Kale and Tahini Salad

I've been hitting the kale salads hard this summer. I've done a lot of different versions here -- from massaged to citrus to anchovy -- but this tahini take may be my favorite yet. With a nutty flavor and creamy texture, it gives kale some flavorful heft without the insane calories of a cheese or mayo based dressing. 

If you're not familiar, tahini is a paste made from ground sesame seeds and is common in Middle Eastern dishes. When you put it with lemon juice it's got a depth of flavor that's sometimes hard to put your finger on, but makes you say "hmmmm."

The dressing and kale would be great on it's own, but with some spiced chickpeas, veggies, quinoa and grilled chicken this summer salad sings with flair and is a fulfilling dinner or lunch. 

Kale and Tahini Salad
1 shallot, minced
Juice of 1 lemon
1/4 cup extra virgin olive oil
3 tablespoons tahini
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups kale, washed and chopped
2 red peppers, sliced
1 large tomato, chopped
1 cup quinoa
1 cup spiced chickpeas
2 grilled chicken breasts, sliced

Combine shallot, lemon juice, olive oil, tahini, salt and pepper in a jar and shake. Toss together dressing with kale and allow to rest for at least 30 minutes. Top with red peppers, tomato, quinoa, chickpeas and chicken. Enjoy!

Pastaria Kale Salad

A lot of people have asked me about the differences between the Chicago and St. Louis restaurant scenes. It's hard to compete with a world-class scene like Chicago's, but we've found a number of good restaurants here. In general I find you just have to look a little hard and Yelp isn't as reliable here. #FirstWorldProblems, right?

One of the restaurants we have really loved is Pastaria by Niche. My favorite thing on the menu? Their chopped kale salad. It's incredibly flavorful and I've been trying to put my finger on the flavors for months. I haven't quite nailed it, but I think I'm getting pretty darn close with the following recipe. Anchovies people... that's the good stuff.

I know... I know... anchovies are the food your mom used to threaten you with when you were a kid, but they're really tasty. In this recipe you don't taste fish, but the anchovies give a meaty, salty bite to the dressing that stands up well to the firm texture of kale.

Usually I just shake up my dressings in a jar, but with the anchovies I like to give it a buzz in the food processor. This way you don't get any rogue chunks of fish. Gross.

Like most kale salads, it's best to rub in the dressing and let it sit for a few minutes. The nice thing about this is you can make it ahead if you're entertaining or if you're bringing it for lunch you can dress it in the morning. Easy peasy.

Just throw in the cheese and bread crumbs right before you serve to keep everything crunchy. So if you can't make it to Pastaria, at least you can enjoy a close(ish) salad.

Pastaria Kale Salad
2 bunches kale
1 shallot, roughly chopped
4 anchovy fillets
Juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh-shredded parmesan cheese
1/4 cup panko bread crumbs

De-stem, wash and dry kale before roughly chopping. Place in a large bowl.

Combine shallot, anchovies, lemon juice and olive oil in a food processor. Buzz until shallot and anchovy are finely chopped and dressing has emulsified.

Use your hands to rub salad dressing into the kale leaves. Allow to sit for 30 minutes.

Just before serving toss in parmesan cheese and panko bread crumbs. Enjoy!

Citrus Kale Salad

I try to eat local when I can, but these Midwestern winters can leave a girl feeling skurvy-ish. Totally a word, btw. My favorite winter import? Bright, sunny citrus. Tart, juicy bites of grapefruit and orange taste like a little bit of sunshine.

This salad keeps it simple and lets the citrus shine. Kale and avocado add nice texture variety and a sweet-tart vinaigrette finishing things off.

This is definitely an easy weeknight kinda thing, but it does require a bit of technique. You'll feel so much fancier and the texture is much improved if you segment the orange and grapefruit. Great little tutorial here. Be sure to do it over a bowl so that you capture all the delicious juices.

This is a nice alternative to a ho-hum green salad. Try adding a bit of grilled chicken or shrimp if you're looking for a full meal. 

Citrus Kale Salad
1 bunch kale, washed and chopped
1 orange
1 grapefruit
2 tablespoons avocado oil (or olive oil)
1 teaspoon honey
1/2 teaspoon salt
1 avocado, sliced

Start by segmenting the orange and grapefruit over a bowl, reserving the juice. Set aside segments and squeeze out remaining juice from the guts of the grapefruit and orange.

In a jar, combine orange and grapefruit juice, avocado oil, honey and salt. Shake and taste; adjust salt and honey to taste.

Toss dressing with kale and let sit for 20-30 minutes to tenderize. Top with orange, grapefruit and avocado. Enjoy!

Kale and White Bean Tacos

I didn't go back to school, but somehow the time after Labor Day always feels like you're getting back into the swing of a regular routine. I still feel like I should be reading the Scarlet Letter and studying for calculus. But in my actual life, the pace of work has quickened and the sore reality that summer fun is behind me has set in. With the return of routine, comes more regular weeknight meals. 

I whipped up these kale and white bean tacos the other night as a quick and HEALTHY dinner. And for 15 minutes, they delivered some serious BANG! Great as lunch leftovers too. 

