Roasted butternut squash with caramelized edges gets tossed with cooked tri-colored quinoa,
chopped baby kale (or you can use massaged kale with olive oil, lemon, and salt), red onion, cranberries, and pecans.
Just add
the chopped baby kale and the balsamic vinaigrette before serving.
rough
chop the baby kale.
Not exact matches
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan
kale, ribs & stems removed, leaves
chopped (about 4 cups) 1/2 cup toasted
chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed
baby arugula 2 cups cooked sliced chicken breast and / or thighs
I changed the chickpeas to butter beans, the spinach to regular
kale, (can never find the
baby kind, where I live) and threw in the
chopped up tops of some bell peppers leftover from another recipe.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely
chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh
baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small
kale leaves, stems removed and
chopped 1/2 lemon, juice
16 oz Cremini (
baby portobello) mushrooms, sliced 1 small bunch
kale,
chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Optional add in ideas: ** 1 can drained and rinsed kidney beans and / or garbanzo beans (sub in for chicken sausage to make into a vegetarian dish) ** 1 small can sliced olives **
chopped fresh
baby spinach or
kale
1 tablespoon butter 1/2 cup
baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup greens,
chopped (I used a spinach &
kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
150g bag
kale, washed and dried, leaves stripped off stalks and
chopped into strips 75g
baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
* large handful
baby spinach (about 3 cups, unpacked) * 1 stalk
kale (any type) * 1 apple, cut into chunks * 3 Tablespoons lemon juice * 1 / 2 - inch piece ginger, grated or
chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia, as needed
Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh
baby kale, coarsely
chopped 1 large apple, coarsely
chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely
chopped toasted almonds or pecans
For the salad, I used 2 cups of dino
kale + 1 cup of
baby kale + 1/2 cup red cabbage + 6
chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts.
Text Directions: Salad Ingredients 3 apple,
chopped 2 cups spinach (or
baby kale),
chopped 2 cups Romaine lettuce,
chopped 1 cup
chopped cabbage 1 cup toasted almonds 2 cups shredded turkey 1/2 cup goat...
3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of
baby spinach, chard, and
kale) 1/4 — 1/2 cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber,
chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana,
chopped into big chunks
Woodstock's organic frozen vegetables, such as their
chopped kale, edamame, bell peppers,
baby asparagus, and mixed mushrooms, along with Simply Balanced's organic
chopped spinach and broccoli are all great veggies to mix and match to make a quick and healthy weeknight teriyaki stir - fry.
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion,
chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely
chopped 3 cloves garlic, finely
chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls
baby hearty greens (such as Power Greens with
kale, spinach and chard) Sambal oelek chili sauce
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion,
chopped 1 medium red bell pepper, coarsely
chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2 teaspoons fine sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika Dash cayenne pepper 1 large fresh tomato,
chopped 3 cups fresh
baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
Pin It Ingredients: 2 cups loosely packed fresh
kale, torn into bite - sized pieces 2 cups loosely packed
baby spinach, torn into bite - sized pieces 1 cup shredded cabbage or coleslaw mix 10 raw, unsalted almonds, roughly
chopped 3 strawberries, sliced 1... Continue Reading →
Pin It Ingredients: 1 container of
baby kale (about 5 or 6 oz) 1 tbsp combined fresh
chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →
3 handfuls mixed
baby leaf salad (rinsed) 2 small leaves green
kale (
chopped) 1 cup brown rice (cooked and mixed with olive oil and
chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (
chopped) 4 small plum tomatoes (sliced) 2 avocados (
chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
This salad should include lettuce, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable, such as
chopped kale, red cabbage, nappa cabbage, arugula, watercress, or
baby bok choy.
I made these for a
baby shower, substituting spinach for
kale, and coarsely
chopped chickpeas for edamame.
Serving suggestions: add thinly sliced fresh ginger and / or
chopped baby bok choy or
kale to the soup with the pumpkin.
