Search Results for "Kale"
Recipe Results 2 of 3 pages
Epic Green Salad
Epic Green Salad Ingredients: 8 cups fresh kale, tough ribbing removed, chopped 1 cup cooked quinoa 1 cup cooked green lentils (or canned, rinsed and drained) 1 cup frozen shelled edamame, defrosted ¼ cup roughly chopped roasted red peppers 3 Tbsp. red wine vinegar 2 Tbsp. olive oil 1 tsp. grainy mustard 1 tsp. maple
Green Soup with Lemon
Green Soup with Lemon Ingredients: 2 Tbsp. extra-virgin olive oil 2 lg. yellow onions, chopped 1 tsp. salt, divided 2 Tbsp. plus 3 cups water, divided ¼ cup arborio rice, rinsed 1 lg. bunch kale or green chard 14 cups gently packed baby spinach or cooking greens 4 cups vegetable broth To taste big pinch
Lentil Soup
Lentil Soup Ingredients: 1 med. onion chopped 2 lg. carrots chopped 2 sm. celery chopped 2 cups green or brown lentils rinsed and drained (uncooked) 28 oz. can diced or crushed tomatoes low sodium 2 tsp. cumin 2 tsp. oregano 1 tsp. salt Black pepper to taste 2 bay leaves 2 bouillon cubes + 10
Honey Roasted Cherry Tomato Pasta
Honey Roasted Cherry Tomato Pasta Ingredients: 1 lb. cherry or grape tomatoes, halved ¼ cup, 2 Tbsp. olive oil, divided 2 Tbsp. honey 4 tsp. salt, divided pepper freshly ground, to taste 1 lb. spaghetti 2 cloves garlic, minced 1 bunch kale, washed, stems removed 2 lemons, zest and juice of ½ cup grated parmesan,
Colcannon Potatoes
Colcannon Potatoes Ingredients: 2.5 lbs. Russet potatoes cut into chunks 1/2 lb bacon cut into small pieces 3 cups kale or green cabbage chopped 1/2 bunch scallions (green parts only) chopped 1/2 cup heavy whipping cream 1/2 cup sour cream 4 Tbsp butter + extra for serving Salt & pepper to taste Directions: Cook the
10-Minute Bean Soup
10-Minute Bean Soup Ingredients: 1 Tbsp. olive oil 1 tsp. minced garlic ¼ cup onion, finely chopped 2 (15.8 ounce) cans of great northern beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano 1 (14 ounce) can vegetable or chicken broth 4 cups kale, torn into small pieces 1
Colcannon
Colcannon Ingredients: 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5 to 6 Tbsp. unsalted butter, plus more for serving 3 lightly packed cups chopped kale, cabbage, or other leafy greens 3 green onions, minced (about 1/2 cup) 1 cup milk or cream Directions: Put the potatoes in
10-Minute Bean Soup
10-Minute Bean Soup Ingredients: 1 Tbsp. olive oil 1 tsp. minced garlic ¼ cup onion, finely chopped 2 cans of great northern beans, rinsed and drained, 15.8 oz. ea. 1 can diced tomatoes with basil, garlic and oregano, 14.5 oz. 1 can vegetable broth, 14 oz. 4 cups kale, torn into small pieces 1 Tbsp.
Roast Chicken, Raspberry and Walnut Salad
Roast Chicken, Raspberry and Walnut Salad For the chicken salad: ½ cup chopped walnuts 1 large celery rib, finely chopped ¼ cup organic mayonnaise 1 small shallot, finely chopped 2½ tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon, or thyme) 2 tsp. fresh lemon juice 1 pound roast chicken breast, chopped into bite-size pieces Salt
Quinoa Orange and Pistachio Salad
Quinoa Orange and Pistachio Salad Ingredients: Two 15 oz cans mandarin oranges, in its own juice, all but ¼ cup juice drained and discarded 1 cup quinoa ¼ cup fresh mint, loosely chopped 2 Tbsp. extra virgin olive oil 15 oz. canned chickpeas, rinsed and drained thoroughly 1/3 cup chopped almonds or pistachios ¼ cup
