Four Food Finds: March 24, 2020
While the act of gathering around a table has changed a bit these days, there are ways to keep in touch with those you love to feed your heart, soul, and belly.
Here are some recipes including some Hoophouse Greens like kale and spinach:
Curried Chickpea Collard Wraps
1 ripe avocado
2 15-ounce cans (1 1/2 cups) chickpeas, drained and rinsed
1 medium stalk celery, diced
1/2 large bell pepper, diced
1 medium carrot, grated
1 lemon, juiced
1/4 cup cilantro, finely chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
2 Tb curry powder
8 collard leaves (may substitute kale or swiss chard)
- Mash avocado and chickpeas together with a fork. Once the consistency of egg salad, add remaining ingredients (except collards) and stir well to combine.
- Prepare collard greens by trimming the center rib of the stem to be flush with the rest of the leaf. Make leaves more flexible (if desired), by placing them in a large saucepan of boiling water for 30 seconds. Immediately transfer to an ice bath.
- Assemble the wraps. Add 1/4 c of the chickpea mixture to the center of the collards leaves and roll up like a burrito. To help keep leaves tucked up, pierce with a toothpick.
Creamy Goat Cheese Pasta with Toasted Almonds
- 1/2 cup slivered almonds
- 2 tbsp Grand Traverse Culinary Oils Canola Oil
- 4 cloves of garlic, minced
- 1 medium sized yellow onion, diced
- 1 tsp red pepper flakes
- Juice of one lemon
- 1 bunch purple kale from Second Spring Farm, de-stemmed and chopped
- 1 10oz package of Grand Traverse Culinary Oils Red Hard Spring Wheat Fettuccini
- 5oz of Country Winds Creamery Plain Goat Cheese
- In a small sauté pan, put on medium heat and add slivered almonds. Once they smell toasted and are slightly tan, you can set them aside in a small bowl.
- Put 2 quarts of water on to boil and salt accordingly. Once the water is boiling, drop in the pasta and let cook for about 3 minutes. Strain.
- Begin heating up your big sauté pan with some oil. Add in your minced garlic and diced onion. Cook until soft. Add in the red pepper flakes and the chopped kale. Keep cooking until kale is soft and wilted. Pour in the lemon juice. Toss in your pasta and scoop in your goat cheese until everything is mixed and creamy. Serve in bowls and top with toasted almonds.
- Bon appétit!
Also, Tricia told us about their virtual dinner parties on the TLD blog. To learn more about it, click here. Share your screenshots and memes with one another and be sure to keep smiling!
She wants you to get involved by helping out local businesses that must operate with closed doors. This means ordering out and getting pick-up or delivery food items.
Plus, what better way to spend your time at home than with a Quarantini. This means taking what you have in your home to make a great cocktail.
To learn more about Taste the Local Difference, click here.