From Women’s Health magazine. This recipe is for one serving, scale up according to how many folks you’re planning to feed.
Were you excited to see kale in your box? I’m ready for this dish that combines kale with butternut squash and pasta. Just says “comfort food” to me. No shallot? Leave it out or substitute some onion or garlic. The pasta cooks in the same skillet – easy cleanup.
A recipe from Women’s Health magazine. It’s just one idea – use the fruits and herbs you prefer. I’m just behind the times and haven’t thought about a kale smoothie – maybe you’ve been making them for years!
Made this recipe last week. Yum. It’s from Battersby restaurant in Brooklyn. It uses kale two ways – crisped and raw. Pea tendrils are available at local farmers markets when in season.
I’m a new convert to nutritional yeast. It’s great in pestos as a substitute for Parmesan, and here it lends its’ “cheesy” flavor to kale chips. This is adapted from a recipe from Whole Foods.
This is a great potluck dish, good hot or cold. The recipe is adapted from one I found on Whole Foods Market’s website.
I love hiding vegetables in sandwiches. Sometimes, those are the only vegetables my husband may eat all day. Sorry that I don’t remember the provenance of this recipe. This idea works well with any cooked greens you have on hand – as long as they’re well-drained. Who can resist a grilled cheese (and vegetable) sandwich?
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.