Kale and Brussel Sprout CHOPPED Salad

This week's Farm Fresh delivery included the most beautiful Lacinato kale I've probably ever seen, it was silky and had the most rich dark green color. I wanted to use it raw, and in a dish that really highlighted how fresh and flavorful it is, instead of throwing it in a smoothie or making kale chips.

Which led me to the most heavenly combination of chopped kale, brussel sprouts, onions, quinoa, and pine nuts, with a lemon garlic vinaigrette!

Let me just say, when I began making this dish, and my guy asked me what was for dinner and saw what I was concocting, he said he would order pizza...fine, more for me! Well, let me tell you, by the time this dish was done, he had forgotten about the pizza and was even suggesting some yummy additions to add to the mix for next time. DOUBLE SUCCESS...there will be a next time, and the kale and brussel sprout chopped salad beat out the pizza!

Ingredients:

Kale, 1-2 Bunches, Chopped with center stem removed

Brussel Sprouts, 12 Ounces,Trimmed and chopped

Onion, 1/4, Sliced

Quinoa, 1 Cup, Cooked

Pine Nuts, 1/4 Cup

Coconut Oil, 1 Tablespoon

Olive Oil, 1/4 Cup

Garlic, 1 Clove

Lemon, Juice of 2-3

Black Pepper

Remove the stems from the kale, chop into small pieces, and place in a large bowl.

In a large skillet, add coconut oil, trimmed and chopped brussel sprouts, and onion. Add a few dashes of pepper, and a squeeze of lemon to season. Saute on medium heat until onion and brussel sprouts soften. For the quinoa, boil 2 cups of water and bring to a boil. Add 1 cup of quinoa, cover and simmer on low for 10-12 minutes. Pine nuts can be added to the quinoa, or toasted in a skillet.

For the dressing, combine chopped garlic clove, olive oil, and juice of 2 lemons. Add 2-3 dashes of black pepper. Whisk to combine all ingredients.

Add brussel sprout mixture, quinoa, pine nuts, and dressing to your bowl of chopped kale and toss together.

Veggie Eats: Tofu Tahini Scramble

*Published on MindBodyGreen.

You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make. 

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring. 

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice. 

Ingredients:

Makes 2-3 servings

Coconut Oil, 3-4 Tbsp

Garlic cloves, 2

Tahini 2-3 Tbsp

Tamari, 1 Tbsp

Lemon, juice of 1

Brussel Sprouts or Broccoli

Edamame, 1/4 cup

Garbanzo Beans, 1/2 cup

Tofu, crumbled

Garlic Chili Sauce or Siracha, optional

In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon. 

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!

I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble.  In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

Veggie Eats: Everyday Brussel Sprouts

So often these yummy little guys get such a bad rap! I hear people "yuck" and "ekk" when you start talking brussel sprouts...but they are missing out!!

If not prepared correctly, this cruciferous vegetable can be a little bitter, so that's why we're gonna change all that with a really simple preparation that I whip up a few times a week. 

Brussel sprouts are a staple in this house...just as much as water!

Brussel sprouts pack a POWERHOUSE of nutrients, and because I can't give you a recipe without telling you how awesome it is for you, I've included a quick list of their nutritional benefits:

RICH in protein, fiber, antioxidants, vitamins A, C, E, K, iron, and potassium.
Fight inflammation in the body, and aid digestion.

Prevent retinal damage, and bone loss.

Protect against colon and prostate cancer.

Ingredients:

Brussel sprouts, 20 large

Olive oil, 4 Tbs

Garlic, 2 cloves

Lemon, juice of 2

Black pepper, 1/2 tsp

Red pepper, 1/2 tsp

Capers, optional, 1 tsp

Balsamic vinegar, drizzle or 1 cup for reduction

In a large skillet or wok on low heat, add olive oil, garlic, juice of 1 lemon, and capers. Clean and halve the brussel sprouts, and add to heated oil. Add black and red pepper, and combine all ingredients so seasoning and oil coat the sprouts. Cover and set on medium for 10-15 minutes. This will soften the brussel sprouts. 

While brussel sprouts are steaming, prepare balsamic reduction. Add balsamic vinegar to a small saucepan. Heat on medium-low. In about 10 minutes, balsamic will begin to reduce down and develop a syrup-like consistency. 

Once brussel sprouts are al dente (not too soft, not too raw), add juice of second lemon and brown further by heating on low, uncovered. Add additional pepper to taste. When they begin to get a little crispy, remove from pan, and drizzle with balsamic reduction.

Give these green, cruciferous beauties another shot, and you will reap the benefits!

Besides...don't you need to bring a side dish for Thanksgiving dinner?!