Marinated Kale Sesame Salad

This Marinated Kale Sesame Salad is the perfect make ahead salad, that’s easy and tastes great!

 

Marinated Kale Sesame Salad
 
Ingredients
  • 1 bunch kale, chopped into small pieces
  • 2 scallions, chopped
  • 3 salad turnips, sliced
  • ½ C carrots, sliced
  • 2 T sesame oil
  • 1½ T tamari
  • 1 minced garlic scape
  • 1 t minced ginger
  • 1 T sesame seeds
Instructions
  1. Place kale, carrots, salad turnips & scallions into a large bowl.
  2. In a separate bowl, whisk together sesame oil and tamari. Whisk in garlic and ginger.
  3. Pour sauce over kale and massage sauce over the kale and other veggies. Add sesame seeds to the kale.
  4. Store in an air-tight container for at least an hour before serving

 

Roasted Vegetable and Kale Salad with Honey Vinaigrette

Roasted Vegetable and Kale Salad with Honey Vinaigrette
Author: 
Recipe type: Salad
 
Ingredients
  • For the Salad
  • 1 bunch of red kale, stems removed and coarsely chopped
  • 2-3 red beets, cut roughly into 1” pieces
  • 1 medium sweet potato, peeled and cubed into 1 inch pieces
  • 1 red shallot, sliced into wedges
  • 2 scarlet turnips, cut roughly into 1” pieces
  • 1 medium fennel bulb (remove stems and fronds), sliced into wedges
  • 1-2 roaster peppers, chopped into 1 inch pieces
  • 3 tablespoons Driftless Sunflower Oil (or olive oil)
  • ½ cup coarsely chopped walnuts
  • ¾ teaspoons salt several grinds of fresh ground pepper
  • 2 oz. goat cheese, crumbled
  • -
  • For the vinaigrette:
  • ¼ cup red wine vinegar
  • 2 tablespoons Driftless
  • ½ teaspoon salt
  • several grinds of pepper
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss vegetables with the oil, salt and pepper in a large bowl, and place on one or two large baking sheets. (If you use two, put the beets and red onion together so that the beets don’t “bleed” purple all over the rest of the veggies.)
  3. Roast for about 40 minutes or so, turning once (and rotating baking sheets from top to bottom if you’re using two), until tender with crispy golden edges. Ten minutes before you pull the veggies out of the oven, sprinkle the walnuts on the baking sheet with the veggies to toast them.
  4. Whisk vinegar, oil, salt, pepper, honey, and Dijon mustard.
  5. Toss kale with 2-3 tablespoons of the dressing in a large bowl. Let the kale sit in the dressing for 5-10 minutes before assembling the salad.
  6. Place kale on the salad plates. After the vegetables have cooled for 5-10 minutes, using the same large bowl used for the kale, toss the veggies and walnuts with 2-3 tablespoons (or more) of the dressing.
  7. Top the kale with the veggies and walnuts, and top with crumbled goat cheese. Serve with the dressing on the side.

 

Green Kale & Sweet Potato Soup with Cumin and Lemon

Green Kale & Sweet Potato Soup with Cumin and Lemon
Author: 
Recipe type: Soup
Serves: 6
 
Ingredients
  • 2 med-large leeks, white and light green only
  • 1 large red onion
  • 2 Tbs. Driftless Sunflower Oil
  • 1½ tsp. salt, more to taste
  • 1 lb sweet potatoes
  • 1 small red potato
  • 2 green kale tops
  • ⅔ cup chopped fresh cilantro
  • 2- 2½ cups vegetable broth
  • fresh ground black pepper
  • 1 Tbs. cumin seed
  • 1-2 Tbs. fresh lemon juice
  • a pinch of hot pepper
  • optional garnish: crumbled feta cheese
Instructions
  1. Thoroughly wash and coarsely chop the leeks, using only the white and light green part, and chop the onion. Heat the oil in a non-stick pan and start sauteing the onions, with a sprinkle of salt. When they are translucent and soft, add the leeks and keep cooking, stirring often, until all the vegetables are golden, about 20 minutes. Meanwhile, peel the sweet potatoes, scrub the small red potato, and cut them all into ½ inch chunks. Remove the leaves from the main stem of the kale top and then cut out the thicker stems of the individual leaves. Cut the greens into one-inch strips, or chop them very coarsely. Combine the sweet potatoes and kale in a soup pot with 5 cups (1¼ liter) cold water and a teaspoon of salt, bring to a boil, then lower the heat and simmer for about fifteen minutes. Add the sautéed leeks and onions to the pot, along with the cilantro, and a lot of fresh ground black pepper. Add as much of the vegetable broth as you need to give the soup a nice consistency - this is a hearty soup, but not a stew, and it should pour easily from a ladle. Simmer the soup gently, covered, for about ten more minutes.
  2. Lightly toast the cumin seed in a dry pan, just until it is fragrant, and grind it in a mortar or spice grinder. Stir the cumin seed and a spoonful of lemon juice into the soup, and taste. Add more salt, pepper or lemon juice as needed, and finish with a pinch of cayenne or any red pepper.
  3. Ladle into bowls and garnish with a heaping spoonful of crumbled feta cheese.

