This one from the Kitchn was shared by Fellow Springdellian Mandy C. (with photo credit to Fellow Springdellian Kaitlynne V). This simple and delicious use of kale is great as leftovers, pairs well with Springdell ham steak, or topped with an egg!
Tenderized beef, creamy mushroom sauce and egg noodles are a combo that I adore. Blade steak or cube steak are great candidates, and the mushroom type is also pretty flexible. Aside from some sherry salt and pepper, this recipe uses all farm ingredients!
Zucchini, Ricotta and Parmesan cheese, garlic and a good tomato sauce bring this simple idea to life. Thanks to Farmer Jamie for showing us this recipe from delish.com!
