“Cheesy” Kale Chips

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Yes, I know there is a ton of recipes out there for these, but here is one similar to the version that Trader Joe’s produces, except a little less spicy and less “powdery.”  If I leave anyone with this unattended there won’t be any left for me, so it must be good! Right?

This is one of the very few times that I prefer to use a bagged vegetable over the fresh version.  I prefer the pre-torn, pre-washed kale in this case, as it’s key that the leaves are super dry in order to crisp up efficiently.  You could also use a salad spinner if you’re working with fresh kale, but sometimes I’m just lazy or short on time.

Also, I’m sure that if you have a dehydrator, you could use that instead of the oven, but I don’t have one and am pretty satisfied with the results from using the oven.

Ingredients:

1 cup raw cashews, soaked 1-2 hours in cold water (or hot water for 30 mins if you’re in a bind)

1 small red, orange or yellow bell pepper (4.5 wt oz)

1/3 cup nutritional yeast

1/4 teaspoon turmeric powder

1/2 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon chili powder

1/2 teaspoon sea salt

2 tablespoons Bragg Liquid Amino Acids

2 tablespoons freshly squeezed lemon juice

1 tablespoon olive oil or avocado oil

2 bunches of kale, torn into large pieces, rinsed and spun in a salad spinner

What to do:

Preheat oven to 250 degrees Fahrenheit and line two large baking sheets with parchment paper.

Blend all ingredients except for the kale in a mini food processor or high-speed blender for about a minute, until a purée forms.  The purée should not be completely smooth- visible cashew “crumb” is desirable.

Toss mixture with kale in a large bowl until thoroughly coated.  Spread the kale onto the two baking sheets.

Place in oven and bake about 90 minutes, until dehydrated and slightly crispy.  I like to toss halfway through cooking to promote even crisping.

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Gingered Fennel, Pea and Apple Slaw (Insalata di Finocchio, Piselli e Mela allo Zenzero)

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I’m trying to incorporate more raw vegetables into my diet, as well as learn to use sumac, a lemony spice that is common in Persian cooking.  I came up with a bright and refreshing slaw that utilizes some seasonal fall produce: apples and fennel.

While it’s best to let the dressing sit so the ginger and lemon flavors develop, the slaw is best served immediately while the vegetables are brightly colored and crisp.

A last-minute way to thaw the peas is to put them in a strainer and run warm water over them for about 1-2 minutes.

For the salad:

1 head fennel, halved, cut into thirds and thinly sliced

1 cup frozen peas, thawed

1 small apple, quartered and thinly sliced

For the dressing:

1/4-inch piece peeled ginger, grated

2 teaspoons lemon oil or EVOO with zest of one lemon

4 teaspoons red wine vinegar

1 teaspoon sumac

salt and pepper, to taste

What to do:

Whisk dressing ingredients together in a bowl and let rest for about an hour.  Toss with salad and serve immediately.

Gingered Fennel and Apple Slaw - The Clean Gourmet

Insalata di Finocchio, Piselli e Mela allo Zenzero:

Per l’insalata:

1 finocchio, dimezzato e tagliato in terzi e a fette sottili

1 tazza di piselli scongelati

1 mela piccola, tagliata in quarti e a fette sottili

Per il condimento:

un pezzo (circa 2-3 cm) di zenzero fresco, pelato e grattugiato

2 cucchiaini d’olio al limone oppure di olio extravergine d’oliva con la scorza di un limone

1 cucchiaio d’aceto di vino rosso

1 cucchiaino di sommacco

sale e pepe a tuo piacimento

Cosa fare:

Frustate in una scodella le ingredienti per il condimento e lasciare riposare per circa un’ora.  Unite con l’insalata e servitela subito.

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Summer Cold Green Bean Salad

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This is a pretty simple salad but I thought I’d share it anyway.  You can easily play with this by adding things like walnuts, goat cheese or olives.  I’ve kept it clean by leaving out oil, but feel free to add some.

The picture is of Version 1, but I thought I’d include the recipe for Version 2 as I did it a while ago and really enjoyed it.

Serves 4

What you need:

10 oz FRESH green beans, ends trimmed

2 heirloom tomatoes, diced

Salt and Pepper

Version 1:

Handful sweet basil, torn into pieces

2 endives, chopped in thirds and leaves separated

Balsamic

Version 2:

Handful fresh dill, minced

1-2 oz goat cheese

Fresh lemon juice

Red wine vinegar

What to do:

Trim green beans and blanch in boiling salted water for about 3 minutes.  Strain and let cool.

While green beans are cooling, put tomatoes in medium-sized bowl and add the acid ingredients (Version 1: balsamic; Version 2: lemon juice and red wine vinegar) and oil, if using.

Once beans are cooled, add to bowl along with endives and basil for Version 1 or goat cheese and dill for Version 2.  Season salt and pepper and toss to coat.

You can either serve immediately or let marinate for a few hours.

Downloadable/Printable Version

Roasted Vegetable and Garlic Scape Pesto Salad

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Roasted Vegetable and Garlic Scape Pesto Salad

Serves 3-4

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For the Salad:

One small head cauliflower, sliced into ¼” thick pieces (or other “roastable” vegetable)

6-8 oz wild mushrooms (I used oyster), roughly chopped

Organic herbed lettuce mix (or add herbs to baby romaine)

Heirloom tomato, diced into 1″ pieces

Cucumber, peeled and cut into half-moons

One lemon

For the Pesto:

4-5 garlic scapes

1/4 cup grated parmesan

2 tsp lemon juice

1/3 cup basil

2-4 T good olive oil

salt and pepper

Heat oven to 400 degrees.  In the meantime, make the pesto by putting scapes into a food processer and running until finely chopped.  Add remaining ingredients, starting with two tablespoons of the oil and run.  Add more oil until ultimately smooth and incorporated.  Set aside.

Spray* a baking sheet with oil and lay cauliflower pieces flat.  Spray cauliflower and put in oven until browned.

Put about half the pesto in a medium-sized bowl and add cauliflower.  Cover with lid and begin to cook mushrooms.

Heat pan or skillet over medium heat and spray or lightly grease with olive oil.  Lay mushroom pieces flat (do in batches if you don’t have enough room in pan) and allow to brown.  Once browned, flip.  Add to bowl.

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Toss mushrooms and cauliflower with pesto, adding more pesto if you prefer.

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Arrange lettuce on plates, topping with cooked vegetables, tomato and cucumber.  Spritz with lemon juice and serve immediately.

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*I use a refillable sprayer that uses pumping action, rather than chemicals, to spray.  If you don’t have one of these, just toss the cauliflower in olive oil.

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