We ate skinny quinoa bowls with pistachio
kale sauce for a whole week!
So I will make the basic
kale sauce for both of us, cook whole wheat pasta for me, rice pasta for him, sprinke tosted nuts on my pasta, and he'll sprinkle parmesan on his.
Not exact matches
So if you are cooking
for kids, make one adult version with
kale and spicy
sauce, and a simpler one
for the kids.
Go
for their amazing
kale salad and the veggie sushi filled with kohlrabi rice, a variety of delicious veg, sprouts, nori and a sesame dipping
sauce to start.
I have no idea why) he did like the
kale in tomato
sauce, I'll have to make that
for him again!
* 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
Using your fingers, «massage» the vinaigrette into the
kale leaves, evenly coating them with the
sauce; let sit
for a minimum of 15 minutes.
p.s.
for lunch today, I brought leftovers = steak and
kale / avo combo with a dash of garlic and tamari
sauce.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked
for at least 8 hours and drained 2 cups marinara
sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato
kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Lately, I have been boiling chopped
kale for 2 - 3 minutes and then tossing it with fish
sauce, toasted sesame seeds, a little toasted sesame oil, a little soy
sauce, and dash of srihacha.
It makes a great
sauce for black beans,
kale and quinoa.
I've been wanting to try signing up
for a CSA box but have been worried about not using everything in it... Hopefully I can come up with more recipes like this, I never would have thought of using
kale as a pasta
sauce!
We added lemon to the ricotta, chili to the tomato
sauce, used whole wheat lasagna noodles and changed bell peppers
for mushrooms and
kale — and like that — we had made our own first successful lasagna.
For example, for the kale spanakopita, I was to cook the kale filling, wrap and bake the phyllo cigars, prepare the harissa sauce, and finally make a mint oil to use for garnishing the harissa sau
For example,
for the kale spanakopita, I was to cook the kale filling, wrap and bake the phyllo cigars, prepare the harissa sauce, and finally make a mint oil to use for garnishing the harissa sau
for the
kale spanakopita, I was to cook the
kale filling, wrap and bake the phyllo cigars, prepare the harissa
sauce, and finally make a mint oil to use
for garnishing the harissa sau
for garnishing the harissa
sauce.
My almond milk looked a little weird when I was making the
sauce (maybe because I was lazy and tried to use the same pan I'd used
for the
kale and tomatoes), but it all came together nicely with the cheese and tastes amazing!
For a vegan option, serve the tacos with cashew sour cream instead of the creamy basil and
kale sauce.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick
kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy
sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish
sauce, rice wine vinegar, jalepeno / chili, soy
sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe
for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
To get a little more each day, add a handful of spinach to your smoothie, swap in
kale leaves
for sandwich wraps, or stir frozen spinach to pasta
sauce.
This pesto is perfect
for: Dip Spread Salad dressing Pasta sauce For seasoning other dishes Why is kale healt
for: Dip Spread Salad dressing Pasta
sauce For seasoning other dishes Why is kale healt
For seasoning other dishes Why is
kale healthy?
Sweet potato mash stands in
for tomato
sauce in this
kale and goat cheese pizza.
Pair with biscuits
for mopping up the spicy, buttery
sauce (trust us, you'll want to) and tame the heat with cooling summery sides like watermelon salad andcrunchy
kale slaw.
Made this last night — had everything on hand and I was trying to throw together a
sauce for my «bowl» of red quinoa, mixed heirloom beans and steamed
kale.
1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water
for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo
sauce, seeded and minced 1-1/2 bunches (about 12 ounces)
kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
Kale Pesto Zoodles — The Almond Eater Smothered in creamy
kale pesto
sauce and topped with savory mushrooms and shrimp, these
kale pesto zoodles are a perfect comfort food
for those cozy nights in.
Miso Kimchi Nachos w / Cashew Cheese
Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a ble
Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese
Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a ble
Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese
Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a ble
Sauce 1/2 cup raw cashews, soaked
for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of
kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese
sauce, drain the water from the soaking cashews and add the cashews to a ble
sauce, drain the water from the soaking cashews and add the cashews to a blender.
Back to the green pesto recipe, which I made
for the pizza base
sauce at the above mentioned masterclass (I sneaked in an extra ingredient to it this time —
kale — to make it even more nutritious).
It can be used in many dishes including: roasted butternut squash salad, apple roasted beet salad, sweet quinoa bowl, or as a dipping
sauce for kale chips, or broccoli bread.
Wild salmon broiled with a smoky, sweet barbecue
sauce and topped with massaged
kale combine in these Easy BBQ Salmon &
Kale Tacos — perfect
for a weeknight meal that's ready in under 20 minutes!
