Tibetan Style Red Lentil Dal with Kale

Whole Foods has a section for grab and go food items that I peruse from time to time when I want a quick dinner back at home. Such as today. Got a 'wrap' Tibetan Style Red Lentil Dal from Globespun Gourmet. I put this on top of a steamed cup of kale, and topped it all with non-fat greek yogurt.

Very tasty, and quick!

Rated down a notch for high sodium content

Rated a 4.48 on the Kale Scale.

Maiz Fresco Kale Salad

Fresh corn kernels cut from a just cooked cob, mixed with butter and pepper - forms the basis for a delicious salad!

Cook, however you like:

1 corn on the cob. Cut the kernals from the cob, mix with 1 tsp butter and black pepper. Set aside.

Layer, toss, whatever you like - make a salad with these ingredients:

1 cup kale, ripped to bite size pieces
8 green castelvetrano olives, pitted, halved
8 cherry tomatoes, quarters
Corn kernels, all of them
Cilantro, several sprigs, chopped up
2 Tbsp Fig Balsamic Dressing, Cindy's Kitchen for Whole Foods


Rated a 4.67 on the Kale Scale.

Blueberry Kale Salad

I bought 5 lbs of fresh blueberries for $2.50/lb from the child of a co-worker. What to do with them? That's why this salad.  I got anothe bottle of Cindy's Kitchen dressings - fat free, low sodium, and very tasty!

Layer, toss, mix - however you like - use these ingredients to make the salad:

1+ cup kale, ripped to bite size pieces
3/4 to 1 cup blueberries
2 Tbsp Tangerine Vinaigrette, Cindy's Kitchen for Whole Foods


Rated a 4.55 on the Kale Scale

Salad with Kale and Papaya

Through together these ingredients in whatever way you'd like:

1+ cups of Kale, ripped to bite size pieces
1 plum, chopped
12 grapes, halved
1 papaya, peeled, scooped, chopped
2 Tbsp balsamic vinegar and oil dressing (Safeway Select, no sugar)

 Rated a 4.45 on the Kale Scale

Kale Fried Rice with Corn and more

This is actually from October 2011, but finally getting it documented now. The fried rice is from a recipe I have for Tofu Fried Rice, but this time, left out the tofu. The reciped includes spices, onion, garlic, egg, and brown rice.

Saute til heated through:
 3/4 Cup Fried Rice
12 grape tomatoes, halved
1/2 pear, chopped
1 ear of corn, cooked with kernals cut off the cob and added to saute
1 tsp black pepper

Add, cover and wilt as desired:
1 oz white wine
2 cups kale, ripped to bite size pieces


Rated a 4.5 on the Kale Scale.

Kale Salad with Chicken and Walnuts

This salad uses some chicken breast that I've made using za'artar spice (thyme based), and also the walnuts are chopped fine.

Layer, toss, or in anyway you want put these ingredients together for salad:

1 Cup Kale, ripped to bite size pieces
1 pear, red, chopped
1 orange pepper, chopped
5 castelvetrano olives, pitted, halved
2.5 oz chicken breast, already cooked with za'artar spices

Top the salad with:

1 tsp walnuts, chopped fine
2 Tbsp balsamic vineger and olive oil dressing (Safeway Select)

Rated a 4.56 on the Kale Scale.

Chicken Za'artar with Kale and Radicchio Salad

Layer, toss or however you like, make a salad with the following ingredients:

1.25 cups of Kale, ripped to bite siezed pieces
1/2 cup of radicchio, ripped to bite siezed pieces
1 pear, cored and diced
2.4 oz of chicken za'artar (zaatar, coriander, cardamon)
9 sprigs of cilantro
Dash of Mrs Dash

Mix and toss with salad
1 Tbsp olive oil
5 tsp Fig Balsamic Vinegar from the Olive Pit - delicious!

Rated a 4.67 on the Kale Scale