One of the things I enjoy doing is creating salads from vegetables that are not lettuce.  This salad uses to vegetables that are usually cooked but they also make a great base for a salad – Kale and Chard.  Both can be bitter, so topping them with strawberries and a rhubarb strawberry dressing helps mellow the flavors and adding carrots and onions increases the vitamin/mineral content and makes for a beautiful dish…:)

Kale& Chard Salad with Rhubarb Strawberry Dressing


  • 1 bunch kale
  • 1 bunch rainbow chard
  • 1 pint strawberries
  • 3 green onions
  • 2 carrots

Rhubarb Strawberry Dressing

  • 5 stalks rhubarb
  • 1/3 cup honey
  • 1 1/2 cups healthy mayonnaise
  • 4 tbsp red wine vinegar
  • 3 tsp poppy seeds
  • 1/2 cup strawberries sliced
  • 1/2 tsp salt


  1. Remove stems from Kale and Chard and tear into bite size pieces. Place in salad bowl.

  2. Thinly slice carrots, green onions and strawberries and arrange on top of greens.

  3. Serve with Rhubarb Strawberry Dressing below.

Rhubarb Strawberry Dressing

  1. Cut rhubarb into half inch pieces.  Place in small saucepan with honey and cook over low heat until rhubarb is soft.  Set aside to cool.

  2. In blender, add mayo, red wine vinegar, poppy seeds, sliced strawberries , salt and cooled rhubarb mixture.  Blend until smooth.

Kale and Chard Salad

Creamed Chicken and Peas

pixabay-creamed chicken and peas

This week we had a couple of nights of freezing temps – yes its mid June- and unfortunately we lost our tomato and corn plants.  Such is the life of a farmer…:).  Even so, I was glad to have gotten some peas in the box so I could make one of our family favorites – Creamed Chicken and Peas.  We traditionally eat this over homemade lard biscuits but you could also use rice or pasta.  The white wine is optional but gives a nice flavor.

What are some of your family’s favorite comfort foods?  Let us know in the comments below.


Creamed Chicken and Peas


  • 2 cups cooked and shredded chicken
  • 1/2 cup butter
  • 1/2 cup flour
  • 3 3/4 cups milk (dairy or almond)
  • 1/4 cup white wine
  • 1 tsp salt
  • 1/2 tsp onion powder
  • pinch cloves
  • 1 tbsp dried parsley
  • 1/2 cup fresh peas, shelled


  1. In medium saucepan, melt butter over medium heat.

  2. Whisk in flour until flour/butter mixture is smooth.

  3. Add in liquid ingredients and cook until mixture thickens, stirring constantly.

  4. When sauce is thickened, add in remaining ingredients.  

  5. Cook for about 10 minutes over low heat until peas soften slightly.

  6. Serve over fresh biscuits, noodles or rice.