Here is a great way to use up some of the kale from your share. Massaging the kale with just a dash of salt before assembling and dressing the salad will help it take on a brighter green color and soften slightly which improves the texture for fresh eating. This recipes makes enough for 2 side salads, or a light meal for one. Try varying the fruits you use, and the oil in the dressing to create new flavors. The lime juice can also be replaced with other citrus juice, or vinegar.

4-6 leaves of kale, stems removed

A handful or two of strawberries or blueberries, sliced

3-4 radishes, sliced

½ cup shredded chicken

2 tsp lime juice

1 tsp honey

1 tsp toasted sesame oil, or other oil (like walnut, avocado, or olive oil)

Salt to taste

(optional: toasted sliced almonds)


Tear kale into bite-sized pieces and add them to a salad bowl. Sprinkle with a little salt, and rub the salt into the kale for about a minute. This helps tenderize the kale.

Add the chicken, strawberries/blueberries  and radishes to the kale.

In a small bowl, combine the lime juice, honey and oil with a dash of salt to make the dressing. Whisk or stir the dressing together then pour it evenly over the salad. Toss everything together and serve. Top with almonds if desired.


This recipe came to us from Hikaru Peterson. Originally developed as a dressing for zucchini cut into sticks, Hikaru says it works with almost any vegetable. Try it on fresh or lightly steamed beans or pea pods.

Handful of walnuts (or any other nuts)

1½ tsp miso

1 ½ tsp sugar

1 tsp soy sauce

1 tsp Sake (not critical)

3 Tbsp water

Corn starch with additional small amount of water to thicken

Pan roast the nuts until fragrant, then roughly grind them. Combine the other ingredients in a small pan and cook for a few minutes over medium-low heat until smooth. Add the corn starch to thicken and then take off the stove. Add nuts. Stir to combine. Gently toss veggies of your choice in this dressing until they are evenly coated.


Fresh, raw vegetables for dessert!

2 medium carrots, shredded
1 medium beet, shredded
1/4 - 1/3 cup plain yogurt or mayo
1 tsp sugar
Chopped nuts (like pecans or pistachios)
Small handful of golden raisins
Dash of cinnamon - to taste

Combine yogurt or mayo, sugar and cinnamon. Mix into shredded vegetables until evenly coated. Stir in the nuts and raisins.

Serve chilled

AuthorBelle Creek Gardens

Okay, so this may not be a classic moussaka, but we think it’s pretty good. We layer eggplant, peppers, potatoes and herbs with a mixture of lentils, onion and tomatoes to create a hearty, vegetarian meal that makes the most of some classic mid-summer vegetables. This is not a meal to make at the last minute, it takes time and can’t be rushed. Serves up to 6.

1 eggplant, peeled, sliced ¼ inch or thinner
1 bell pepper, seeds removed and thinly sliced
2-3 potatoes, thinly sliced
2 tomatoes, or equivalent combination of full tomatoes and halved cherry tomatoes, cut into chunks
½ c dry lentils lentils
1 onion, halved and thinly sliced
1 clove garlic, minced
1 T lemon juice
1-2 t oregano leaves, finely chopped
1-2 T chopped parsley, finely chopped
1 t chopped lemon basil, finely chopped
2 T butter
2 T flour
1 C milk
1 beaten egg
Pinch black pepper
Pinch nutmeg
Several tablespoons of olive oil

Salt the eggplant slices and place them in a colander for 20-30 minutes. Rinse and drain. Heat 1 T oil in a large skillet over medium heat. When the oil is hot, add a layer of eggplant to the skillet and cook, turning after several minutes until lightly browned on both sides.  Remove the slices from the skillet and set them aside in a colander or on a paper towel-lined plate. Once all the eggplant slices have been browned, do the same for the peppers and potatoes.

Preheat oven to 350. Grease an 8x8 baking dish. Layer the eggplant, potatoes, and peppers in the dish. Sprinkle the chopped herbs on top and sprinkle with a small pinch of salt. Separately, add the lentils, tomatoes and 1 ½ cups of water to a saucepan. Bring to a gentle boil and cook until the lentils are soft and more of the liquid has been absorbed. Stir in the lemon juice. Set the lentils aside.

