I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.
My top-crust vegetarian spin on a classic will have you looking at pot pie in a whole new light! Easy-to-make and extremely flavorful!
Are this season’s large sweet potatoes daunting? Don’t fret! Turn that sweet orange flesh into a spicy, thick stew…it’s vegan, too!
I’ve been trying to be creative with the abundance of squash I’ve had this season. Why not put it in a salad with bread? What could be better?
Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.
What I love about frittata is that you don’t need to make pastry, and it’s an easy dish for any meal!
Pan roasted delicata squash over a bed of kale with a sweet curried yogurt sauce.
Serves 2 as a main dish, 4 as a side What you need: 1 bunch of kale, stems removed 1-2 garlic cloves, smashed and peeled 1 lemon, juice and zest Olive Oil Half Pound Gemelli Pasta ½ cup grated Lanchego cheese Bring a large pot of water to a boil and add a generous amount of salt. While the water is coming to a boil, heat a glug of olive oil in a small saucepan over medium. Add the garlic and cook until garlic begins to sizzle. Then add the rest of the oil and cook until cloves are brown, not burnt. Transfer to a bowl to cool. When the water is boiling, add the kale leaves and cook for 5 minutes. Remove from water with tongs and transfer them to a blender. Cook the pasta in the same water until al dente. Process kale in blender with the garlic, oil, and half of the cheese. (Use a blender, or your sauce will not be smooth.) Salt and Pepper to taste. Add a little pasta …
What you need: 1 pound fingerling potatoes 1-2 garlic cloves, made into paste half a bunch kale, with stems removed 2-3 tbsp lemon juice 1 tbsp white wine vinegar 2 tbsp chopped cornichons, or your favorite pickle 1 cup fresh herb of your choice 1/4 cup olive oil Salt + Pepper If you’re making the I love Kale Salad recipe use some of your baked kale to make this recipe too! Preheat oven to 410 F. Place potatoes in a large pot and cover with cold water with about 1 inch of water above all the spuds. Season generously with salt and bring to a boil. Reduce heat to medium and cook about 15 minutes until tender. Drain and set aside. Toss kale leaves in a little bit of oil and place on baking sheet in one layer. Bake for 10-15 minutes until crips, but not burnt. (Don’t forget it’s in the oven!) Make garlic paste. Whisk with the lemon juice, vinegar, and 2 tbsp of oil. Add in pickles and potatoes. Toss to coat. …
This recipe is how I got Gabriel to LOVE kale, and I hope it makes you a convert, too. What you need: 1 bunch Kale Olive Oil Lemon Juice Salt + Pepper Your favorite cheese Oven Preheat oven to 410F, no hotter! Wash and strip leaves off kale stems. With your hands, rip leaves into smaller pieces, think bite sized. Take half the leaves and place on baking sheet with a glug of olive oil, salt + pepper. Toss with your hands to coat and make one layer of kale on the baking sheet. Bake for 10-15 minutes, until kale is crisp but not burnt Meanwhile, massage the raw kale…if you’ve had kale and not liked it, it probably wasn’t massaged. This might sound weird, but do it! Toss the raw kale with a squeeze of lemon juice and a small pinch of salt. (You just slated the baking kale.) Crush with your hands until leaves soften, and the fibers break down. You’ve now massaged kale! Take 2 tablespoons Olive Oil + 1 tablespoon lemon …