EPISODE 2: “Community Garden”

Here’s the second episode of the Save the Kales! half’-hour show!

In this episode…

We visit the Good Growers of Northampton Community College as they show us an impressive community garden that sprouted up in just one year and admire their recycled materials and sustainable practices; back at the kitchen we use some of their produce to make Kale Mac + Cheese Casserole with Sundried Tomato crumble AND a Cannellini Bean and Greens Salad with Fresh Herbs; and we stop to eat and learn about the Bethlehem Food Co-op from two pretty ladies workin’ hard to make it happen.

Mike MacDonald chats with Jaime K about community gardening.



  • cook one box pasta of choice (no eggs!)
  • one bunch of kale, stems removed and torn/cut into small pieces
“Cheese” Sauce
  • one box silken tofu (MAKE SURE it’s silken)
  • 1 cup raw cashews
  • 4 Tbsp. white miso paste
  • 1 cup nutritional yeast
  • 2 Tbsp. smoked paprika
  • 2 cups almond milk
Crumble Topping
  • 2 cups bread, crusty or soft
  • 1/4 cup sundried tomatoes (preferably not packed in oil)

Preheat oven to 350 degrees.

Cook one box of pasta as per directions. With about 4-5 minutes of cooktime left, add kale to the pot. Drain pasta and kale. Once drained, add to a large mixing bowl.

In a blender, add the ingredients for the cheese sauce and blend until very smooth. *Note: This makes about TWICE the amount you will need for this dish, but I like to make extra since you already have the ingredients out and this stuff is soooooo good it’ll be nice to have around! Use on pasta, veggies, as a dip, on nachos, whatever! 

Pour the sauce over the pasta and kale until creamy but not soupy, and mix. This will be about half the sauce.

Get a casserole dish and spray with cooking oil spray. Pour the kale mac + cheese into it. Add a little more cheese sauce on top so it won’t dry out.

In a food processor, process the bread and sundried tomatoes until mixed into a crumble. Spread over the top of the casserole. Place in the oven for 15-20 minutes until the top just starts to brown.

Save the Kales kale mac + cheese casserole!



  • 1 pint cherry or grape tomatoes
  • 4-5 cups cooked cannellini beans (one bag of dried beans); or 3-4 cans
  • dandelion greens, one bunch, torn into smaller pieces
  • 2 handfuls of arugula
  • 1/4 cup basil, chopped
  • 1/8 cup italian parsley, chopped
  • 1/8 cup mint, chopped
  • olive oil to coat lightly (2 Tbsp, add more if needed)
  • juice of 2 lemons
  • salt and pepper to taste
  • 1 and 1/2 Tbsp. aleppo pepper (or dried red pepper flakes, 1/2 the amount)
  • 1/4 cup nutritional yeast
Halve the tomatoes. Drizzle some olive oil on top with a sprinkle of salt, and put in the 350 degree oven for 20-30 minutes.
While tomatoes are roasting, add everything else to a large mixing bowl and toss gently with your hands. When tomatoes are ready, add those and mix.
*Note: You don’t need aleppo pepper, but it’s truly amazing and would make a nice little treat for you or a friend who loves to cook!

Save the Kales! bean, greens and herbs salad!

Colleen and Cathy from the Bethlehem Food Co-op.

21 thoughts on “EPISODE 2: “Community Garden”

  1. I’m guessing the mixer you’re using is the coveted Vitamix. I bet that’s a lifesaver! I’m going to have to try the kale mac & cheese. I’ve been trying to find a healthier recipe, and this sounds perfect. Once again, great job on the episode!

    • It is a vitamix! An impulse buy last year… I needed a blender and thought I could get one for $100 and need to replace it a bunch or just get the Mother of all blenders and likely never need to buy one again, ever. It’s not cheap but it’s absolutely a “you get what you pay for” item, in a good way. Thank you!

  2. mark and i hooked up my laptop to the big monitor and watched this episode in the a/c bedroom the other night 🙂 just bought some smoked paprika finally, debating weather to make the mac n cheese today or out at my parents’ house tomorrow for dinner… i can’t wait!

    • Aw, thanks so much for your awesome comments! I hope you try it and love it. I swear that one ingredient will make anything you use it on 100 x’s better, its so yummy! 🙂

      • that mac n cheese is so yummy. my mom tried it and said it’s the best mac n cheese she’s ever tasted, she could eat it every day! the topping really makes it special 🙂

  3. Hi Jaime K!
    Just watched your new episode, it was awesome. I enjoyed your visit to the community garden. Not everyone has the land for a garden so it’s nice to see there are places out there where they can have a plot of land to experience growing veggies on.
    The recipes look yummy too!

    It was nice meeting you at the book store the other week!
    I look forward to the next episode……keep up the good work 🙂


  4. Oh man, seeing all this great stuff that’s going on in the community is making me super homesick for Bethlehem. I can’t wait until I finish grad school and can come back!

  5. Pingback: Akira Loves This by the spoonful Minty Garden Salsa Fresh Picked Chutney ♥ | Gold Within

  6. Hey there! I went back and looked at past episodes and love how the show has evolved. You’re inventive and straightforward. Love the subtitles too! I’m trying these recipes this weekend. Keep at it!

    • What a great comment, thank you! You learn by doing, and we are certainly learning a lot 🙂 Thank you SO MUCH.. the mac + cheese recipe is one of my favorite of all time! I hope you enjoy it!

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