Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique Kale, Lime and Almond Salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients


Dressing
3 Tablespoons Freshly Squeezed Lime Juice (See Note)

2 Tablespoons Maple Syrup

1 To 2 Tablespoons Extra-Virgin Olive Oil, To Taste (Optional)

1/8 Teaspoon Sea Salt, Plus More As Needed

Several Grinds Of Fresh Black Pepper

Salad
5 Cups Packed, Thinly Sliced Curly Kale, Thick Stems Removed

1/3 Cup Roasted Or Raw Almonds

¼ Cup Raisins


Directions


  1. Put the lime juice, maple syrup, optional olive oil, salt, and pepper in a small bowl and whisk briskly to combine.
  2. Put the kale, almonds, and raisins in a large bowl. Pour the dressing over the kale and mix together using tongs or a large fork, until well coated.
  3. If desired, to soften the kale leaves, use clean hands to “massage” the dressing into the kale for about 30 seconds. Taste and add more salt if desired. Let stand 5 minutes and serve (see note).
  4. *Chef’s note: If preferred, you may use freshly squeezed lemon juice in place of the lime juice.
  5. *Chef’s note: This salad can be made ahead of time and refrigerated for up to 4 hours before serving.
  6. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Kale Mint Pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze.

kale mint pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze. 

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 Cups Packed Chopped Kale
1 Cups Packed Mint Leaves
½ Cup Chopped Walnuts
¼ Cup Shredded Parmesan Cheese
½ Lemon, Juiced
¼ Cup Olive Oil
Salt, To Taste

Directions


  1. Add all ingredients except the oil and salt to a blender or food processor and blend until smooth. Drizzle in the olive oil with the motor running. Taste and season with salt to taste.

Kale and Pistachio Pesto Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

Kale and Artichoke Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Box Of Pasta Of Your Choosing
2 Bunches Of Kale
2 Garlic Cloves
1 Tablespoon Grated Parmesan
¼ Cup Of Deshelled Toasted Pistachios
1 Teaspoon Lemon Zest
1 Teaspoon Salt
2 Tablespoons Olive Oil

Directions


1. Blanch the kale by boiling it in salted water and then plunging it into a bowl of ice water. Drain and reserve.
2. Bring another pot of salted water to a boil and cook the pasta until al dente. Drain making sure to reserve at least a tbsp of pasta water.
3. Make the pesto by adding the kale to a food processor along with the grated parmesan, garlic, toasted pistachios, and salt. Dribble in the olive oil while the motor is running. In a large sauté pan, add the pesto to the pasta along with the pasta water creating a thinner sauce. Mix in the lemon zest.
4. Garnish with more chopped pistachios and parmesan.

Garlicky Kale Veggie Burgers

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier!

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 tablespoons olive oil, divided 

1 small red onion, diced

2 garlic cloves, minced

2 cups baby kale or regular kale, roughly chopped

1 15-ounce can pinto beans, drained and rinsed

1 egg

¼ cup + 2 tablespoons panko breadcrumbs 

½ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

Black pepper, to taste

4 hamburger buns

Toppings: shredded cabbage, onion slices, tomatoes, etc. 

Directions

1.     Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Add the kale and cook for another 2 minutes, until wilted. Turn off the heat and let cool slightly. 

2.     Place the beans in a mixing bowl and mash with a fork or potato masher. Leave some whole beans for texture. Add the egg, breadcrumbs, red pepper flakes, salt, and pepper. Mix well, cover and place in the fridge for 30 minutes.

3.     After chilling, shape the mixture into 4 equal patties. 

4.     Heat the remaining olive oil in the skillet over medium heat. Sprinkle some panko on a plate and press the burgers into the breadcrumbs to coat both sides. 

5.     Cook the burgers for 5-6 minutes per side, until crisp and golden. Work in batches as necessary to avoid crowding the pan. 

6.     Serve on hamburger buns with toppings of your choice.

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Kale and Artichoke Dip

If you love spinach and artichoke dip at a restaurant or store bought, then this is the perfect dip for you! Creme Fraiche makes it feel extra luxurious and creamy! It may just become your new favorite dip.

If you love spinach and artichoke dip at a restaurant or store bought, then this is the perfect dip for you! Creme Fraiche makes it feel extra luxurious and creamy! It may just become your new favorite dip.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Cup of Labneh (Or Use Greek Yoghurt)

1 Bunch Of Scallion Chopped (2 Ounces)

1/2 Cup Mayonnaise  

1 Cup Shredded Mozzarella

1/2 Packet Of Onion Dip

2 Cups Of Kale (Chopped)

1 Jar Of Artichokes (Chopped)

1/4 Cup Of Creme Fraiche 

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Garlic Cloves Minced

1/2 Teaspoon Hot Sauce

¼ Cup Of Pecorino Romano

Directions

1.     Preheat the oven to 350 degrees. 

2.     Thoroughly mix everything in a large bowl. Transfer to a baking dish and bake for 30-35 minutes. 

3.     Serve with slices of baguette or potato chips! 

Cheesy Grits with Kale & Apples

Breakfast is served! Southern grits with a twist! This beautiful bowl full of grits, kale, and apples is a great way to start your day.

