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!

Roasted Rainbow Chard

One thing that I have learned the deeper I get into cooking vegetables is that roasting is the name of the game.  It releases sweetness, is simple, and in my opinion showcases vegetables flavors in the best kind of way!  I am constantly on a search for any new vegetable to roast and this one is likely a shocker! Rainbow Chard....who woulda thunk it?  Prior to this recipe, I always looked longingly at that dark leafy green in the produce section, perplexed at how in the world to cook it.  Now i'm literally cooking it weekly.  I found this little gem off the 'ol internet - go figure :) Enjoy and eat those greens!!

1 bunch rainbow chard - stems and leaves separated

1 large onion, chopped

3 TBSP olive oil, seperated

salt and pepper

4 oz feta cheese (vegetarian optional)

Preheat the oven to 400 degrees.  Chop both the onions and chard STEMS and toss them with one tablespoon of olive oil and season with salt and pepper.  Roast these in the oven on a baking sheet in a single layer for about 15 minutes.  While roasting, toss the chard LEAVES in 2 tablespoons of olive oil and season with salt and pepper.  After the 15 minutes of roasting stems is complete, add the leaves to the onion/stem mixture.  If using feta, add this to the top of the leaves.  Roast everything for another 15 minutes.  Once you take this out of the oven, toss it all around and allow it to cool a little. This stuff is SOOOO good, and even better the next day.  You will be a little amazed just how small that huge bunch reduces to!

Walnut and Sage Wild Rice

In my opinion, wild rice is a food that it wildly under-utilized... It packs an intense flavor and perfectly compliments so many dishes.  In this recipe, I pair it with sage and walnut to create a very hearty and somewhat rustic feeling dish.  Shhh.... this is a re-make from my Wild Rice Stuffed Squash back in January it of 2009! Its so yummy it deserves a come back!


1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste

Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes.  Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.  Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend

Garden Ratatouille

Speaking of ways to use up all the spring/summer garden veggies..... Ratatouille! So sorry to everyone who has been asking for this recipe, but Ive been off getting hitched! :) This stuff is a crowd pleaser....delicious if I may say so myself. Case in point, every person Ive made it for has been asking me to get it up on the site ASAP. Go get ya' some!!

Tip: cut all your veggies up prior to beginning cooking. Also, aim for all the veggies, except tomatoes, to be diced up to about the exact same size for even cooking. This is all 100% fresh!

3 TBSP olive oil

2-3 cloves of garlic, minced

1 1/2 cup small diced yellow onion

2 cups of small diced eggplant

1/2 tsp thyme

2 cups small diced red, green, or yellow bell pepper (I like to use a variety)

2 cups zucchini squash (or any variety of squash in your garden)

1 1/2 cup Roma tomato, peeled and diced

1 TBSP basil, thinly ribbon cut

1 TBSP parsley, minced

Salt and pepper

You cook this dish in phases, all particular to required cooking times. Additionally, I tend to season a little at every layer and then more liberally to taste at the end.

Start by sauteeing your onions and garlic in olive oil until carmelized, about 7 minutes. Next, add the eggplant and thyme, about 5 minutes. Add the bell peppers and squashes, cooking another 5 or so minutes. Finally, add the tomatoes, basil, and parsley, cooking the last 5 minutes. Cook more or less until a good consistency is achieved. Season and enjoy! I serve this solo, over pasta, over lettuce, or over rice. Add to an egg eater's omelet for rave reviews....

Kale and Mango Salad

Oh my.... Now that I have made this, I will never be the same.  For a kale freak, this is the end all be all! Mangoes are cheap and ripe at the grocery night now, and Im not sure that there is a better way to use them.  The secret here is most definitely the massaging of the kale and cutting the kale into small ribbons! Thanks Aarti Sequeira.

1 bunch of kale, removed from stem and cut into small ribbons
1 lemon, juiced
1/4 cup extra virgin olive oil
2 tsp honey
Kosher salt and pepper
3 small, ripe mangoes, peeled and cubed/diced
1/4 cup toasted pepitas (special pumpkin seeds)

First, place your kale cut into small ribbons in a large bowl and drizzle with the juice of half the lemon, half of the olive oil (1/8 cup), and kosher salt.  Massage the kale mixture with your hands for about 2-3 minutes.  This will really break down the fibers of the kale! Add the mango and pepitas to the salad.  In a small bowl, mix together the remainder of the lemon juice, remaining olive oil, honey, and a lot of black pepper.  Toss the dressing with the salad, season, and enjoy! SOO good!!