Big Kale Salad with Roasted Root Vegetables

You may have seen my kale salad post last fall, and it's something that I've been incorporating more and more into my cooking, such as this healthy main dish. It's simply a huge bed of the kale salad with roasted vegetables and almonds on top, but it's so good, so beautiful, and so healthy that I thought I should share it. Believe it or not, it's actually one of my husband's favorite dishes for either a weeknight dinner or weekend lunch. Plus, it's one of those meals that leaves you both fulfilled and feeling good afterwards! I sometimes double the amount of roasted vegetables while I'm already making it and use it in another dish - such as over a mixture or quinoa & lentils or pasta with parmesan cheese. 

Big Kale Salad with Roasted Root Vegetables
Serves 2 main-sized portions


Active Time: 20 minutes
Total Time: 1 hour


Kale Salad:

2 small or 1 large bunch lacinato kale, rinsed, leaves ripped from stems, and cut or ripped into pieces

1/4 c. freshly grated pecorino or parmesan cheese

1 clove garlic, finely minced

1 T. fresh lemon juice 

2 T. extra virgin olive oil

1 T. dijon mustard

1/2 t. kosher salt

Freshly ground black pepper

Roasted vegetables:
1 1/12 - 2 lbs. assorted root vegetables (I used carrots, celery root, red daikon, and golden beets), peeled and cut into ~3/4'' pieces
1 T. extra virgin olive oil
1 t. fresh thyme
1/2 t. kosher salt


1/2 c. toasted almonds (either buy them toasted or toast them yourself in a small skillet over medium heat until fragrant and lightly browned)


Preheat the oven to 400 degrees Fahrenheit. Peel/chop the vegetables while the oven is preheating and place in a medium sized bowl, then add the olive oil, thyme, and salt and stir to combine, then spread out on a sheet or roasting pan. Roast for approximately 45 minutes (no need to stir if they are in a relatively even layer).


Meanwhile, prepare the kale and grate the cheese. Combine all of the dressing ingredients and whisk together, then combine in a large bowl with the kale and cheese. Let sit for at least 15 minutes or for the entire time the vegetables are roasting (it's good to let the kale soften in the dressing a little bit).


When the vegetables are done, divide the kale between the two plates and top with the roasted vegetables and toasted almonds. Enjoy!

Almond & Kale Linguine

This dish was something I threw together the other night with some ingredients we had on hand and it turned out to be our favorite dish of the week. I had picked up some curly kale and thought that it would be fun to cut it up small to resemble curly parsley while also adding some extra nutrition to the pasta. I had some dried linguine (feel free to use either regular, whole wheat, or brown rice linguine) and thought I'd add in some toasted almonds to kick up the protein. This is a simple pasta but developed lots of flavor using some of the pasta water to make a light sauce and finishing with some fresh lemon juice and parmesan cheese. It's a quick, easy, healthy dish that's perfect for a weeknight meal.

Almond & Kale Linguine
Serves 2 (can be easily doubled)

Active Time: 20 minutes
Total Time: 30 minutes

8 oz. linguine
1/2 bunch curly kale, washed, leaves removed from stems, and chopped into small pieces
2 cloves garlic, minced
1/2 c. almonds, roughly chopped
1/4 c. freshly grated parmesan cheese, plus more for serving
Juice of 1/2 lemon
Salt

Boil pot of water for the pasta and add a few big pinches of salt. Cook pasta according to directions.

Meanwhile, if using salted almonds, simply toast in a small saucepan over medium heat until golden brown and fragrant (don't let them burn!). If using raw almonds, toast and then drizzle with a little olive oil and a pinch of fine grain sea salt and stir to coast. Set aside.

When pasta is almost done, heat 1 T. olive oil in a large skillet over medium heat. Add the garlic and saute for about 10 seconds, then add the kale. Saute for only about 1-2 minutes until it starts to wilt.

Reserve 1/2 c. of the pasta cooking liquid, then drain the pasta, and immediately add it to the skillet with the kale. Add the cheese, almonds, lemon juice, and 1 t. kosher salt, then pour the 1/2 c. cooking liquid over the dish and stir for a minute or two until it all comes together. Separate into bowls and serve with a little extra parmesan cheese.

Green Goodness Soup

One of my favorite things about fall is soup. There's something comforting about a nice big bowl when it starts to get dark earlier and temperatures are dropping. But perhaps most of all I love soup because it's so easy to make and so good for you (and you can make soup with almost any kind vegetables that you have on hand). Our recent CSA box had 2 heads of broccoli in it and I'm not a big broccoli person so I needed to figure out somehow else to use it. I was reminded of our trip to New Zealand last year, when we had a broccoli soup that I loved and it was thickened with potatoes instead of cream, making it both healthier and heartier. I also added some kale and leeks to this recipe, and when it's all blended up it turns the most lovely green color. Best of all, unlike some other pureed soups, this one is actually filling, and tastes just as good the next day!

