Aug
Caprese Salad + Kale Pesto
This was my first time making kale pesto. It will not be my last. In fact, I think I might be a life long convert. I can hardly imagine going back to plain old basil pesto ever again. The earthly flavor of the kale takes this herby spread to a whole new level. It’s like pesto and a zesty kale salad all rolled into one. Oh, and guess what? I mixed things up a bit by leaving out the parmesan and switching the pine nuts for almonds. I know…we’re getting crazy over here. But it worked. It worked perfectly. I didn’t miss the parmesan at all and the almonds gave it a more nutty than piney flavor- if that makes any sense. Anyway, kale pesto is where it’s at from now on as far as I am concerned. Good thing because I went all out and made a huge double batch, most of which is now occupying one corner of our freezer. Kale pesto for life!
There are a million things I could have eaten this amazing kale pesto with. It would be wonderful as a sandwich spread or pizza topping, drizzled over hot noodles, slathered on grilled chicken or fish, combined with rice and stuffed inside a red pepper…the possibilities go on and on. In the end I decided to keep it simple though and combined the pesto with some juicy ripe heirloom tomatoes and tiny little balls of fresh mozzarella atop a salad of mixed greens. Perfect, easy, summer in a bowl.
Caprese Salad + Kale Pesto
Serves: 4-6 + makes extra pesto
adapted from Arugula Caprese Salad with Kale Pesto by Sprouted Kitchen
1 cup fresh basil
1 cup kale, roughly chopped
1/2 cup almonds
2 garlic cloves
zest + juice of 1 lemon
dash of salt & pepper
pinch of red pepper flakes
1/2 cup olive oil
3 cups mixed greens
8 ounces small fresh mozzarella balls*
1 pound tomatos
* Vegan option: I made this dish for our friends who don’t eat dairy. I kept the mozzarella balls to the side and they brought along a vegan Moxarella cheese made out of cashews. I tried it and was surprised by just how good it was.
1. Pulse the almonds and garlic in a food processor until roughly chopped. Add the basil, kale, lemon zest and juice, salt, pepper, and red pepper flakes. Pulse to combine then slowly drizzle in the olive oil and pulse a few more times until the consistency is how you like it. Add a bit of water or more lemon juice for a thinner pesto.
2. Slice the tomatoes into bite size pieces and the mozzarella balls in half. Toss with a few generous spoonfuls of pesto. Let sit at room temperature for up to an hour or covered in the fridge for several hours to meld the flavors together.
3. Serve the tomato, mozzarella and pesto mixture over mixed greens.
May
Roasted Strawberry and Spinach Salad
I’ve eaten this salad 3 times this week…so far. That’s right- 3 times I’ve devoured a great big bowl of spinach smothered in balsamic dressing and topped with flavor-bursting roasted strawberries and crunchy bits of toasted almonds. I just can’t get enough. This was the first (but definitely not the last) time I roasted strawberries. I’ve roasted other fruits in the past. Things like pineapple, peaches, apples, and even lemons, but never strawberries. Let me just say right not that you HAVE to try this. As soon as the first bite hit my mouth I knew I was hooked and my mind began frantically plotting more ways to enjoy these soft and juicy amazing little fruits.
Roasting strawberries is simple. Well, roasting anything is pretty simple but strawberries are especially easy because they only need 10 minutes in the oven to achieve perfection. A drizzle of olive oil, a sprinkle of sugar, a dash of salt and pepper and in the oven they go.
Ten minutes later and voilà! Roasted strawberries. Soft but not mushy, sweet but not sugary and perfect in combination with a big ol’ pile of tender baby spinach leaves. The best part about this salad? It only takes ten minutes to make! While the strawberries are roasting you whip up a simple vinaigrette, toast some almonds and wash a bunch of spinach. Spinach goes in bowl, strawberries and almonds go on top, vinaigrette is generously drizzled over everything…and then you eat. Could it be any easier? 
Roasted Strawberry and Spinach Salad
adapted from Williams Sonoma
Serves:6
1 pound strawberries, hulled and cut in half
5 tablespoons olive oil, divided
4 teaspoons sugar, divided (I used coconut sugar)
salt and pepper
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1 cup slivered almonds, toasted
9 cups baby spinach leaves
optional: 5 ounces Romano cheese, shredded*
1. Preheat the oven to 400ºF. On a large rimmed baking sheet pile the strawberries, 2 tablespoons olive oil, 2 teaspoons sugar and a sprinkle of salt and pepper. Toss and spread in a single layer. Roast for ten minutes.
2. While the strawberries are roasting make the vinaigrette. Whisk together the balsamic vinegar, orange juice, remaining 2 teaspoons of sugar, a dash of salt and a few grinds of pepper. Slowly add the last 3 tablespoons of olive oil while you are whisking.
