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.

Rainy Day Cravings: Homemade Pho

Cold and drizzly nights call for warm and cozy meals, and this homemade pho was the perfect nutritious combo to fulfill my rainy day craving!

The best part about this pho is you could use any vegetables you have in your refrigerator, and it's super quick! 

Ingredients:

Makes 3-4 servings.

Olive oil, 4 Tbsp

Vegetable Stock, 5 cups

Sesame Oil, 2 Tbsp

Tamari, 4 Tbsp

Ginger Root, grated

Onion, sliced

Broccoli*

Cremini mushrooms*

Shiitake mushrooms*

Baby bok choy*

Kale*

Tofu, firm

Soba noodles

For flavoring:

Basil 

Lime

Jalapeno

*Vegetable amounts can vary based on your preference, and the amounts that I used are shown below.

In a large pot, add 4 Tablespoons of olive oil, and onions and set on medium-high heat. Add broccoli, or any vegetables that may need a longer cook time, such as brussel sprouts. Add in vegetable stock 1 cup at a time, steaming the broccoli and onion. Add in mushrooms, bok choy, kale, tamari, and a few grates of ginger root. Heat on low until pho reaches a rolling boil, and add sesame oil before serving.

In a separate pot, boil water for the soba noodles. Once water has reached boiling, add the soba noodles for 8-10 minutes until al dente. Drain in colander. 

Add soba noodles and cubed tofu to serving bowl, and add pho to fill bowl. Basil, jalapeno, and lime can be added to taste. I also add siracha for an extra spicy kick!

Pho Belly...Pho Heart! 

Veggie Eats: Spinach and Kale Pesto

My Italian Mama is an extremely good cook, and I credit any skill I have in the kitchen to her! 

This pesto has been adapted from her recipe, and one that I crave frequently, perfect for those days when you just need a little Italian comfort food in your life. The spinach and kale provide extra nutritious greens, and a different, yummy bite than your traditional all-basil pesto. Serve over gnocchi, quinoa pasta, or with a bruschetta as seen here!

This sauce is far better than any pesto you buy out of a jar, and...it's HEALTHY...no guilt included!

Ingredients:

Fresh organic basil, 4-5 cups 
Garlic cloves, 3
Pine nuts, (2) 1/4 cups
Olive Oil, (2) 1/4 cups
Kale, large handful
Spinach, large handful
Lemons, Juice of 2
Black Pepper
Crushed Red Pepper

In a large food processor, blend basil, garlic cloves, 1/4 cup pine nuts and olive oil, and juice of one lemon. When pesto reaches a creamy consistency, add kale and spinach to basil mixture, so processor is full. Add the second 1/4 cup pine nuts and olive oil, and blend again till pesto becomes creamy. Add black pepper and crushed red pepper to taste.

**Makes enough for a large bowl of pasta. If you make too much, the extra will freeze well in an airtight container.

For the Bruschetta:

Chop cherry tomatoes and basil, and add to a bowl with olive oil, garlic, and juice of one lemon. Mix together all ingredients. Add black pepper to taste. 

Serve over a baguette with your spinach and basil pesto!

Buon Appetito!