Kale Pecorino Lemon Salad

Still being a recipe stealer... Got this one from a website called "the Kitchen". Being a kale lover, I could eat this all day. It may be intense for the non-devoted kale types. As always, the key to good, easy edible raw kale is the marinating or massaging. This salad does best when made a few hours ahead and allowed to just sit out and marinate in the dressing. Enjoy!! 

1 large bunch of kale, de stemmed

4 oz grated pecorino Romano

2 lemons, juiced

1/2 cup olive oil

Salt and pepper to taste

Cut the kale into thin ribbons and mix with the cheese. In a small bowl, whisk the olive oil and lemon juiced. Massage the dressing into the kale/cheese mixture and season with salt and pepper. Once assembled, allow it to sit out at room temperature for at least 1 hour prior to serving. 

Spicy Edamame

Oh my god... Soooo good. No seriously... That good. Make them!!!

Rachel Ray is a cooking genius. 

2 TBSP canola oil

1 bag frozen edamame in shell, thawed and patted dry

4 garlic cloves, chopped

1 inch piece ginger root, grated

1/4 cup ponzu or tamari

1 TBSP honey

1 1/2 tsp sesame oil

2-3 TBSP sriacha

In a wok, heat the oil over high heat. Add the edamame and sear to brown the pods at the edges. Add the garlic and ginger and stir fry for one minute. Add the ponzu or tamari, honey, sriacha, and sesame oil. Toss to combine. 

Kale and Carrot Salad with Candied Walnuts

As many of you know I've been pretty blog 'out of commission' due to 2 back to back babies. But I'm back!!! Kind of...

Not exactly ready to invent or tweak...but totally ready to steal. So here goes...

Rachel Ray has been on a roll lately! She has included some great vegan recipes that are "must shares"! As you guys also know, I LOVE my kale. This one will be a regular!

1/4 cup EVOO (it IS Rachel's recipe ;)

2 TBSP white wine vinegar

2 tsp honey

1 tsp Dijon mustard

10 cups stemmed, torn kale

1/2 bag shredded carrot

1 cup candied pecans or nut clusters

In a large bowl, whisk all the dressing ingredients. Add the kale and carrots. Toss and season. Let this stand 10 minutes and then toss again. Sprinkle with the nuts and serve!