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Kale Caesar Salad

Published in Weekly Recipes

Servings: 4

Total time: 20 minutes

Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-caesar-salad-recipe.html?oc=linkback

Kale Chips

Published in Weekly Recipes

Tear the leaves off 1 bunch kale. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 2 sliced garlic cloves, and salt and pepper. Roast in a 425 degrees F oven until crisp, about 15 minutes, stirring halfway through. Squeeze some lemon juice on top.
Photograph by Con Poulos
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-chips-recipe.html?oc=linkback

Kale Apple Salad

Published in Weekly Recipes



3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
From Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-apple-salad-recipe.html?oc=linkback

Thai Chicken Pasta Salad

Published in Weekly Recipes
Thai Chicken Pasta Salad
Prep Time: 15 minutes Cook Time: 7 minutes Serves: 4+
•2 Chicken Breasts, butterflied and cut into cubes
•1 Pkg  (13.25 Ounce) Medium Shell Pasta, or alternate as preferred
•5-6 Leaves of Kale, chopped
•1 Cup Peanuts, unsalted
•2 Cups Broccoli, chopped
•1 Cup Sprouts
•1 Cup Carrot, diced
•½ Cup Yellow Bell Pepper, diced
•½ Cup Red Bell Pepper, diced
•½ Cup Raisins
•½ Cup Golden Raisins
•½ Cup Cashew Pieces
•1 Clove Garlic
•6 Tbsp Olive Oil
•2 tsp Curry Powder, divided see below
•1 tsp Red Pepper Flakes
•1 tsp Sesame Seeds
•1 inch of fresh ginger, divided see below
•Salt & Pepper to taste
•Prepare noodles and set aside.
•In a food processor combine: peanuts, oil, red pepper flakes, sesame seeds, 1 tsp of curry, garlic, about half of the ginger and a dash of salt. Pulse until smooth.
•In a skillet, add cut chicken, the remaining curry, grate the remaining ginger, and a dash of salt and pepper.  Cook thoroughly and set aside.
•In a large bowl combine everything and top with the peanut sauce. Mix well. Refrigerate and serve cold.

Fiesta Stew

Published in Weekly Recipes


Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4+
1 Cup Dried Israeli Couscous (also marketed as "Pearl" couscous)
1/2 Cup Dried Red Quinoa
6 Cups Cups Water, divided see below
3 Tomatoes (Roma, or heirloom variety)
8 Ounce Canned Tomato Paste
3 Leaves of Kale, chopped
1 Small Bell Pepper
1 Jalapeno
1/2 Yellow Onion
1/2 Cup Old Fashioned Oats
1 lb Ground Pork
1-2 tsp Cumin, as preferred
Salt and Pepper, as preferred
In rice cooker, combine couscous, quinoa and 2 cups water - set to "cook." Alternatively, bring water to a boil, add grains, cover and reduce heat to simmer until cooked thoroughly - about 7 minutes.
Meanwhile, process tomatoes in food processor to a sauce. Add 4 cups water, tomato paste, kale and cumin. Bring to a boil.
Next, combine bell pepper, jalapeno, onion and oats in food processor and process to a paste. Add to pork, along with salt and pepper, mixing thoroughly. Form into 1" meatballs.
Drop meatballs into boiling tomato broth.
Cook 7 minutes.
Add cooked quinoa/coucous mixture and cook an additional 5 minutes until fully incorporated.
Serve hot. Top with cheese, optional.


Zucchini Lasagna

Published in Weekly Recipes
Prep Time: 7 minutes Cook Time: 45 minutes at 375* Serves: 4
1 Large Zucchini
2 Slicing Tomatoes
3 Cloves Garlic
5 Leaves Kale
1 Jar Favorite Pasta Sauce (I like Classico Fire Roasted Tomato and Garlic)
4 Ounces Feta Cheese
Peel zucchini and slice length-wise into thin strips - to act as your lasagna "noodles."
In a food processor, combine one of the tomatoes, the garlic and kale. Process to a sauce, add to the prepared pasta sauce.
Slice the other tomato in thin slices, as if for a sandwich.
In a baking pan (4"x8" or similar), add a layer of "zucchini noodles" - then a layer of sliced tomatoes, then the pasta sauce mixture, sprinkle with feta cheese and then start another layer. Zucchini, more sauce, then feta.
Cover with foil and bake on 375* for 40 minutes. Uncover and bake an additional 5 minutes.