Posted on June 22, 2015 by renee@fermetournesol.qc.ca
6-8 slices bacon 1 cup onions, chopped 3 cups potatoes, sliced 8 cups chicken stock 8 cups kale, roughly chopped 1/2 cup heavy cream salt and pepper Fry bacon in a large saucepan, crumble and set aside. Sauté onions until wilted. Add potatoes and stock, and bring to a boil. Reduce heat, cover, and simmer… Read more »
Posted on August 21, 2014 by Dan
For the Roasted Kale Salad 1 bunch kale leaves Extra-virgin olive oil 1 fennel bulb, leafy greens reserved 1 small seedless cucumber ½ cup roasted almond slices ¼ cup crumbled feta cheese Lemon zest Kosher salt and freshly ground black pepper For the Avocado Caesar Dressing 1 ½ large avocados 3 cloves garlic peeled… Read more »
Posted on August 21, 2014 by Dan
1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1/2 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice… Read more »
Posted on August 21, 2014 by Dan
▪ 1 botte de kale lavée et grossièrement tranchée ▪ 1 petit oignon hâché ▪ 1/2 à 1 tasse de lait de coco, au goût ▪ 1/2 tasse d’arachides (de préférence non-salées: ça ferait beaucoup de sel!) ▪ Un curry (cari) commercial, au goût ▪ Un corps gras: huile d’olive, de canola, beurre, etc. (les… Read more »
Posted on August 21, 2014 by Dan
1 large bunch of greens (such as chard, spinach, kale, collards, rapini, mustard, mizuna or beet greens) 1 clove garlic, chopped (or 2 garlic scapes) 1 small onion, chopped butter or oil water salt and pepper fresh lemon juice Cut greens (and stems) into diagonal strips. Heat butter or oil in a large sauté… Read more »
Posted on August 21, 2014 by Dan
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 tsp. lemon zest Olive oil Salt 1 lb kale 4 tsp. lemon juice 1 oz parmigiano-reggiano cheese, grated or shaved Toast the bread crumbs: Combine them in a small saucepan with the garlic, lemon zest and 3 tablespoons olive oil. Stir… Read more »
Posted on August 21, 2014 by Dan
1 cup steamed kale 1 cup plain yogourt 1 cup cooked chickpeas 1/4 cup mayonnaise 2 cloves garlic 1/2 onion, chopped 1 Tbsp lemon juice 1/2 tsp salt Purée in blender or food processor. Serve with kohlrabi sticks (or other vegetables), crackers or tortilla chips. From June 12, 2012 Newsletter Du bulletin du 12… Read more »
Posted on August 21, 2014 by Dan
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale… Read more »
Posted on August 21, 2014 by Dan
3 Tbsp butter 1 large bunch of kale, chopped 1 small onion, diced 3-4 medium potatoes, cut into large pieces 1 clove garlic, chopped salt and pepper cooked sausage Melt 1 tablespoons of the butter over medium heat in a large skillet. Add the onion and sauté until clear. Add garlic and kale and sauté… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1035 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
