Sweet Potato and Kale Chicken Patties

green curly kale

Here is a tasty way to combine kale, sweet potatoes, and chicken into gluten-free, paleo-friendly patties.

2 green onion
1/2 medium sweet potato
2 1/2 cups kale
1 pound skinless boneless chicken breasts
1/2 teaspoon sea salt
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
1 egg
2 tablespoons coconut flour

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease), add green onions, and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.

Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or, even better, overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or, even better, bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Serve as is, with a side salad, or with guacamole.

We thank MultiplyDelicious for this recipe.

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Corn Salsa

Organic corn from eastern Washington

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

red cabbage and green cabbage at farmer's market

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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