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Tag: Dark Leafy Greens

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

 

2 T. olive oil, plus more for drizzling

1 tsp. cumin seeds (optional)

1 large or 2 small bunches kale (about 8 ounces total), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)

3 cups Simple Tomato Sauce

1 (15-ounce) can chickpeas, rinsed and drained

1 T. fresh lemon juice, plus additional wedges for serving

Kosher salt

1 (12-ounce) block feta, cut into ½-inch-thick slices

Freshly ground black pepper

Warm pitas or crusty baguette slices, for serving

 

Preheat the oven to 350°F.  Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.) Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

Kale Soup

Kale Soup

Kale Soup

 

Half a paper grocery sack full of fresh kale leaves

4 garlic cloves, peeled

1 medium yellow onion, sliced or diced

1 cup half and half

2 C. whole or reduced fat milk

Chicken broth

Salt and Pepper to taste

2 tsp. Tabasco or favorite hot sauce

1 T. olive oil

 

Heat the olive oil in a small pan. Add the onion and garlic and sauté until just barely tender. Set aside. Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water. Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot. Add 4 C. chicken broth, along with the milk and half and half. Bring to a slow simmer. Add the hot sauce and salt and pepper to taste. Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup

Asian Beef and Snow Peas

Asian Beef and Snow Peas

Asian Beef and Snow Peas

 

2 Tablespoons extra virgin olive oil

1 1/2 cups sliced mushrooms

1 pound beef sirloin (sliced into thin strips)

5 ounces of snow peas

1 cup kale

2 cups cooked brown rice

1/2 cup soy sauce

4 Tablespoons brown sugar

2 Tablespoons rice vinegar

1/2 teaspoon ginger

1 Tablespoon hoisin sauce

4 cloves garlic, minced

 

In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes. While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined. After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides. Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet. Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes. Serve over brown rice.

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

 

1 large bunch kale

2 whole apples, Granny Smith is a good choice for this

4 oz. blue cheese (such as Gorgonzola or Stilton)

1/4 C. roasted sunflower seeds

1/3 C. red onion

1/3 C. black currants or raisins

1½ Tbs. apple cider vinegar

3 Tbs. extra virgin olive oil

1 tsp. salt

 

Wash, pat dry and de-stem the kale leaves. Stack them up and slice across, creating ribbons. In a bowl, sprinkle the salt over the kale leaves, and using both hands rub together. After about 5 minutes the leaves will be soft and wilted. If there’s any liquid in the bowl, drain and set the kale aside. Dice the red onion. Core and dice the apple. Add the onion and apple to the salad and sprinkle with the cider vinegar. Add the currants or raisins. Dice or crumble the cheese over the salad. Add the olive oil and toss, making sure to distribute the ingredients evenly.

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

 

4 C. Kale, coarsely chopped

1 ½ C. Marinara Sauce

2 slices Prosciutto, chopped

4 large eggs

 

Put the kale in the slow cooker. Spoon the marinara sauce over the top, then scatter in the prosciutto. Crack the eggs and carefully place them over the marinara sauce mixture, spacing them evenly apart. Cover the slow cooker and cook on the high setting for 1 to 11/2 hours, until the kale softens and the egg whites are cooked through but the yolks are still soft. Serve immediately.

 

4 servings

Calories: 222

Fat: 8g

Fiber: 1g

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

 

4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)

 

Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

Green Shakshuka

Green Shakshuka

Green Shakshuka

 

2 T. olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

2 C. packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish

 

Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

1/2 cup quinoa

2 T. butter

2 T. olive oil

4 eggs

1/2 lb spinach

1 tsp. harissa paste or chili flakes

salt

pepper

 

Assemble and measure ingredients. Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered. Heat two heavy-bottomed skillets over medium heat. Melt 1 T. of butter with 1 T. of olive oil in each skillet. Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes. Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper. To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.

