Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

 

DSC_0044 Isn’t this French kale beautiful?  I know, I know – the words kale and beautiful don’t normally sit side by side in the same sentence, but the dark green and purple all ombréd together and those perfect, rounded ruffles make it the ODLR of the vegetable world.DSC_0023I brought the above kale home from Elawa Farm’s garden market, tore it into bite sized pieces (which almost made me sad), massaged it with vinaigrette (yes, massaged it…we’ll get to that), and tossed it with ingredients that reside in just about everyone’s pantry.DSC_0212DSC_0237Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

serves 2 for a main course, 4 as a side

for the vinaigrette (makes 1 cup) –

  • 1/3 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

for the salad –

  • 1 bunch kale (any variety), center ribs removed and discarded, leaves torn into bite sized pieces
  • 1 roasted red bell pepper, from a jar or home roasted, cut into strips
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup honey roasted almonds, store bought or homemade (recipe to follow)
  1.  Place all vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously until emulsified.
  2. Add torn kale leaves to a large salad bowl.  Pour 1 tablespoon of vinaigrette onto the kale leaves and massage with your hands for a minute or two until kale begins to soften (kale will wilt in a good way and lose its bitter edge).
  3. Add the sliced roasted bell pepper, chickpeas, and a tablespoon or two more of vinaigrette.  Toss to coat.
  4. Divide salad among plates and sprinkle with honey roasted almonds.  Pass extra vinaigrette at table.

Honey Roasted Almonds

  • 1/2 cup raw almonds, roughly chopped
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • big pinch kosher salt

Preheat oven to 350 degrees.

  1. Line a baking sheet with parchment paper.
  2. Whisk together honey, oil and salt in a small bowl.  Add chopped almonds and stir to coat.
  3. Spread almond mixture evenly on baking sheet and bake for 8-9 minutes until nuts are light golden, stirring once during baking.  (Be sure to monitor nuts carefully – they burn in the blink of an eye!)
  4. Allow to cool completely.

DSC_0014This cheery bouquet of yarrow also came home with me…how could I resist?

 

Lemony Lentil Salad with Dill, Cucumber and Feta

DSC_0013This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors.  It’s a great take-along for a Memorial Day picnic, and though it stands alone as a vegetarian entree, it would be a fabulous accompaniment to anything from burgers to grilled chicken.  The lemony dressing will seem like too much at first, but the lentils will absorb it over time.  French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get mushy like other lentils.  I also love French feta if you can find it – it is milder and creamier than other varieties.

Lemony Lentil Salad with Dill, Cucumber and Feta

makes approximately 6 cups

  • 1 cup French green lentils
  • 3 cloves garlic, one peeled and two minced
  • zest of two lemons
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium red bell pepper, small diced (about 1 cup)
  • 1 small cucumber, small diced (about 1 cup)
  • cherry tomatoes, diced (about 1 cup)
  • 1/2 small red onion, small diced (about 1/2 cup)
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 3/4 cup feta, small diced
  1. Bring a medium pot of water to a boil with one peeled garlic clove and a large pinch of salt.  Add lentils and cook over medium-high heat until lentils are tender and cooked through, 18-20 minutes.  Drain, then place in a large bowl.
  2. While lentils are cooking, make the dressing by whisking together the two minced garlic cloves, lemon zest, lemon juice, olive oil, oregano, crushed red pepper flakes, salt and pepper.
  3. Add dressing to the still-warm lentils.  Allow to cool completely.
  4. While lentils are cooling, chop veggies, herbs and feta.  After chopping the tomatoes and cucumbers, place in a colander lined with paper towels for at least 10 minutes to absorb excess liquid.
  5. Add all veggies and herbs to the cooled lentil mixture.  Stir in feta last.  Season to taste with salt and pepper.

 

Crispy Kale and Quinoa with Roasted Broccolini and Red Peppers

DSC_0112A few months ago I decided to integrate Meatless Mondays into our weekly menu plan in the name of health and diversity.  The problem is, I have relied heavily on pasta which is not the healthiest option nor is it diverse.  This week I branched out and made veggies the star.  I love that it comes together in less than half an hour and that it’s delicious served at any temperature, making it perfect for packed lunches and picnics.  (And if you aren’t going meatless, this dish is an excellent accompaniment to teriyaki salmon or chicken.) DSC_0035Quinoa is a complete protein which makes it a great meat replacement, and it’s packed with fiber that will keep you full.  Red bell peppers add a dose of sweetness to the dish, balancing out the kale which becomes crispy, smoky and slightly charred under the broiler.  Broccolini, the other main component, is one of my favorite vegetables.  It’s available in most grocery stores but if you can’t find it, regular broccoli works well too. DSC_0081Crispy Kale and Quinoa with Roasted Broccolini and Red Peppers

