Though the name might suggest that this a winter-only dish, it’s still light enough to be enjoyed year-round and keeps well for a chilled lunch the next day. We’ve been making it about once a week lately because the kale brings the light and healthy, and the ravioli brings a little more sustenance necessary to stave off hunger a couple hours after eating a kale salad.
After a few rounds of experimenting, we’ve settled on doubling the proportion of kale to ravioli to result in a salad that is perfectly focused on greens and complemented by the pasta. Our favorite ravioli so far is butternut squash (and lest you dare, we highly recommend against pumpkin – the clove doesn’t work.) The photo of this dish from 101 Cookbooks doesn’t do it justice!
- 1 lb. raviolis (see headnotes)
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 2 small yellow onions, thinly sliced
- 2 cups of chopped lacinato kale, deveined (this is what we double)
- 2 tablespoons fresh lemon juice, and zest
- 2/3 cup hazelnuts, toasted and chopped
- 1/4 cup Parmesan cheese, freshly grated (optional)
- 1/4 cup chives, minced
1. Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
2. To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) – whatever you prefer. Remove from skillet and set aside.
3. Before serving, combine the kale and lemon juice with a pinch of salt in a large bowl (or on a large serving platter). Massage for 15 seconds or so. Add the raviolis and to the kale, along with most of the onions, and most of the hazelnuts. Fold gently to combine everything without breaking up the raviolis. Finish with cheese (optional but recommended), the chives, any remaining onions and hazelnuts, a finishing thread of olive oil, and the lemon zest. A wonderful dish to serve family-style.
I ate more turmeric in India than I had previously in my entire life – and loved it. If you have any sort of affinity for the spice, I’d suggest giving this filling, potent dish a try.
When we came across this recipe, we thought it looked healthy and delicious but looked for a few ways we could reduce prep time. For us, that meant ending the hunt for watermelon radishes (they’re beautiful but can easily be subbed with beets or, you know, just radishes) and replacing mung beans with chickpeas. For us, this is because we use chickpeas in a good number of dishes we make, so there’s none that go to waste with leftover portions. We love the combo we’ve achieved – I hope you’ll give it a try!
- 1 watermelon radish (or plain ol’ radish or beet does the trick)
- squeeze of lemon
- 1 uncooked cup sprouted mung beans (or chickpeas)
- 6 small or 3 medium carrots, steamed
- 1 small head broccoli florets, steamed
- 8 kale leaves, chopped
- 2 cups cooked brown rice
- ¾ cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- microgreens, optional
- Sea salt and freshly cracked black pepper
- ¼ cup extra-virgin olive oil
- 2 tablespoons tahini
- 4 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 tablespoons water
- 1½ teaspoons dried turmeric
- ¼ teaspoon sea salt, more to taste
- Freshly cracked black peppe
- Make the Turmeric Tahini Sauce: In a small bowl, combine the olive oil, tahini, lemon juice, garlic, water, turmeric, sea salt and several grinds of pepper. Set aside.
- Thinly slice the watermelon radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside.
- [Only if you’re using mung beans instead of chickpeas. We use chickpeas and this step marinate the chickpeas in lemon and tahini] Cook the mung beans in boiling salted water according to package directions, or until tender. Drain.
- In a steamer basket over a pot of simmering water, steam the carrots, covered, until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute.
- Assemble individual bowls with the brown rice, mung beans (chickpeas), carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
I suppose this is an easy lunch, but we eat this about once a week for an easy, lemony dinner. We have always substituted falafel for the kale and quinoa bites, and a regular, boring beet does the trick for the watermelon radish. We both find this incredibly hearty for such a good-for-you dish. Enjoy!
- 1 small sweet potato, cubed
- 8 Yves Kale & Quinoa Bites
- ¾ cup cooked chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 lemon
- ¼ teaspoon Dijon mustard
- 8 to 10 lacinato kale leaves, chopped
- 6 paper-thin slices from 1 Chioggia beet or watermelon radish
- ½ avocado, diced (optional)
- 1 tablespoon hemp seeds (we use chia)
- Red pepper flakes (optional)
- 2 tablespoons runny tahini (thin with warm water if necessary)**
- Sea salt and freshly ground black pepper
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and pinches of salt and pepper and roast for 25 minutes. Halfway through add the Yves Kale & Quinoa Bites to the baking sheet.
- Meanwhile, in a small bowl, combine the chickpeas, 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard and pinches of salt and pepper. Set aside.
- In a large bowl, massage the kale with a drizzle of olive oil, ½ tablespoon lemon juice and a pinch of salt and pepper. We’re seasoning every layer here to make sure all of the vegetables are flavorful.
- Assemble two large individual serving bowls with the kale, chickpeas, sweet potatoes, Yves Kale & Quinoa Bites, beet or radish slices and avocado, if using. Sprinkle with the hemp seeds and red pepper flakes, if using. Drizzle with the tahini sauce and another big squeeze of lemon, if desired. Serve with lemon wedges.
This evening I was in search for something to make and I found this gem of a recipe. So easy and quite tasty! You can change amounts as needed and arugula could easily be substituted for spinach if that’s what you have on hand. Enjoy!
- 3/4 pound (12 ounces) pasta of your choice (I used Trader Joes Brown Rice and Quinoa Fusilli Pasta)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes (more to taste)
- Tuna (2 6oz containers is recommended, but I used 3 2.6oz packets)
- Salt and pepper to taste
- 5 to 8 ounces baby arugula
1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.
2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant. Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You’ll need this to add back to the pasta dish to keep it from getting too dry.
4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.
Read more: http://www.simplyrecipes.com/recipes/pasta_with_tuna_and_arugula/#ixzz4fnfM4woY
My great pal Leslie shared this one with us. It’s delicious! We served it over jasmine rice.
These are delicious! Nothing more to say. Enjoy!
- 2 cups self-rising flour
- 1/4 cup coconut oil (solid, not melted)
- 3/4 cup coconut milk*, or any milk
Preheat oven to 425 degrees.
Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
*coconut milk from the carton, not the canned stuff
This is a regular at our summer dinner table – and easy, forgiving recipe. I love love love the pesto and squash combo. Enjoy!
Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)
3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste
Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.
Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.
Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.
Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.