From the March 11 co-op newsletter, courtesy of Mary Duman:


  • 1 bunch Swiss chard (chopped into thin strips)
  • 1 red bell pepper (thinly sliced)
  • 1/4 head red cabbage (grated)
  • 2 carrots (shaved into strips with peeler)
  • 2 T sesame seeds


  • 3 T sesame oil
  • 4 T soy sauce (tamari, or nama shoyu)
  • 4 T rice Vinegar
  • 1/4 tsp grated fresh ginger (store it in the freezer and it lasts forever)
  • 2 cloves garlic
  • 1 T agave syrup (or dissolve honey in a little warm water)
  • Optional: A little grated lemon peel, orange peel, or fresh o.j.


  • Toss together all the veggies.
  • Mix dressing ingredients together in a jar.
  • Pour over salad and top with sesame seeds.
  • Let salad marinate for at least one hour.

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

Recipe from Kathleen:

3 medium sweet potatoes, peeled and chopped
3 zucchini, chopped
1 large onion
1 to 2 cups chopped broccoli (I substituted chard)
1 box of chicken broth (or your choice of flavors)
1/4 cup of melted butter or margarine (I didn’t use either)
2 med baking potatoes, peeled. Shredded or chopped
2 teaspoons salt (use good sea salt if you have it)
1 teaspoon ground cumin
1 teaspoon black pepper
other herbs (I used fresh dill weed, because I had it on hand)

2 cups milk

Put in everything except the milk. Cook in a crock pot on low 8-10
hrs or high 4-5 hrs.
Add milk and more chard (or other quick cooking veggies) and cook 30
minutes to 1 hour.

Recipe adapted from “Best-Loved Slow Cooker Recipes

Saute just like any other greens in some garlic and olive oil, and sprinkle with lemon juice and red pepper flakes.

Or . . . add chicken broth for different texture and taste.

Treat and cook as any other greens cooking the stalk first if you want a softer texture and then adding leaves.

Great in salads too!! Just as nutritious as spinach and comes in a variety of colors too!

Moonstruck Farms

2 cups Chicken broth
1 cup rice
Boil until waters is gone but don’t cook completely. While rice is cooking:
Fry 3/4 lbs ground beef
1 medium onion cut up fine
2 cloves garlic chopped up fine
Add rice to meat when done… add 1/4 can of diced tomatoes, 1/4 tsp Cheyenne pepper and 1 tablespoon basil
Take 12-15 large chard leaves, cut off the bottom of the stalk.
Place in a sieve and pour boiling water from kettle over chard to blanch it. Take mixture off of heat and add tablespoons of Parmesan Cheese. Lay a leave of Chard out and fill using tooth picks to hold together. Place in pan.
Take the rest of the diced tomatoes and put in a frying pan with 1 cup of water and . . .
2 Tablespoons of sugar
1 tsp Basil
1/4 tsp of Cayenne pepper
1 clove chopped garlic.
Bring to a boil for a couple of minutes and then pour over the chard rolls.
Bake at 375 for 35 minutes. At 25 minutes sprinkle with parmesan cheese.

Moonstruck Farms


Olive oil (or if you prefer, bacon fat)
Minced garlic
Finely chopped greens (chard, spinach, and/or any other green)
Grated carrots
Coarsely chopped cabbage
Tofu (if you are lucky enough not to have soy allergies in your family), Bacon, or Ham
Egg (1 or 2 depending on how much rice you have)
Cold cooked white rice
Ground ginger
Salt and Pepper
Soy Sauce (optional)

Stir fry the tofu (in oil) or meat then set aside.
Stir fry the veggies and garlic in olive oil then set aside.
Stir fry the egg(s) in olive oil then set aside.
Stir fry the rice in a little oil until warm, add the veggies, and season to taste with ginger, salt, pepper, and soy sauce (if desired).  Remove from heat and stir in the egg and tofu or meat. Serve warm and garnish with fresh broccoli or carrot sticks.

This recipe is copied directly from a really wonderful site, Karina’s Kitchen at She has fabulous recipes for all types of eaters, not just vegan or GF/CF. I’ve made several of them; not a loser in the bunch (so to speak.)