Creamy Tuscan Salmon

Creamy Tuscan Salmon

Creamy Tuscan Salmon

 

3 salmon fillets

2 teaspoons olive oil

2 tablespoons butter

5 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tablespoon fresh parsley, chopped

 

To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.  In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.   Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.  Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Creamy, frothy, and lightly sweet, this pretty in pink smoothie is a snap to put together and goes a long way to keeping you satisfied through the morning.

 

½ C. Frozen Raspberries

½ Banana, sliced, Frozen

Juice 1 small Orange

¼ C. Unsweetened Almond Milk

¼ C. Greek Yogurt

1 T. Almond Butter

1 C. Raw Spinach

 

Blend on high until smooth.

White Bean and Kale Salad

White Bean and Kale Salad

White Bean and Kale Salad

 

1 cup great northern beans, soaked overnight in 1 quart water

1/2 medium sweet onion, cut into thin half-moon slices

¼ cup pure olive oil

2 T. balsamic vinegar

6 cups coarsely chopped kale

2 T. currants

2 tsp. freshly squeezed lemon juice

¼ tsp. salt

¼ tsp. crushed red chili pepper

Ground black pepper to taste

 

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 T. olive oil until soft, approximately 5 to 7 minutes. Add 1 T. balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 T. olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 T. balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool.  Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

 

Yield: 4 servings

345 calories,

15 g fat

12 g fiber

Beans & Greens

Beans & Greens

Beans & Greens

1 pound dried cannellini or corona beans

1 to 2 T. kosher salt

4 pounds greens, preferably a mix of escarole, broccoli rabe, Swiss chard, spinach, kale, and dandelion greens, stemmed and washed

1 cup plus 2 T. olive oil

8 cloves garlic, peeled (4 cloves thinly sliced, 4 cloves left whole)

3 oil-packed anchovy fillets

1 tsp. red pepper flakes

Zest and juice of 1 large lemon

1 cup fresh bread crumbs

 

Put the dried beans in a large Dutch oven or heavy-bottomed pot and add cold water to cover by several inches. Soak overnight. The next day, add more water as needed to the pot so the beans are covered by several inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Periodically check the water level of the beans; they should be covered by several inches of water throughout the cooking. Add more boiling water to the pot as needed (I keep a water-filled teakettle on the adjacent burner, turning it on and topping off the beans as needed). The beans are done when you pull five from the pot and all are tender—as Liza says, if you’re chewing a bean and wondering if it’s cooked enough, it’s not. When the beans are tender, remove them from the heat but do not drain. Season the cooking water with salt. The exact amount you’ll use will depend on how much cooking liquid is in the pot, so begin with a small amount and continue adding until the liquid tastes very well seasoned, just this side of salty. Let the beans cool in the cooking liquid. The beans can be made up to 2 days in advance; once cool, cover and transfer to the refrigerator. Meanwhile, bring a large pot of salted water to a boil. Set a large ice bath nearby. Working in batches by type of greens, blanch the greens until they wilt and are tender, about 2 minutes (slightly longer for broccoli rabe). Remove from the water with tongs or a spider and transfer to the ice bath. Once cool, transfer to a rimmed baking sheet. When all the greens have been cooked, grab fistfuls of greens and, working over the sink or a bowl, squeeze them to extract the maximum amount of liquid. Transfer to a cutting board. Coarsely chop and transfer to a bowl. In a small frying pan, heat ½ cup of the olive oil with the sliced garlic, the anchovy fillets, and ½ tsp. of the red pepper flakes. Cook over medium-low heat until the garlic begins to sizzle but does not brown, using the back of a spoon to mash the anchovy fillets to a paste. Remove from the heat, stir in half the lemon zest, pour the mixture over the greens, and stir to coat. Return the frying pan to medium heat and add 2 T. of the olive oil. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 to 6 minutes. Season with salt and set aside. In a Dutch oven or heavy pot, heat the remaining ½ cup olive oil over medium-high heat and add the whole garlic cloves and the remaining tsp. of red pepper flakes (or less, if you prefer a milder dish). When the garlic begins to sizzle, add half of the cooked beans (but not their liquid) and fry, stirring, until the skins begin to split slightly, about 2 minutes. Add a ladleful of the cooking liquid, increase the heat to high, and cook, stirring, until the liquid begins to boil and a creamy, emulsified sauce forms. Add the remaining beans and some more cooking liquid; the beans should be quite saucy. Stir in the greens, add more bean cooking liquid as necessary to maintain their sauciness, and cook until the greens are heated through. Remove from the heat and stir in the remaining lemon zest and the lemon juice to taste. Season to taste with additional salt. Top with the bread crumbs and serve warm.

