Kale Pasta Salad (courtesy of The Pioneer Woman)
Number of Servings: 12
1 pound bowtie pasta
¼ cup olive oil
salt and pepper to taste
4 oz parmesan cheese
3 tbsp pine nuts
6 cloves garlic minced
1 bunch kale, finely sliced
2 tbsp balsamic vinegar (optional)
1. Cook pasta according to package instructions. Rinse in cold water and set aside.
2. Add pine nuts to a skillet over low heat. Toast slowly for 8-10 minutes then set aside.
3. In a large skillet, heat olive oil and garlic over low heat. Season with salt and pepper and set aside to cool for 5 minutes. Toss with the pasta.
4. Saute kale in the large skillet until partly wilted, about 5 minutes. Toss all parts together. Add parmesan shavings and adjust seasonings.
5. Chill for 2 hours before serving.
INGREDIENTS (per baking sheet):
Approx. ½ bunch kale leaves
½ tbsp. EVOO or coconut oil
¾ tsp chili powder
½ tsp smoked paprika
1 ½ tbsp. nutritional yeast
1 tsp garlic powder
½ tsp onion powder
¼ tsp sea salt
1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
2. Remove kale stems and roughly tear leaves into large pieces. Wash and thoroughly dry.
3. Evenly coat leaves with oil and then sprinkle with seasonings, tossing to combine.
4. Spread kale evenly on prepared sheet in a single layer. Do not overcrowd.
5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes until the kale begins to firm up.
6. Cool the kale on the sheet for 3 minutes.
7. Enjoy immediately as they lose their crispiness with time.
*Adjust your seasonings or make it simple with just salt and pepper.
*Freeze leftover stems to use in smoothies.
Honeyed Apple, Fennel and Goat Cheese Stacked Salad
Number of Servings: 2 - 4
1 tbsp lemon juice
1 cup water
2 Pink Lady apples, cored
½ red onion, peeled
1 small fennel bulb (reserve leaves for garnish)
4 oz goat cheese, softened
2 tbsp honey
In medium bowl, combine lemon juice and water. Slice apples into 1/8 inch thick rings and place in lemon water to prevent browning.
Slice red onion and fennel bulb into 1/8 inch or thinner rounds. Blot dry an apple slice, spread with goat cheese and set on a plate. Top with a slice of fennel and a slice of red onion. Repeat until desired height is achieved, finishing with an apple and goat cheese slice.
In a small glass bowl, microwave honey for 30-40 seconds, until bubbling. Drizzle hot honey over the salad stacks. Garnish with red onion rings and fresh fennel leaves.
**I subbed cream cheese for goat cheese.
Honey-Glazed Carrots and Parsnips
3 medium sized carrots
3 medium sized parsnips
2 tbsp olive oil
1 tbsp honey
1 tsp dried thyme
2 tbsp water
1. Preheat oven to 400 F.
2. Peel the carrots and parsnips. Cut the parsnips into halves or quarters (so they are about the same size as the carrots.
3. Place all the vegetables in a single layer on a baking tray.
4. Drizzle the veggies with oil and honey; sprinkle over with dried thyme. Shake to tray to more evenly distribute the toppings. Add the water to the tray.
5. Roast for 1 hour until the carrots and parsnips are golden brown.
Grape and Kale Slaw
Number of Servings: 6-8
2 cups seedless grapes
6 cups finely shredded kale leaves
2 cups finely shredded red cabbage
1 yellow bell pepper, diced
2 stalks celery, thinly sliced
½ cup toasted pistachios (optional)
Your favorite Dijon mustard vinaigrette
Garlic Scape Pesto
Number of Servings: 3 cups
¼ lb garlic scapes (about a 1 cup liquid measuring cup full of roughly chopped scapes)
½ cup olive oil
1 cup grated parmesan
3 tbsp fresh lime juice
Salt to taste
Leave out the parmesan if you would like to freeze pesto for later use. Add parmesan when ready to use.
Serve with pasta, gnocchi, or as a spread for a grilled cheese or chicken sandwich.
Experiment with adding walnuts, kale or spinach to the recipe to make your own unique garlic pesto.
From "MaryJane's Ideabook, Cookbook, Lifebook" (Potter, 2005)
Curried Carrot Soup
Number of Servings: 4-6
1 cup chopped onion
1 tsp minced, fresh garlic
2 cups peeled and diced carrots
1 cup peeled and diced potatoes
5 cups vegetable broth
1 Tbsp curry powder
½ cup flour
1 cup milk
2 Tbsp chopped cilantro
Salt to taste
In a large saucepan, combine the onions, carrots, potato, broth, curry powder and garlic. Cover and bring to a boil, then reduce heat and simmer for 1 hour.
Blend in the flour. Remove from the heat and cool slightly. Puree the cooked mixture with a blender. Any lumps will disappear in this step. Return the mixture to the saucepan and add the milk, cilantro and salt. Reheat on medium setting for about 5 minutes to serve.
Quinoa: The Everyday Superfood 365; Patricia Green & Carolyn Hemming
Chili Rellenos Casserole
6 – 8 roasted poblano peppers
4 – 8 oz Monterey Jack cheese
4 – 8 oz cheddar cheese
3 eggs beaten
5 oz evaporated milk
2 tbsp flour
1. Place a single layer of peppers in the bottom of an 8 x 8 greased casserole dish.
2. Layer half of the cheese. Cover with a second layer of peppers.
3. Beat eggs, milk and flour together. Pour over the top of peppers and cheese.
4. Bake for 25 minutes at 350 degrees.
5. Pour on your favorite enchilada sauce and remaining cheese. Bake an additional 15 minutes.
**An easy way to roast poblanos: Line a baking sheet in foil. Place under the broiler until the outer skin is charred. Turn to evenly roast the peppers. Remove from the oven and seal in a ziplock bag for about 20 minutes. Scrape skins and remove the seeds.
Butternut Squash and Apple Bake
1 tbsp olive oil
1 lg onion, diced
1 tsp chopped fresh thyme
¼ tsp pepper
3 tbsp butter, melted
5 cups peeled and cubed butternut squash (about 2 lbs)
2 medium tart apples, peeled, cored and cubed
½ tsp salt
1 ½ cups coarse bread crumbs
½ cup grated Paremsan cheese
1. Preheat oven to 400 F. Coat an 1 ½ quart baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add the squash; reduce heat to medium-low and cook for 10 minutes. Stir in apples and onion. Cover the skillet again and cook 5 minutes more. Transfer the mixture to the prepared casserole. Add thyme, salt and pepper; toss gently to combine.
2. Stir bread crumbs and butter in medium bowl. Add cheese stirring until well blended. Sprinkle on top of casserole. Bake 20 – 30 minutes or until crumbs are golden brown. Serve immediately. Makes about 10 servings.