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• 1 large bunch kale
• 1 1/4 cups flour
• 2 tbsp cocoa powder
• 1 tsp salt
• 1 cup semi-sweet chocolate chips
• 3 ounces dark chocolate
• 1 cup unsalted butter (8 ounces)
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 4 eggs at room temperature, beaten
• 1 1/2 tsp vanilla extract

1. Wash the kale and pat it dry. Gently tear the leafy portion away from the thick stems. Place the kale leaves in a steamer and steam for 5 minutes or until wilted. Place the wilted kale in a food processor and puree the kale. Drain any excess liquid and set aside the kale. You should have about 1 cup of kale.
2. Meanwhile, in a small mixing bowl, combine the flour, cocoa powder, and salt. Mix until thoroughly combined.
3. In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, kale, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix.
4. Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean.

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped 
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces (about 2 bunches)

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.
2. Add onion, and cook until tender, about 5 minutes.
3. Add garlic, and cook until just fragrant.
4. Add collard greens, and fry until they start to wilt.
5. Pour in chicken broth, and season with salt, pepper, and red pepper flakes.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

• Castle Rock Farm Salanova butter lettuce
• Your favorite fruits and veggies
• Your favorite dressing

1. Throw it in a bowl with your favorite fruits and veggies
2. Add some dressing or salsa
3. ENJOY!!

Sauteed Swiss Chard with Garlic and Lemon
A quick and healthy side



 

 

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2" pieces (about 12 cups)
• Kosher salt and freshly ground pepper
• 2 tablespoon fresh lemon juice

1. Heat oil in a large skillet over medium heat
2. Cook garlic, stirring occasionally, until golden brown, about 2 minutes
3. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes
4. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper

Pepita and Cilantro Pesto
A great alternative to traditional basil and pine nut pesto
Also try it with arugula and pistachios

 

• 2 cups packed cilantro
• 2/3 cup extra virgin olive oil
• 1/3 cup toasted pepitas
• 1/3 cup finely grated parmesan cheese
• 2 tbsp fresh lime juice
• 1 clove garlic, finely chopped
• Kosher salt and fresh ground pepper to taste

• 2 lb mustard greens
• 3 tablespoons non-iodized salt
• 2 cups filtered or distilled water
• 5 scallions
• 5 tablespoons gochujang (red pepper paste)

Cacio e Pepe With Arugula and Lemon

Arugula is perfect with pasta and this quick and simple dish can be on your dinner table in less than 30 minutes.  Recipe from Half Baked Harvest.

• 1 pound bucatini pasta
• 4 tablespoons salted butter
• 1 1/2 teaspoons freshly cracked black pepper
• 1 cup freshly grated parmesan cheese
• 1/2 cup fresh grated pecorino cheese
• couple handfuls baby arugula
• fresh basil and lemon zest, for serving

Easy Beef and Broccoli

Our broccoli will shine in this dish, which can also be made vegetarian by substituting the beef with tofu.  Recipe from Tasty. 


 

• 1 lb flank steak, cut into thin strips
• 3 cloves garlic, minced
• 1/2 teaspoon grated ginger
• 2 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup beef broth
• 4 cups Castle Rock Farm broccoli
• 2 tablespoons cornstarch
• 2 tablespoons water

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups flour
• 4 eggs
• 1-1/2 cups white sugar
• 1/4 cup flour
• 2 Castle Rock Farm lemons, juiced

Your Castle Rock Farm Team (l-r) - Alex, Erin, Cooper, Tony, Myron

Top our salad mix with this easy vinegarette recipe from Our Best Bites.

• 1/2 cup fresh squeezed Castle Rock Farm grapefruit juice (about 2)
• 1 1/2 tablespoons red wine vinegar
• 3/4 teaspoon kosher salt
• 3 1/2 tablespoons honey
• 1/4 teaspoons onion powder
• 1/4 teaspoons garlic powder
• 1 1/2 cups vegetable oil (we used quality olive oil from our friends at Shadowbrook Winery)