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

 

1 pound kale (1 large bunch, I use Lacinato Kale)

Juice from 2 lemons

4 garlic cloves, minced

½ cup toasted sunflower seeds

4 T. extra-virgin olive oil

½ tsp salt

¼ tsp crushed red pepper flakes

½ cup feta cheese (I used sheep’s milk feta)

Fresh basil leaves, torn

1 pound dry fusilli or penne pasta (I used a bit of both)

 

Cook pasta according to package directions. While your pasta is cooking, strip the kale from the stalks, rinse well in cool water, and dry well.   Slice kale into small pieces and place in large, shallow serving bowl. Pour the lemon juice and olive oil over the kale.  Massage this into the kale by rubbing between your fingers; I use food grade, gloved hands for this so the lemon won’t hurt my hands! It will take about 5 minutes to get the kale soft; it will look much darker and very shiny in color when you are finished. Add the minced garlic, crushed red pepper flakes and feta cheese to the kale, toss lightly and season with salt and pepper. Add the cooked, drained pasta to the kale mixture.  The pasta should still be hot when you add it to the kale mixture.  Sprinkle with the toasted sunflower seeds and some fresh torn basil leaves, and serve.

Garlic Mustard Roulade

Garlic Mustard Roulade

Garlic Mustard Roulade

 

1 pound garlic mustard greens, flower stalks, and flowers

1/2 tsp. ground nutmeg

1/2 tsp. sea salt

1 tsp. smoked paprika

2 tsp. granulated garlic

1/2 tsp ground black pepper

4 egg yolks

4 egg whites

2c. shredded mozzarella cheese

 

Heat oven to 425° F. Prepare a sheet pan with parchment paper. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible. Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper and egg yolks. Pulse until the garlic mustard greens are finely chopped.  In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.. Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive oil

1 large bunch of kale, leaves removed from stems and chopped

1 garlic clove, peeled and diced

2 green onions, trimmed and sliced

1/4 tsp. crushed red pepper

Juice from 1/4 lemon

 

2-3 T. olive oil

2 large eggs

 

1 dollop of harissa, for garnish on the side

Toast, for serving

 

In a medium pan or pot, set over medium heat, add few tsp. of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot. In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg. Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates. For heat, try adding some aji verde (Peruvian green sauce).

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more. Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.

 

1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)

 

Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds. and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt. Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

3/4 C. ricotta cheese

1/3 C. thinly sliced fresh basil

3 oz. shredded mozzarella, divided

1 oz. fresh grated Asiago cheese

1 large egg, lightly beaten

1/4 tsp. crushed red pepper

salt and fresh ground black pepper

3 C. marinara sauce, divided

1 lb. packaged potato gnocchi, divided

2 C. baby spinach leaves, thinly sliced, divided

 

Preheat oven to 400 degrees. In small bowl, whisk together ricotta, basil, 1/3 C. of the mozzarella, Asiago, egg and crushed red pepper. Season with salt and fresh ground black pepper. In an 8″ square baking dish coated with nonstick spray, spread a thin layer of the marinara sauce over the bottom. Arrange one-half of the uncooked gnocchi in a single layer – scatter half of the spinach on top. Using a spoon, add small dollops of half of the ricotta mixture on top of the spinach. Spoon a layer of marinara over the ricotta, leaving enough sauce behind for another layer on top. Repeat layering, adding all of the remaining sauce on top. Scatter the remaining mozzarella on top. Place into the oven and bake until the sauce is bubbling and the cheese is lightly browned, about 35 to 40 minutes. Remove and let sit 10 to 15 minutes before serving. Sprinkle with additional grated Asiago cheese before serving, if desired.

