Kale Salad with Tahini Dressing, Avocados, and Kumquats


Here’s a great salad to celebrate citrus season! As a girl growing up in California, many of my friends had kumquats growing in their backyards. These are such a treat! This easy salad is an homage to my roots- it’s like sunshine in a bowl.

Kale Salad with Tahini Dressing, Avocados, and Kumquats

1 bunch kale, leaves stripped from stems, chopped, and massaged
1 large avocado, cut into bite sized pieces
6-8 kumquats, thinly sliced and seeds removed
1 cipollini onion or small shallot, thinly sliced
1/4 cup cashews, roasted and crushed
1/4 cup tahini
1 small clove garlic, peeled
1/4 cup lemon juice
1/4 cup water
2 tablespoons maple syrup
1/4 teaspoon chili powder
Salt to taste

1. In a blender, combine tahini, garlic, lemon juice, water, maple syrup, and chili powder. Blend until smooth. If it’s too thick, add more warm water. Season with salt.

2. Toss massaged kale, avocado, and onion with enough tahini dressing to coat. Place in a large serving bowl. Top with kumquat slices and cashews.

Asparagus & Shiitake Stir Fry

Asparagus stir fry

Here’s a quick and easy weeknight treat to use while we’re getting all this wonderful asparagus! The trick to cooking asparagus is to use high heat and only a few minutes- you want to maintain its wonderful snap! The easiest ways prepare asparagus is to hold each stalk by the root end and the center and bend until it breaks naturally. Once you have removed all the fibrous bases, you’re ready to cut the asparagus to whatever shape you need. I’m also a big fan of raw asparagus, so if you’re feeling adventurous, consider slicing it very thinly and adding it to salads!


1 bunch of asparagus, root ends trimmed as above and cut into 1-2 inch pieces
2 cups fresh shiitake mushrooms, stems trimmed and large mushrooms sliced
1/2 yellow onion, sliced
1 tablespoon canola oil or sesame oil
2 tablespoons mirin (Japanese cooking wine)
4 green onions, thinly sliced
1 teaspoon sesame seeds, lightly toasted
Soy sauce or Tamari (gluten free soy sauce), to taste


1. In a wok or large skillet, heat the oil until you see faint wisps of smoke. Add the shiitake mushrooms and cook until they all appear more vibrant, about 3 minutes.
2. Add the asparagus and yellow onion to the pan. Cook another 3 minutes, stirring ingredients.
3. Add mirin to the pan and toss the vegetables until the mirin has evaporated.
4. Remove the pan from the heat and place vegetables in a serving bowl. Top with green onions, sesame seeds, and a drizzle of soy sauce. This is delicious served over rice.

Indian Inspired Spinach, Dandelion Greens, and Potatoes


Welcome to Week 1 of the Late Spring CSA session at Jubilee! If you’re just now beginning to follow along, take some time to explore this space. The links to the right should help you find recipes for particular ingredients. If you have any questions or just want to say hi, click the contact link above! I’d love to hear from you! If you’d like more resources or websites about local food in the Northwest, check out some of the links.

Now back to our regular programming…

Dandelion greens are a nutritional powerhouse, full of Vitamins A and C, with plenty of fiber and potassium. They cook down much like spinach, so I have combined them in this recipe. If dandelion greens are not available, double the amount of spinach. You’ll notice I’ve instructed you to leave the stems on the cilantro – this is where all the flavor is, so I like to incorporate them whenever possible. If you’re not a huge cilantro fan, just use the leaves or omit them entirely.

1 bunch spinach, washed, trimmed, and roughly chopped
1 bunch dandelion greens, washed, trimmed, and roughly chopped
1 large onion, peeled and cut into a small dice
2 garlic cloves, peeled and minced
6 tablespoons butter or canola oil, divided
1 jalapeno, seeds removed & finely chopped
1/2 inch ginger knob, peeled and grated
1 teaspoon garam masala spice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup water
1/2 cup plain yogurt
salt to taste
1 pound fingerling potatoes, cut into 1 inch pieces
1 teaspoon turmeric
1/4 bunch cilantro, roughly chopped with stems

In a medium pot, combine potatoes with enough water to cover by 1-2 inches and bring to a boil. Keep an eye on these. When they are easily pierced with a fork, they are done. Drain the water and set aside. In a large skillet (preferably cast iron), heat 2 tablespoons of butter or oil. Add turmeric, then add potatoes. Saute until slightly crispy on the outside. Remove from heat and set aside.

Meanwhile, in a large, non-stick skillet, heat the butter or oil over medium heat. Add the onion, garlic, jalapeno, and ginger and saute until caramelized. This should take about 15 minutes. If it gets dry add, some water one tablespoon at a time. Add the garam masala, cumin, and coriander and cook until fragrant, about 3 minutes. Add the spinach and dandelion greens, stirring well with a pinch of salt and about 1/2 cup of water. Cook for about 5 minutes. Remove from heat, stir in yogurt, and add potatoes. Serve with basmati rice and top with fresh chopped cilantro.