Raw kale salad with citrus dressing

Ready for a rocking kale salad recipe?

Here is a raw kale salad with citrus dressing recipe from Pamela Salzman @pamelasalzman

Serves: 6

INGREDIENTS:

• 2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried

Dressing:

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons fresh orange juice

• ½ teaspoon fine sea salt

• A few twists of black pepper

• 2 teaspoons minced shallot

• 2 teaspoons 100% pure maple syrup or raw honey

• 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)

INSTRUCTIONS:

1. Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board.

2. Thinly slice the kale with a sharp knife and transfer to a serving bowl.

3. Repeat with remaining kale.

Prepare the dressing:

1. Whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly.

2. Massage the kale with the dressing.

3. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.

Let us know how it turns out!

Calabacitas

INGREDIENTS

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 garlic cloves, minced

• 2 medium zucchinis (or any soft squash), diced or sliced

• 2 medium tomatoes, diced

• Salt and pepper, to taste

• 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)

• Cilantro or parsley (optional)

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium heat.

2. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

3. Add the diced zucchini and continue cooking until the zucchini is tender, about 8-10 minutes.

4. Add the diced tomatoes to the skillet and stir everything together.

5. Cook for another 5-7 minutes until the tomatoes have released their juices and everything is well combined.

6. Season with salt and pepper to taste.

7. Sprinkle the shredded cheese over the top of the calabacitas and cover the skillet with a lid.

8. Let the cheese melt for 2-3 minutes or until it is melted and bubbly.

Serve hot and enjoy!

Strawberry Pie

Thanks to Peggy Curry for this strawberry pie recipe from her book, "Damn Good Gluten Free"

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh

• strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

Swiss Chard Wraps

Here is a great way to use swiss chard in a wrap (adapted from midwestliving.com)

INGREDIENTS

• 1 ½ cups peeled, chopped potato (3/4-inch pieces) NOTE: potatoes can be substituted with cauliflower, kohlrabi, tokyo turnips, daikon radish, or carrots.

• 4 egg whites, lightly beaten

• 3 eggs, lightly beaten

• 1 tablespoon snipped fresh flat-leaf Italian parsley

• 1 tablespoon snipped fresh chives

• 1 tablespoon snipped fresh basil

• ¼ teaspoon ground black pepper

• 4 teaspoons vegetable oil

• 1 tablespoon butter

• 3 cups torn Swiss chard

• 4 8-10 inches flour tortillas

• Your favorite salsa (optional)

INSTRUCTIONS 

1. In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

2. Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

3. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

4. In the same skillet, melt the butter over medium heat. Add the Swiss chard and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

5. To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some salsa over the filling before rolling up the wraps.

Let us know how it turns out!

Cauliflower Baked Parmesan

Here’s an amazing cauliflower recipe we found posted on IG @melissasproduce. Guess what I’m doing with my cauliflower this week?

These breaded cauliflower parmesan are by @sweetketolife

Servings: 4 pieces

INGREDIENTS

Breading:

• 1 (560g) head of cauliflower

• 2/3 cup almond flour

• 2/3 cup grated Parmesan

• 1 tbsp Italian seasoning

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• 1 tbsp oregano

• 1 tsp paprika

• 3/4 tsp salt

• 1 egg

Sauce:

• 2 tbsp tomato paste

• 1/2 cup water

• 1/2 tsp Italian seasoning

• Pinch salt and pepper

• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 175C/350F.

2. Cut your cauliflower to about 2/3 inch slices. Set aside.

3. Mix together almond flour, grated parmesan, Italian seasoning, garlic powder, black pepper, oregano, paprika, and salt. Place it in a flat plate. Set aside.

4. Whisk together an egg with a pinch of salt and pepper and pour it onto a flat plate. Dip the cauliflower slices into the egg on both sides. Then transfer to the "breading" mixture. Make sure it is coated on both sides. Place it on a parchment paper prepared baking sheet. Repeat until all are coated.

5. Bake for 15 minutes. While it's baking, mix your sauce ingredients until fully combined. Take the cauliflower out of the oven and add sauce and mozzarella cheese. Place back in the oven for 15 more minutes. Top it off with fresh parsley and Enjoy!

Let us know how it turns out!

Strawberry Spinach Quinoa Salad

Check out this scrumptious salad recipe from IG @reciperunner

For more details about the recipe, you can find it at https://reciperunner.com/strawberry-spinach-quinoa-salad/

It’s called “Strawberry Spinach Quinoa Salad,” but if you have arugula on hand, it is a suitable spinach substitute.

Here’s the recipe:

INGREDIENTS

Salad

• 2 cups cooked and cooled quinoa

• 5 ounces baby spinach

• 2 cups sliced strawberries

• 2 ounces crumbled goat cheese

• 1/3 cup shelled pistachios

Vinaigrette

• 1 teaspoon lemon zest

• 1/4 cup fresh lemon juice

• 1 tablespoon dijon mustard

• 1 tablespoon extra virgin olive oil

• 2 teaspoons honey or maple syrup

• Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

1. Combine all of the ingredients for the salad in a large bowl. In a small bowl whisk together the ingredients for the vinaigrette.

2. Pour the vinaigrette over the salad and toss everything together until combined.

3. Taste for seasoning and serve.

Let us know how it turns out!