IQS Kale Pesto

IQS Kale Pesto

Kale Pesto

 

Note: I prefer this one with Parmesan instead of nuts.

 

1 medium bunch kale, stems removed

2 medium scallions, green parts only

2 cloves garlic

3 T. olive oil

juice of 1 lemon

1/4 C. grated Parmesan

salt and freshly ground black pepper, to taste

 

Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

2 C. green or brown lentils, rinsed & drained (uncooked). Red Lentils OK, but reduce cooking time by 14 minutes.

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

2 bouillon cubes + 10 C. water or 10 C. veggie stock, low sodium

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving

 

In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese. Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

 

Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 C. of water for 20 minutes. Do quick release, then add spinach and garlic.

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

Polenta Patties with Sautéed Greens, Poached Egg and Roma Tomato Basil Salsa

1 C. corn grits or corn meal

4 C. water or broth

2 T. olive oil

4 C. of soft, tender greens

6 eggs

Salt to taste

 

1 lb. Roma tomatoes, diced into ¼-inch pieces

1 T. garlic, peeled and minced

½ C. chopped fresh basil

½ C. extra-virgin olive oil

¼ C. balsamic vinegar

1 T. cracked black pepper

1 tsp. salt

 

Bring water or broth and salt to boil in a large pot over high heat. Once the liquid is boiling, slowly add the corn meal, stirring constantly with a whisk to keep lumps from forming. When the grain is mixed smoothly into the liquid, reduce the heat to low and simmer gently for 30 minutes until very thick. Stir occasionally to keep the polenta from sticking. Remove the cooled polenta from the pan, slice off 6 ¼-inch slices.

Heat the olive oil in a large pan over medium-high heat. Add polenta patties, fry until golden brown on both sides, about three minutes per side. Remove to a plate and keep warm. Raise the heat to medium-high again, add 1 T. of oil to the pan and sauté the greens until wilted and tender. Heat 2 inches of water just to a boil in a medium fry pan and add one tsp. of white vinegar, then reduce heat to low. Crack eggs into the water and poach until desired doneness, about two to three minutes for soft yolks. Using slotted spoon, remove the eggs from water, being careful not to break the yolk. Place one polenta patty on each plate. Top with the greens, then the poached egg. Pour salsa over all. Serve the salsa warm or cold. Mix the tomatoes, garlic, basil, oil, balsamic vinegar, pepper, and salt in a bowl. The salsa is best when used immediately. Variations: Top the polenta patties with tomato, basil, and mozzarella in a baking dish. Sprinkle parmesan cheese over all and bake in a 350° oven until warm. Top the polenta patty with sautéed spinach, Roma tomato salsa and a poached egg.

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

 

11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved

 

Dredge the sirloin steak in a mixture of the olive oil, balsamic vinegar, and Worcestershire sauce. Let stand for 30 minutes, or up to 8 hours in the fridge. Bring back to room temperature while heating up your grill to 450°. Grill the sirloin steak, about 8-10 minutes each side for medium doneness. If you want to pan fry your steak, heat up a cast iron pan on high heat, and cook the steak 8-10 minutes per side or until desired doneness. Remove steak from heat and let rest for 10-15 minutes. While steak is cooking, preheat oven to 350°. Place the pecan pieces onto a baking sheet and lightly toast in oven for 5-8 minutes, being careful not to burn. In a bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, and a dash of salt and pepper into your dressing. In a large salad bowl, toss spinach, pear slices, cherry tomatoes, and pecan pieces. Cut sirloin steak into 1/4-inch slices and toss into salad. Dress with the buttermilk dressing.

