An RD & CSA: Weeks 8 and 9

Can you believe we're already in August? This summer has flown by ... and I've gone through so many wonderful fruits and vegetables. Here's a look at my stash from weeks 8 and 9! Don't forget to check out the recipe below!

Red onions, watermelon, kale, tomatoes, tomatilla, leeks, potatoes

{ Week 8 Share }

I went on vacation right after picking up week 8's share. I made some delicious salsa and cut up the watermelon for the road trip! But before I left, I tried a recipe for Spicy Kale-Stuffed Shells from PreventionRD.com. They were amazing... and I actually followed the recipe exactly. Amazing, right? Check out her site - she has tons of nutritious and delicious recipes! She also provides the nutrition info for her recipes.

Tomatoes, eggplant, cantaloupe, onions, potatoes, kale, squash, zucchini

{ Week 9 Share }

Week 9 was much like week 8... busy and just trying to cook and eat everything before I went out of town. The first eggplant showed up this week and I am loving it! Have you tried any new eggplant recipes lately?

My RD friend shared some recipes with me for the blog. Here's a fantastic one for your kale and tomatoes (recipe calls for canned but you can always chop up some fresh ones!).

{ Recipe }

Spinach & Kale Lasagna (makes 15 servings)

9 lasagna noodles

1 lb ground beef (92/8%)

2 cans diced tomatoes

1 can tomato paste

1 medium onion, diced

½ medium green pepper, diced

7 cloves garlic, minced or pressed

2 cups baby spinach

4 ½ cups kale, chopped

1 cup part skim ricotta cheese

1 cup fat free cottage cheese

2 cups part skim mozzarella cheese, shredded

10- 12 leaves fresh basil, roughly chopped

1 Tbsp Italian seasoning

1/8 tsp crushed red pepper

1/8 tsp black pepper

Preheat oven to 350 degrees.

Cook pasta according to package directions.  Add spinach and kale to boiling pasta water and cook ~ 30 seconds.  Drain noodles and spinach & kale.

Cook ground beef, when cooked thoroughly, add onions, green peppers, and garlic.  Saute ~ 2 minutes and then add canned tomatoes and tomato paste.  Add  basil, Italian seasoning and pepper.  Cook on medium heat for an additional 10 minutes.

Remove sauce from heat.

Combine ricotta, cottage cheese, and 1 cup mozzarella cheese.

Begin layering and creating lasagna in a 9x13 pan by starting with a layer of sauce, noodles (3 noodles/ layer), cheese mixture, spinach/ kale mix then sauce again.

Top final layer of noodles with sauce and remaining 1 cup mozzarella cheese.

Cover with aluminum foil.  Bake for 45 minutes, remove aluminum foil and bake for another 15 minutes.

Let cool for 10 minutes.  Cut lasagna into 15 servings.

Nutrition Facts per Serving: 224 Calories, 7 grams Fat, 17 grams Protein

Helpful hint: Serve your lasagna with a great big salad - remember half your plate should be fruits  and/or veggies!

Have a wonderful weekend!

Jen, MS-MPH, RD, LDN