Roasted Broccoli and Kale Caesar Salad (A Healthy Twist on a Classic)

Ingredients:

1. florets from 3 small heads broccoli

2. 2 TBS + 1/3 c. olive oil

3. 1 tsp sea salt

4. 1 large bunch of Tuscan kale (cavolo nero)

5. 4 anchovy fillets

6. 2 cloves garlic, peeled

7. 2 large egg yolks

8. juice from 1/2 medium lemon (about 1 TBS of juice)

9. 1/4 c. fresh parsley leaves

10. 1/4 c. grated or flaked parmesan cheese (use a vegetable peeler to create large parmesan flakes)

11. 1 c. croutons, preferably homemade

 Directions

1. Preheat oven to 375°F. Toss broccoli florets with the 2 TBS olive oil and the salt until fully coated, then spread on a baking sheet and roast for 20-25 minutes or until tender and beginning to brown on edges, stirring once to prevent burning.

2. Wash kale, shake dry, and slice leaves away from tough center ribs. Discard ribs and tear kale into bite-sized pieces. Place in a large bowl with the roasted broccoli.

3. In a food processor, combine anchovies, garlic, egg yolks, and lemon juice and blend until smooth. With the machine running, slowly drizzle in remaining 1/3 c. olive oil. Dressing should be thick and creamy. Add the parsley and pulse a few times just to break up the herbs (but not to fully blend). Pour the dressing on the salad and toss to fully coat kale. Let sit for 10 minutes to allow kale to become more tender. Sprinkle each plate with cheese flakes and croutons just before serving. Dressed salad (without croutons) will keep for 1-2 days in the fridge.

Cranberry Walnut Kale Salad with Fresh Cranberry Vinaigrette

Ingredients:

4 oz fresh cranberries 1/3 cup water 2 tablespoons sugar 2 tablespoons sherry vinegar or red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon lemon juice 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4-1/2 cup olive oil 8 oz fresh kale (preferably Tuscan, and young leaves) 1 cup dried cranberries 1 cup walnuts 1/4 cup thinly sliced red onion additional salt & pepper to taste

Directions:

1. In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Place in a blender and puree till smooth. Add the vinegar, mustard, lemon juice, salt and pepper and blend. Add the olive oil and blend again. Adjust seasoning if necessary.

2. Trim kale by removing stems/stalks and tearing the leaves into bit sized pieces. Toss in a bowl with dried cranberries, walnuts, red onion and just enough dressing to lightly coat the kale. Reserve remaining dressing until ready to serve. Cover and refrigerate the salad for at least half an hour, or overnight.

3. Serve with a light drizzle of additional dressing if desired.

Quinoa with Zucchini and Asparagus

Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 4

Ingredients:

1. 1 cup quinoa

2. 1¼ cup vegetable broth

3. 1 tablespoon minced garlic

4. 1 teaspoon whole grain mustard

5. 1.5 tablespoon vegetable oil

6. 1 tablespoon balsamic vinegar

7. 1 lemon, juiced, divided

8. 2 zucchini, peeled, halved and thinly sliced

9. 1 pound asparagus, woody ends discarded, remainder cut in half

10. ¼ cup walnuts, chopped

11. 1 scallion, chopped

Instructions:

1. Heat ½ tablespoon vegetable oil in a pot. Add quinoa and toast over medium heat 3-5 minutes, stirring occasionally. Add salt to taste. Add vegetable broth, bring to a boil, reduce heat and simmer covered 15-20 minutes or until cook through.

2. In a pan heat remaining vegetable oil and add zucchini. Cook 3-5 minutes tossing occasionally and add asparagus. Cook 3-4 minutes or until slightly soft but still crisp.Add garlic and cook 1 minute.

3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.

4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.

5. Serve warm.

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