6 Ways to Love Kale: http://www.care2.com/greenliving/6-ways-to-really-love-kale-recipes.html
Coconut Quinoa and Kale with Tropical Pesto
from: http://cookieandkate.com/2012/coconut-quinoa-and-kale-with-tropical-pesto/
Quinoa cooked in coconut milk, tossed with kale and cilantro-cashew “tropical” pesto—a warm salad inspired by my recent trip to Belize. Healthy and vegan, yes, but delicious above all.
1 cup quinoa, rinsed under running water in a fine mesh colander for a
couple of minutes
1 cup light coconut milk
1 small bunch of kale, stems removed and leaves chopped (for a total of
about 4 cups chopped kale)
1/2 small to medium red onion, chopped
1/3 cup coconut flakes
Tropical Cilantro-Cashew Pesto
2 cups cilantro, packed
scant 1/2 cup cashews
4 cloves garlic
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1/2 lime, juiced (or more, to taste)
pinch red pepper flakes, optional
In a medium saucepan, combine 1 cup coconut milk and 1 cup water, and bring to a boil. Add the quinoa, cover and simmer for 15 to 17 minutes, until the water is absorbed. Remove from heat, fluff with a fork, cover and set aside.
Make the pesto: combine cilantro, cashews and garlic in a food processor. Start processing the mixture, and slowly drizzle in the olive oil. Season with salt, pepper, lime juice and red pepper flakes, all to taste, and blend well.
In a medium serving bowl, combine the warm coconut quinoa, chopped kale, red onion and pesto. Mix well with a big spoon and season to taste with salt and pepper, if necessary.
In a skillet over medium heat, toast the coconut flakes for a few minutes until golden and fragrant, stirring often. Top the salad with coconut flakes and serve warm.
Dijon-Roasted Red Cabbage from: http://www.heathersdish.com/1/dijon-roasted-red-cabbage/
1 small head of red cabbage, shredded
2 Tbsp dijon mustard
2 Tbsp Worchestershire sauce
1 Tbsp olive oil
1 tsp garlic powder
salt and pepper to taste
Preheat oven to 400. Spray a baking sheet with cooking spray and set aside. In a bowl whisk together the mustard, Worchestershire sauce, oil, garlic, salt and pepper. You want the mixture to be fairly runny, so if it’s thick then add a bit more Worchestershire. Toss the cabbage with the wet ingredients in a large bowl and then spread evenly over the baking sheet. Roast at 400 for 20-30 minutes, stirring every 5-10 minutes, until the leaves are starting to get both tender and crunchy at the same time (I roasted mine for about 25). Remove from oven and eat either hot or at room temperature.
Caprese Salad Pizza : Adapted from Nicola Graimes’, Whole Foods with recipes for health & healing
from: http://kirantarun.com/food/2012/08/10/caprese-salad-pizza/
Topping
2/3 cup fresh mozzarella cheese, sliced
2 heirloom tomatoes, sliced
Pizza Crust
1 cup bread flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp rapid rise dried yeast
2 tbsp olive oil
2/3 cup warm water
Basil oil
2 cups fresh basil leaves, packed
2 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
1/4 cup extra virgin olive oil
For dough, place flour salt and yeast in a bowl. Make a well in the center and add oil and warm water. Mix to form a soft dough.
Turn out the dough on to a lightly floured work surface and knead for 5 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough in a warm place for 45 minutes until doubled in size.
Preheat oven to 425F.
Knead the risen dough lightly and roll out to form any crust shape or size to your liking. Place dough on a lightly oiled baking sheet or pizza stone.
Push the edges of dough to form a shallow, even rim. Bake for 10 minutes.
Remove pizza crust from oven.
Prepare basil oil by blanching fresh basil leaves for 10 seconds in hot water and immediately cooling it in a ice bath. Squeeze out water from blanched basil leaves. Add it into a blender with remaining ingredients and blend until smooth.
Spoon basil oil onto half-baked crust base. Top it with sliced mozzarella and heirloom tomatoes. Sprinkle with some salt & black pepper before baking it for another 10 to 15 minutes or until crisp and golden.
Garnish with some fresh basil leaves and serve immediately.
http://www.squidoo.com/recipe-eggplant-parmesan
http://www.theveggietable.com/blog/?s=eggplant
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