In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired. 

Makes 8 cups.

Adapted from forksoverknives.com.

Flower Power Salad

3 c. baby lettuce leaves or other salad greens

1 c. finely chopped kale

1/2 c. shredded green cabbage

1/2 c. shredded red cabbage

1/4 c. shredded carrot

1/2 c. sliced or chopped cucumber

1/2 c. chopped red bell pepper

1/2 c. sugar snap peas, trimmed and cut into thirds

1/4 c. finely chopped red onion

1/4 c. dried cranberries   

1/4 c. roasted pepitas

2 T. fresh cilantro leaves

1 c. broccoli florets

6-8 edible flowers (optional)

1/2 c. pure maple syrup

1/4 c. plus 2 T. Dijon or yellow mustard

2 T.  hummus

1-1/2 T. lemon juice

1-1/2 t. white vinegar

1-1/2 t. everything bagel seasoning

In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.

For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.

Makes 8 cups salad and 1 cup dressing.

Adapted from forksoverknives.com. 

Southwest Kale Salad with Datil Honey Dressing

For dressing:

1/3 c. red wine vinegar

1/4 c. olive oil (optional)

2 T. Dijon or whole grain mustard

1 T. Datil Sting Honey

1-2 t. adobo seasoning

For salad:

8 c. fresh kale, chopped

2 c. cooked quinoa

1 c. roasted or fresh corn

1 c. chopped tomatoes

1/4 c. chopped red onion (for less bite, marinate onion in apple cider vinegar for at least 10 minutes)

1/4 c. toasted pumpkin seeds  

1/2 avocado, peeled and cubed

Sea salt, pepper, and garlic powder to taste

To make dressing, add all ingredients to a small jar and shake to combine.

To make salad, layer kale, quinoa, corn, tomatoes, and onion in a large bowl. Top with pumpkin seeds and avocado. Season with salt, pepper, and garlic powder. Serve dressing on the side, or pour over and toss to combine.

Serves 6.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 18.

Winter Greens & Citrus Salad

4 c. cubed sourdough bread

3 T. olive oil

2 t. fresh rosemary, minced

Kosher salt and freshly ground black pepper

1/2 c. grated Parmesan cheese 

1/4 c. fresh orange juice

1/4 c. olive oil

1 T. Dijon mustard

1 T. Champagne vinegar

1 T. pure maple syrup

12 oz. assorted hardy greens (kale, collards, and chard), stems removed, sliced into ribbons

1/2 c. toasted pine nuts

2 small shallots, thinly sliced

4 oranges, peeled and pith removed, segmented

Preheat oven to 350 degrees. Toss together bread cubes, olive oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14-16 min. Cool completely.

Whisk together orange juice, olive oil, mustard, vinegar, and maple syrup in a large bowl. Season with salt and pepper.

Add greens to dressing and massage with hands until starting to soften. Add pine nuts, shallots, oranges, and croutons. Toss to combine.

Serves 8.

Adapted from Country Living magazine, Dec. 2021, p. 103. 

Baked Sweet Potatoes with Feta Butter & Cabbage-Kale Salad

4 6-oz. sweet potatoes

5 T. salted butter, softened

2 oz. (about 1/2 c.) feta cheese, crumbled, divided

2 T. fresh lemon juice (from 1 lemon)

2 T. olive oil

2 t. honey

1/4 t. kosher salt

1-1/4 t. smoked paprika, divided

3 c. thinly shredded red cabbage (from 1 head)

1 8-oz. bunch lacinato kale, stemmed and thinly sliced (about 4 c.)

1/2 c. roasted, salted pumpkin seeds (pepitas)

Preheat oven to 425 degrees. 

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet and bake until tender throughout, 45-50 minutes. (Alternatively, prick with a fork and microwave for 6-8 minutes.)

Meanwhile, stir softened butter and 6 T. feta in a small bowl until blended.

Whisk lemon juice, oil, honey, salt, and 1 t. smoked paprika in a large bowl. Add cabbage and kale; toss until coated.

