Chard and Kale Pie/Green Smoothies for dessert
Heat oven to 400 degrees
Chop and sauté (3-4 minutes) together:
Greens (kale or chard) with olive oil, CSA onion, garlic (or CSA scapes),
One small CSA summer squash (small cubes)
Fresh chopped basil
Set aside the sauté mixture and then mix in a bowl:
6-8 CSA eggs
2 cups milk or milk alternative
2 cups any cheese you like
(Add what other ingredients you like – bacon, smoked tofu or mushrooms)
In a large pie shell, line the bottom with the greens sauté and then pour the milk and eggs mixture over the top.
Add a small layer of fresh herbs like dill or oregano and parmesan. Bake for 30-40 minutes until the center is not wiggly. The great thing about this pie is you can let it cool and serve it cooled or fresh out of the oven! This makes a great weekend brunch item use your CSA mushrooms and serve this with your CSA bread and coffee!
1-2 bananas (freeze it for a while if you want)
1 tablespoon natural peanut butter
1 cup soy almond or coconut milk
3 cups of any leftover mild greens from the CSA (pursalane leaves would be great here, too)
3-4 ice cubes (optional)
Put the banana and peanut butter into the blender and puree until smooth. Then, one cup at a time, add the spinach, blending until smooth each time. Scrape down the sides of the blender with a spatula between blends and add a tablespoon or so of water if you need to get the spinach blending. Then add the ice cubes, if using, and pulse until smooth.