3. You can serve this salad two ways. If you have a crowd of people and anticipate eating it all at once simply pile all the spinach in a bowl, top with berries and almonds, drizzle with dressing, toss and serve immediately. Or, if you’re like me and want to eat this salad 3 times in 2 days it’s best to keep all the ingredients separate and make individual servings as you need them. This way the spinach doesn’t get soggy.
*The original recipe called for a bit of Romano cheese. While I love the idea of salty cheese combined with sweet berries I kind of forgot to add it the first time, and the second time decided that I liked it just fine without the cheese and left it out on purpose. By all means though- add the cheese if you want.
Jan
Mixed Greens with Grapefruit, Avocado & Citrus Vinaigrette
I think I have a grapefruit problem. Seriously. Right now we have seven grapefruits in our house…yes, seven. Why so many you ask? Well, I would love to say that I am lucky enough to live somewhere warm and have a lovely little grapefruit tree in my backyard, but the truth is nothing like that. Side note: it’s 9º outside right now- a bit chilly for grapefruits I would say. So, since I am not plucking them from my backyard, why would I willingly go out and purchase seven at one time?
I wouldn’t, I swear. Okay…maybe I did buy a few, but only four or so. They were on sale, and I mean really on sale, for like .79 each! So I buy a few grapefruits, we eat some and I buy a few more. Then Christmas comes and Santa leaves them in the bottom of stockings (he does this every year…coming from the north pole and all he knows where it’s at – us northerners need our vitamin C in the winter). Just when I thought we might manage to eat them all- we even had grapefruit for dessert one night- my mom gave me four more that my grandmother sent from Florida. Ahhh…grapefruit are taking over my kitchen!
I know, I know, this is really not the worst problem one could have and I shouldn’t be complaining. Actually, all kidding aside, I am not complaining because I really like grapefruit. I am generally a fan of anything that has a tanginess to it, and I am also in favor of really juicy fruits (like peaches that dribble down your chin when you take a bite) so grapefruits are right up my alley. The problem is that there seems to be a limit to how many ways you can eat a grapefruit. You really can’t bake with them, unless you just use the juice but that seems wasteful. You can’t make a stew out of them, or throw them in stir fry or soup. After wracking my brain for awhile I decided that since grapefruit are best eaten in their natural and raw form, that is peeled and sliced, I would add them to the dish that celebrates this very culinary style- salad.
Hmm…but what else goes with a grapefruit that would be good in salad? Avocado! And how about a bit of spicy chicken for protein. Drizzle with grapefruit and lemon vinaigrette and accompany with a thick piece of bread topped with melted cheese, and there you have it – a complete grapefruit meal.
I choose to keep this salad pretty simple on purpose. I really wanted the grapefruit to be the center of the dish and I didn’t want to clutter it up with lots of other ingredients. I thought about adding chunks of sweet red pepper, thin slices of cucumber and red onion, or a bit of crumbled feta cheese. But in the end I stuck with just mixed greens, avocado, chicken and grapefruit. Maybe you like your salad more crowded than me though… go ahead it’s okay, add whatever you want because in the end it’s the vinaigrette that really steals the show. 
We had to keep eating salad for days just so we could consume more of this awesome vinaigrette. I think I need to make another batch just to keep around the house. Good thing I have plenty grapefruits.
Mixed Greens with Grapefruit, Avocado and Citrus Vinaigrette
Serves: 2
2 cups mixed greens
1 avocado, sliced
1 boneless, skinless chicken breast
1 tablespoon all-purpose spice rub (recipe follows)
1 grapefruit
1/4 cup grapefruit juice
2 tablespoons grapefruit zest
2 teaspoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1/2 teaspoon brown mustard
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
1. Place the chicken breast between two pieces of plastic wrap and pound thin. Heat a non-stick pan over medium-high heat and spray with cooking spray. Sprinkle the chicken on both sides with spice rub and cook for about four minutes on each side or until no longer pink in the middle. Set aside.
2. Make the vinaigrette. Put the grapefruit juice, zest, lemon juice, white wine vinegar, shallot and mustard in the blender. Pulse a few times to combine. With the blender running, add the olive oil. Season to taste with salt and pepper.
3. Prepare the grapefruit. Slice off the top and bottom of the grapefruit so it sits flats. Run you knife down the sides of the grapefruit to remove the skin. Be sure to cut off all the white pith because this is where a lot of the bitterness is. Turn the grapefruit on its side and slice into 1/4-inch thick round slices. Cut each slice in half or in quarters, depending on how big your grapefruit is.
4. Assemble the salad. Place a cup of greens each in two shallow salad bowls. Top with half of the sliced chicken breast, half of the grapefruit, and half of the avocado. Drizzle with vinaigrette. This recipe makes 1 cup of vinaigrette so you will have extra.
All-purpose Spice Rub
Makes: 1 1/4 cups
½ cup coarse salt
¼ cup packed light brown sugar
¼ cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper
In a small bowl, combine all ingredients, using your hands to break up sugar. Store in an airtight container, away from heat and light, up to 6 months.
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