 

Summer Vegetable Saute w/Lime and Coriander

Summer Vegetable Saute w/Lime and Coriander
 
Ingredients
  • 1 large or 2 small zucchinis, cut in quarters lengthwise, then ½ inch pieces
  • 4 ribs celery, cut into ¼” pieces
  • ½ onion, sliced
  • 2 tsp. coriander seeds, slightly crushed with the back of a chef’s knife (or a mortar & pestle)
  • 2 cups Dragon Tongue beans (or green beans), stems removed, cut in half or thirds
  • 2 ears corn, kernels cut off
  • 2 cloves garlic, minced
  • ½ bunch of greens (collards, kale, chard, etc.), stemmed & coarsely chopped
  • Salt & pepper to taste
  • Juice & zest from 1 lime
Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add zucchini, celery, & onion & sauté for a couple minutes.
  3. Add coriander seeds, beans, corn, & garlic & continue to saute for another couple minutes.
  4. Add greens & salt/pepper, stir a few times, cover, & cook until greens are wilted, about 1 minute.
  5. Stir in lime juice/zest, adjust seasoning as necessary, & serve.

 

Quinoa and Kale Stuffed Butternut Squash

Quinoa and Kale Stuffed Butternut Squash
Author: 
 
Ingredients
  • 1 butternut squash
  • 1-2 teaspoons Driftless Sunflower Oil
  • salt and pepper
  • ¾ pound of thick cut bacon, cut into ~1-inch pieces (optional, but oh-so-good)
  • 2 cups loosely packed green kale, chopped small
  • 2 cups cooked red quinoa
  • pinch of freshly grated nutmeg
  • ½ pound extra sharp white cheddar cheese, shredded
  • ½ yellow onion, chopped
  • 1 teaspoon dried thyme
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut squash lengthwise and remove seeds. Rub with sunflower oil and sprinkle with salt and pepper to taste.
  3. Roast for 40 minutes or until the flesh is tender.
  4. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain.
  5. Reserve 1 teaspoon of the bacon grease and saute kale and onions in bacon grease over medium heat until wilted. (You can use olive or sunflower oil if you’d rather not cook with bacon fat).
  6. When squash is cooked through, remove from oven and reduce oven temperature to 375. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
  7. Place flesh of squash in a large bowl and mash up with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined.
  8. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted.
  9. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.

 

Kale & Potato Gratin

Kale & Potato Gratin
Serves: 8
 
Ingredients
  • 1½ pounds red or yellow potatoes
  • ¼ cup olive oil or Driftless sunflower oil
  • 4 cloves garlic, minced
  • 2 teaspoon coarse salt
  • 1 teaspoon pepper
  • ⅓ cup bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 kale tops
Instructions
  1. Preheat oven to 350° F.
  2. Get a pot of water boiling large enough to accommodate the potatoes.
  3. Meanwhile, slice the potatoes ¼”-thick. Set aside.
  4. Remove and discard the spines from the kale then chop the remaining leaves in ½”-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly ½”-thick shreds of kale.
  5. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and rinse with cold water until cooled. Drain again and dump onto a dish towel and blot.
  6. In a large bowl, combine the olive oil, garlic, salt and pepper.
  7. Add the kale and rub the olive oil mixture aggressively into the leaves.
  8. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9”x12” rectangular casserole or glass or ceramic baking dish.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

 

Coconut Sweet Potato and Kale Soup

Coconut Sweet Potato and Kale Soup
Author: 
 
Ingredients
  • 2 Tbsp. Driftless Sunflower Oil (or olive oil)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. finely minced ginger
  • 1 or 2 medium large sweet potato, cut into bite-sized cubes
  • 1 kale top, coarsely chopped
  • heaping Tbsp. curry powder
  • 1 tsp. cinnamon
  • 2 tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. brown sugar
  • 4½ cups of chicken stock, veggie stock, or water
  • 1 can of coconut milk
Instructions
  1. In a medium-large pot, heat oil over medium high.
  2. Saute onion until nearly translucent. Add garlic and ginger, and cook for another minute, stirring to prevent sticking.
  3. Add spices, salt, brown sugar, and sweet potatoes.
  4. Cook additional minute, stirring frequently.
  5. Add water, cover, and bring to a simmer.
  6. Cook until sweet potatoes are nearly fork tender, 15-20 minutes.
  7. Add kale and coconut milk and cook a remaining 5-10 minutes, or until kale is tender.
  8. Serve with a side of brown rice, if desired.

 

Kale Salad with Pickled Red Onions & Peaches

Kale Salad with Pickled Red Onions & Peaches
Author: 
 
Ingredients
  • ½ red onion, sliced
  • 3 Tbsp. apple cider vinegar
  • ¼ cup Driftless sunflower or olive oil
  • 1 tsp. grainy mustard
  • Salt & pepper to taste
  • 1 large peach, pitted & chopped
  • 1 sweet red pepper, chopped
  • 1 bunch lacinato kale, stemmed & coarsely chopped
Instructions
  1. Place sliced onions in a colander & pour a couple cups of boiling water over it.
  2. Combine vinegar, oil, mustard, salt, & pepper in a bowl & add drained onions.
  3. Let sit a minute or two (they should turn vibrant magenta) & add peaches & red peppers.
  4. Steam or blanch kale then cool in an ice-water bath.
  5. Toss with pickled onion mixture & serve immediately.

 

Simple Kale Chips

Simple Kale Chips
Author: 
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • 1 bunch kale (any type works; in this case we used green)
  • 2 tbsp olive oil or Driftless Sunflower Oil (use the amount of oil that you feel comfortable with – just remember it doesn’t take much).
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash kale, strip leaves from stem, cut into uniform 2” pieces. Spin dry in salad spinner.
  3. Lay out in parchment lined cookie sheet, drizzle with oil, sprinkle with salt & bake for 10 minutes.
  4. Remove from oven & eat right aways or let cool on pan.

 

Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Author: 
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed
Instructions
  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.