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.
2 large Asian eggplants sliced to 1/2” thickness
minced parsley or cilantro for garnish, optional
1/2 cup olive oil 4 cloves garlic, minced
1 tbsp soy or Worcestershire sauce 1/2 tsp Dijon mustard
2 tsp lemon juice salt and pepper, to taste
Combine oil, garlic, soy sauce, Dijon mustard, lemon juice, salt and pepper. Mix well. Brush the marinade on the eggplant slices to coat all sides (Don’t take the short cut and directly add the eggplant to the marinade!)
Heat large skillet on medium-high heat. Lay eggplant slices in the pan and grill 2-3 minutes per side, until golden brown and tender. Repeat will all slices. Garnish and serve warm.
*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 tbsp. olive oil 6 slices bacon, roughly chopped
2 leeks, halved and finely sliced 2 cups risotto rice
3 cups hot stock (chicken or veggie) 1/2 cup frozen peas
3 tbsp. parmesan cheese zest of 1 lemon
Heat oven to 375 degrees. Heat oil in an ovenproof casserole dish (i.e. dutch oven). Add bacon and fry for 2 minutes. Add the leeks and cook until soft, but not colored, about 5 minutes. Add rice and cook for 1 more minute. Pour in stock. Cover and place in the oven for 20 minutes, stir every 10 minutes.
When rice is tender and all the liquid is absorbed, remove from oven and stir in peas. Return to the oven for 2 more minutes. Remove, stir in cheese and zest. Season with salt and pepper if desired.
COLD HERBED TOMATOES—2 servings
2 large tomatoes, sliced 1 tsp minced fresh tarragon
1 sweet onion, sliced 1 tsp fresh basil
4 tsp olive oil 1 tsp fresh parsley
1 1/2 tsp lemon juice salt and pepper
1/4 tsp minced garlic
In a bowl combine the tomatoes and sliced onions. In another bowl combine the oil, lemon juice, garlic, herbs and salt and pepper. Pour over the tomatoes and onion. Stir gently to coat
TOMATOES PROVENCAL—6 servings
3 medium tomatoes*—cut in half crosswise 2 garlic cloves, minced
1 tbsp chopped fresh garlic 1 tablespoon chopped fresh basil
2 tsp fresh thyme 1/4 tsp pepper
1/4 tsp salt (or to taste) 3 tbsp olive oil
1/4 cup Parmesan cheese
Preheat the oven to 350 degrees. Arrange the 6 tomato halves in a baking dish
Mix together the herbs, pepper and salt with the olive oil. Sprinkle the mixture on the tomato halves.
Bake for 20 minutes or until tomatoes are tender.
Sprinkle with Parmesan cheese and broil for 1 to 2 minutes or until the cheese is golden. Cool slightly and each while still warm.
*We recommend you try this recipe with our big heirloom tomatoes or a beef steak variety.
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 fresh green beans, trimmed 2 tbsp. chopped fresh basil leaves
1 fennel bulb, cut into thin slices salt and pepper to taste
1/4 cup extra-virgin olive oil 1/4 cup crumbled feta cheese
Fill medium saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
Return the pan to the stove over medium heat. Add olive oil, green beans and fennel. Season with basil, salt and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
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