The ingredients are pretty straightforward -- kale, cannellini beans, onion, garlic, tomatoes and jalapenos. All to be stuffed in a corn tortilla and topped with feta and cilantro. All kinds of good stuff.

Quick tip -- When warming tortillas in a microwave, cover with  damp paper towel to keep them from drying out.

Kale is sauteed with onions, garlic and beans to create a delicious filling.

Damn... this makes Wednesdays look good. Now back to that homework. Enjoy!

Kale and White Bean Tacos

2 tablespoons olive oil

1 yellow onion, thinly sliced

4 cloves garlic, minced

4 cups kale, washed and torn

1 can cannellini beans, rinsed and drained

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

6 corn tortillas

3 jalapenos, sliced

1/2 cup feta crumbles

3-4 tomatoes, chopped

1/4 cup cilantro, chopped

1 lime, sliced

Heat olive oil in large pan over medium heat. Add onion slices and saute until softened and slightly browned, about 8-9 minutes. Add garlic and cook for about 30 seconds before adding kale and beans. Saute for about 3-4 minutes before adding salt, pepper and water. Cover immediately and allow to cook for another 2-3 minutes, until kale is wilted.

Warm tortillas under a damp paper towel in the microwave. Stuff each tortilla with a healthy pile of kale and beans. Top with sliced jalapenos, tomatoes, feta and cilantro. Finish with a squeeze of lime juice and enjoy!

Braised Beef with Kale and Polenta

I'm realllllllly hoping this will be my last wintry recipe. This is a Game of Thrones-style winter that never ends. I'm ready for the long summer and all the beautiful fresh foods it will bring. So the solution for surviving this cold spring is naturally to cook things in red wine. #DrowningSorrows

This beautiful braise is fork tender and a pairs perfectly with chewy, flavorful kale and sweet, soft polenta.

So braising sounds fancy, but it's really quick easy. Just start by browning the meat a bit, adding flavor and gorgeous color. Once they've got a good brown remove from the pan and cook up your onions, garlic and seasoning in the fat left from the beef. Then add the tomatoes, wine and vinegar; scraping up all the good brown bits from the bottom of the pan.

Add the beef back to the sauce and top with herbs. Admire how friggin' lovely this is. Seriously pretty stuff.

OhMyGahhhhh then it cooks for 4 hours. It got better... all red wine soaked and cozy.

Just before serving saute the kale and cook up the polenta. You're so close to beef time.

Raise a glass to the end of winter. You made it. Oh... and you should probably get a pedicure. That shit is funky.

Braised Beef with Kale and Polenta
For Beef
3-4 lb chuck roast, cut into large chunks
4 tablespoons olive oil
Salt and pepper
2 yellow onions, chopped
One head garlic, peeled and minced
1 teaspoon red pepper flake
1 28-oz can chopped tomato
1 1/2 cups red wine
1/2 cup balsamic vinegar
7-8 sprigs fresh thyme

For Polenta
2 cups quick-cooking polenta
6 cups water
2 tablespoons butter
1/2 cup Parmesan cheese

For Kale
1 large bunch kale, rinsed and torn into small pieces
2 tablespoons olive oil
1/4 cup water

Preheat oven to 325 degrees. Season all sides of the beef with salt and pepper. Heat olive oil over high heat in a heavy bottomed dutch oven. Add beef and sear for a few minutes on each side. Do this in two batches to avoid crowding the pan. Once seared on all sides, remove to a plate.

Cook onion in remaining olive oil until softened, about 5 to 7 minutes. Add garlic and red pepper flake; cook for another 2 minutes. Add tomatoes, red wine and vinegar; scraping the bottom of the pan for 3 minutes. Add meat back to pot and top with thyme. Cover and cook in oven for 4 hours.

Remove meat from oven and allow to cool for 30 minutes. After meat has cooled for 15 minutes, start boiling water for polenta. Once boiling, slowly whisk in polenta. Stir constantly for 5-6 minutes, adding in butter and cheese at the end.

Heat remaining olive oil over high heat and add kale. Cook for 2 minutes, tossing in oil. Add water and immediately cover. Cook for another 2 minutes, until wilted.

Serve immediately, topping polenta with beef and kale.

Slow Cooker Curried Lentils with Sweet Potato and Kale

Look, slow cooker meals aren't always pretty, but that's not why people love them. When there is a warm meal waiting for you at home you really don't care so much what it looks like. Especially if it is healthful and flavor-packed. 

As I've mentioned before, I'm a bit of a slow cooker novice. I've had some failures (gray soup anyone?), but I've had great success with curries. The low and slow heat is ideal to bring together veggies and spice. It just may not win any food beauty pageants.

These curried lentils are nice to have around for weeknight meals and lunches. Combined with greens and brown rice, you have super healthy bowl. 

When I'm doing a slow cooker meal, I always prep the ingredients the night before. Make sure any need-to-be cooked ingredients are taken care of and chop all the rest. 

