This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
This week’s Star Ingredient is Kale Raab! Kale raab is just the fancy name for the spring flower buds of kale when it bolts (which means goes to seed) in the early Spring. It’s sweet, nutty, tender and crisp. You can eat it raw in a salad, cooked in a pasta dish or mixed with a stir fry. But you better hurry if you want to enjoy it…it has a VERY short season so bring on the raab before it’s gone!
rown butter noodles are a Lancaster County staple. If you haven’t had them, give them a try! This recipe has a brown butter vinaigrette which would be tasty on noodles, but you can toss your veggies in it too!
We have pizza night once a week, but it’s usually a Chef Diana zhuzd pizza…topped with mushrooms, greens, or anything laying around. You can use an already made cheese pizza or create a white pizza from the dough up.
This time of year we are blessed with so many different greens and leaves to create our salads! Mix together different colors, textures, and flavors to create a salad that changes every time. You can use any combination of greens that you want, this week I’m using young kale, spinach, and spicy lettuces.
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.