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.
We made this while Annie was here last weekend. It’s a chunky quac and delicious. Everything is to taste.
- 3 avocados, diced large
- 1 mango, diced
- 1/2 c. chopped cilantro
- t. olive oil
- salt and pepper
- splash of balsamic vinegar
This is a taste as you go recipe. The balsamic was an improve move because it tasted like it needed more acid. Mix together (but not too much) and serve with delicious tortilla chips.
Three-fourths of us have moved since our last map update, so you’ll find a new one below. Disappointed we’re not living near you? At the rate that we’re relocating, you never know who your new neighbor might be!
Posted by Annie.
This dressing is made for this tasty salad. It’s simple, and if you keep lemons, you probably have what you need without a trip to the grocery. Enjoy!
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons honey
1 shallot, finely chopped
kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Posted by Annie
I tried this salad this evening, paired with a pasta dish on this site! The Boston lettuce (appropriately named for my relocation) is buttery and delicious. It has a bit of spice from the cilantro and chives, and the lemon vinaigrette adds the perfect snap. If you love salty/savory but want to keep it light, this is the perfect salad to add as a side dish.
(If you’re unsure what Boston Lettuce is, there’s a good description here. Most groceries carry it.)
1/4 cup sliced almonds
1 large head Boston or Bibb lettuce, leaves torn (6 cups)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
10 chives, cut into 1-inch lengths
4 to 5 tablespoons Lemon and Shallot Vinaigrette
or bottled Italian vinaigrette
1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.
Posted by Annie.
I like to serve these with Corrie’s Brussel Sprouts. This is quick and easy – and a comfort food, even if you’re in a hurry. I use the butter pretty sparingly because the bread tends to soak it up quickly in the pan. Enjoy!
What you need
2-3 slices of high-quality turkey lunch meat, I used Boar’s Head
1 slice cheddar cheese
2 slices of bread. I use gluten-free, but your preference will work
salt and pepper
butter for the skillet
1. Saute turkey, small pad of butter and seasonings in a skillet over medium for about two minutes, until then the turkey slightly browns.
2. Take out of pan, build sandwich (turkey, mayo and cheese)
3. Place back in pan and heat through until cheese is melted. Keep an eye on it so the bread doesn’t burn! (unless you’re into that kinda thing)
Posted by Annie.
I tried this recipe recently and absolutely love the combo of leeks and bacon in the pasta. This works for a one-dish meal, or is perfect paired with a spring salad. This is easy and delicious!
one 8 ounce package of pasta (linguini or spaghetti is best)
12 ounces bacon, sliced in small pieces
3 leeks (tops trimmed), sliced thin
6 cloves garlic
¼ cup Grand Marnier
2 tablespoons white wine vinegar, divided
1 tablespoon extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
¼ cup starchy cooking water (from pasta pot)
½ cup parmesan cheese
1. Bring a pasta pot filled with water to a boil, salt the water and add pasta. Cook according to directions (make sure and save ¼ cup of pasta water for sauce).
2. In a separate skillet, sauté chopped bacon at medium high heat (just until cooked through).
3. Add leeks, olive oil, grand marnier, garlic, 1 tablespoon vinegar, salt, pepper and sauté for 12 minutes or until bacon is fully cooked and liquids have reduced.
4. Before adding pasta, add in 1 more tablespoon of vinegar (totaling 2), and scrap up all the brown bits at the bottom of the pan.
5. Add cooked pasta along with parmesan cheese and starchy cooking liquid. Mix to incorporate ingredients and simmer on low for 5 minutes, just enough to let the flavors blend. Serve warm.