Our favorite way to use new potatoes! You can use any fresh veggies or herbs. Some of our favorites to chop up are cherry tomatoes, green beans, massaged kale, chives, parsley, and dill.
1 pound potatoes
1 cup mustard vinaigrette
Chopped veggies of your choice (massaged kale, scallions, green beans, cherry tomatoes)
Minced herbs of your choice (parsley, dill, chives,)
freshly ground black pepper
2 Tbsp Dijon
chopped garlic or shallots
1/4 cup apple cider vinegar (or any type of vinegar)
1 cup oil (olive, sunflower, or other of your choice)
Simmer or steam your potatoes whole in salted water about 10 minutes until they are tender.
While cooking, make your vinaigrette
When tender, cool the potatoes quickly in cold water to stop them from cooking.
Dice and toss with the vinaigrette and chopped veggies and herbs.
Add salt and pepper to taste.
Miso Greens Dressing
1 Tbsp white or yellow miso
2 Tbsp seasoned rice vinegar or 1 Tbsp rice vinegar and 1 Tbsp lime juice
1/2 tsp grated fresh ginger
1 small garlic clove, minced
pinch of cayenne
2 Tbsp dark sesame oil
2 Tbsp peanut or grapeseed oil
2 Tbsp yogurt
Combine miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add remaining ingredients and whisk until thoroughly combined.
Toss with greens of your choice, also a good dressing to add to rice.
The dressing will keep for a week in the refridgerator, so make a big patch you can use throughout the week.
Recipe from the New York Times
Sauteed Greens with a Kick
An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!
1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste
Lamb sausage or crispy bacon in pieces
Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.
For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.
Great for brunch or a dinner side!
1 large bunch of Kale
1-2 Tbsp extra virgin olive oil
1 Tbsp sherry vinegar
1/2 tsp sea salt
Preheat oven to 300 degrees.
Wash kale, let dry (or use salad spinner), and cut leaves from stems.
(The drier your kale is when you pop it in the oven, the better. Wet kale leads to soggy chips!)
Tear kale into large pieces.
Place kale in large bowl with olive oil and sherry vinegar. Toss to coat.
Spread kale in a single layer on a baking sheet.
Bake at 300 degrees for 10 minutes, rotate baking sheets, and bake another 15 minutes or until leaves are crispy.
Remove from the oven, sprinkle with salt, and serve.
Tasty also with parmesan cheese sprinkled on top or other herb combinations immediately after removing from the oven.
Fresh Kale and Mango Salad
From Aarti Sequeira, Food Network
1 bunch kale, stalks removed and discarded, leaves thinly sliced
Juice from one large fresh lemon
¼ cup extra-virgin olive oil plus extra for drizzling
2 teaspoons honey
Freshly ground pepper
¼ cup toasted pumpkin seeds (or almonds/pecans)
In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage the kale until it stars to soften and wilt, 2 to 3 minutes. Set aside.
In a small bowl, whisk remaining lemon juice with honey and lots of fresh ground pepper. Stream in the ¼ cup oil while whisking until a dressing forms. Adjust to taste.
Pour dressing over kale and add mango and seeds or nuts. Toss and serve.
KALE WITH CANNELLINI BEANS
From Vegetarian Cooking for Everyone, Deborah Madison
1 bunch kale or mixed greens, stems removed 1 tsp chopped rosemary
Salt and freshly milled pepper ¼ cup dry white wine )
1 bunch scallions, finely diced or 1/2 c. onion ¾ cup cooked cannelloni beans, rinse well if canned
1 tbsp olive oil ( we often substitute with navy beans)
2 plump garlic cloves, minced Freshly grated Parmesan, optional
Pinch of red pepper flakes
Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.
Ken’s Kippers and Kale Salad
This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.
1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.
½ red onion diced
3 garlic scapes (optional) diced
½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)
1 tbsp. whole grain mustard
2 +tsp. balsamic vinegar
2 tsp. olive oil.
Mix all ingredients together in large bowl and put on bread or use stand alone!
- 2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
- 2 large garlic cloves
- 1/4 cup fresh lemon juice (from 1 lemon)
- 3-4 tablespoons extra virgin olive oil, to taste
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon freshly ground black pepper (just eyeball it)
- 1-2 handfuls dried sweetened cranberries, for garnish
FOR THE PECAN PARMESAN:
- 1 cup pecan halves, toasted
- 1.5 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 2 pinches fine grain sea salt
- Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process – we still want a nice crunchy texture here, not powder.
- Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad servedthe day of, so Idon’trecommend making this salad the day before and letting it sit in the fridge overnight.