• Elizabeth | Dietitian Nutritionist

Recipes : 7 Recipes from my Social Media Recipe Takeover at Solway Farms

Updated: Feb 3


These recipes were developed by Elizabeth Ray MS RDN LD in May 2020 for a social media recipe takeover for Solway Farms.

To learn more & to order organic vegetables that are grown year round, go to https://www.solwayfarms.com



Spice up fried eggs with kale chips

RECIPE 1 : Air fryer Spicy Kale Chips

These air fryer spicy kale chips are an easy side dish that are 100% farmers market sourced and made simply with 2 ingredients. They are also Whole30, Paleo, and Keto.


Ingredients

1 bunch of dinosaur kale from Solway Farms

1 Tablespoon of habanero hot sauce from Goodin’s Garden

Pinch of salt


Instructions

  1. Wash and dry throughly the kale.

  2. Grab a cutting board. Cut kale leaves into 1/4 inch strips. Continue to cut kale leaves into thin strips until reaching the dense stems. Stop cutting and discard dense stems.

  3. Next grab a bowl. Add 1/3 of the kale strips into the bowl. Pour 1/3 Tablespoon (or 1 teaspoon) of the habanero hot sauce and a pinch of salt into bowl. Mix kale strips with habanero hot sauce and salt.

  4. Add kale strips to air fryer. Make sure kale strips are separated so to allow thorough air flow and cooking. Set air fryer at 360 degrees for 6 minutes.

  5. While first batch of spicy kale chips are air frying, repeat step 3.

  6. Once first batch of spicy kale chips are finished, remove from the air fryer. Repeat step 4 for second batch of spicy kale chips.

  7. While second batch of spicy kale chips are air frying, repeat step 3.

  8. Once second batch of spicy kale chips are finished, remove from air fryer. Repeat step 4 for third batch of spicy kale chips.

  9. Once all batches of spicy kale chips are cooked, serve and enjoy!

TIP : I have a 10 quart air fryer. It took 3 batches to air fry my 1 bundle of dinosaur kale.





RECIPE 2 : Easy Skillet Asparagus, Green Onion, & Bacon Crunch

This easy skillet asparagus, green onion and bacon crunch is an easy side dish, that’s kid friendly and a family favorite. It makes delicious leftovers, and is Whole30, Paleo, and Keto compliant!



Ingredients

2 bunches of asparagus from Solway Farms

1 bunch of green onions from Solway Farms

1 package of bacon

1 cup raw, unsalted cashews


Instructions

TIP: To avoid cross contamination, use one cutting board and one knife for prepping vegetables and fruits only. Use another cutting board and knife for handling uncooked meats.

  1. Grab the bacon and a meat cutting board. Slice the bacon into 1/2-inch squares. Once bacon is sliced, add it to a large non stick pan, and place pan atop a medium heat stove top.

  2. Grab a fruit/vegetable cutting board, chop cashews with sharp knife. Add chopped cashews to a baking sheet and place in the oven set at 350 degrees for 8-10 minutes.

  3. Wash and dry onions. Grab a fruit/vegetable cutting board to remove the sprout ends with a sharp knife. Mince the dense white ends and stems. Slice the green leafy tops in 1/2 inch strips. Add onions, the minced bottoms and sliced leafy tops, to the non stick pan with bacon.

  4. Wash and dry asparagus. Grab a fruit/vegetable cutting board and with a sharp knife cut the asparagus tops away from the stems. Add asparagus tops to the non stick pan with bacon and green onions. Save the asparagus stems for another recipe that coming soon!

  5. Check on the roasting cashews. Once cashews are golden brown, remove from oven. Add roasted, chopped cashews to the non stick pan with asparagus, green onions and bacon. Mix ingredients together. Continue to skillet fry ingredient until bacon is fully cooked.

  6. Serve & enjoy!




RECIPE 3 : Easy Chicken & Collard Green Enchiladas

This easy chicken & collard green enchiladas recipe is perfect for a simple prep meal, is kid friendly, and a family favorite. This recipe makes leftovers delicious, plus it’s Whole30, Paleo and Keto!


Collard Green Enchiladas are served with roasted beet chips & micro greens

Ingredients

1 pound of boneless, skinless chicken breast or tenderloins

1/2 cup salsa from Padgett’s Produce

1/2 carton (or 8 oz) of bone broth; I used Kettle & Fire Coconut Curry Bone Broth

1 can olives, sliced

1 bunch of collard greens or dinosaur kale from Solway Farms

1/2 bottle of enchiladas sauce; I used Siete Red Enchilada Sauce


Instructions

  1. Place chicken in a non stick pan with salsa, bone broth and olives. Place pan on a medium heat stove top and cover with lid.

