Week 2: Farm Share Recipes

Meal 1: Kohlrabi & Carrot Coleslaw with Grilled Chicken
Ingredients:

• 1 kohlrabi, peeled and shredded
• 1 carrot, shredded
• 2 green onions, sliced
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper

Instructions

1. Toss kohlrabi, carrot, and green onions together in a large bowl.
2. Mix mayonnaise, vinegar, salt, and pepper in a small bowl.
3. Pour dressing over vegetables and toss well.
4. Chill until ready to serve.
5. Serve alongside grilled chicken, pork chops, or burgers.
   
   

Meal 2: Broccoli & Garlic Scape Stir Fry
Ingredients:

• 1 head broccoli, cut into florets
• 1 bunch garlic scapes, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce

Instructions

1. Heat olive oil in a large skillet.
2. Sauté garlic scapes for 2 minutes.
3. Add broccoli and cook for 5–7 minutes until tender-crisp.
4. Stir in soy sauce.
5. Serve over rice with chicken, beef, or tofu.
   
   

Meal 3: Farmhouse Garden Salad
Ingredients:

• 1 bag lettuce mix
• 1 bunch radishes, thinly sliced
• Remaining green onion tops, sliced
• Optional: grilled chicken, hard-boiled eggs, cheese, or nuts
• Favorite salad dressing

Instructions

1. Combine lettuce mix, radishes, and green onions in a large bowl.
2. Toss with dressing just before serving.
3. Add protein if desired for a complete meal.
   
   

Meal 4: Kale & Basil White Bean Soup
Ingredients:

• 1 bunch kale, chopped
• 1 handful fresh basil, chopped
• 2 cans white beans, drained
• 4 cups chicken or vegetable broth
• 1 onion, diced
• Salt and pepper to taste

Instructions

1. Sauté onion in a soup pot until softened.
2. Add broth and beans; simmer for 10 minutes.
3. Stir in kale and cook until tender.
4. Add basil during the final 2 minutes of cooking.
5. Season with salt and pepper and serve warm.