Kale

This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. [read more →]

Quinoa Pasta with Kale and Lemon

No, I’m not going gluten-free. I’m lucky that I don’t seem to have any issues with eating gluten, but I do eat an awful lot of pasta and am looking to branch out a little. I recently bought some quinoa pasta out of curiosity and was pleasantly surprised with the taste and texture. The big [read more →]

Kale, Apple, and Ginger Smoothie

Today is the day – I finally start school! I’m weirdly nervous even though all I really have to do on the first day is show up. As much as I enjoyed my long break, I definitely thrive on routine so I’m happy to get started. Lately, I’ve been trying to make green smoothies part [read more →]

Matt and I usually split up dinner duty. He’ll cook Monday and Tuesday, for example, and I’ll take Wednesday and Thursday. Last week, I had plans for one of “my” nights to cook a bok choy and noodle stir fry. I had gone to the Japanese market on my way home from class to pick [read more →]

Sauteed Kale with Apples, Onion, and Bacon

Is it too early to start thinking about Thanksgiving sides? I think not…even though it is sweltering out right now. I might be in the minority on this, but I can’t wait for real fall weather. Craving fall flavors, I pulled out a recipe for Wilted Kale with Bacon and Vinegar from Cooking Light. Before [read more →]

Kale and Pasta Frittata

I’ve talked about how much I love frittatas as a way to use leftovers. This recipe is great for not only using leftovers or spare vegetables, but also to clean out the pantry. Whenever I notice there are several partial bags of different types of pasta in our pantry, I make a pasta frittata. Having [read more →]

Trying to make the perfect gnocchi has become a bit of an obsession in my house…and we have a freezer full of homemade gnocchi to prove it. I’ve learned that the key to making them light and fluffy is to add as little flour and egg as possible. This week I set out to make [read more →]

Sometimes the simplest foods are the best. Matt and I were blown away by the kale salad we tried at City House in Nashville, and our recreation of it has been in our repertoire ever since. The original salad of kale and thinly sliced radishes was dressed with lemon juice and olive oil, and topped [read more →]

Braised Kale and Grits with a Fried Egg

Instant grits have their place – they’re tasty when loaded up with lots of cheese, butter, cream, or all of the above – but you don’t need to go overboard with good grits. They have a beautiful texture and nutty flavor on their own. My favorite grits are from Anson Mills. Unfortunately, they can be [read more →]

Last night’s dinner turned out pretty amazing for a clean-out-the-fridge dinner. We used some leftover butternut squash and mushrooms to make a delicious risotto, helping get our growing rice collection a little more under control. I’ve been a huge fan of raw kale salads lately, like this one from 101 Cookbooks, so I tossed some [read more →]

Ribolitta

Marco Canora’s ribolitta is made with a type of kale called cavolo nero (aka black cabbage, or Lacinato) and served with lots of parmesan cheese and crusty bread. The recipe can be either made with a meat stock, or with water to make it vegetarian. It’s so comforting, but extremely healthy as well. I don’t [read more →]

Related Posts Plugin for WordPress, Blogger...


  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Spanish Tortilla
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale
    • Spicy Cajun Shrimp