Chopped Kale Salad with Tumeric Basil Vinaigrette & My Much Needed Metamorphosis 

 
I’ll preface this post by saying that if you’re only here for the totally amazing kale salad recipe, go ahead a skip down the page. I won’t be offended. I promise.

For the rest of you, if you don’t remember me, let me reintroduce myself. I’m Jenna. I garden, I cook, I eat, I own a business, and I write about all of it. I’ve been away from blogging for a bit because I’ve been reevaluating things. I’ve decided to quit my job in academia to pursue my business, Happy-Go-Lucky Foods, full-time, we’ve moved to the mountains of Western North Carolina, and I’ve been eating a gluten-free and dairy-free diet. Because of some “lady issues,” my acupuncturist, Doctor of Oriental Medicine, and friend (all the same person) advised me to change my diet (on top of the Chinese herbs I take daily). It’s been about six months and I’m feeling great. My primarily vegan diet has helped me so much, and I wanted to learn to cook all over again. So here I am. I’m back. I’m different, but I’m back. It’s nice to see you. 
I may be a little rusty at this whole food blogging thing, but here goes…

I’ve been eating tons and tons of fresh produce. From squash to tomatoes to beans, corn, grapes, and kale, I’ve been a total veggie glutton. And living in the Asheville area, I’m so fortunate to have it all at my fingertips. Organic, fresh, local produce perfection is all here, and I couldn’t be more excited. Sometimes, I get a little overzealous, though, and buy more than I can chew. This is totally fine, though, because I get to be extra creative. An overstocked fridge with a spectrum of veggies (some cooked) and an unbridled sense of kitchen adventure led me to my new favorite salad. Are you ready?

For this healthy monster, you’ll need:

  • A couple handfuls of kale, chopped into small pieces 
  • Palmful of cherry tomatoes, halved
  • Small but of purple onion, diced
  • A few fresh green beans of any variety, cut in small bits
  • Corn, cooked and cut from the cob, about two tablespoons
  • A smidgen of fresh or pickled jalapeños (add as much as you like if you’re brave)
  • Several chunks of roasted and cubed sweet potato (I roasted these babies for soup, but couldn’t help myself)
  • Two tablespoons of the dressing that follows
  • Mixed nuts for a crunchy garnish

  
For the dressing, you’ll need:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup plain rice vinegar
  • 1 tablespoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Several grinds fresh black pepper
  • Pinch dried basil
  1. Place all ingredients in a ball jar and shake like crazy. If you don’t have ball jars falling out of every cabinet like I do, use whatever you have. That’s all there is to it. The turmeric gives the dressing the most gorgeous color and the smell is to die for.

  
Now for the fun part, toss the salad with the dressing, and eat. You’ll have plenty of dressing leftover, but you won’t be able to keep your paws off it. It’s good. It’s really good. 

Kale and turmeric and super foods, and the rest isn’t so shabby either. Food like this makes me forget that I’m eating vegan. I don’t want for anything.

Happy and healthy munching, my friends. I’ll talk to you soon.

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Angel Hair with Lemony Kale, Caramelized Onions, & Ricotta Salata

Kale is the new little black dress. Sautéed, baked, raw, braised, or fried, it all works. And I’m so fortunate to have oodles of the stuff from my favorite local farm. We’re always coming up with new ways to infuse the leafy lovelies into our meals, and this pasta dish may be my new favorite.

For this dish, you’ll need…

  • approximately 50 leaves of curly kale, stripped from the spines, washed and dried (use your salad spinner)
  • four tablespoons of EVOO
  • two yellow onions, thinly sliced
  • five cloves of garlic, minced
  • half fresh lemon, juice and zest
  • Sea Salt & Pepper to taste
  • 12 ounces Angel hair cooked al dente

Optional:

  • Balsamic vinegar reduction
  • Ricotta Salata cheese, crumbled

To begin, heat two tablespoons of EVOO in your favorite, very large, skillet over medium heat.

Add the sliced onions to the pan and a small pinch of sea salt.

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Keep the onions moving so they don’t burn until they start to soften. Reduce the heat to low-medium and let them caramelize. This should take about five minutes. Once they’re done, transfer them to a separate vessel.

Add one more tablespoon of EVOO to the pan and add the kale.

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Using tongs, toss the kale a lot as this will help it wilt. You’ll want it all in the pan, but it takes patience. Cooked kale, like any other green, cooks down to a minuscule portion of its original size once the water content is gone. The result is concentrated, amazing flavor.

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Add the lemon juice and a large pinch of sea salt. Give it another good toss. Put the lid on the pan. The kale will really start to break down because of the steam. After about a minute, remove the lid and check the progress. If it’s not soft, put the lid back on and wait another minute.

Remove the lid and make a well in the center of the kale. Add the minced garlic and give it a good stir. Add a bit of olive oil to help the sautéing if you desire.

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Add the lemon zest and stir again. Have cute boy help in the kitchen.

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Add the caramelized onions back to the pan and toss.

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Add the cooked pasta, drizzle in the remaining tablespoon of EVOO, and add salt and pepper to taste. There, you’re done!

photo 4But, if you’re like me, you’ll want to garnish this dish with crumbled ricotta salata cheese and a hefty balsamic reduction drizzle (yes, we always have this on hand). If you don’t have ricotta salata, feta cheese would be a great substitute.

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Until next time, my friends, happy eating!

 

Garlicky and Lemony No-Fail Kale

This stuff isn’t just a garnish, people. (…although I admittedly used to think so.) If Popeye only knew about this super veggie, he’d be singing a different song…one that rhymes with kale. I understand why kale recipes are everywhere. This leafy relative of broccoli and cauliflower is easy to prepare, can be eaten raw or cooked, is very versatile, and is loaded with oodles of vitamins and minerals. And did I mention it’s delicious?

Last night, I was tuckered out. I spent five hours gardening (not the casual, flower-picking, clean fingernail kind of gardening either). I hauled bags of soil, turned compost, pulled impossible weeds, planted flowers, sewed seeds, potted up, and then had to put all the stuff away. Dinner was the last thing I wanted to do, but we gotta eat, right?

I ended up making seared tiger prawns with Israeli couscous and (drumroll, please) kale. But ignore the first two parts of this meal; the kale stole the show. Fresh lemon, garlic, extra virgin olive oil, red pepper flakes, and sea salt turned this sturdy green veggie into a robust, bright, melt-in-your-mouth, amazing side dish. What’s more is that it took less than five minutes to make.

Ingredients:

  • 1 pound organic kale, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced (click here for a time saving tip)
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 cup water

Method:

Place olive oil and garlic in a large skillet. Bring heat to medium.

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Add the chopped kale to pan and give a good stir.

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Add the water and place the lid on the pan. This will help steam and soften the kale.

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Cut a fresh lemon and enjoy the smell.

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Remove the lid after about a minute and squeeze the lemon juice into the pan (avoiding the seeds). Also add the red pepper flakes and sea salt. Stir again.

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Once the majority of the water has evaporated, the kale is done. Magical, isn’t it?

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Taste and adjust the seasonings as necessary.

That’s it. That’s really all. I promise.

Happy and healthful eating, everyone!