January is the month when we all take better care of ourselves and food plays a big part in that, so here’s a recipe to keep you on track. Kale Avocado Toast with Egg, a brain power breakfast to set you up right for the day. It’s a simple recipe, lightly toasted multigrain bread, baby kale and sliced avocado mixed together in a vinaigrette and topped with slices of boiled egg.
Hot Coppa Kale Rigatoni is a tasty meal. It will expel your hunger in a few mouthfuls and it’s spicy, wholesome flavors will leave you feeling satisfied.
All you need to make this great dish is some rigatoni, hot coppa, kale, parmesan and garlic.
Looking for a warm salad or side dish? Well, try this Warm Lacinato Kale and Cannellini Beans dish. It’s terribly tasty and wonderfully nourishing.
Thanksgiving is almost here folks. I know so many of you are looking for simple but tasty salads to go with your turkey. This spicy kale and seaweed salad is just that. This salad is very tasty, the primary ingredients being baby kale and toasted seaweed. Crispy shallots, sesame seeds and thin slices of chili are added to the combination and then dressed with Asian flavors. The final results is a zingy and fresh tasting salad, a perfect addition to so many meals.
I’m trying to find meals that will fend off my yearning for rib-sticking food, and I’m thinking kale might be of great help. I don’t think there is anyone who would argue with me when I say eating lots of kale is a good thing. Kale is filling, and when mixed with tasty food partners, it’s a great meal. Just like today’s recipe, garlic kale and farro salad. A delicious mixture of kale, farro, parmesan and pine nuts with a garlic dressing.
I like a layered salad bursting with flavors, don’t you? If yes, you’ll love this kale pomegranate goat cheese salad. The ingredients are obvious, kale, pomegranate and goat cheese, with a generous dousing of balsamic mustard dressing, finished off with candied walnuts.
Stuffed squash blossom kale salad is today’s recipe. Two varieties of red kale crowned with stuffed squash blossoms.
It’s so easy to get in a rut with your offerings of salad, so I decided to create something a little different, a salad that can stand on its own, a salad that will wow your guests, get them excited about what they’re about to eat.
Have you tried squash blossoms? They have a very mild squash taste. They’re delicate and when stuffed with goats cheese they’re delicious. Such a pretty salad – don’t you think?
Today’s recipe is a quick and easy, a have anytime dish – tuna and kale quiche. I’ve made this quiche so many times; I think I’ve made it close to ten times in the last three months. My friends love it, they start to hover over it as soon as I remove it from the oven. It’s great anytime, so it doesn’t really last very long.
Currently, I can’t get enough red kale and endive, every time I sink my teeth into those greens, I feel as if I’m replenishing my body, guarding against disease and strengthening my immune system. To be frank, I feel really pleased with myself.
I’ve been sharing my red kale and endive stash with family and friends when they visit, and my most recent visitors, my mother and niece, had the pleasure of tasting my apple salad.
I sense a furrowed brow – I’ve been banging on about kale and endive and now I mention that I shared an apple salad. Well, my apple salad consists of red kale, endive and apple, laced with rice vinegar and olive oil. The reason I call it apple salad is because the kale and endive take a back seat to the apple in this salad, the rice vinegar allows the apple to thrive and is major on the tastebuds. Take a look.
I discovered this yummy salad just recently – kale salad with carrots, cranberries and walnuts bathed in olive oil and lemon. It’s a treat, quick and easy.
If you’re trying to eat more healthily and finding it difficult, this is the salad for you. Really good fresh kale requires a serious chomp, it will take you time to get through a bowl of kale salad which is ideal when cutting down on calories or just simply trying to eat a healthier diet.
This kale salad can be your appetizer, or you can drop some chicken or fish into the mix to make for a more hearty main meal. I’ve enjoyed it with canned tuna seasoned with lemon and coarse ground salt and pepper, and I made it with bacon for my friend, Nicholas, Creative Director, Spicegrove Creative, and altogether cool guy, he loved it! I don’t know who was more surprised, me or him.
If walnuts aren’t your thing, you can substitute with sliced almonds or splurge on some raw cashews, go nuts!
