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.
How nice to keep getting kale into July. Kale is definitely the trendy vegetable. They’re even talking about it on the Huffington Post: http://www.huffingtonpost.com/drew-ramsey-md/health-benefits-kale_b_3529768.html. I’m including one smoothie recipe here, but check out this Serious Eats post about kale cocktails:http://drinks.seriouseats.com/2013/06/cocktails-with-kale-juice-recipes-green-juice-in-cocktails-rum-drinks-gin-whiskey.html. Did you try last week’s celery? And now another bunch this week. Wonderful! Obviously you noticed Read More…
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.
I wish I could remember where this recipe came from. It’s an easy weeknight dinner, and even better if you’re one of those cooks who instead of opening a can of beans, prepares your own beans, using your favorite dried beans, flavoring them just the way you like them, slowly simmering them into submission and then freezing what you don’t eat right away in dinner-size portions.