Not exact matches
Add
kale, basil,
Parmesan cheese,
garlic, salt, and pecans into a food processor.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups
kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh
parmesan cheese for serving - optional
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch
kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an onion, diced 2 cloves
garlic minced grated fresh
Parmesan cheese, to top
2 anchovy fillets 1
garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped
kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated
Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Made with just a handful of ingredients — olive oil,
garlic, red pepper flakes, parsley, pasta and
Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty
kale salad and no one seems to mind that I may have omitted adding any meat.
Filed Under: Food, Soup Tagged With: canned tomatoes, carrots, celery, diced tomatoes,
garlic, gnocchi,
kale, olive oil, onions,
parmesan cheese,
parmesan rind, red pepper flakes, rosemary, vegetable stock
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of
garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped
kale optional (but encouraged): 1
parmesan rind (I always save the ends of my
parmesan to use in soups.
Selections include inspired combos such as skillet pizza with roasted
garlic and crispy
kale, and roasted chicken and spaghetti squash with creamy
parmesan sauce.
Ingredients - Roasted Veggies - 1 onion, sliced or roughly chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped
kale (enough for 2 big handfuls)-2
garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well,
parmesan, manchego, or feta are all great)- Salt & Pepper to taste
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced
garlic 5 - 6 cups chopped
kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated
Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
Make this
Kale Pesto with lemon, almonds,
garlic,
Parmesan, and fresh leafy
kale.
Pulse the
kale, walnuts,
garlic, and
parmesan in a food processor until well chopped.
It's only fair to share... 5 Minute
Kale Pesto, with
kale, olive oil,
garlic, pine nuts and a full cup of
parmesan cheese is a delicious twist on traditional basil pesto.
3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves
garlic, minced 1 bunch
kale, large stems stripped and discarded, leaves chopped 1/2 + cup warm milk or cream freshly ground black pepper 5 scallions, white and tender green parts, chopped 1/4 cup freshly grated
Parmesan, for garnish (opt) fried shallots, for garnish (optional)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup
Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large
kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves
garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish)
Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves
garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of
Parmesan rind, (optional) 8 cups of water 1 medium bunch
kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
Leigh Beisch Ingredients 6 cups (1 - inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2
garlic cloves, minced 8 cups (about 5 ounces) coarsely chopped trimmed
kale 1 cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4 cups hot cooked penne 2/3 cup shredded
Parmesan cheese Preparation.
Toasted breadcrumbs tossed in vegan butter; salty, savory vegan
parmesan; crunchy sunflower seeds; chopped
kale; finely diced red onion; and a lemon
garlic vinaigrette that is so simple and packed with tons of flavor.
8 ounces whole - wheat penne pasta 2 tablespoons olive oil 4 3 - ounce sweet Italian chicken sausages, casings removed 2
garlic cloves, minced 2 ounces (about 3 - 4 leaves) lacinato
kale, ribs removed, sliced thinly crosswise 1 cup pitted Kalamata olives, roughly chopped 1 cup marinated roasted tomatoes, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Grated
Parmesan for serving
Almond
Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with
kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux
Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with
Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut
Parmesan Wild Greens Zucchini - Potato Casserole
However I must say that an older
kale salad of yours, Cavolo Nero, punchy
garlic dressing and
Parmesan cheese is an absolute staple in my house.
Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina,
garlic oil &
parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce &
parmesan Naturally Raised Beef Ribeye spring onion, spring
garlic, multicolor potato &
kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce
For the lasagna — 300 g
kale, tough stalks removed, leaves cut into bite size pieces — 500 g button mushroom, sliced — 3 cloves
garlic, chopped — 180 - 190 g lasagne sheets — 30 g butter (unsalted)-- 20 g
Parmesan, grated — 2 - 3 sprigs of thyme, leaves only — olive oil — sea salt, pepper
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4
garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato
kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped
Parmesan to garnish, grated
4 slices of matzo (egg matzo or gtfo) Olive oil 6 oz (170g) fresh mozzarella, torn Kosher salt 1/3 c (40g) sliced almonds 4 cloves
garlic, sliced 4 oz (113g)
kale, thinly sliced 1/4 tsp dried thyme Black pepper Zest and juice from 1/2 lemon
Parmesan, for serving Sriracha, for serving, or other spicy stuff
-- 2 handfuls of
kale (roughly rip the leaves away from the stems)-- 1 clove of
garlic — tin of cannellini beans — 2 large spoons of
parmesan — olive oil — salt & pepper — handful of nuts (whatever you have)
Purée
garlic and
kale in a food processor; with motor running, gradually add about 3/4 cup extra-virgin olive oil, about 1 cup grated
Parmesan, and 1 Tbsp.
If there is anything which will get me to eat
kale, it will be cheese I'm not a huge fan but I can see how good it would be with the
parmesan,
garlic and spice
Baby
kale, pine nuts,
parmesan cheese,
garlic, and olive oil combine with avocado in this unique pesto.
2 anchovy fillets 1
garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped
kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated
Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Finely chop the red onion and spinach or
kale and mix in a bowl with the cream cheese, ricotta, goat's cheese,
parmesan and
garlic.
1 5 - ounce package mushrooms, such as Cremini or button, stems removed 1/2 cup
kale leaves 1 teaspoon rosemary leaves 1
garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup gluten - free or whole wheat seasoned breadcrumbs 1 tablespoon grassfed butter or extra virgin olive oil 1/4 cup grated
Parmesan or Manchego
-LSB-...]
kale, pine nuts,
parmesan cheese,
garlic, and olive oil combine with avocado in this unique pesto.
1 cup
kale, de-stemmed 1 cup basil leaves 1/2 cup walnuts or raw sunflower seeds 3 cloves
garlic, minced 1/2 cup extra virgin olive oil 1/4 cup nutritional yeast (to replace
parmesan) 1/2 cup hemp seeds (aka hemp hearts) 1 tbsp.
- Add the toasted pine nuts to the bowl of a food processor or blender along with the chopped
kale,
garlic, lemon juice and zest and
Parmesan cheese (if using).
Make this
Kale Pesto with lemon, almonds,
garlic,
Parmesan, and fresh leafy
kale.
6 tablespoons extra-virgin olive oil, divided 4 1 1/2 - inch - thick slices Italian bread, crusts removed, each slice quartered 1 teaspoon plus 1 tablespoon chopped fresh thyme 1 small onion, diced 3
garlic cloves, finely chopped 1/4 teaspoon dried crushed red pepper 5 cups (packed) thinly sliced
kale (about 1 large bunch) 1 14 1/2 - ounce vegetable broth 1 14 1/2 - ounce can diced tomatoes 1 15 - ounce can cannellini (white kidney beans), drained Salt and pepper to taste Grated
Parmesan cheese (optional)
1/4 to 1/2 cup chopped walnuts 4 cups Lacinato
kale, stems removed, chopped coarsely 1 1/2 - 2 tsp salt 2 cloves
garlic, minced 1/2 cup olive oil 1/2 cup grated
Parmesan cheese ground black pepper