Cut open each baked sweet potato and fluff flesh with a fork. Top each with feta butter. Sprinkle with remaining 1/4 t. smoked paprika and with pepitas. Serve sweet potatoes alongside salad topped with remaining 2 T. feta.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 124.

Mediterranean Kale and Cannellini Stew with Farro

4 c. reduced-sodium vegetable broth

1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained

1 c. farro or Kamut

1 c. coarsely chopped green onion

2 medium carrots, halved lengthwise and thinly sliced

1 c. coarsely chopped celery

4 cloves garlic, crushed

1/2 t. crushed red pepper

1/4 t. salt 

4 c. coarsely chopped green kale or Swiss chard

1 15-oz. can no-salt-added cannellini beans, rinsed and drained

3 T. lemon juice

1/2 c. (2 oz.) crumbled feta cheese

Chopped fresh parsley

In a 3.5- or 4-qt. slow cooker, combine broth, tomatoes, farro, green onion, carrots, celery, garlic, red pepper, and salt. Cover and cook on HIGH for 2 ours or until farro is tender but still chewy.

Stir in kale, beans, and lemon juice. Cover and cook 1 hour more. Serve topped with feta and parsley.

Serves 6.

Adapted from a Southern Living magazine recipe.

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)

1/2 c. fresh cilantro

1 lemon, zested and juiced

1/3 jalapeno chile pepper, seeds and ribs removed

1/2 t. ground cumin

Salt and pepper, to taste

1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from CleanEating.com.   

Potato-Lover's Bowl

2 medium potatoes, cut into 1-1/2" wedges
2 c. small cauliflower florets
4 c. shredded kale, stems removed
1/2 c. shredded carrot
1 recipe Romesco Sauce*
1/4 c. thinly sliced green onions
1/4 c. cooked or canned chickpeas, rinsed and drained

*Romesco Sauce:
1/2 c. canned chickpeas, rinsed and drained
1/2 c. jarred roasted red bell pepper
1 T. water
1-1/2 t. lemon juice
1-1/2 t. tahini
1/2 t. smoked paprika
1/4 t. minced fresh garlic
1/4 t. ground cumin
Sea salt and freshly ground black pepper, to taste

Make Romesco Sauce by combining all ingredients in a blender. Set aside.

Place potato wedges in a steamer basket in a large saucepan. Add water to just below basket. Cover, bring to a boil, and steam 10 minutes or until tender. Transfer potatoes to a large nonstick skillet; brown over medium heat, 5 minutes per side.

Meanwhile, lightly cook cauliflower in same steamer basket, 3-5 minutes. Transfer to the skillet and brown with potatoes.

Cook kale in same steamer basket, 1-2 minutes or until lightly wilted.

Divide potatoes, cauliflower, kale, and carrot between two bowls. Drizzle Romesco Sauce evenly over bowls. Sprinkle with green onions and chickpeas.

Makes 2 bowls.

Adapted from ForksOverKnives.com.

Whole-Grain Minestrone with Parmesan Crisps

2 T. olive oil
1 small yellow onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1 T. tomato paste
1 qt. vegetable broth
1 28-oz. can white beans, drained and rinsed
1 28-oz. can whole tomatoes, undrained, coarsely crushed
1 c. farro
1 fresh rosemary sprig
3/4 t. kosher salt
1/2 t. black pepper
3/4 c. grated Parmesan cheese
2 oz baby kale (about 2 c.)
Pesto, for serving (optional)

Heat oil in a large pot or Dutch oven over medium-high. Add onion, carrots, celery, garlic, and tomato paste. Cook, stirring occasionally, until tomato paste has darkened and vegetables are just tender, about 10 minutes. Stir in broth, beans, tomatoes with juices, farro, and rosemary; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until farro is tender, about 30 minutes. Stir in up to 3 c. of water if soup is too thick. Season with salt and pepper.

Meanwhile, sprinkle cheese in an even layer in a medium nonstick skillet to form a large round. Cook, without stirring, over medium heat until melted and browned, about 3 minutes. Remove from heat and let cool in skillet for 3 minutes. Transfer to a plate and let cool briefly; break into pieces.

Stir kale into soup and cook until just wilted, about 5 minutes. Garnish each serving with Parmesan crisps and drizzle with pesto, if using.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.   

