On The Table August 9
What do you know about your pH and how an imbalance can affect your health? Anne Carpenter gets you started with an interesting article and some dietary tips.
Also “Ratatouille Redux” two recipes for your share and a remembrance of ratatouilles past.
August 8th, 2007 at 7:59 pm
I noticed on the Earthworm newsletter last week they asked if anyone had any ideas about how to use most if not ALL of that week’s box (8/2) in a recipe. I just made it & I think it’s YUMMY. See below…
Steamed Kale Stuffed with “Confetti” Mashed Potatoes
Recipe by Liz Cousins
1 head Kale
1 Zucchini
1 Carrot
1 sm head Garlic (4-5 cloves)
7 sm-med Potatoes
1/2 sm head Purslane
1/2 sm bunch Basil
Olive Oil, Salt, Pepper
Peel, dice and boil potatoes. Meanwhile chop garlic, separate purslane leaves from stems, separate
top leafy part of kale from bottom stem, tear basil into small pieces. Using the “parm cheese” side of a
“bell”-type cheese grater, grate the zucchini and carrot. Place all veggies into a bowl.
Once potatoes are soft, drain and mash with olive oil to desired consistency, and stir in the veggie mixture.
Add salt and pepper to taste. Place lid on to gently steam the veggies.
Steam the kale leaves until pliable, but still green.
When done, place a dollop of the potato/veggie mixture into the center of the kale leaf, and roll up.
(Also works well with cabbage, potato, scallions & bacon…use bacon grease instead of olive oil for added…
yummy-ness).