  2. Wash and dry collard greens, then remove thick bottom stem with knife. Cutting is best done on top of a cutting board.

  3. Grab a medium sauce pan and fill halfway with water. Place on a high heat stove top. Wait for water to boil.

  4. Check on the chicken mixture. Shred chicken with a fork as it continues to cook.

  5. Once the water comes to a boil, add collard greens. Allow collard greens to cook in water for about 30 seconds. With tongs, remove collard greens and place them into a bowl of very cold water. Allow collard greens to cool in water, then remove from cold water with tongs. Place cooled collard greens onto dry towel and pat dry. TIP: This process is called ‘blanching.’ It will help soften the leaves and stem for an easier bite.

  6. Check on the chicken mixture again. Continue to shred chicken with fork until chicken is fully cooked and shredded.

  7. Spoon the fully cooked chicken mixture into a cool, dry collard green leaf. Roll the collard leaf into a ‘burrito’ by folding in the edges while rolling.

  8. Place the collard green roll into a baking dish. Once all collard greens are filled, rolled and placed into a baking dish, pour the enchilada sauce on top. TIP: My bundle of collard greens allowed for 10 small enchiladas.

  9. Place baking dish into a 375 degree oven for 10-15 minutes, or until sauce is bubbling.

  10. Carefully remove baking dish from oven, serve and enjoy!

TIP: I had a surplus of shredded chicken mixture, so I refrigerated over night and enjoyed an enchilada salad the next day! I simply warmed up a portion of the shredded chicken mixture with 2 Tablespoons of enchilada sauce. Then I placed it on top of a bed of spring mix (Solway Farms), arugula (Modern Heritage Farm), and micro greens (S&B Bell Farms). It was YUM for 2 straight days!


For more Healthy Mexican Recipes, go to https://www.wholefoodbeliever.net/post/recipes-3-healthy-mexican-recipes




RECIPE 4 : Easy Sautéed Green Onion & Lion’s Mane Mushrooms

This easy sautéed green onion & lion’s mane mushroom is an easy side dish that kid’s friendly, family favorite, and makes a delicious leftover. It’s also Whole30, Paleo and Keto compliant!


Sautéed Green Onion & Lion's Mane Mushrooms served with ground beef & sautéed kale

Ingredients

1 bunch green onions from Solway Farms

1 bundle of lion’s mane mushrooms (7-8 oz) from Prayer Mountain Mushrooms sold by S&B Bell Farms

2 Tablespoons ghee (or butter)

1 Tablespoon sesame seeds

2 Tablespoons coconut aminos (or soy sauce)


Instructions

  1. Place ghee and sesame seeds in a large non stick pan, and set on a medium high heat stove top.

  2. Wash and dry onions. Grab a cutting board to remove the sprout ends with a sharp knife. Mince the dense white ends and stems. Slice the green leafy tops in 1/2 inch strips. Add onions, minced bottoms and sliced leafy tops, to the non stick pan with ghee and sesame seeds.

  3. Next, wash and dry lion’s mane mushrooms. Grab a cutting board to thinly slice the mushrooms. Add mushrooms to non stick pan and mix with onions, ghee, and sesame seeds.

  4. While the mushrooms are sautéing, add coconut aminos. Continue to mix onions and mushrooms ensuring mushrooms brown on each side.

  5. Once mushrooms are brown, turn off heat. Serve and enjoy! Salt and pepper to taste.



RECIPE 5 : Easy Skillet Dinner With Sausage, Kale, Turnips & Radishes

This easy skillet dinner is a 4 ingredient meal, and 100% purchased from the Hardin County Farmer’s Market, with exception of spices and oil. This recipe is perfect for a simple prep meal, are kid friendly, and make a satisfying snack. This easy skillet dinner is also an easy meal prep add-on which means that they can be prepped while you are making dinner, refrigerated over night, and enjoyed the next morning for a proactive breakfast. This recipe is also Whole30, Paleo and Keto!


This recipe took 20 minutes!

Ingredients

2 pounds of ground lamb from S&B Bell Farms

2 bunches of curly kale from Solway Farms

1 bunch of turnips from Modern Heritage Farm

1 bunch of radishes from Modern Heritage Farm

Spices : 1/2 Tablespoon fennel seed, 1/2 Tablespoon sage, 1 teaspoon garlic powder, 1 teaspoon onion flakes (or powder)

2 Tablespoons avocado oil


Instructions

  1. Grab a large sauce pan, add avocado oil, spices, and ground lamb. Place large sauce pan onto medium high heat stove top. Break the lamb into large pieces, mix with spices, and allow meat to brown.