Tex-Mex Pasta Salad

1 c. dry penne
2 c. finely chopped kale
1-1/2 c. cooked or canned black beans
1 c. thawed frozen corn
1/4 c. lemon juice
2 T. finely chopped onion
1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. cumin
Sea salt
Cayenne pepper
Fresh cilantro

Cook penne according to package directions. Drain and transfer to a large bowl. Add kale, beans, corn, lemon juice, onion, garlic powder, oregano, and cumin. Mix gently. Add salt and cayenne pepper to taste. Garnish with cilantro before serving.

Adapted from Forks Over Knives, Fall 2019, p. 56.

Summer Corn & Wheat Berry Salad

1-1/4 c. cooked wheat berries, farro, or bulgar
4 c. shredded kale, stems removed
4 c. shredded green and/or red cabbage
3 c. cooked sweet corn kernels, cooled
1/2 c. sliced green onions
4 medium oranges, supremed and 1/2 c. juice reserved
2 T. white balsamic vinegar
2 t. chopped fresh thyme
1 t. Dijon mustard
Sea salt and freshly ground pepper
2 T. chopped toasted pecans* or pepitas

In a large bowl, combine grain, kale, cabbage, corn, and green onions. Gently add the orange sections.

Whisk together orange juice, vinegar, thyme, mustard, and salt and pepper to taste. Add dressing to salad, tossing to coat. Let stand 30 minutes before serving, tossing occasionally. Sprinkle pecans or pepitas on top just before serving.

*To toast pecans, heat a dry skillet over medium heat, add nuts, and stir and shake the pan frequently until nuts are golden and fragrant.

Makes 11 cups.

Adapted from Forks Over Knives, Summer 2019, p. 42.   

Sweet Potato Kale Salad

2 medium sweet potatoes
1 T. canola oil
1/2 t. kosher salt
1 12-oz. Eat Smart Sweet Kale Salad Kit
1/2 c. crumbled feta cheese

Preheat oven to 350 degrees. Peel potatoes and cut into 1/2" cubes. Coat potato cubes with canola oil and salt, then place on baking sheet. Bake 12-15 minutes or until tender when pierced with a fork. Let stand 3 minutes to cool.

Place all salad kit ingredients together in a bowl. Add potatoes and feta; toss and serve.

Serves 4.

Publix "Aprons" recipe, Nov. 2019. 

Kale Salad with Butternut Squash, Toasted Pecans & Feta

Salad:
1 small red onion, thinly sliced crosswise
1/2 c. cider vinegar
1/2 c. water
2 t. sugar
1 t. kosher salt, divided
1/2 butternut squash, peeled and sliced crosswise into 1/4" thick half moons
2 T. extra-virgin olive oil
2 bunches kale, stemmed and chopped
3/4 c. toasted pecans
1/2 c. crumbled feta cheese

Dressing:
1/4 c. sweet cider or cider syrup
1/4 c. cider vinegar
1/4 c. extra-virgin olive oil
1/2-3/4 t. kosher or sea salt
1 small clove garlic, crushed

First, pickle the onion: In a small saucepan over medium-high heat, simmer the onion with the cider vinegar, water, sugar, and 1/2 t. salt for 3 minutes. Remove from heat and set aside.

Preheat the oven to 400 degrees. Arrange the squash on a baking pan lined with parchment paper, making sure the slices don't overlap. Drizzle with olive oil, then sprinkle with remaining 1/2 t. salt. Roast until the squash begins to brown, 20-30 minutes. Set aside to cool.

While squash roasts, make the dressing: Combine cider syrup, vinegar, olive oil, salt, and garlic in a jar and shake well to emulsify.

When squash is done and cool, put the kale in a large bowl. Add 1/2 c. of the dressing and vigorously massage the kale for about 15 seconds or until nicely coated. Strain the onion, add to salad, and toss well.

Transfer salad to a serving platter and scatter the squash, pecans, and feta over the top. Drizzle with more dressing, if desired.

Makes 6 servings.

Adapted from Yankee magazine, Sept./Oct. 2019, p. 58.

