More yumminess from Deirdre!
It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange…
Our CSA Share: 1.16.15 | Grabbing the Gusto
Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. This time I made it with boneless, skinless chicken thighs and smoked paprika. Oh yeah, it’s a keeper.
Another recipe I love but haven’t made in a while—Sautéed Kale with Beans and Pancetta from Italian Food Forever. I usually use cannellini or Great Northern beans and add slow-roasted grape tomatoes. You could add sausage or fish to make a one-pot dinner.
I think this Fish Taco Cabbage Bowl from Kalyn’s Kitchen sounds so refreshing in the midst of winter.
The next time…
View original post 176 more words