Tag Archives: kale

Pesto Pinwheels

16 Feb

For the Super Bowl, we didn’t really watch the game or have a party, but I wanted to still have some party food. So, I made Hot Spinach Artichoke Dip, and then was trying to decide on what else. I had a can of crescent rolls, and thought back to the Bacon Cheddar Pinwheels my sister made on New Year’s Eve. I decided it would be yummy to use pesto and shredded mozzarella cheese.  They turned out delicious!

Finished Pesto Pinwheels

 

Pesto Pinwheels

What you need:

1 can crescent rolls
1 cup pesto (I used this Kale Pesto recipe, but only had half the amount of kale, so used a 1 oz container of micro arugula from my FarmBox in place of the remaining kale)
1/2 cup shredded mozzarella cheese

How to make it:

Preheat oven to 350 F.

Open can of dough, unroll, and press into 4 rectangles.  Spread pesto over each rectangle, then add shredded mozzarella cheese.

Spread pesto on unrolled crescent rolls

Roll the dough from one side, and pinch the edge to close.

Rolled up pesto pinwheels

Cut each roll into about 6 pieces, placing each piece on a baking sheet.

Rolls cut into 1/2" sections and placed on foil lined baking sheet

Bake in the preheated oven for 12-17 minutes, or until golden brown.

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Pesto Salmon

3 Nov

When I decided to make salmon for tonight’s dinner, I was thinking I would do it how I normally do, rubbed with olive oil and lemon pepper seasoning, then cooked on the George Foreman grill.  However, I was hoping to maybe come up with something a little different to try.  As I was going through the fridge, I found a jar of pesto I had prepared last week, using some fresh basil from someone’s garden and basil from a Sunizona FarmBox.  I’ve used pesto when baking chicken before, why not on salmon?  Turned out great, and I made mashed potatoes (red potatoes with the skins on), steamed asparagus, and cheddar garlic biscuits.

Pesto Salmon

Pesto Salmon

What you need:

4 4-oz fillets of salmon
1 cup Pesto, store-bought, Spinach-Basil, or Kale
Lemon

How to make it:

Preheat oven to 375 F.

Line a baking dish with foil.  Spray with non-stick cooking spray.  Arrange salmon fillets in dish, skin side down.  Spread pesto on top of each fillet.

Bake in the preheated oven for 20-25 minutes, or until salmon easily flakes with a fork.

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Slow Cooker Lentil and Kale Soup

12 Aug

 

I have been on the hunt for recipes using lentils since I got a 25 pound bag recently from Bountiful Baskets.  After getting Tuscan kale this weekend from Bountiful Baskets, I started to look at soup recipes online to see what I could find.  So, I came across this recipe, that also used celery and carrots, which I also got from Bountiful Baskets, and onion, which I have plenty of on hand.  I thought this was very good, my 5-year-old enjoyed it as well, although she ate mostly the kale.  My husband and 3-year-old turned up their noses at it, but their loss, more for me!

 

Slow Cooker Lentil and Kale Soup
Original recipe here

What you need:

1 cup lentils, rinsed and drained
8 cups water
3 vegetable bouillon cubes
1 1/2 cups carrots, finely diced
1 1/2 cups celery, finely diced
2 whole onions, finely diced
2 cloves garlic, minced
5 cups kale, leaves removed from stems and chopped
2 teaspoons fresh rosemary, minced
1 teaspoon dried basil
1/2 teaspoon sage
salt and pepper to taste

How to make it:

Add all ingredients to the slow cooker.  Cook on low for 7 to 8 hours, or high for 3 1/2 to 4 hours.

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Kale Pesto

24 Jul

So, what do you do when you start making pesto and realize you don’t have enough basil?  Use some of the kale in the vegetable drawer in the refrigerator, of course!  That’s what I did tonight, and luckily it was a success!

 

Kale Pesto

What you need:

1 1/2 cups kale, removed from stems
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts, optional (I omitted them)
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

How to make it:

Blend the kale, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

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Kale Carrot Peach Juice

17 Jul

I’ve been trying to use my juice extractor more, so with getting kale this week from Bountiful Baskets, I decided to try a juice with kale in it.  In searching for other vegetables and fruits to juice along with it, I found that carrots and apples were a good combination with kale.  I had carrots, but no apples.  I did, however, have some peaches, so decided to give it a try.  This is my first juice using vegetables, and I thought it tasted pretty good.  My 3-year-old thought it was good too, but my husband and 5-year-old turned it down.

Kale Carrot Peach Juice

What you need:

1 bunch kale
2 medium or 1 large carrot
4 peaches, pits removed

How to make it:

Remove kale leaves from the stem and push leaves through juice extractor, using the carrot to push the leaves through.  Follow with the carrots, then peaches.  Serve over ice.

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Kale Chips

6 Jun

I first heard about Kale Chips from Lori at My Kinda Rain.  She was very excited about them, so I decided I needed to give them a try.  Of course, I couldn’t find kale that time, so I made Spinach Chips instead, which are made the same way.  I’m not sure which I prefer, the kale or the spinach, but they are both good.  Now, they aren’t anywhere close to potato chips, but roasting the kale in olive oil, along with the crispness, makes it a decent replacement.  Kale seemed to be the one thing people wanted to trade most this weekend at Bountiful Baskets, so I was happy to trade to get more kale.  My kids were excited to both make and eat these today!  Plus, they thought it was pretty cool to use my new salad spinner to rinse and dry the kale.  I just added ingredients by sight.  I did add approximate measurements, but really, it’s to your level of taste for the seasoning.

Kale Chips

What you need:

1 bunch kale
Olive oil, about 1-2 tablespoons
Garlic salt, about 1-2 teaspoons
Ground black pepper, about 1-2 teaspoons

How to make it:

Preheat your oven to 350 F.

Rinse your kale and dry well.  I use my salad spinner to do this step.  Tear kale into bite size pieces, getting them as even in size as possible.

Put kale, olive oil, and seasonings either in a bowl or a zipper bag, and toss well to coat kale.  (I used bags so my kids could help with shaking the bags).  Line a baking sheet with parchment paper.  Place kale in a single layer on the baking sheet.

Bake in the preheated oven for 10-15 minutes, or until crispy.  Be careful not to overcook and let it get too brown, or it will take on a bitter taste.

I haven’t tried this, but I bet it would be tasty to splash with some balsamic vinegar before serving.

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Copycat Olive Garden Zuppa Toscana

20 Mar

This is one of my favorite soups.  I haven’t made it for a while, but with the recent cold snap in the weather here, I thought it would be perfect for dinner.  I served it with roast beef and swiss on sourdough melts.  Delicious!

Copycat Olive Garden Zuppa Toscana
Serves 8 as a side, 4 as a meal
Original recipes here and here

What you need:

1 lb Italian sausage, casings removed
1/2 medium onion, diced
2 cloves garlic, minced or pressed
2 tablespoons bacon bits, optional
2 cans (or 4 cups) chicken broth (I used my Homemade Chicken Broth)
4 cups water
1 pound potatoes, cut in 1/4 inch round slices
2 cups chopped kale or chard (or another leafy green, like salad savoy)
1 cup heavy whipping cream or half and half

How to make it:

In a large pot, break up and brown sausage.  Remove from pot and set aside.  Put onion, garlic, and bacon bits in the pot, cook until they have softened.   Pour in water and chicken broth, then add potatoes.  Bring to a boil, then cover and simmer for 20-30 minutes, or until potatoes are soft.  Add sausage, kale and cream or half and half.  Heat through, do not boil.

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