildharvest

Ingredients: 2 c. chopped kale, 2 c. chopped mustard greens, 1 T grass fed better, 1 T minced garlic, 1/2 white onion diced, salt & pepper

Steps: Warm butter in skillet over medium heat. Add garlic and diced onion. Cook until translucent. Toss in the greens and cook for about 2 minutes or until wilted down. Sprinkle with a little salt and pepper.

Enjoy this with eggs or over a salad for a flavor explosion! Can also be a side dish to any meal.