Wild salmon broiled with a smoky, sweet barbecue
sauce and topped with massaged
kale combine in these Easy BBQ Salmon &
Kale Tacos - perfect
for a weeknight meal that's ready in under 20 minutes!
Try this dressing on chopped
kale and sliced apples or use as a marinade and dipping
sauce for chicken kabobs.
If you are looking
for more
kale recipe ideas then check out
Kale and Avocado Burritos and Croatian Soparnik (
Kale Pie) from Amuse Your Bouche, Curly
Kale Risotto from Cook Sister, Chunky Potato &
Kale Soup or Garlicky
Kale Sauce I made while ago.
We did better with
kale khichdi and
kale sneaked into pasta
sauces although the clear winner has been
kale thepla (spiced Gujarati influenced chapatti),
for all their green goodness, portability, ease of independent eating
for a child and also share - ability, because my child enjoys sharing his food with friends.
Whole wheat pasta noodles, olives,
kale, pine nuts tossed in a pan
for a tangle with a garlic - charged harissa and olive oil
sauce.
The base
for the puréed
sauce is
kale, boosted in flavor with garlic and shallots.
Green Goddess Enchiladas: Roll up these spicy chickpea tomato chile filled tortillas topped with a
kale and Greek yogurt
sauce for a healthy take on a comfort food fave.
Add the tofu blend and all other ingredients (inc
kale / peas if using) to the
sauce pan, bring to the boil and simmer
for 5 mins until heated through and veggies cooked.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more
for greasing +
for cooking the onion) 2 tablespoons of dijon mustard (plus more
for serving + smearing) 2 tablespoons of worcestershire
sauce 2 cups of finely chopped loosely packed
kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer)
for sprinkling on top
You judge how much you want on their but I like a lot of
sauce... Most important part: MASSAGE your
kale with the
sauce on it
for 1 minute.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped
kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy
sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper,
for garnish
For his main dish, Matt went for the I Am Graceful bowl: quinoa with kale, tomato, sprouts, and pesto sau
For his main dish, Matt went
for the I Am Graceful bowl: quinoa with kale, tomato, sprouts, and pesto sau
for the I Am Graceful bowl: quinoa with
kale, tomato, sprouts, and pesto
sauce.
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
We'll have potatoes & rutabaga mash, Brussels sprouts, massaged
kale salad, onion gratin, maple roasted squash, fruit salad, roasted cranberry
sauce, a platter of raw veggies and dip
for appetizer, homemade pumpkin pies... turkey & dressing.
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
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado,
kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond
sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut
sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded
kale salad,
for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt
sauce v + gf lemony fennel, radish, and
kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn
kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, +
kale salad w / pomegranate dressing gf + v strawberry coconut
kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric
sauce gf + v
Almond cake with chocolate - coconut frosting Almost raw vanilla nut tiramisu (GF) Baked pumpkin and tofu with
kale (GF) Banana bread French toast Black bean + tempeh tacos with cashew cheese
sauce (GF) Blueberry muffins with almond crumb topping Broccoli + sunflower seed ravioli with cashew vodka
sauce Buckwheat waffle with blueberry maple syrup,
for one (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate chunk peanut butter soft serve (GF) Chocolate glazed toasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF) Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel crumbs
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato
kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada
sauce 2 chipotle peppers in adobo
sauce, finely chopped, seeds removed
for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
OUR «EXHAUSTED - FROM - THE - SUN» DINNER: Flame - broiled beef burgers
for them, while on our camp stove I cooked up store - bought spaghetti
sauce and added lots of
kale and some canned black beans and spooned it over cooked brown rice noodles.
Example: BBQ Tofu (simply Amy's BBQ
sauce + Tofu), baked potatoes, massage
kale salad (
kale + olive oil + lemon juice + coconut aminos), chive cashew cream (chives + soaked cashews + lemon juice + ACV + S&P) and grapes
for the kids.
Chuck in the chopped
kale for the final 10 minutes and cover the pot with a lid to allow the
kale to cook in the
sauce.
With a concept created in Silicon Valley
for Silicon Valley, standouts include the Starbird Sandwich ($ 6.95) with signature crispy chicken, nutrient - packed super [
kale] slaw, and avocado on a house - baked roll; the Free Range Ranch Sandwich ($ 7.95) with signature crispy chicken, tangy slaw, bacon, pimento cheese, and Greek yogurt ranch; and the Seoul Mate Taco ($ 3.50) with crispy chicken, kimchi, and a gochujang - laden sweet and spicy Seoul
sauce.