When you've done a bit of prep the night before, you just dump everything in the day-of. More time to snuggle with your pup in bed or to be indecisive about your outfit.

When you get home you'll have some gnarly looking lentils, but this actually means they're ready to go. Nom nom... brown mushy stuff. Saute up a bit of kale and prepare the rice (I used the microwaveable kind from Trader Joe's). Dinner on the table by time the Husband has walked the dog. #winning

Slow Cooker Curried Lentils with Sweet Potato and Kale
3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno, chopped
2 celery ribs, chopped
2 carrots, chopped
2 sweet potatoes, chopped
1 1/2 cups lentils
3 bay leaves
4 cups chicken stock, preferably homemade
1 teaspoon salt
1/2 teaspoon pepper
1 bunch kale, washed, ribs removed and chopped
3 cups brown rice, prepared
1 tablespoon cilantro, minced

Heat two tablespoons olive oil in a medium pan. Add onions and cook until translucent, add garlic, ginger, curry, garam masala and jalapeno; saute for 2-3 minutes. Reserve until ready to add to slow cooker.

In a large slow cooker, layer carrots, celery, sweet potato and lentils. Top with onion mixture and bay leaves. Add chicken stock and cook on low for 5 hours.

Heat one tablespoon olive oil in a large pan and saute kale, adding salt and pepper. Saute for 3-5 minutes until slightly wilted.

Serve lentils with brown rice and kale. Top with fresh cilantro.

Some recipe inspiration from Smitten Kitchen.

Simple Secret: Massaged Kale Salad

Leafy greens. Redemption for all of the beers and tacos you consumed on Saturday night/early Sunday morning. Don't regret... redeem. It's only food after all. But the karaoke you can never take back... just pray the videos never surface.

Prepare yourself to be addicted to massaged kale salad. Now I know you're all going to think it sounds weird to eat kale raw, but I promise I'm not being too granola over here. Lemon juice and sea salt provide the simplest of clean flavors and tenderize this tough guy more than my sweeping rendition of "Total Eclipse of the Heart" ever could. Well and this salad will never spout the F-word on the chorus.

Start by removing leaves from the stems. Those are tough and woody. Once removed, rinse and dry leaves.

This is all... just three ingredients.

These citrus squeezers are amazing tools...especially when you get a hard lemon or lime. 

Kosher or sea salt for flavor and texture. This is not the place for table salt.

Massage the lemon juice and salt into the leaves for 2 to 3 minutes... gently rubbing the leaves. You'll start to feel everything tenderize and reduce.

Serve as is or dress with your favorite vinaigrette.

Simple Secret: Massaged Kale Salad
1 bunch kale
Juice of one lemon
1-2 teaspoons kosher or sea salt

Remove kale from stems and tear into smaller pieces. Rinse and dry leaves. Squeeze lemon juice and sprinkle salt over leaves. Use your fingers  to massage leaves for 2-3 minute until leaves tenderize.

Serve alone or dressed with your favorite vinaigrette. This is a great base for heartier salads.

Weeknight Salmon with Grits and Greens

Does it hold true in the blog world that absence makes the heart grow fonder? Probably not… damn. My real world job has been just that lately, a job. Said job also has me coming to you from a plane to the west coast. There are lunches to be sold people!

With busy times like these, it’s good to have a few easy, healthy recipes up your cute three-quarter, stripey sleeve. Fish is great for occasions like this and when you add greens, you’ll sound like one of those healthy meal examples newly-thinned celebs give in magazines. Except that this is way tastier than “grilled chicken and salad with 6.5 almonds” every day for lunch. Annnnnnd… it has grits to keep you grounded in the reality of your non-famous, slightly soft rear end.

I know I’m not the only one jumping on this bandwagon, but kale is delicious. It’s a bit of a “gateway green” too; meaning once you get down with kale, you’ll find yourself seeking all sorts of other leafy lovers like mustard greens or chard. And let me tell you, these foods are seriously good for you.

 Still working on this evening lighting situation. Your patience and unwavering blog love is appreciated.

Weeknight Salmon with Grits and Greens

1-2lbs salmon

1 teaspoon grapeseed oil (or any other neutral oil)

2 tablespoons BBQ spice

4 heaping cups kale, loosely chopped

2 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons water

1 cup grits (preferably stone ground)

1 can jalapenos

2 tablespoons butter

Start by heating broiler and boiling water for grits (follow package instructions, as quantities may vary based on the type of grits you purchase). Cover a cookie sheet in aluminum foil and place salmon. Brush salmon with grapeseed oil and season both sides with spice mix. Broil salmon for 6-8 minutes, until firm (depending on the thickness of your fish). Tip: Lightly poke your salmon with a fork and if it flakes, it’s cooked all the way.

Continue cooking grits in accordance with the package instructions. In the last 10 minutes, add jalapenos and butter.

When your grits are 5 minutes from being done, heat olive oil in a large, deep pan over medium heat. When hot, add garlic and stir until aromatic. Add greens and use tongs to toss and distribute garlic and oil. Saute for 2 minutes, then add water and cover for another 2 minutes.

Serve immediately.