Green Goodness Soup
Active Time: 25 minutes
Total Time: 45 minutes

Extra virgin olive oil
2 heads broccoli, stalks chopped and florets separated
2 medium russet potatoes (~1 1/4 lbs.) peeled and cut into 1/2'' pieces
2 leeks, white and light green parts, sliced
1/2 bunch lacinato kale, leaves removed and chopped
2 cloves garlic, minced
1 small onion, chopped
4 c. low sodium vegetable stock
1 bay leaf
Kosher salt
Black pepper

Heat 1 T. olive oil in a dutch oven or stockpot over medium heat. Add the leeks, garlic, and onion and saute about 5 minutes, or until softened. Add the broccoli stalks and potatoes and cook an additional 3 minutes. Add the stock, bring to a boil and add 1 t. kosher salt and some fresh ground black pepper as well as the bay leaf. Add the kale (stir to submerge), cover, reduce heat to medium-low, and cook for about 15 minutes, stirring occasionally. Add the broccoli florets and recover the pot, then cook for an additional 5 minutes. Use an immersion blender to puree the soup or a regular blender in batches. Season to taste with salt and pepper and serve garnished with shaved parmesan cheese or some fresh herbs, such as chives.

Kale Salad

After making this kale salad, I know that it is going to become a regular part of our weeknight and weekend meals, and after you try it I'm pretty sure that you'll start rethinking your regular lettuce salads as well. I got the inspiration for it from an event we recently attended at Scribe Winery, where we're wine club members. If you happen to visit Sonoma, I would highly recommend it - they not only make amazing wine (chardonnay, pinot noir, cabernet, and syrah) but they have also managed to create a winery experience unlike many other places we have been to. Tastings are served at picnic tables looking out over the valley with wildflowers from their garden (they operate an organic garden on site and have chickens and pigs) and they bring out complimentary cheese, salami, and crackers with each tasting. They have perfected the sort of laid-back chic look and mentality - you can feel free to hang out after your tasting, bring a picnic, or explore the grounds. The winery also throws periodic parties for wine club members and it was at one of these events when we had the kale salad, which was fresh from their garden. They also roasted 2 pigs that were raised on the property and served fingerling potato salad, roasted peppers from their garden, baked white beans over the fire with herbs and tomatoes, and of course poured their wine freely. I've included some pictures from the event below.

Back to the kale salad - we actually eat a lot of kale, but I usually always cook it - whether it's a quick braise over the stovetop with garlic, olive oil, and salt and pepper, an added ingredient to soups, or even part of a stir fry. I've had kale salad before and excluding the version at Scribe, I always thought of it as a little too bitter and raw tasting. The secret is lettuce the dressing sit on the kale for a little bit of time before serving, much different from lettuce salads where you want to dress it at the last minute. Dressing the kale early allows it to soften a little bit and absorb the flavor of the dressing. I also love it because you can make it ahead of time if you're having company, or before you start making the other components of your dinner on a weeknight, and then just let it be until you're ready to serve. I'd recommend letting it sit for at least 30 minutes or so before serving. I made it before a dinner party and let it sit for about 3 hours, although I don't know that I'd do it overnight. Lacinato (or dino) kale is best in this recipe vs. the regular curly kind, although either would probably be good.

Kale Salad

Active Time: 15 minutes

Total Time: 15 minutes (plus time to sit)

2 bunches lacinato kale, rinsed, leaves ripped from stems, and cut into thin strips

1/2 c. freshly grated pecorino or parmesan cheese

Dressing:

1 clove garlic, finely minced

2 T. fresh lemon juice 

3 T. extra virgin olive oil

1 T. dijon mustard

1/2 t. kosher salt

Lots of freshly ground black pepper

Prepare the kale and grate the cheese. Combine all of the dressing ingredients and whisk together, then combine in a large bowl with the kale and cheese. Let sit for at least 30 minutes or up to several hours before serving.

Hearty Vegetable Bean Soup

It was a rainy day on Sunday in the Bay Area, which made it a perfect day for soup. I decided to try using dried beans, which turned out to be much easier than I expected. You can find much more variety in dried beans than canned, and they have this wonderful sort of al dente bite to them when cooked, versus canned beans which can be a little mushy. Having said this, I have shown how to modify the recipe below if you are in a rush and want to use canned. All it took to use the dried beans was to throw them in a pot with some water in the morning and let them sit until I made the soup that evening. Then, you just simmer the soup for longer than you would with canned beans, which is usually fine with me on Sunday evening as I'm usually at home preparing for work for the week. Another great thing about this soup is that it makes a big pot and tastes arguably even better over the next few days as leftovers.

