Family Favorites · New Favorite · Vegetarian

Lemon Garlic Kale Salad

Lemon Garlic Kale Salad is a favorite salad, especially when I had fresh kale from my garden but it is wonderful with kale from the grocery store, as well. My good friend, Maribeth, introduced this recipe to me a few years ago and it continues to be a favorite.

Lemon Garlic Kale Salad

INGREDIENTS:
  • 2 cups almond slices, toasted
  • 1/3 cup freshly squeezed lemon Juice (2-4 lemons)
  • Kosher Salt
  • 1 1/2 cups extra-virgin olive oil
  • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
  • 10 to 12 ounces washed and dried kale leaves, thick stems removed
  • 1 1/2 cups freshly grated Parmesan
DIRECTIONS:
  1. In a toaster oven or oven, toast almonds until golden brown and fragrant. Set aside to cool.
  2. In a bowl, combine lemon juice and 1 heaping teaspoon salt.
  3. Slowly whisk in olive oil.
  4. Add garlic cloves and set aside to steep.
  5. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4 inch thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  6. Place chopped kale in a very large bowl. Sprinkle with almonds and then cheese.
  7. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressin and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

NOTE: I typically make a much smaller salad. The dressing keeps well in the refrigerator. I have also minced the garlic and added to the dressing.

New York Times Lemon Garlic Kale Salad

Family Favorites · Gluten Free · New Favorite · New Traditions · Vegetarian

Pesto Schmesto…on Pizza and Caprese Salad

Have I told you I love pesto?  Fresh ingredients and CHEESE…what’s not to like?  My basil did well this year and I’ve enjoyed a few batches of this tasty delight. This year I tried a recipe from Iowa Girl Eats blog.  After all, a recipe originating from a cook in my home state of Iowa gets my attention. I like her recipe because it’s small in proportions but you can double, triple, etc. based on your desired volume.

PESTO SCHMESTO

25-28 fresh basil leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 garlic clove
salt & pepper to salt
2 tablespoons extra virgin olive oil

  • Combine the basil, pine nuts, Parmesan cheese, garlic, salt and pepper in the food processor.
  • Pulse until finely ground.
  • Slowly stream in the olive oil and pulse until smooth.

Adapted from Pesto by Iowa Girl Eats

PESTO PIZZA

Udi’s GF pizza crust (or precooked crust of your liking)
Pesto
Thinly sliced zucchini
Slow roast tomatoes or sun-dried tomatoes
Turkey or chicken (or omit for vegetarian pizza)
Shredded cheese (Monterey Jack or Mozzarella)

  • Layer the ingredients on the pizza crust in the order given.
  • Bake per crust instructions until pizza is hot, cheese is melted.  YUMMMMM.

PESTO CAPRESE SALAD

Fresh sliced tomatoes
Fresh sliced buffalo mozzarella
Pesto
salt & pepper

  • Layer in order above and enjoy!