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Lemony Lentil Soup

2 T. olive oil, divided
1 yellow onion, finely chopped
2 medium carrots, grated
4 cloves garlic, finely chopped
1 t. ground coriander
1/2 t. chipotle chili powder
1/4 t. ground turmeric
6 c. low-sodium vegetable broth
1-1/2 c. dried red lentils, rinsed
4 leaves curly kale, stemmed and torn into 2" pieces
1-3/4 t. kosher salt, divided
2 t. lemon zest, plus 3 T. fresh juice
1/4 t. freshly ground black pepper, plus more for serving

Preheat oven to 425 degrees.

Heat 1 T. oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until soft, about 6 min. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils are tender, about 15 minutes.

Meanwhile, place kale on a large rimmed baking sheet. Sprinkle with 1/4 t. salt and drizzle with remaining 1 T. oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.

Remove soup from heat. Transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1-1/2 t. salt. Serve topped with crispy kale and several grinds of pepper.

Serves 4.

Adapted from Real Simple magazine, May 2019, p. 146.  

Make-Ahead Holiday Salad

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.

Quick Potato & Kale Skillet

Boiled potatoes
Splash of olive oil
2 handfuls torn kale
Cheddar or mozzarella cheese, shredded

Break up cooked potatoes. Cook in a hot skillet with oil until golden. Mix in kale. Top with cheese. Broil until melted and bubbly.

Adapted from Real Simple magazine, Sept. 2018, p. 38.

Moroccan-Style Farro with Kale

1 c. farro
2-1/2 c. water
1/4 t. ground allspice
2 T. extra-virgin olive oil
5 cloves garlic, sliced
1 T. finely chopped fresh ginger
1 bunch (4 c.) kale, trimmed and chopped
1/4 c. golden raisins
1 T. apple cider vinegar
1 T. honey
1/2 t. ground cumin
1/2 t. ground cinnamon
1/2 c. Marcona almonds or blanched slivered almonds

Place the farro, water, and allspice in a large saucepan. Bring to a boil, cover, reduce heat to medium-low, and simmer for 30 minutes or until the farro is tender.

In a medium skillet, heat the olive oil and add the garlic and ginger. Saute until the garlic is lightly browned. Add the kale and continue to cook until the kale is tender, about 5 minutes. Add the raisins and stir gently.

Transfer the kale mixture into the cooked farro and stir gently. Add the vinegar, honey, cumin, and cinnamon. Add the almonds just before serving.

Serves 4.

Adapted from DASH Diet for Dummies, p. 271.  

Kale with Sausage & Garlic-Roasted Potatoes

4 medium potatoes (about 1 lb.), sliced 1/4-inch thick
2 garlic cloves, minced
2 T. extra-virgin olive oil, divided, plus extra for greasing pan
Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing
2 c. vegetable broth
1-1/4 lbs. kale, stems removed and leaves chopped

Preheat the oven to 425 degrees. Brush a large baking sheet with oil or spray with cooking spray.

Combine the potatoes, garlic, and 1 T. of the oil in a medium bowl. Season with a generous sprinkling of salt and pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning the potatoes a few times to brown evenly.

Heat the remaining 1 T. oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper. Serve at once.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 401.

Kettle Kale Chips

3 packed c. stemmed whole kale leaves, washed
1 T. extra virgin olive oil
1/2 t. kosher salt
1/2 t. sugar

Preheat the oven to 300 degrees with a rack in the center position. Line a sheet pan with parchment paper.

Spin the kale in a salad spinner and pat with paper towels to make sure it is completely dry. Rip the kale into large bite-sized pieces, keeping in mind it will shrink as it cooks. Place kale pieces on the sheet pan.

Drizzle olive oil evenly over the kale and sprinkle with salt and sugar. Use your fingers to massage the oil into each piece, making an even coating. Arrange pieces in a single layer.

Bake until rigid, crisp, and chip-like, about 15-20 minutes. Let cool slightly before serving.

Best eaten the day they are made (meaning, immediately!).

Makes 1 c. chips.

Adapted from Sheet Pan Suppers, p. 36.