serves 4 as a main course

  • 1 cup uncooked quinoa
  • 4 cloves garlic, 2 minced and 2 sliced thin
  • 2 lemons, one zested and juiced, one cut in half and reserved
  • 1/4 cup olive oil + more for drizzling
  • kosher salt
  • freshly ground pepper
  • pinch red pepper flakes
  • 1/2 teaspoon Eden Shake Sesame and Sea Vegetable Seasoning (available in the Asian section of your grocery store.  You can sub other sea seasonings and mix with black and/or white sesame seeds or use plain sesame seeds if you can’t find it) + more for sprinkling 
  • 2 bunches broccolini (about 1 pound), each stalk sliced in half lengthwise or two heads broccoli, broken into very small florets
  • 2 bunches kale of any variety (about 12 oz), large ribs removed and leaves torn into two inch pieces
  • 2 red bell peppers, sliced thin
  • toasted sesame oil
  1. Place quinoa in a fine mesh sieve and rinse well.  (Don’t skip this step or your quinoa will taste soapy and bitter).  Cook according to package instructions.
  2. While quinoa is cooking, whisk together the 2 minced garlic cloves, lemon zest, lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/2 teaspoon Eden Shake, and a pinch of red pepper flakes.
  3. When quinoa is done cooking, stir the mixture from step 2 into the still warm quinoa and set aside.
  4. Preheat broiler to high. Spread the broccolini, red bell peppers, kale and the 2 sliced garlic cloves between two baking sheets.  Drizzle with olive oil (about 2 tablespoons per sheet) and season with salt and pepper.  Toss to coat.
  5. Broil each sheet for 4 to 5 minutes, stirring well half way through.  If both trays do not fit on top rack, rotate trays from top to bottom half way through.
  6. Remove from oven and squeeze reserved lemon halves over the roasted veggies.
  7. Divide quinoa mixture and roasted veggies between four plates.  Drizzle each lightly with toasted sesame oil and sprinkle on a bit more Eden Shake and red pepper flakes.
  8. If making ahead, drizzle the veggies lightly with toasted sesame oil (a little bit goes a long way) when they come out of the oven and toss to coat.

inspired by a recipe from Sarah Copeland’s cookbook Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, discovered on the Sunday Suppers site

BLT Chicken Salad with Basil and Grilled Avocado

DSC_0001 This recipe is for my sister Kath, who said the world could use a new chicken salad recipe – specifically one with crunch that does not involve celery.   It’s a spin on all of those BLTs we ate growing up, and will hopefully remind you of summer during this seemingly endless deep freeze.  Crisp-cooked bacon will add that crunch you’re looking for!DSC_0010BLT Chicken Salad with Basil and Grilled Avocado

serves 6

  • 5 cups cooked, shredded chicken*
  • 3/4 cup mayonnaise
  • zest of a lemon
  • 3-4 tablespoons freshly squeezed lemon juice
  • 1/3 cup packed basil leaves, finely chopped
  • 2 large cloves garlic, one finely minced, one peeled and halved lengthwise
  • 1 1/4 teaspoons kosher salt (less if table salt)
  • 1 teaspoon freshly ground pepper
  • 2 avocados (ripe but firm), halved lengthwise, pitted and peeled
  • 3 small tomatoes, cut into thick slices
  • 9 slices crisp-cooked bacon
  • 6 ciabatta rolls, split
  • Bibb or Romaine lettuce
  1. In a large bowl, whisk together mayo, lemon zest, 3 tablespoons of lemon juice, basil, the minced garlic clove, kosher salt and pepper.  If mixture seems too thick, whisk in one more tablespoon lemon juice.  Add the cooked, shredded chicken and stir until thoroughly combined.  Taste for seasoning.
  2. Brush cut side of ciabatta halves, avocado halves, and tomato slices with olive oil.  Heat a grill pan to medium-high.  Place avocado halves flat side down on grill pan and leave undisturbed for a minute or two.  Flip and do the same on other side.  Remove from pan and cut into thick slices.
  3. Add tomato slices to grill pan and cook for a minute on each side or until tomatoes soften and begin to char.  Remove from pan.**
  4. Add ciabatta halves cut side down and grill until warm and lightly toasted.  Remove from pan and rub still-warm rolls on the cut side with garlic clove halves.
  5. If serving immediately, assemble sandwiches with the chicken salad, avocado, bacon (1 and 1/2 slices per sandwich) and tomatoes, adding lettuce if desired.  If making ahead, crumble the bacon slices, cut avocado and tomato slices into chunks, and stir into chicken salad.

*Roast chicken is in regular rotation at our home, and I often roast two at once.  There is plenty of room in the pan so why not?  This way I can serve one for dinner and shred the second for enchiladas, salads, barbecued chicken sandwiches, or a quick dinner of quesadillas.  Store-bought rotisserie chickens are a time saving alternative.

**Grilling or roasting winter tomatoes concentrates and sweetens their flavor, making them taste much more like summer tomatoes.  It is a worthwhile step!DSC_0005