Not exact matches
Sprig's business was a high - end meal - delivery service in which customers could get anything from a shredded
raw zucchini bowl with shrimp and basil - walnut
pesto to the ever - popular lemon - Parmesan
kale and quinoa salad.
Category: Dinner, Entree, Gluten - free, Healthy Recipes,
Raw Recipes, Salad Tags: dairy - free, entree, fresh, gluten - free, healthy, kale, nut - free, organic, pepitas, pesto, raw, recipe, ribbons, soy - free, vegan, vegetarian, zucch
Raw Recipes, Salad Tags: dairy - free, entree, fresh, gluten - free, healthy,
kale, nut - free, organic, pepitas,
pesto,
raw, recipe, ribbons, soy - free, vegan, vegetarian, zucch
raw, recipe, ribbons, soy - free, vegan, vegetarian, zucchini
And this
raw pistachio
kale pesto is just one of the many ways I eat them regularly.
Next time I make this I would keep the
kale raw, I added a bunch of
pesto too.
Now spoon 1/3 cup of
raw pistachio and
kale pesto onto the dough.
Grains (rice, farro, quinoa, couscous, barley, wheat berries, millet)
Raw or Cooked Veggies (carrots, mushrooms, cucumbers, beets, peppers, zucchini)
Raw or Sauteed Greens (spinach, arugula,
kale, radicchio, cabbage) Protein (tofu, edamame, chickpeas, surimi, chicken, poached egg, cheese) Dressing (
pesto, miso, tahini, salsa, peanut sauce, soy sauce) Garnish (seaweed, avocado, nuts, pickled veggies, scallions, fresh herbs)
Rich walnut
kale pesto made with black walnuts smothered over some
raw zucchini fettuccine!
Raw walnut kale pesto with raw zucchini pas
Raw walnut
kale pesto with
raw zucchini pas
raw zucchini pasta.
To serve place a dollop of the
raw kale and coriander
pesto on top.
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
For example,
kale: I might serve a
raw leaf,
kale chips, and
kale pesto over noodles.
5 cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1 cup of fresh or frozen English peas 1 handful of
raw spinach or
kale 2 carrots, peeled and chopped 2 tablespoons of
raw vegan
pesto