For a kale salad to be successful, use very tender kale from Green Goblin and cut it into very thin filaments or chop it very finely (or both). This turned out just divine!
4 cups very finely chopped or slivered curly kale or tender flat kale (about 170 grms on the stem, stemmed and washed in two rinses of water)
2 Tbsp coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweettart one, like a Gala, cored and cut in 1/4inch dice
30 g sharp Cheddar cheese, cut in 1/4 inch dice
2 Tbsp fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan
1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to
the salad, and toss well. Sprinkle the Parmesan over the top,
Advance preparation: This salad benefits from tossing with
the dressing about 15 minutes before you serve it. The kale will
soften in the dressing.
6 tsp olive oil, divided
450 g penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 tsp dried crushed red pepper
If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
15 g loosely chopped fresh dill
80 ml fresh lemon juice, plus more if needed
80 ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
60 g pine nuts, toasted (I used almonds)
60 g feta cheese, crumbled
1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that.
3. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.
Serves 4 to 6.
Prep time: 10 min
101 Cookbooks: Heidi Swanson
Brussels sprouts are perfect for anytime of the year. These little cabbage veggie delights are fantastic as they are packed with super nutrition such as vitamin C. Sprouts can be enjoyed raw, such as sliced up in a salad, steamed or roasted. Forget saving them for the end of the year! Celebrate sprouts all year round and enjoy them crispy and caramelized served with more veggies, and/or your preferred protein.
Prep Time: 15 minutes Cook Time: 40 minutes
2 big handfuls Brussel sprouts
2 garlic cloves, peeled and minced
1 Tbsp olive oil
1 tsp balsamic vinegar
Sea salt and pepper
1.Preheat the oven to 200 degrees C.
2. Slice the sprouts into approximately ½ cm pieces. Add the sprout slices to a bowl.
3. To the bowl add the minced garlic, olive oil, balsamic vinegar and season with salt and pepper. Mix all the ingredients together.
4. Place the sprout mix to a oven proof baking dish. Place in the oven and cook for approximately 40 minutes, or until lightly crispy and caramelised, but not fully burnt. Remove when ready and enjoy with preferred main meal.