t's been a while since I posted a healthy recipe on here. But here it is: chopped kale and brussel sprouts with a honey and apple cider vinaigrette. Use a bag of Trader Joe's cruciferous crunch collection or chop up a cup of kale, a cup of brussel sprouts, a cup of red or green cabbage and any other crunchy green.Read More
For Monday dinner, we had a beautiful summer/ fall dish. It has felt like fall in New York City and so rice pilaf and sauteed kale sounded just right. You will need 2 tbs of butter or a vegetable substitute, 1/2 cup of orzo pasta and 1/2 cup of basmati rice, 2 cloves garlic, 1 small onion, 2 cups of chicken or vegetable broth.
Prepare the pilaf as follows:
Melt the butter or oil in a saucepan. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent. Add garlic and cook for 1 more minute. Mix in the rice and broth. Bring to a boil, then reduce heat to medium, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
In the meantime wash and trim one bunch of Tuscan kale, add 3 garlic cloves (cut in half) to 2 tbs of EVOO in a skillet on medium heat. Wait until they are browned and fragrant, then add the kale little by little. After a few minutes it will wilt and you can add up to 1/4 cup of tamari. Season with salt and pepper to your liking.
I'll be honest. I'm not a big kale fan. I got sucked into eating it because it's so good for me and I have had kale salad that blew my socks off (like this one). But when it's just sauteed or better MASSAGED kale that I prepare I usually don't like it. Kale chips are fine but so disappointing in quantity seeing a whole head of kale disappear. For kale juices, I like to add a whole lotta lemons and apples and quite honestly unless it's really well prepared my digestive tract often doesn't love kale raw.
Anyhow... I love Asian food and miso in particular. So I thought I would make this miso kale with a new spin. With the dressing below and shelled edamame!
I bought Miso paste and massaged the salad with it and some other ingredients. And the result wasn't half bad if I do say so myself. :)
Try for yourself:
3 tbs miso
1/3 cup EVOO
1-2 cloves garlic minced
1/3 cup grated parmesan (optional)
3 tbs lemon juice or rice vinegar (optional - see how sour the salad is with the miso before adding more acidity)
Kale Avocado Salad is a beautiful winter dish. They are a great combination... Add challah croutons and it's downright heavenly! This salad tastes simultaneously fresh and filling (with the option of farro) and is ready in 5 minutes.
Cut the avocado into cubes and add to a bowl. Roast 2 cups of challah cubes after tossing them in olive oil and thyme - until lightly browned (.
While the croutons are baking, slice 1 large garlic bulb thinly, add 3 tablespoons of buttermilk, 1 tbs of whole grain mustard, salt and pepper as well as one egg yolk and 1/3-1/2 of olive oil. Whip the dressing until nicely combined.
Add the croutons to the avocado and add about ten stalks of kale or 3-4 cups. Toss with the dressing.
If you want some more bite to it, you can add precooked farro.