Hearty Vegetable Bean Soup
Serves 6-8

16 oz. flageolet beans or other dried bean of your choice
(alternatively use two 15 oz. cans cannellini beans)
Extra virgin olive oil
1 yellow onion, thinly sliced
2-3 leeks, white and light green parts, thinly sliced
2 cloves garlic, minced
3-4 carrots, cut into 1/2'' pieces
28 oz. can San Marzano plum tomatoes
4 c. low-sodium vegetable broth
1 small bunch or about 10 springs fresh thyme
(really try to use fresh thyme - it's important to the flavor of the soup)
2 bay leaves
2 t. kosher salt
1 t. pepper
1 bunch kale or swiss chard (I used lacinato kale)

If using dried beans, soak for at least 4 hours or overnight (I just soaked them starting in the late morning and cooked the soup the same evening). When ready to make the soup, drain and rinse the beans.

In a large dutch oven or pot, heat 1 T. olive oil over medium heat. Add the onion, leeks, garlic, and a pinch of salt. Saute until tender but not browned, about 5 minutes.

Add the carrots and the can of tomatoes (plus their juices) and stir to combine. Add the dried beans or canned if using. Add the vegetable stock and the whole thyme sprigs and bay leaves (the thyme leaves will just dissolve off of the branches as the soup cooks). Add 1 t. kosher salt and 1/2 t. of the pepper. Bring the soup to a low boil, then cover and simmer for 2 hours if using dried beans or 30 minutes to 1 hour if using canned beans, stirring occasionally (the more time the better!).  About 30 minutes before the soup is done (1 1/2 hours into the simmering process for dried beans, anywhere from right away to 30 minutes later for canned beans, depending on how long you're planning to simmer it), add the kale or swiss chard and stir well into the soup to combine. Recover and simmer for the remaining time. Taste for seasoning - I found that since I used low-sodium broth and it was a large pot of soup, I needed an additional 1 t. kosher salt and 1/2 t. pepper.

We liked this soup on its own but it was especially delicious with some grated or shaved parmesan cheese on the top!

Whole Wheat Pasta with Kale, Carmelized Onions & Parsnips

While we are having a warm early October in the Bay Area (it was in the mid-80s this weekend), I can't help getting into the mood for fall. Squash, pumpkins, autumn greens, and root vegetables are starting to pop up at our local farmer's market in Menlo Park. I wanted to make something for dinner that was a little lighter given the warm weather while incorporating some fall ingredients.

I ended up adapting this recipe from one I found by Jeanne Kelley, substituting whole wheat pasta to amp up the protein and adding chanterelle mushrooms, which is optional, but were available at the farmer's market for a very reasonable price. I used baby parsnips that were available at the market, but you can find regular parsnips at the grocery store, and I used lacinato kale, which I think has the best texture for this recipe, but any variety of kale would be fine.

Pasta with Kale, Carmelized Onions, and Parsnips

Serves approx. 4 people

Extra virgin olive oil

Approx. 1 lb. parsnips, peeled and cut diagonally into 1/3'' slices

1 large red onion (or 2 small), thinly sliced

1 T. chopped fresh thyme or 1 t. dried thyme

4 garlic cloves, roughly minced

1/2 c. dry white wine (I used Chardonnay)

1 large bunch kale, chopped (discard ends of stems)

1/2 c. vegetable broth (or if you don't have any on hand, use an additional 1/4 c. wine and 1/4 c. water)

8 to 12 oz. whole wheat penne (depending on how big of eaters you are - I used approx. 3 cups of dried penne which was enough for a hearty dinner and leftovers the next day)

3/4 c. Parmigiano-Reggiano cheese (freshly grated or shaved)

1 t. salt

1/2 t. pepper

2 c. chanterelle mushrooms, roughly chopped (optional)

Heat 1 T. of the olive oil in a medium-sized skillet over medium heat. Add parsnips to pan and cook approximately 10 minutes or until tender and browned, stirring occassionally, and season with a pinch of salt. Place in a large bowl (which you'll use to mix all of the ingredients together later) and keep warm.

Meanwhile, heat another 1 T. olive oil in a large skillet over medium heat. Add the onion and a pinch of salt (which helps the onions cook down) and cook for approximately 20 minutes or until tender and golden brown.

Start the water for the pasta and salt the pasta water generously. Cook pasta according to directions.

Meanwhile, Stir in the thyme and garlic to the pan with the onions and cook for 2 minutes, stirring occassionally. Add white wine to pan and cook for another 2-3 minutes until liquid is almost all absorbed. Stir in the kale and broth (or wine/water) and cook, covered, for 5 minutes or until kale is tender, stirring once or twice. Uncover and reduce heat to low, cooking another 4 minutes or so until kale is very tender, stirring occassionally. Season with salt and pepper.

If using chanterelle mushrooms, in the pan used for the parsnips, melt 1 t. butter over medium heat. Saute the mushrooms for approximately 3-4 minutes or until tender and season with salt and pepper.

Reserve 3/4 c. of the pasta cooking water, then drain the pasta. The cooking water will help bind all of the ingredients together and create a sauce. Add the pasta to the large bowl with the parsnips and add the kale and onion mixture as well as the mushrooms, if using. Add 1/2 c. of the cheese, 1 t. salt, and 1/2 t. pepper, and pour the pasta water over the mixtures, stirring well to combine. Serve with additional Parmigiano Reggiano cheese.

Enjoy!