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL)
chopped kale leaves or
baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as
chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach,
kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot —
chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano)
baby greens or microgreens for garnish (optional)
Ingredients: 10 eggs 2 cups milk Two cups
baby kale (or regular
kale with stems removed), finely minced or pureed Two chicken apple sausages,
chopped into -LSB-...]
We are past
baby food puree but last fall we mixed a little bit of cooked
kale (
chopped really fine in the cuisinart) in with pumpkin... maybe 1 part
kale to 3 parts or more pumpkin.
Kale and Spinach Salad: In a big bowl, mix 1 cup of
chopped kale with 1 cup of
baby spinach.
haddock fillets 2 cups radicchio 2 cups
baby kale 2 fennel bulbs, trimmed and sliced 2 oranges, peeled and sectioned 1 TBSP lemon juice 2 TBSP walnut oil 1 tsp dill Wright salt, to taste 1/4 cup
chopped walnuts Instructions: Preheat oven to 400 °F.
STEAM: 1 cup
chopped green beans 1 cup shelled edamame 2 cups mixed spinach and
baby kale (or regular
kale) 1 cup
chopped zucchini
In a mason jar, layer cooked organic millet,
baby kale, carrots, water chestnuts,
chopped tamari almonds, and sesame seeds.
For a
KALE Caesar: If you're using baby kale, just make sure it's cleaned and dried before chopp
KALE Caesar: If you're using
baby kale, just make sure it's cleaned and dried before chopp
kale, just make sure it's cleaned and dried before
chopping.
If you're new to making smoothies, a simple but delicious and nutritious starter would consist of a handful of
kale or other
baby greens, a
chopped medium banana, a half of a sliced apple, skins left on, a handful of berries, and a nutrient boosting add - on, like 2 teaspoons of chia seeds or hemp seeds.
This salad should include lettuce, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable, such as
chopped kale, red cabbage, nappa cabbage, arugula, watercress, or
baby bok choy.
Serves 2 1 tablespoon coconut or safflower oil 1 5 - ounce package of shishito peppers 2 cups
chopped or
baby kale 1/4 teaspoon sea salt Heat the oil in a large skillet or cast iron...
Blend together 1 cup almond milk or other milk, 1 cup de-stemmed
kale leaves or
baby spinach, one large ripe frozen banana,
chopped into chunks, 1 tbsp.
* large handful
baby spinach (about 3 cups, unpacked) * 1 stalk
kale (any type) * 1 apple, cut into chunks * 3 Tablespoons lemon juice * 1 / 2 - inch piece ginger, grated or
chopped * 1-1/2 cups ice * up to 3 cups water, divided * stevia, as needed
mixed
baby kale leaves (or use Red Russian Kale leaves, chopped; I used Earthbound Farm Baby Kale Mix) 1 large apple (I used Honeycrisp, but any flavorful apple will w
baby kale leaves (or use Red Russian
Kale leaves,
chopped; I used Earthbound Farm
Baby Kale Mix) 1 large apple (I used Honeycrisp, but any flavorful apple will w
Baby Kale Mix) 1 large apple (I used Honeycrisp, but any flavorful apple will work.
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion,
chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (
kale,
baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)
2 cups
baby kale,
chopped 2 cups
baby spinach,
chopped 1/4 cup raw pecans, roughly
chopped 2 tablespoons dried cherries or cranberries 1/4 cup orange juice 1 tablespoon maple syrup Few dashes of hot sauce Black pepper and sea salt to taste
St. Patty's Green Smoothie Supreme • 1/2 ripe avocado • 1 medium - ripe banana, fresh or frozen • 1 cup fresh or frozen strawberries • 2 large handfuls
baby spinach • 1 large
kale leaf,
chopped • 1 small handful parsley,
chopped • 1 1/2 cups unsweetened plant milk or coconut water • 1 tablespoon hemp or flaxseeds