-1 tablespoon oil
-1/4 cup green onion
-1 teaspoon minced ginger
-2 cups rhubarb
-1/2 teaspoon dried chilies, crushed
-1/4 cup water
-2 tablespoons honey
-pinch of salt
-4 oz udon or soba noodles
-2 handfuls of kale
-cilantro and lime wedges for topping
In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes.
Next, stir in rhubarb, water, honey, and chilies. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)
Prepare noodles according to directions, drain, and set aside.
Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt.
Top with cilantro and lime wedges to serve. Enjoy!
By Erin Alderson on naturallyella.com, 4/12… Read the rest
-¼ c. coconut oil, melted
-¼ c. + 2 T. honey or ¼ cup agave
-¼ c. apple cider vinegar
-1 clove of garlic, grated using a micro plane or very finely minced
-A generous pinch of salt
-2 heads of broccoli (use the Romanesco in your box)
-1 bu. of kale, washed well
-½ c. of thick shredded coconut*
-½ c. sliced almonds, toasted
-1 c. fresh blueberries (or use persimmons, pomegranates or other seasonal fruit available locally right now)
Whisk all dressing ingredients together in a small bowl and set aside.
Chop the broccoli into small florets. Also chop the broccoli stems into ¼ inch pieces.
Remove the tough inner rib from the kale leaves. Using a food processor, pulse the leaves a few times to finely chop them. You may have to work in batches depending on your food processor. You can also chop them by hand.
Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bowl.
Add the dressing and toss to coat. Enjoy!
*Next time I make this I am going to try toasting the coconut. 🙂
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!