8 Awesome Recipes from our Recipe Club

Kale Massaged Salad
Made by Mike

Had some fun this week. This was a highlight for sure. I love mangos and I love kale. So I made a mango puree by blending mango and scotch bonnet infused simple syrup. The flavor of the scotch bonnets my mother in law grows has been remarkable this year and they go great with mango. I massaged the kale with avocado and grapefruit juice. You need the acid to break down the kale to make it soft and easier to chew/digest. I usually use apple cider vinegar for this but the citric acid in the grapefruit works just fine. Don't forget to season generously with sea salt (not kosher salt), pepper and garlic. I had a leftover pomegranate from a few weeks ago (they keep forever) and had to use it as a last minute flavor add. I'm a big fan of kale massaged salad and the summer flavors made it really enjoyable. It's filling enough as a meal too.


Avocado & Pistachio Open-Face Sandwich
Made by Namita

Here's the recipe!


Shrimp Tacos with Red Cabbage Slaw
Made by Marie

Here's one of the meals I used to tackle the Cabbage Takeover in my fridge. Shrimp tacos with red cabbage slaw. Recipe here!


Homemade Pizza
Made by Reuben

Now, I tend to cook as if I'm hacking the system, or improvising as I would like it. In other words, I never follow an exact recipe to the T. I do have a base recipe in my head I use for making pizza dough. It doesn't always turn out exactly the same, but it's good every time. I promise. This isn't a flat style dough either. I like a good thick dough that rises in the edge. 

Here's the base ingredients I used:

  • 2½ cups warm water
  • ¼ cup sugar
  • 3 teaspoons instant yeast
  • ¼ cup vegetable oil
  • 6 cups all-purpose flour
  • 2 teaspoons salt. 

Instead of adding 2 teaspoons of salt, you may only want to add one. That way you can add garlic powder and onion powder if you want. (Sometimes those contain salt). I like to put a teaspoon of each in. 

  1. So first put the warm water in a bowl. Then add sugar and yeast. Mix it up and let it desolve for a few minutes. 7? I never really timed it. 
  2. (I use a kitchaid mixer.)
  3. Put the flour, and salt in the mixing bowl. 
  4. After the yeast is desolved it should have a little froth on top. If it's not crazy froth don't worry. 
  5. Add the oil to the yeast/water.
  6. I've been told to add the flour slowly to the water or the other way around, but honestly I just dump it in at once. It works I promise. 
  7. So, go ahead and dump the water into the mixing bowl. Turn it on the lowest setting using the dough hook. 
  8. The last time I made this the flour on the bottom wasn't mixing into the dough, so I added a teaspoon of pre-dices garlic with the added water in it. It mixed perfect. 
  9. Get a serving bowl that a decent size. Oil the bowl up using olive oil. But seriously, any oil works. Place the dough in the bowl and give the dough a little love by rubbing it with some oil from the bowl. 
  10. I use a clean trash bag, but you can use a towel of you want for the next part. Cover the bowl with the garbage bag and set it where is warm. (My upstairs is always hot). Let it sit for an hour or two. 
  11. Then separate it into smaller sizes. I usually do x2 or x4.

You can get really creative by holding back 1/2 cup of water, and instead add your favorite veggie. I prefer using zucchini. It adds flavor and color. Add the zucchini to the dough right before mixing.


Kale and Spinach Salad
Made by Laura

Kale and spinach salad with avocado, baked salmon, red onion, midnight moon goat Gouda & blue cheese dressing.


Mexican Quinoa Stuffed Peppers
Made by Marie

Some peppers at the end of of their life (truly I have no idea how long they've been in the fridge). Mexican quinoa black bean and corn stuffed peppers. The recipe is vegan but we added cheese. Recipe here!


Made by Laura

BLTAs, baby.


Easy Vegan Fried Rice
Made by Jennifer

I call it a kitchen cleaner because you can use any veggies you have. The recipe is here!



How awesome were these recipes??

Interested in joining our recipe club and contributing? Email ritesh@hungryharvest.net for an invite!

Ritesh Gupta2 Comments