Foraged Spring

Foraged Spring

Foraged Spring

 

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)

 

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown. Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed. Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

1 1/2 teaspoons coconut oil or ghee

6 bacon slices, chopped into small pieces

1/2 medium onion, diced

1 garlic clove, minced

1 cup chopped white mushrooms

5 large kale leaves, stemmed and chopped

Pinch of sea salt

Pinch of freshly ground black pepper

 

In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 2 minutes more. Add the kale, salt, and pepper and cook until the kale wilts and turns dark green, 2 to 3 minutes. Serve warm. Change it up: Use another hearty green such as Swiss chard instead of kale.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water

 

White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk

 

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Kosher salt and freshly ground pepper

1 1/2 pounds broccoli rabe (1-2 bunches)

1 pound large pasta shells, such as Barilla

Olio Santo Extra Virgin Olive Oil

1/2 pound pancetta, 1/4-inch diced

2 garlic cloves, minced

1 tsp. crushed red pepper flakes

8-10 ounces fresh ricotta

Freshly grated Italian parmesan cheese, for serving

 

Bring large pot of water to a boil and add 1 T. salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2-3 minutes, until just tender. With a wire skimmer, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta and set aside. Meanwhile, heat 2 T. of Olio Santo olive oil in a large sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for 1 minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 tsp. of salt, and 1 tsp. of black pepper and toss. Cook over medium heat for a few minutes until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzle with Olio Santo olive oil, and with grated Parmesan on the side.

Lemon Butter Chicken

Lemon Butter Chicken

Lemon Butter Chicken

4 Boneless Skinless Chicken Breasts

1/2 T. Smoked Paprika

3 T. Unsalted butter, divided

4 cloves garlic, chopped

1 C. chicken broth

1/2 C. heavy cream

1/3 C. Parmesan cheese, freshly grated

2 T. fresh parsley, chopped

Juice of 1 lemon

Splash of dry white wine

1/4 tsp. dried thyme

2 C. fresh spinach

1/4 tsp. salt

Fresh cracked pepper, to taste

 

Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 T. of butter in a large oven-proof skillet over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate. While the chicken is resting, return to the same skillet and melt remaining T. of butter in the skillet. Add garlic and sauté for 2 more minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.

Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to be too runny! Once your sauce is to the desired thickness, return the chicken to the oven proof dish. Place in the oven and cook for 30 minutes. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.

Cream of Collards

Cream of Collards

Cream of Collards

 

4 tablespoons (½ stick) unsalted butter

½ small yellow onion, diced

2 cloves garlic, sliced

¼ cup all-purpose flour

½ cup heavy cream

¼ cup whole milk

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons red pepper flakes

1 bunch collard greens, cleaned, stemmed, and chopped

Vegetable broth or water, as needed

1 cup shredded Parmesan cheese

 

Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook until bubbly. Slowly add the heavy cream to the skillet, whisking until combined. Add the milk, salt, pepper, and red pepper flakes. Cook until the mixture just begins to boil and thicken. Stir in the collards. Reduce the heat and simmer until the greens are tender, 5 to 7 minutes. Add a little broth or water, if needed. Stir in the Parmesan cheese and serve warm.

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

2 T. olive oil

2 cups finely chopped onion (1 medium onion)

1 1/2 cups chopped carrot (2 large carrots)

2 tsp. minced garlic (3 cloves)

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. fresh ground black pepper

1/2 tsp. ground turmeric

2 cups (12 ounces) lentils, picked and rinsed

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste

 

Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.

The Ravenwood Salad

The Ravenwood Salad

The Ravenwood Salad

Great for Potlucks

 

2/3 cup (160 ml) extra-virgin olive oil

1/3 cup (80 ml) red wine vinegar

1 T. Dijon mustard

1 tsp honey

Freshly ground black pepper

 

1/2 cup (70 g) sunflower seeds

1/2 cup (70 g) pepitas (hulled pumpkin seeds)

1/4 cup (60 ml) olive oil

Flaky sea salt, such as Maldon

1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced

1/2 head radicchio, thinly sliced

1/4 head green cabbage, shredded or thinly sliced

2 large carrots, grated or thinly sliced

1/2 red onion, thinly sliced

1/2 cup (15 g) finely grated Parmesan cheese

 

Preheat the oven to 35O°F. Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).

