2 small bunches or 1 large bunch kale 1 18-oz can chickpeas, drained
2 tbsp cooking oil 1 tbsp toasted sesame oil
1/2 tsp salt 1/4 tsp garlic powder
1/8 tsp smoked paprika 1/8 tsp black pepper
Lemon Tahini Dressing*
2 tbsp tahini 1 lemon juiced
water, as needed salt, to taste
*You can substitute this homemade dressing for any goddess dressing from the store.
Preheat oven to 400 degrees.
Rinse the kale and pat it dry. Remove the stems by pulling the leaves off of the middle. Discard the stems, then chop the leaves into 1 inch pieces.
Combine the cooking oil and sesame oil in a small bowl.
Combine the salt and spices together in another small bowl.
Toss about two teaspoons of oil with the chickpeas, followed by about 1/2 teaspoon of the spice mix. Spread on a baking sheet lined with parchment paper or silpat mats.
Toss the remaining oil with the kale, followed by the remaining spice mix. Rub the spices and oil together with the kale using your hands. “Massage” the oil into the leaves to soften them. Spread the kale out on two baking sheets, lined with parchment or silpat mats.
Roast the chickpeas for about 20 minutes, and the kale for about 10 minutes. The chickpeas should change in color slightly, but don’t let them completely dry out. The kale should shrivel and crisp up around the edges. Give it an extra 5 minutes if needed.
Mix the tahini and lemon juice together in a small bowl. Add a little salt to taste, and a little water if the mixture is too thick. Skip this step if you are using goddess dressing.
Toss the roasted kale and chickpeas together. Just before serving, drizzle the dressing over the mixture.
*This would also be delicious with bok choy!
1 head Napa cabbage, chopped 2 tbsp sugar
1 small package slivered almonds 2 tbsp white rice wine vinegar
2 tbsp sesame seeds 1 pkg ramen noodles
1/2 cup vegetable oil salt and pepper to taste
Mix chopped cabbage, almonds, sesame seeds, and raw noodles. Mix vegetable oil, sugar, vinegar and noodle seasoning mix. Dress and season salad just before serving.
1 cup shredded green cabbage, packed 1 cup shredded red cabbage, packed
1/2 cup grated carrots 1 cup fresh pineapple, diced
2 green onions, sliced 1 tbsp ginger root, grated
3 tbsp rice wine vinegar 1 tbsp soy sauce
1 1/2 tsp honey 1 tbsp sesame oil
1/2 lime, juiced 1 tsp sesame seeds
1/8 tsp red pepper flakes (optional) salt to taste
Combine slaw vegetables, pineapples and green onions in a large bowl. Mix remaining ingredients and mix well. Pour over salad and mix to combine. Cover and let sit in the refrigerator for 30 minutes prior to serving.
2 lbs cucumbers, thinly sliced
1/2 large onion, thinly sliced
1/2 cup chopped fresh dill, loosely packed
Place cucumber, onion and dill in a large bowl.
Option 1: Vinegar and Oil Dressing
4 tbsp white vinegar 3 tbsp olive oil
1 tsp sugar salt to taste
Mix dressing ingredients and toss with vegetables. Refrigerate for 1 hour before serving. Keeps for 24 hours in fridge.
Options 2: Creamy Dressing
1/2 cup sour cream or plain yogurt 1/2 tbsp olive oil
1/2 tbsp Dijon mustard 1 tbsp white wine vinegar
1/2 tsp sugar 2 garlic cloves, chopped (optional)
Mix sour cream/yogurt, olive oil, mustard, white wine vinegar, sugar and garlic. Add dressing to vegetables and mix well. Season with salt. Refrigerate for 30 minutes. Best enjoyed the same day.
1 lb fava beans in their pods 2 tbsp extra virgin olive oil
1 oz parmesan cheese kosher salt and fresh ground pepper
Bring a large pot of salted water to a boil on the stove and setup a bowl of ice water. Split open the fava beans and separate out the beans. Cook the fava beans for 2 minutes, then drain and put them in the ice water to cool. Once cool, slip the fava beans from their skins by pinching them a little bit to get the skin to split open.
Gently toss the fava beans with olive oil. Top with Parmesan cheese and salt and pepper. Squeeze a little bit of fresh lemon juice over the top.
2 tsp olive oil
15 baby potatoes
1 1/2 cup steamed lentils
1 clove garlic, minced
1 tsp fresh thyme leaves
1 bunch kale (3-4 cups chopped)
1/4 cup dried cranberries
1/4 cup toasted pecans or almonds
salt and pepper to taste
1/4 cup olive oil
2 tsp Dijon mustard
2 tbsp. fresh lemon juice
1/4 tsp maple syrup or honey
salt and pepper to taste
Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned. Add garlic, thyme and lentils and stir for 2 minutes. The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add cranberries and nuts.
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.
Recipe Credit: www.shelikesfood.com
1 cup dry lentils Juice of 1 lemon
2 cups chicken broth 1 tbsp minced garlic
¼ tsp dry thyme 2 tbsp fresh parsley, chopped
1 bay leaf ½ tsp dried oregano
½ cup diced celery ¾ tsp salt
¼ cup finely diced red bell pepper ¼ tsp pepper
2 tbsp olive oil
Boil lentils with chicken broth, thyme and bay leaf until just soft. Mix remaining ingredients together. Combine lentils with other ingredients. Serve warm or chilled.
Great Food Fast: Bob Warden
3 small red beets, cooked
2-3 Cara Cara oranges
3-4 cups fennel, chopped (2 lg bulbs)
1/4 red onion, very thinly sliced
1 tbsp. fresh orange juice
1 tbsp. fresh lime juice
coarse sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro, chopped
Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
Garnish salad with cilantro leaves; serve!
*Beets can be roasted or boiled to cook them in preparation for this recipe.
2 large cucumbers, spiralized or cubed
4 cups sliced strawberries
1/2 cup crumbled feta
1/2 cup poppyseed dressing
In large bowl, toss cucumbers and strawberries together.
Divide into 4 servings, sprinkle with feta and drizzle with 2 tbsp. dressing. Serve immediately.
Poppyseed Dressing—found lots of places or I make my own…delicious on fruit and spinach salads!
1/3 c white sugar, 1/2 cup white wine vinegar, 1 tsp salt, 1 tsp ground mustard, 1 cup vegetable oil and 1 tbsp. poppyseeds.
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tbsp. soy sauce
3 heads, thinly slice bok choy
2-3 green onions, sliced
chow mein noodles
Whisk dressing ingredients together in a small bowl until combined.
Dress the bok choy in a medium bowl and add onions, almonds and noodles as toppings.
*Try adding thinly sliced carrots, peppers or snap peas for a more diverse salad.