The recipes this week are completely meatless. Don't let this deter you from trying them. They taste wonderful and are so good for you. They all work well as a main corse or can be used as a complemeant to any main dish. If you would like to add some protien to these meals you can always top them with some grilled chicken. We hope you enjot this weeks recipes.
|Collard Green Salad with Roasted Sweet Potatoes and Goat Cheese||Kale Pesto Rice with Summer Squash||Kale Salad with Creany Dill Dressing||Arugala with Pinto Beans and Winter Savory||Bibb Salad with Creamy Dill Dressing|
Red Russian Kale
|1 bunch||1/3 bunch||2/3|
|2 tbsp||1 tbsp|
|1 Tbsp||1/2 tbsp|
|1/2 Tbsp||1/2 tsp|
|1 Tbsp||3 tbsp||1 tbsp|
|1/4 cup||2 tbsp||1/4 cup|
|1 Clove||1 Clove|
Red Pepper Flakes
|3 tbsp||1/3 cup|
|1 1/4 cup||1/4 cup|
Collard Green Salad with Roasted Sweet Potatoes and goat cheese
Kale Pesto Rice with Summer Squash
Peel 1 clove of garlic and put it in a blender with 2 tbsp of walnuts. Pulse until chopped finely. Add 1 packed cup of kale, 1/2 cup olive oil and a dash of red pepper flakes. Add 3 tbsp grated parmesan cheese. Blend until desired consistency make sure to keep scrapping the sides as you go.
Chop squash into cubes. Saute in 1tbsp of butter, dices green onion, salt and pepper. Cook untill soft about 5 minutes.
Combine pest squash and cooked rice in a bowl and serve.
Kale Salad with Creamy Dill Dressing
Arugala and Tatsoi with with Creamy Pinto Beans
Bibb Salad with Creamy Dill Dressing