-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 lg. bu. kale, rinse, dry and remove stems
-1 sm. head radicchio, rinse, remove outer leaves and core
-1 ½ c. farro (or other favorite whole grain)
-3 c. water
-1 t. salt
-1 lg. garlic clove, minced
-¼ c. lemon juice, fresh squeezed
-1 t. miso paste, white or yellow
-¼ c. + 2 T. extra virgin olive oil
-¼ t. ground pepper
-½ t. fine sea salt
-¾ c. grated Parmesan cheese
-½ c. raw walnuts, chopped
Combine the farro in a medium saucepan with the water and salt and bring to a boil. Reduce the heat to medium-low and simmer covered until the farro is tender, 20 – 45 minutes. Cooking time depends on if you are using pearled farro or whole farro. I prefer whole farro and am patient with the 45 minutes. It’s hard to overcook farro.
Drain the farro and transfer to a large bowl to cool. Once cool, cover and refrigerate.
Chop the kale into bite size pieces. Place the kale in a large salad bowl. Whisk together the garlic, lemon juice, miso, ¼ cup olive oil, ground pepper and salt. Pour this dressing over the kale. With clean hands massage the dressing into the kale.
Chop the radicchio and toss into the salad along with ½ cup Parmesan, walnuts and farro. Taste and drizzle with additional olive oil or salt if needed. Cover and chill in the fridge until ready to serve.
Top with remaining Parmesan prior to serving. Enjoy!
-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!
-3 T. dried currants
-1 T. balsamic vinegar
-1/2 c. blanched raw hazelnuts
-1 lb. Tuscan (aka Dino, Lacinato or Black kale), washed & very thoroughly dried
-1/4 c. extra virgin olive oil
-2 cloves garlic, minced
1/4 c. balsamic vinegar glaze (store-bought or see recipe in index)
-Sea salt, to taste
-Freshly ground black pepper, to taste
-1/2 c. shredded ricotta salata cheese
Put the currants into a small mixing bowl with the balsamic vinegar and 1 tablespoon of hot water and set aside to soak.
Meanwhile, place the hazelnuts in a small dry skillet over medium heat. Cook until they begin to brown, shaking the pan and stirring so they do not burn, 4 to 5 minutes. Let the nuts cool, chop roughly, and set aside.
To prepare the kale, cut out and discard the center stems, keeping long half-leaves. Stack together 4 to 5 leaves at a time and slice into chiffonade until you have 5 tightly packed cups of long, thin strips.
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the kale and stir for an additional 30 seconds until just warm and barely soft. Immediately transfer the kale to a mixing bowl and place it in the refrigerator until just cooled, 4 to 5 minutes.
When cool, transfer the kale to a salad bowl and toss with the balsamic vinegar glaze. Drain the currants, add them along with the hazelnuts, and toss. Season with salt and pepper, sprinkle on the ricotta salata cheese, and serve. Enjoy!
From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014… Read the rest
-1 bu. Dino kale, washed, dried & de-ribbed
-1 clove garlic, very finely chopped
-3 T. extra-virgin olive oil
-1 T. lemon juice
-4 leaves radicchio
-1 Asian pear (or an apple)
-1 small bulb fennel
-Salt and pepper to taste
Cut the kale in ¼” thin strips and place in a large bowl with the garlic.
In a jar with a tight-fitting lid, combine the olive oil and lemon juice
and shake until emulsified. This is your dressing.
Pour the dressing on the kale and garlic mixture and use your hands to
“massage” the dressing into the kale, distributing it evenly. Set aside to
marinate while you chop the remaining ingredients.
Cut the radicchio into short strips about ¼” thick. Add to the kale
mixture without stirring.
Core, halve, then quarter the Asian pear and cut it into very thin slices
that are still crunchy, about 1/8” thick. Add it to the kale mixture
Remove the fronds from the fennel and slice the bulb in half. Cut a
triangle shape in each half to remove as much of the tougher core
as possible. Slice the fennel about 1/8” thick and add it to the bowl.
Toss everything together to combine. Season with salt and pepper
to taste. Enjoy!
-2 bu. Dino kale, center ribs removed
-2 T. finely chopped shallots
-1 1/2 T. fresh lemon juice
-1/4 t. salt
-1/4 t. black pepper
-4 1/2 T. extra-virgin olive oil
-2 oz. coarsely grated ricotta salata (about 1 cup)
Working in batches, cut kale crosswise into very thin strips.
In a small bowl, whisk together the shallots, lemon juice, salt, and pepper. Then add the oil to the same bowl in a slow stream, whisking until well combined.
In a large bowl toss the kale and ricotta salata with enough dressing to coat well. Season with salt and
Adapted from Gourmet, 2007… Read the rest