When we asked community supported agriculture subscribers to share some of their favorite recipes using kohlrabi, greens, kale and other vegetables that stump many area cooks, we got far too many to print.
So we're going to share them with BuffaloNews.com readers during the coming season, here at Hungry for More.
First, here's a few ideas for Swiss chard or similar greens, starting with the simple spinach lasagna recipe that Andrea Kolhoff likes to make, substituting her own blanched chard for the frozen spinach:
Extra-Easy Spinach Lasagna
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
3 cups Prego, or other spaghetti sauce
6 uncooked lasagna noodles
1/4 cup water
1. Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
2. Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
3. Bake at 400 degrees F for 40 minutes. Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.
Kolhoff also recommended these:
taggedFood and Drink