 

Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn—they shouldn’t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

 

8 ounces spinach (about 4 packed cups)

1 large or 2 medium grapefruit

1/2 cup pumpkin seeds

 

1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 teaspoon finely chopped tarragon

Pinch of salt

 

Tear the spinach into bite-size pieces, if necessary, and place in a large bowl. Section the grapefruit: Cut the top and bottom off the grapefruit so that the flesh of the fruit is exposed, and it will sit flat on a cutting board. Cut the peel and pith from the fruit using a sharp knife or vegetable peeler. Set the grapefruit on one of its flat ends on a cutting board. The sections of the fruit will face up. Cut out the sections, slicing from the outside toward the center of the fruit, just inside the membranes. You can leave the sections whole or cut them into bite-size pieces. Toast the pumpkin seeds in a skillet over medium heat, stirring often, until they are lightly browned, have puffed up, and begin to pop, 4 to 7 minutes. Prepare the dressing: Combine the oil, lemon juice, vinegar, mustard, shallot, tarragon, and salt in a bowl and whisk together. Stir in any grapefruit juice that may have puddled on the cutting board while you were sectioning the fruit. Pour the dressing over the spinach. Depending on how much dressing you like, you may have some left over, and it will keep in the fridge for up to 1 week. Toss the spinach well, then add the grapefruit and pumpkin seeds and toss gently again to combine.

Very Green Spaghetti

Very Green Spaghetti

Very Green Spaghetti

5 oz dried spaghetti

4 cloves of garlic

7 oz cavolo nero (Tuscan Kale)

1 oz Parmesan cheese

1 oz ricotta cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 T. of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Florentine-Feta Rolls

Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1/4 cup fresh basil

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1/4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1/4 cup finely shredded parmesan cheese

 

Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

1 pound beef tri-tip, cut into l-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

6 cups sliced Swiss chard, leaves and stems

2 garlic cloves, minced

l (28-ounce) can crushed San Marzano tomatoes with juices

1/3 cup halved pitted kalamata olives

1 tablespoon capers, rinsed and drained

 

Put a large skillet over high heat. Season both sides of the beef with salt and pepper. Add the olive oil to the pan. Put the beef in the pan and cook, without stirring, for 1 minute. Flip and cook, without stirring, for 1 minute for medium-rare. Remove to a platter. To the pan, add the Swiss chard, garlic, and a pinch of salt and cook, stirring occasionally, until the chard begins to wilt, about 1 minute. Add the tomatoes with their juice, the olives, capers, and seared beef (with any accumulated juices) and cook until everything comes together, and the sauce reduces slightly, about 1 minute. Serve.

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

1 lb. Orecchiette pasta

1 lb. Spicy Italian sausage

1 lb. Swiss chard rough chopped with stems (1/4″ wide)

1 cup Cooked Cannellini beans (drained and rinsed)

8 oz Pasta water

1/2 cup Chopped parsley

1 tablespoon Lemon zest

2 tablespoons Lemon juice

1/2 cup Parmesan cheese

2 tablespoons Butter

1 tablespoon Extra virgin olive oil

 

Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt. Cook the pasta until very al dente, about 8 minutes. Remove the pasta to a bowl with a slotted spoon and set it aside. Do not rinse the pasta. Reserve 1 cup of pasta water before discarding. Heat a large Dutch oven over medium high heat. Add the sausage and brown. Add the Swiss chard and cook down for 2 minutes. Add the reserved pasta water and simmer for 1 minute. Add the beans and pasta and simmer until pasta is done, about 2 more minutes. Remove the pan from the heat and stir in the lemon juice and zest, cheese, parsley, butter, and extra virgin olive oil and it is ready to serve.

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Kettle Style Kale Chips

Kettle Style Kale Chips

Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt

 

Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.

 

Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

 

Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper

Salad:

6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced

 

Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

Chicken Bacon Spaghetti

Chicken Bacon Spaghetti


12 oz. spaghetti or angel hair
1 T. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.