Breakfast is served! Southern grits with a twist! This beautiful bowl full of grits, kale, and apples is a great way to start your day.

  • Servings: 2
  • Difficulty: Easy
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Ingredients

1 Tablespoon Unsalted Butter

1 Large Apple, Diced (peeled if you like)

3 Cups Chopped Kale

½ Cup Quick-Cooking Grits

¼ Cup Grated Cheddar Cheese

Salt And Pepper To Taste

Directions

1.     Bring 1½ cups of salted water to a rapid boil in a small saucepan.

2.     Melt the butter in a large skillet over medium heat. Add the apple and cook, stirring, until softened and starting to caramelize, about 4 minutes. Add the kale, cover, and cook until wilted, 2-3 minutes. If the kale is not wilting down, add a few tablespoons of water to the skillet and cover.

3.     When the water is boiling, slowly pour in the grits, whisking constantly. Reduce the heat to medium-low, cover, and cook for 5 minutes, until thick and creamy. Stir every 1-2 minutes to prevent burning. 

4.     Turn off the heat and season the grits with salt and pepper. Gradually whisk in the cheese until melted. Add more water if the grits become too thick. 

5.     Divide the cheesy grits between bowls and top with apples and kale. 

Orzo and Sausage Stuffed Sugar Pumpkin

These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

 These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Sugar Pumpkin

1 Cup Orzo Pasta

½ Pound Italian Sausage, Roughly Chopped

1 Red Onion, Diced

1 Garlic Clove, Minced

2 Cups Shredded Kale

1 Lemon, Juiced

¼ Cup Minced Fresh Dill

Salt and Pepper to Taste

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place the pumpkin cut side down on the prepared baking sheet. Roast for 34-45 minutes, or until fork-tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions then drain.
  5. Heat a large skillet over medium heat. Add the sausage and cook until crisp, stirring. Transfer to a plate. 
  6. Return the skillet with any remaining fat to medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes. Add the kale and cook for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo, sausage, lemon juice, and dill. Season to taste with salt and pepper.
  7. When the pumpkin is finished, remove it from the oven and flip cut side up. Fill each half with orzo filling and garnish with more fresh dill.

Vegan Kale Caesar Salad

The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!

The Traditional Caesar Salad contains dairy in its dressing, but not this one! We made a delicious lemon juice based dressing that is out of this world and topped our leafy greens with freshly made croutons!

  • Servings: 4
  • Difficulty: easy
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Ingredients

­­

½ Cup Cashews

4 Slices White Bread

2 Tablespoons Olive Oil

1 Teaspoon Garlic Salt

1 Lemon, Juiced

1 Tablespoon Dijon Mustard

1 Garlic Clove, Peeled

3 Tablespoons Nutritional Yeast

2-4 Tablespoons Water

½ Teaspoon Salt

2 Teaspoons Capers

6 Cups Chopped Kale

1 Medium Tomato, Sliced into Wedges

1½ Cups Croutons

Dairy-Free Parmesan Cheese

Directions

  1. Place the cashews in a bowl, cover with warm water, and let sit for at least 2 hours or overnight.
  2. Preheat the oven to 400°F.
  3. Tear the bread into small pieces. Toss the bread with the olive oil and garlic salt on a baking sheet. Roast until golden and crisp, about 10 minutes. Cool.
  4. Drain the cashews. Add the cashews to a blender, along with the lemon juice, mustard, garlic, nutritional yeast, salt, and 2 tablespoons water. Blend until smooth, adding more water as needed to reach your desired consistency.
  5. Add the capers and pulse once to combine.
  6. In a large bowl, toss the kale and tomatoes with the Caesar dressing, massaging the leaves with your hands. Let the salad sit for 5-10 minutes to soften.
  7. Top with croutons and vegan parmesan cheese.

Lentil Dal with Kale

This dish is a great tasty way to incorporate Healthy hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

This dish is a great tasty way to incorporate Healthy Hearty Kale into your diet. With a great deal of herbs, spices and vegetables the flavor is irresistible! Leaving your taste buds wanting more!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Coconut or Vegetable Oil

1 Teaspoon Cumin Seeds

½ Teaspoon Ground Turmeric

1 Teaspoon Fennel Seeds

1 Yellow Onion, Diced

1 Inch Ginger, Minced

2 Garlic Cloves, Minced

1 Cup Green Lentils

1 13.5-Ounce Can Coconut Milk

1 Cup Chicken or Vegetable Stock

2 Dried Chile Peppers

1 Bunch Kale, Destemmed and Roughly Chopped

1 Lime

Fresh Cilantro

Salt and pepper, to Taste

Directions

  1. In a medium saucepan, heat the oil. Add the cumin seeds, turmeric, and fennel seeds and toast, stirring constantly, until fragrant, about 1 minute.
  2. Add the onion, ginger, and garlic to the skillet and cook until softened, about 5 minutes.
  3. Add the Lentils, Coconut Milk, Stock, Dried Peppers and ½ teaspoon Salt to the saucepan. Adjust heat to medium, cover, and simmer for about 20 minutes, until the Lentils are tender.
  4. Stir in the Kale and cook for another 5 minutes, until wilted.
  5. Squeeze in the Lime Juice, season with Salt, and Red Pepper Flakes. Top with Cilantro to serve.