Archive for the ‘Kale’ Category

Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 

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Roasted Beet & Quinoa Salad with Kale and Feta

Makes 4+ servings 

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Ingredients

  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes

-whisk to combine-

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Directions

Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through. 

Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool.

While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious. 

In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!

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Spicy Collard Greens

2 lbs collard greens *

5 slices thick bacon diced (smoked, no nitrates)

1 large onion diced

3/4 cup chicken broth

3 tablespoons cider vinegar

1 tablespoon brown sugar – or honey

1 teaspoon red pepper flakes

½ teaspoon tabasco or other hot sauce

Salt and pepper

*I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge

Instructions:

  1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
  2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
  3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
  4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
  5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
  6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Adapted from Spicy Southern Kitchen

Asian soup with loads of veg.

It’s amazing how much cabbage you can thinly slice and pop into a soup.

Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup.

Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)

1 tbsp sesame oil,

1 tsp soy,

and about 3 tbsp sriracha hot sauce.

Simmer away until blended.

Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.  If your kale is frozen add it in at the end with the green onion instead.

Let simmer 3  minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).

Cook up some rice or egg noodles or long life noodles.  Place in the bottom of a bowl and add in the soup.  Voila!  Dinner.  In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.

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Washing Kale (Video)

A short video of Erin demonstrating the techniques of kale washing!!

http://youtu.be/F-LxUuiQLBA

Jennifer’s green kale smoothie!

A generous customer named Jennifer has suggested this wonderful smoothie to use up your kale!

Thanks Jennifer!

 

Green smoothie:
Frozen chopped up green apple (about a small apple’s worth)
About a cup of chopped up kale
About half a cup of parsley or 5ish mint leaves (whichever herb you choose ends up being the dominant flavour)
A banana
Chia seeds (totally optional)
Water or coconut water

Give it all a good zip in the blender – I feel like Popeye every morning when I drink this! I chop, bag & freeze a bunch of apples and kale at once so it’s ready for me.

Christina’s rockin raw veggie dressing

What’s this you say?   A salad dressing made out of…..more salad?

Well, kind of.  This is the dressing that we have been using on the kale salad that we sell at the store.  And it’s our wonderful customer Christina who forwarded this recipe over to us. Until Christina sent this over, I had no idea that zucchini in a food processor turns into a wonderful paste.  With the addition of the oil, miso and lemon, the paste turns the consistency of a thick Caesar dressing.
All of the satisfying texture and taste of a bad for you dressing….but with raw veggies and no chemicals!

Here it is, courtesy of one healthy foodie to the rest of us!

Thanks Christina!

In a mini food processor combine following:
1 cup chopped zuchinni ( I just use 1 the size currently in store)
3-4 garlic cloves
1/2cup olive oil
1 Tbsp white miso
1 really good squeeze of lemon (the ladies in the bakery use a really really good squeeze of lemon)

Process and serve over coarsely ripped kale Delicious and BEST served next day:)

Warm Kale and Beet salad…a la Erin

If you liked the Kale and Quinoa salad, you’ll love this warm kale and beet salad.

Ingredients

2 Bunches Kale, destemmed, chopped, washed and spun dry

2 Beets peeled and sliced thinly on a mandolin.  Alternatively, one beet and one yam peeled and sliced.

1 tbsp canola oil

The juice of one lemon

1/4 cup each of slivered almonds, shelled pumpkin seeds and sunflower seeds.  Toasted over medium heat until browned but not scorched.

1/4 cup feta cheese, crumbled

4 slices bacon, cooked until crispy and crumbled/chopped

Fill a metal salad bowl with the clean chopped Kale

Heat 2 tbsp oil in a heavy pan, sautee sliced beets/yams until soft and some are a little bit caramelized.

Toss the still hot sliced veg into the kale.  Stir until mixed in and the kale is slightly wilted.

Squeeze the juice of one lemon over and combine well

Toss in the feta cheese, bacon and toasted seeds

Serve

Note:

Sometimes I sprinkle flaked Dulse (a variety of seaweed) on top, sometimes I add in a few raisins or cranberries.  I just make sure not to add any veggies that have a high water content like cucumber or tomato which makes everything soggy.