Kale

Fresh Basil and Greens Pesto

Makes about 2 cups of Pesto

4 garlic cloves
3 cups of packed fresh basil
3 cups of packed fresh greens (spinach, kale, arugula, etc)
1/2 cup of extra virgin olive oil
1 cup of your favourite roasted nuts (I tried sunflower seeds today, delicious)
1 teaspoon of white wine vinegar or the zest and juice of a fresh lemon
1/2 cup of freshly shredded parmesan
lots of freshly ground pepper

In the bowl of your food processor, give the garlic a head start with a few pulses.  Add the basil, fresh greens and place the lid of the food processor on.  With the food processor running, start to pour the olive oil in slowly.  Toss in your choice of roasted nuts and vinegar or lemon juice and give the food processor a few more pulses to combine.  Lastly add in the shredded parmesan cheese and the freshly ground pepper. Make sure to scape down the sides and give the pesto a few last pulses in the food processor.  Enjoy by adding to your salad dressing, pasta salad, sandwich, roasted vegetable or chicken on the bbq.
A great way to enjoy this fresh pesto is to add it to a sandwich.  We love to add a bit to some fresh bread, top with a slice or two of brie and some tomato.  If you’d like some ooey gooey cheese, top this sandwich with another slice of buttered bread and toast in a frying pan.  Delicious. - From Sara's Be Nourished by Food Blog




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Fall Soup with Sausage and Fresh Greens

2 sausages, casing removed
1 shallot, leek or onion, diced
3 cloves of garlic, minced
4 carrots, diced
4 cups of freshly chopped greens of your choice (swiss chard, kale, or collard greens)
2 cups of chopped fresh tomatoes or canned tomato puree
2 cups of chicken or vegetable broth
2 cups of water
lots of freshly ground pepper

Begin by heating a large pot over medium heat.  Toss in the sausage and break it apart into small pieces as it cooks.  Add in the shallot and garlic andfor a minute or two until softened.  Add the remaining ingredients and simmer over low heat for at least 30 minutes.  Enjoy with a sprinkling of freshly grated parmesan cheese. - From Sara's Be Nourished by Food Blog


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Our CSA box this week still consisted mostly of green items.  I tend to get bored of plain salads quite quickly, so this week I dressed up our greens with a spicy chipotle yogurt dressing and juicy grilled steak slices.  At first I added two chipotle peppers to the blender and just about blew my socks off it was so spicy.  So in went some more yogurt to tone down the spice.  This salad was quite satisfying on a hot day, I hope you give it a try.  


Chipotle Steak Salad
Serves: 6 side or 4 main sized salads

For the dressing:
1 cup of plain yogurt
2 fresh green onions
1 chipotle pepper in adobo sauce (try half for less spicy or two peppers for more spiciness)
the zest and juice of half a lime (add the whole lime if you like a little more tanginess)
1/4 teaspoon of salt

For the Salad:
4 cups of mixed greens (one bag)
2 cups of your choice of greens (arugula, tatsoi, mustard greens, kale, etc)
1 cup of fresh corn kernals
1/2 red bell pepper, sliced thinly
3 hakurei turnips, sliced thinly
4 ribs of celery, thinly sliced
1 cup of grated cheddar cheese

1 barbecued steak, chicken or pork, thinly sliced

Toss all of the dressing ingredients into a blender or food processor and mix until smooth and creamy.  Start with 1/2 a chipotle pepper and ramp up the spiciness by adding more peppers.  Layer the salad in your favourite serving bowl, greens, vegetables, cheese, steak and lastly the dressing.  Enjoy! - From Sara's Be Nourished by Food Blog

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Kale chips seem to be everywhere and everyone is talking about how delicious they are. Just a few hours ago I picked up my CSA box.  It contained a heavenly looking head of kale and  I was inspired to try making kale chips.  So I dusted off my container of nutritional yeast (ahh!! Scary, what is that stuff?!) that was hiding in the back of my cupboard and my homemade taco seasoning to add some spice.    The nutritional yeast adds a cheesy flavour to the kale chips that is quite tasty, but if you don’t have any they are still delicious.  Within five minutes of the chips emerging from the oven, they had vanished.


Nacho Kale Chips
Makes: a couple of handfuls
1 bunch of fresh kale (10-12 large leaves)
1/2 tablespoon of olive oil
2 tablespoons of nutritional yeast (optional)
2 teaspoons of homemade taco seasoning
1/4 teaspoon of salt
Preheat your oven to 325F.  Wash the kale and tear into bite size pieces.  Set on a baking tray and drizzle with olive oil, nutritional yeast, taco seasoning and salt.  Gently massage the oil and flavouring into the kale, making sure to coat each piece.  Place  in your preheated oven and cook for 30 minutes until crisp and crunchy.  Watch the batch for the last five minutes, these chips can burn really quickly.  Eat immediately once cool, and if you happen to have any left, wrap tightly and store for a few days.  Enjoy! - From Sara's Be Nourished by Food Blog