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Kale Rice Pilaf

Kale Rice Pilaf An original recipe by Neil Rogers, Worcester Regional Food Hub Kitchen Operations Manager 2 Cups brown rice 1/4 Cup Olive Oil 1/2 cup sliced onions 1 cup diced King of the North bell pepper 1/2 Cup peeled carrots, cut into medallions 3 cups julienned Red Russian Kale 2 tbs Syrian pepper (Syrian 5 spice) 2 1/4 Cups Veg stock 1 Grapefruit, zested and segmented 2 Cups halved Peacevine Og Cherry Tomatoes 3 tbs chopped Oregano Soak brown rice for at least an hour, then rinse Heat pan to medium, add oil, then place onions, peppers, and carrots in a pan Saute until onions are translucent, then add kale and a pinch of salt and pepper Cook until kale is slightly wilted, about 3-5 minu

Roasted Sungold Tomato Salsa

Roasted Sungold Tomato Salsa An original recipe by Neil Rogers, Worcester Regional Food Hub Kitchen Operations Manager 4 Cups Sungold Tomatoes (separated into a 3 cup and a 1 cup portion) 2 tbs Olive Oil 1/4 Cup chopped Santo Cilantro 1 Jalapeno (opt out for mild salsa) - diced 1 King of the North bell pepper - diced 1/4 Cup onion - finely diced Juice and Zest of one lime 1 tbs sherry vinegar Salt and pepper to taste Preheat oven to 350 degrees Toss 3 Cups of tomatoes with 2 tbs Olive Oil and a dash of salt and pepper Place in ovenproof dish and cook in the oven for 10-15 minutes until the tomatoes are roasted and burst slightly. Set aside to cool to room temperature While tomatoes are cooli

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