With items from our crop share, we made roasted potatoes, shallots, and kale with caramelized garlic dressing. The recipe goes pretty much as it sounds as you roast all of the items and then mix it all together with roasted garlic and red wine vinegar. It is good to roast the kale in a separate pan from the potatoes as they have different cooking times. It was served with some corn on the cob - yum! Overall, the kale dish was very good, but I wouldn't list it as a favorite. It is kind of weird to eat crispy kale.
I also made some Peanut Butter & Jelly Bars from a recipe by Ina Garten. These totally rocked and are uber addicting, but really filling, so it stops you from eating too much! I used natural peanut butter as I can't remember the last time I've bought Skippy or Jif. We used raspberry jam that Ryan's co-worker made from raspberries in her garden.
It's really easy to make as you made a peanut butter dough bottom, slather on some jelly, and then drop the rest of the peanut butter dough on top of the jelly. Top with crushed peanuts and put in the oven until golden and you're done!