  2. While meat is browning, wash and dry turnips, radishes and kale. Remove leaves and ends, then dice turnips and radishes.

  3. Check on the lamb. Break up the lamb into smaller pieces and allow meat to continue to brown.

  4. While meat continues to brown, de-stem kale.

  5. Once lamb is thoroughly cooked, add diced turnips and radishes to the meat. Mix meat and veggies together, and allow to simmer for about 3-4 minutes. Cover large sauce pan with lid and reduce heat to medium.

  6. Next, add kale to large sauce pan in small batches and mix. Continue to add kale in small batches and cook with meat, turnips, and radishes.

  7. Once all the kale is added and mixed, turn heat off or on low. Cover pan with lid. Stir occasionally until all kale is dark green and saturated with the dripping of the sausage.

  8. Serve and enjoy! Salt & pepper to taste.



RECIPE 6 : Roasted Asparagus Fries

This easy skillet asparagus, green onion and bacon crunch is an easy side dish, that’s kid friendly and a family favorite. It makes delicious leftovers, and is Whole30, Paleo, and Keto compliant!


Asparagus Fries served with a steak, roasted sweet potatoes, & greens.

Ingredients

2 bundles of asparagus from Solway Farms

2 Tablespoons of avocado oil

1 Tablespoon of sesame seeds

1 Tablespoon of coconut aminos


Instructions

  1. Wash and dry asparagus. Grab a cutting board to remove the asparagus tops with a sharp knife. Place the asparagus tops to the side for another great recipe listed above, RECIPE 2 : Easy Skillet Asparagus, Green Onion, & Bacon Crunch

  2. Next, place the asparagus stems or “fries” onto a large baking sheet. Drizzle and coat “fries” with avocado oil. Then drizzle coconut aminos and sesame seeds on top of asparagus “fries.”

  3. Place large baking sheet into a hot oven set at 425 degrees for 10 minutes.

  4. At the 10 minute mark, take out sheet pan and turn over the asparagus “fries” so that they roast on all sides. Place back into oven for another 10 minutes.

  5. Once the asparagus “fries” are roasted all around, remove from oven.

  6. Serve and enjoy!




RECIPE 7 : Easy Sautéed Beet Greens & Bacon topped with Beet Croutons

Ingredients

2 bunches of beets with beef leaves, Solway Farms

1 package bacon

Avocado oil

Spices : 1/2 teaspoon of cinnamon, 1/2 teaspoon ginger, 1/2 teaspoons nutmeg

Use the beets and beet greens for a complete side dish!

Instructions

TIP: To avoid cross contamination, use one cutting board and one knife for prepping vegetables and fruits only. Use another cutting board and knife for handling uncooked meats.

  1. Grab a fruit/vegetable cutting board, and cut beets away from the beet stems. Wash and dry beets. Cut beets into small cubed crouton shapes. Grab a sheet pan and place cut beets onto pan. Drizzle avocado oil atop beets and place pan in a 425 degree oven. Set timer for 10 minutes.

  2. While the beet croutons are roasting, grab the bacon and a meat cutting board. Slice the bacon into 1/2-inch squares. Once bacon is sliced, add it to a large non stick pan, and place pan atop a medium heat stove top.

  3. As the bacon and beet croutons cook, wash and dry beet leaves. Grab the fruit/vegetable cutting board, and cut beet leaves into 1/4 inch strips. Continue to cut beet leaves into thin strips until reaching the dense stems. Stop cutting and discard dense stems.

  4. Check on the beet croutons. Open oven to mix beet croutons with spatula. Close oven, and roast beet croutons for another 10 minutes.

  5. Once bacon is thoroughly cooked, add spices and beet greens. Mix bacon, spices and beet greens throughly. Cover large non stick pan with top. Turn stovetop heat off or on low.

  6. Check on the beet croutons again. Open oven to mix beet croutons with spatula. Close oven, and roast beets for another 10 minutes. Occasionally stir beet greens, bacon and spices while beet croutons finish roasting.

  7. Serve sautéed beet greens and bacon with beet croutons on top. Salt and pepper to taste, and enjoy!



Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.


#farmersmarketRDN #whole30 #whole30recipes #whole30approved #whole30certifiedcoach

#hcfmfillsmyplate #farmersmarketmeal #kentuckyproud #hardincountyfarmersmarket


For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.









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