We love kale in our home! We use it in salads, juices, soups, and any entree I can add it into. Even our hens love kale!
1 bunch Lacinto "Dino" Kale (about 15 leaves)
1/4 cup Pomegranate seeds
1/4 cup Macadamia nuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons Olive oil
Juice from 1 Lemon
Sea salt, to taste
Freshly ground black pepper, to taste
Remove the bottom inch or so of the kale leaves where it is mostly stem and discard. Thinly slice the kale leaves and toss into a large salad bowl. Gently mix in the olive oil and lemon juice. Sprinkle with sea salt and pepper to taste. Add in the pomegranate seeds, macadamia nuts, and Parmesan.
Enjoy!
It's hard to find a good veggie burger, but this one is delicious. It is gluten-free and can easily be made vegan by removing the egg. Serve on a bun, or on top of a salad.
Makes about 12 patties
2 cups cooked millet
1 large sweet potato, baked, skin removed
1 medium zucchini, grated
1 medium carrot, grated
1/2 onion, diced
1 egg, beaten
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-2 tablespoons olive oil, for cooking
In a large bowl, combine all ingredients. Form into patties.
Heat a griddle over medium heat and add a tablespoon of olive oil. Cook the patties about 3 minutes per side, or until golden brown and heated through.
Serve with your favorite burger toppings and Taya's Thousand Island Dressing.
Enjoy!
This common condiment is easy to make at home, and you avoid all of the harmful ingredients in a store-bought brand. Besides, you probably already have all of the ingredients on hand!
1/2 cup mayo, vegan mayo, plain Greek yogurt , or sour cream
1/4 cup ketchup
Juice from 1/2 lemon
2 tablespoons dill pickles, diced
1 tablespoon diced shallot or onion
1 tablespoon Italian parsley, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Combine all ingredients by hand or in a high-speed blender. Taste and add more sea salt and pepper, as needed.
Enjoy!
This is the only thing I can remember my grandma making. I didn't know her well, or see her often, but when I did see her, she made these brownies. I begged her for the recipe for years, and finally she gave it to me. This frosting is delicious on any brownie; you don't have to make this recipe. It's the frosting that makes it. I hope you enjoy this childhood memory of mine!
Makes an 8 x 8 pan
For the brownies:
3/4 cup sugar
1/2 cup unbleached A/P flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup (1 stick) butter, melted
2 eggs
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, and sea salt.
In a separate bowl, combine the melted butter, eggs and vanilla extract. Stir into the dry ingredients. Mix well. Stir in the chocolate chips.
Pour into the prepared baking dish. Bake for about 20 minutes or until a knife or toothpick inserted in the center comes out clean. These brownies shouldn't be too gooey since the are topped with frosting. Set aside to cool completely.
For the frosting:
1/2 cup (1 stick) butter
1 1/2 cups sugar
1/3 cup milk
1/2 cup chocolate chips
1/2 teaspoon vanilla extract
In a heavy-bottomed pot, melt the butter over medium heat. Stir in the sugar. Add the milk, stirring occasionally, allowing the mixture to "boil" for 2 minutes. Remove the pot from the heat. Add the chocolate chips and vanilla extract and beat the frosting until smooth.
Immediately pour the frosting over the cooled brownies and allow the frosting to cool to room temperature as well. Don't cut the brownies until the frosting is firm!
Enjoy!
If you like capers and anchovies, you will love this pasta.
2 tablespoons olive oil
4 cloves garlic, chopped
4 anchovy fillets, roughly chopped
1 tablespoons capers
4 ripe tomatoes, roughly chopped
Handful of fresh basil leaves, torn
1 cup tomato sauce
1 teaspoon crushed red pepper flakes, or to taste
Sea salt, to taste
1 lb pasta, cooked and drained, pasta water saved
1/2 cup freshly grated Parmesan, for serving
Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil, garlic, anchovies, and capers. Sauté for about 1 minute. Add the fresh tomatoes and basil and sauté for another minute or so. Add the tomato sauce, crushed red pepper flakes and sea salt to taste. Sauté, stirring occasionally, for about 5 minutes. Add the pasta, and a bit of the pasta water for consistency. Adjust seasoning as desired. Serve immediately. Top with the grated Parmesan.
Enjoy!
This classic dressing is easy to make at home. If you don't like anchovies, just leave them out. The dressing is still delicious without them.
1 organic egg yolk
4 anchovy fillets
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
Juice from 1 lemon
1 small shallot, chopped
1 clove of garlic
1/2 cup olive oil
1/2 cup fresh Parmesan cheese, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
Blend all ingredients in a high-speed blender. Toss with chopped Romaine, croutons, and more grated Parmesan for a classic salad.
Enjoy!
This is so good, I could practically eat it straight out of a bowl! Serve this over any grain that you'd like, or if you prefer, over a grilled chicken breast or steak.
Serves 4-6
1 tablespoon butter
1 tablespoon olive oil
2 small shallots, diced
1 teaspoon thyme, fresh or dried
1 lb Cremini mushrooms, sliced
1/4 cup dry Vermouth
2 cups fresh spinach leaves
2 cups cream
1/2 lb extra-sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Heat a large, heavy-bottomed sauté pan over medium heat. Add the butter and olive oil to the pan. Add the shallots, thyme, sea salt and pepper and sauté for a few minutes. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, to allow their juices to release and evaporate. Add the Vermouth to deglaze the pan, and cook for another 5 minutes. Add the cream and turn the heat down to low. Stir in the cheese until smooth. Add the spinach leaves. Turn the heat off and allow the spinach to wilt. Add more sea salt and pepper to taste, if desired.
Serve over rice, millet, quinoa, or if you prefer, chicken or steak.
Enjoy!
