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CSA Fair Recipe!

As part of ASAP’s 2014 4th Annual Asheville CSA Fair  planned for March 13, Denise Barratt will conduct a cooking demonstration. Denise is a registered dietitian and nutritionist with Health Concepts Nutrition Therapy and Vine Ripe Home Grown Nutrition. Want a sneak peek as to what she will be cooking at the CSA Fair? Take a look at the recipe below, and try it at home!

Lemony Kale Salad with Roasted Vegetables and Pecans


  • 1 cup of your choice of roasted beets, potatoes and sweet potatoes
  • 1/3 cup chopped pecans
  • 2 ½ ounces finely shredded hard local cheese
  • 2 bunches of kale, washed, stemmed and sliced crosswise
  • 3 tablespoon lemon juice
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 2 cloves garlic, pressed
  • ¼ teaspoon red pepper flakes


  1. To roast vegetables, cut your choice of beets, potatoes and sweet potatoes into 1 inch cubes and toss with olive oil and salt.
  2. Place on cookie sheet and roast at 425 degrees until vegetables start to get tender and caramelize.
  3. Take out of oven and let cool.
  4. Add kale to a bowl.
  5. To make a dressing, in a separate smaller bowl mix lemon juice, olive oil, honey, salt, garlic and red pepper together.
  6. Add to kale and toss thoroughly. Lightly toss in roasted vegetables, pecans and cheese.
  7. Makes 8 servings. 168 calories, 9 grams fat (2 grams saturated fat), 19 grams carbohydrates and 8 grams protein.

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