Not exact matches
The fried - chicken chain diversified its menu last year, adding a
kale - and - broccolini salad, a premium coffee line, new
sauces, and a barbecue - bacon sandwich in an effort to take
on competitors.
Baked tortilla chips slathered in enchilada
sauce, black beans, and sauteed
kale and topped with eggs, avocado, salsa, and cheese makes a satisfying twist
on traditional chilaquiles.
Sliced garlic sautéed with
kale, sprinkled garlic
on roasted yuca fries, garlic infused vegan mayonnaise and mustard dipping
sauce; all felt right in the world again.
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.
Incidentally, if you have any leftovers (and I did, because there are only two of us and this has a generous yield), blend up the cheese
sauce with some
kale and spread it
on toast.
The
kale spanakopita tastes lovely
on its own, but to kick it up a notch further, serve it with harissa
sauce.
Loving the new take
on latkes in this recipe with the addition of
kale and salmon and of course who can resist and sun dried tomato ricotta
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
The lamb was all gone, but the thick flavorful
sauce with
kale, carrots and lentils remained and was delicious
on the couscous.
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.
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.
Normally, when I think of spaghetti squash recipes, I think of savory with some type of tomato
sauce (like my tuscan
kale and white bean spaghetti squash) but this delish recipe takes
on different chipotle - inspired flavors, which I love!
Right now i just have frozen fruits microwaved and mix with the
kale but the juice from the defrosted fruit is minimal
on the
kale as a
sauce.
Try this dressing
on chopped
kale and sliced apples or use as a marinade and dipping
sauce for chicken kabobs.
To serve, place fried bread
on plates and spoon
kale mixture and
sauce over, dividing evenly.
Housemade Veggie Burger Bowl — a filling vegetarian option packed with flavor — avocado, baby
kale, black sesame seeds, marinated tomatoes, lentils, roasted red peppers, spicy carrots, lemon vinaigrette, and tahini
sauce on the side,
The vegan dishes
on offer include Crostini al Funghi: sautéed mushrooms and
kale in garlic and chilli
on toasted ciabatta; Polpette di Pane: a twist
on a traditional dish from Puglia, meat free bread balls of semi-dried tomatoes, garlic, capers and olives in a tomato
sauce on spaghetti; and Orecchiette al Cavoflore: cauliflower purée, sautéed
kale, chilli and roasted turmeric cauliflower florets.
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.
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
Tempeh portobello burgers,
kale slaw with creamy mustard dressing, summer rolls with macadamia lime
sauce, traditional asian bento bowls, and two entire sections
on dessert tarts (spring + summer, fall + winter).
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.
Now load up your wrap with chickpea tofu, onion,
kale, Garlic - Tahini
Sauce, hot sauce and lemon juice if using, leaving about 2» on all s
Sauce, hot
sauce and lemon juice if using, leaving about 2» on all s
sauce and lemon juice if using, leaving about 2»
on all sides.
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
SECOND BREAKFAST: Sipping
on my usual Earl Grey, I transformed leftover tomato -
kale - black bean
sauce into Huervos Rancheros (minus the egg) by warming it in a pan and melting into it some non-dairy (store - bought) vegan 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.
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.
I wouldn't advise this every day but
on occasion it's ok to serve meat alternatives that are premade while you make the sides,
sauces and extras to go with it such as: veggie burgers with homemade thick cut baked sweet potato wedges, vegan piccata (I use Gardein and make a great homemade lemon & thyme
sauce), vegan beef tips (I use Gardein) with sautéed caramelized onions and garlicky sautéed
kale.
For a quick meal that's packed with flavor, she suggests wrapping seasoned white beans in a
kale leaf with marinara
sauce drizzled
on top.
So, now I am a pretty decent cook and one of the best tricks I've learned is using healthy
sauces and spices to add flavor to super clean recipes that are packed with nutrients but might be a little bland
on taste — best example:
kale.
I also love using lacinato
kale as the base for my
kale - pesto recipe, tossing it into zucchini noodles or spreading it
on to flatbread or pizza in place of boring old
sauce.
Grocery list: 8 boneless chicken breasts (with skin
on) Large bottle of canola oil Buttermilk Garlic powder Onion powder Ground white pepper Black pepper Cayenne pepper Hot
sauce Flour 2 cans cannellini beans 1 huge bunch fresh
kale 1 jar barbecue
sauce Cider vinegar Dijon mustard Olive oil 1 butternut squash (about 3 lbs.)
It's a riff
on the
kale pistachio pesto
sauce that I made a few weeks ago, but this time I made it with pepitas.