Kale and Grapes Salad

Simple, and effective. Kale salad to go with a salmon dinner and corn on the cob.

Mix up to your satisfaction:

1 cup purple Kale, ripped into bite size pieces
30 red grapes, halved
2 Tbsp Tangerine Vinaigrette Dressing (Cindy's Kitchen)

Rated a 4.5 on the Kale Scale.

Curried Lentil Stuffed Squash with Kale

This recipe comes from the Eating Well magazine. A bit of a hassle to put together, but quite delicious.  RATED a 4.78 on the Kale Scale.
    My version is 1/2 what the recipe calls for. I made two servings instead of four.  Also, optional is to serve with non-fat greek yogurt, which I did, but I didn't include the yogurt in the nutrition count.

     Follow the cooking instructions in the magazine link. When done, steam the kale and either mix into the lentils and put in squash, OR mix squash guts with lentils and put on bed of kale on plate. Top with optional yogurt.

INGREDIENTS:

1 squash	ACORN SQUASH, RAW
2 tsp	BUTTER
1 tsp	garam masala
1/4 tsp	SALT
1.5 cup	WATER
1/2 cup	LENTILS, RED, DRY
2 tsp	OLIVE OIL
1 tsp	CUMIN SEED (aka coriander seed)
2 leek	LEEK, sliced thin
1/3 cup	ONION, chopped
1/2 carrot	CARROT, sliced thin
1 tbsp	GINGER ROOT, peeled, minced or diced
2 oz	GREEN CHILES, DICED, canned
1 tsp	CORIANDER, ground
1/2 tsp	TURMERIC, ground
1/2 cup	TOMATO, DICED
2 cup	KALE, ripped into bite size pieces

Tofu, Brussel Sprouts and Kale?

Yes! Tofu and kale go well together, and the brussel sprouts are nicely hidden, especially when using a delicious Korma sauce from Tasty Bites.

I call this one Korma Kale.

Saute:
1.5 tsp olive oil
1/3 cup onion, chopped
1/3 cup fennel bulb, chopped

After browning, remove onion and fennel, set aside.

Add and brown tofu:
1.5 tsp olive oil
12 oz or 1 box of Mori-Nu Firm Tofu, drained and cut into cubes
1 tsp pepper
1 tsp Ras El Hanout spice mix
1/2 tsp Mrs Dash

When tofu is browned, add:
The browned onion and fennel
5 brussel sprouts, quartered
1/2 cup corn kernels
1 package (7 oz) Good Korma Sauce by Tasty Bites
1 oz white wine

Stir together, cover and simmer for 8 minutes.

Check it, stir and simmer UNcovered 3-5 minutes to reduce liquid.

While the Korma cooks, steam a bed of 1 cup kale, and put on dinner plate.

Serve the Korma mixture on top of thebed of kale.

Rated a 4.79 on the Kale Scale.

Kale Salad with Persimmon, Kiwi and Pineapple

Our long and pleasant run of 70+ F. weather is still with us, and makes for great salad motivation.

Toss, layer or however you like, put these ingredients together:

1 cup Kale, ripped to bite size pieces
1 persimmon, peeled, cored, chopped
1 kiwi, peeled, chopped
1/2 cup pineapple pieces, chopped

Dust with 1 tsp of coconut flakes

Serve with 4 tsp of Cindy's Kitchen Tangerine Vinaigrette.

Rated a 4.66 on the Kale Scale.

Kale with Pineapple and Brussel Sprouts #2

This is merely a variation on the previous entry with pineapple and brussel sprouts. This one, I added the kale to saute, covered and wilted it with steam from some wine that I added. This was a nice complement to a hunk of wild salmon that I had for dinner.

Saute
2 tsp olive oil
1/3 cup onion, chopped
1/4 cup, anise or fennel bulb, chopped
2 leeks, sliced

Add and continue saute
 6 brussel sprouts, chopped up some
1/2 cup pineapple chunks, chopped a bit more
1 tsp Ras El Hanout
1/2 tsp ground black pepper

Add, cover and wilt
1 oz white wine
1 cup kale, ripped up bite size pieces

Serve.

Rated a 4.7 on the Kale Scale

What to do with a Brussel Sprout?

Brussel sprouts are not my favorite. However, I've found that pairing them with pineapple and mixing that up with kale - works!  They aren't half-bad this way.  Also, I found a new spice blend at Barbour International Foods - Ras El Hanout which is a Moroccan spice blend. Very tasty!

Saute
2 tsp olive oil
1/3 cup onion, chopped
1/4 cup, anise or fennel bulb, chopped
2 leeks, sliced

Add and continue saute
6 brussel sprouts, chopped up some
1/2 cup pineapple chunks, chopped a bit more
1 oz pomegranate juice or other liquid
1 tsp Ras El Hanout
1/2 tsp ground black pepper

While that cooks, steam
1 cup kale, ripped up bite size pieces

Put the kale on plate and top with the saute veggies.

Rated a 4.7 on the Kale Scale