Recipes

Recipes (17)

13 July 2012

Kale Caesar

Written by Patrick Horan

For dressing: combine one small tin anchovies (8-10 pieces), one clove of garlic, two tablespoons of dijon mustard, and the juice of one lemon. Once combined, slowly add olive oil and keep blending until it makes a creamy dressing texture. Mix in a quarter cup of parmesan, along with salt and pepper to taste, and store in the fridge while you prep the salad.

For salad: separate kale leaves from the stems (use the stems in a stir fry or in your pesto). Roughly chop thin slivers, less than half an inch wide. Add other sturdy ingredients you like, such as fresh croutons, radishes, cucumbers, shrimp. Dress in advance of serving - kale does well when it gets to sit in dressing for a while, unlike many other salad bases (but leave out the croutons and shrimp until just before you serve it!).

13 July 2012

Kale Pesto

Written by Patrick Horan

Roughly chop a bunch of kale, including the stems. Put in a food processor along with two cloves of garlic (or more or less depending on your garlic taste), three quarters of a cup of toasted walnuts or pine nuts, and three quarters of a cup of grated parmesan. Give these ingredients a few pulses to get them going, then turn on the processor and slowly add olive oil until it looks, well, pesto-y. Keep it going for another few seconds to keep it all together. Eat fresh within a few days or freeze. (Hint for pesto freezing: put it in an ice tray, freeze it, and then store the individual cubes for use throughout the winter!)

Variations:

Add the juice of one lemon or zest of half a lemon before blending.

Supplement kale with some basil.

Use nutritional yeast instead of parmesan.

Total Time: 10 minutes

Ingredients:

  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.

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