Saute the onions and garlic in an oiled skillet over medium heat until soft. Stir the cooked onions into the tomato and lentil mixture. Spread the mixture on top of the vegetable in the baking dish. Cover and bake for 20 minutes.

While the vegetables bake, prepare the béchamel topping. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for one minute, stirring constantly. Whisk in the milk and continue to stir until there are no lumps. Cook, stirring constantly, until the sauce begins to thicken. Remove from the heat and allow the sauce to sit for 8-10 minutes. Mix in the beaten egg.

Pull the moussaka out of the oven and remove the cover. Pour the sauce/topping over the moussaka and return it to the oven to bake, uncovered, for 30 more minutes. Allow the moussaka to cool for at least 10 minutes before serving. You can sprinkle crumbled feta or grated parmesan cheese over the top is you like—add these about 10-15 minutes before you pull it out of the oven.

Oil in skillet, cook eggplant until lightly brown on each side, remove to plate. Then potatoes. Then peppers. Cook onions and garlic until soft. Stir into tomato mixture


This sausage seasoning mix is a great way to add extra flavor to ground meat or to vegetable dishes. It stores well in an airtight container. If you’re ever at a loss for what to do with the vegetables in your box, try mixing up a batch of turkey sausage, browning the meat in a skillet and adding in a mixture of chopped vegetables. Cook until everything is as done as you like it and serve over pasta or rice.

We love the way this seasoning mix pairs with turkey from our friends at  Ferndale MarketTheir free range turkey is available at their  market in Cannon Falls, which specializes in locally grown and/or produced meat, dairy, produce and other grocery items. If you’re in the area, we recommend a stop at Ferndale Market, where you can pick up some of their delicious turkey for less than $2/lb. You can also find their ground turkey in the frozen meat section of most food co-ops in the Twin Cities.

1 T salt
1 T black pepper
1 T onion powder
2 t garlic powder
2 t crushed fennel seed
2 t sugar
½ T oregano
1 t cayenne pepper
1 t allspice
1 t smoked paprika
1 t sage
1 t dry mustard
1 t cumin

Combine in a bowl, stir well to combine. Store in an airtight container in a cool place, out of direct light. To serve: Combine 1 T of seasoning mix with 1 lb of meat before cooking. Just mix it in with your hands until the seasoning seems evenly distributed.

This dish is a great way to use several fresh herbs and is a refreshing change from rich breaded, fried or cheesy eggplant dishes.  It makes a light, summery side dish, or toss it over pasta, rice, polenta or other grains along with your favorite protein for a more substantial meal.

2 T olive oil, separated
1 onion, sliced
2 cloves garlic, finely minced
1 eggplant, peeled and cubed
4-6 leaves kale, coarsely chopped
¼ cup lemon juice
2 t each fresh basil and parsley, minced
Leaves from 2 sprigs of thyme, stems removed
Black pepper

Heat 1 T of olive oil in a large skillet on medium heat. Add the onions and sprinkle with a small pinch of salt. Cook until the onions begin to soften, then add garlic. Cook, stirring occasionally until garlic softens, then add the remaining 1 T olive oil, and eggplant. Stir to evenly distribute the oil, sprinkle with another small pinch of salt, and cook until eggplant pieces have just begun to reduce in size. Add kale and lemon juice. Stir to combine, reduce heat to medium-low and continue to cook until kale and eggplant are cooked to your liking. Toss in herbs and a generous pinch of black pepper, stir to combine. Season with more pepper and lemon juice to taste.

AuthorBelle Creek Gardens

1 bunch of beans with ends trimmed, cut into 2" pieces
1 red onion, halved and thinly sliced
1-2 cloves garlic, minced
2 parts white vinegar
1 part balsamic vinegar
Salt and pepper to taste
1 pinch dry mustard powder
1 pinch of garlic powder
2 heaping T sugar for every cup of white vinegar

Blanch the beans in boiling water for about 4 minutes, or until the color brightens and they soften just slightly. Immediately drain them and plunge them into ice water to stop the cooking. Once they're cool, drain them again. While the beans drain, combine the remaining ingredients in a large bowl (big enough to hold all the beans) and stir to combine. Add the beans, toss to coat them evenly with the marinade. Cover and refrigerate for at least 3-4 hours.

AuthorBelle Creek Gardens