OK, this is the easiest recipe EVER, but it is so good that I have been re-creating it (or some variation) for the past several weeks. Lunch, snack, dinner, WHATEVER…. I have even eaten it for breakfast! What is it? Basically, roasted veggie with pine nuts, goat cheese, olive oil and salt. I know, glamorous and sophisticated recipe, right?
So green, so good.
Inspired by What’s Gaby Cooking, I have been making a raw brussels sprout kale salad weekly. Basically, it is shaved brussels sprouts, finely chopped kale, and a variety of nut and fruit to give it some JAZZ.
What would I do without KALE?
My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 cup fresh parsley leaves
* 1/4 cup olive oil
* 1 tablespoon white vinegar
* 1 teaspoon salt
* juice of 1/4 a lemon
Another grilling post from Ken… enjoy!
I have always loved kale (Ken even considered naming our son, “Kale” instead of “Cruz” — true story), but this kale caesar salad has taken my love of the dark leafy green to a whole new level. Like, I could eat four heads of kale in one day and be happy and content. This is an easy salad, with a super tasty homemade dressing that lasts in the fridge for several weeks. Once I discovered the recipe from Epicurious, I have literally made this salad 2-3 times a week. I can’t stop, won’t stop, why stop. So here is the recipe. Enjoy!
Ingredients for Salad:
Made it to Oregon after an oops-where-is-the-airport-bathroom-uh-oh-kid-had-an-accident type of situation. That = unfun. Oregon = Green, calm, rainy forest (Oregon, didn’t you get the memo? I came out for SUMMER not Spring-Fall-Winter rain!). My mother is a cooking machine and since we are so many at the house, she is now a member of not one, but TWO CSA boxes. Yep, ladies and gentlemen, more greens and kale and chard and spinach than you can ever imagine. Wednesdays *and* Fridays! Not that I am complaining because there is nothing better than fresh farm vegetables, but my mother has to get creative with all the greens in the house. And this recipe (random concoction created by Nana Proskurowski) was unbelievable. So good that I had to recreate it the next day!
Autumn = squash season. I love eating butternut squash soup for lunch or dinner. Incredibly satisfying, comforting, hearty, and healthy. All the right ingredients that are guaranteed to make you feel good.
* 1 large butternut squash
* 3 small onions or 1.5 large onions (yellow or white)
* 1 lb. kale
* 1-2 tablespoons of olive oil
* 1 twig of ginger
* 4 cups of chicken stock (homemade or store bought)
* Salt and pepper to taste
Simple ingredients that make a hearty and tasty soup.
Way back when, when the blog was brand new (almost a year ago!), I wrote about my obsession with making Kale Chips. So healthy, so easy, so delicious. I thought my homemade kale chips were the best snack in the world. And although they are great, I came across New York Naturals Kale Chips, sold at my local Whole Foods, and there is simply no comparison.
Locally made, these are sold at more than 200 stores in New York and on the East Coast. But for my West Coast friends, they are even sold online. I first tried these at Whole Foods, then went online and got 4 boxes, and now, I just placed an order for 10 more. I can’t live without them! To buy go here.
Options: Bombay Ranch, Salt and vinegar, Spicy miso, and Vegan cheese. My personal favorite is the Sea Salt and Vinegar. Tangy, salty, and oh so good.