Tag Archives: kale

Spaghetti Squash with Fennel, Kale, Lemon & Italian Chicken Sausage

SpaghettiSquash

Serves: 4-5

Ingredients:

  • 1 spaghetti squash, halved and seeded
  • 1 yellow onion, diced
  • 1 yellow bell pepper, diced
  • 1 bulb of fennel plus herby tops
  • 3 cloves of garlic, minced
  • 1 T fresh minced rosemary
  • extra virgin olive oil
  • 1/4 cup sunflower seeds
  • 1 lemon, halved
  • 1 bunch of kale, torn
  • 1 package italian chicken/turkey sausage (from a local farm or al fresco brand), cut into coins
  • salt and pepper, to taste
  • shaved parmesan cheese, for serving (optional)

Method:

  1. Preheat oven to 375º
  2. Halve and de-seed your spaghetti squash. Brush with EVOO and season with salt and pepper. Bake, cut side up, for 1 hour.
  3. Meanwhile, dice up your onion, pepper, and thinly slice an equal amount of fennel. Reserve the herby tops in a small bowl for serving.
  4. Mince your garlic and rosemary, and put them aside in a separate bowl.
  5. Heat some EVOO on medium heat in a large pan, and sautée the onion, pepper and fennel bulb pieces.
  6. When they are softened, add in the garlic, rosemary and kale, and cook until fragrant and kale is wilted.
  7. Remove this mixture from the pan, and place in a large bowl. Squeeze one half of the lemon on top, and add your sunflower seeds.
  8. In the same pan, add a bit more EVOO and cook your sausage coins. Add these to the bowl once browned.
  9. When the squash is done, use 2 forks to pull it apart. Squeeze the second half of the lemon on top, and then incorporate into the rest of the ingredients.
  10. To serve, scoop mixture into bowls, and add parmesan cheese and fennel herby tops.
Advertisements

Leave a comment

Filed under Dinner Ideas, Gluten Free, Lunch, Paleo

Kayla’s Kobb Salad

Kayla's Kobb Salad | real food. home made.

Kayla’s Kobb Salad

Ingredients:

  • romaine leaves, chopped
  • kale leaves, torn
  • cherry tomatoes, halved
  • green onions, sliced
  • turkey breast from a local farm, sliced
  • 1/2 avocado, sliced
  • hardboiled pastured egg, sliced into wedges
  • sunflower seeds

Serve with a homemade honey mustard dressing.

Leave a comment

Filed under Dinner Ideas, Gluten Free, Lunch, Paleo, Salads

Orzo Salad with Chickpeas and Kale

Orzo Salad with Chickpeas and Kale | real food. home made.

“Not Your Mama’s Pasta Salad”

Ingredients:

  • 1 cup uncooked Delallo organic whole wheat orzo
  • 1 clove garlic, minced
  • 1 t dijon mustard
  • juice of 1 small lemon
  • 2 T extra virgin olive oil, divided
  • big handful of kale, torn and stems removed
  • 1 can of garbanzo beans, rinsed and drained
  • 1/3 cup feta cheese
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped marinated artichoke hearts
  • sea salt & freshly ground black pepper to taste

Method:

  1. Cook your pasta according to package directions.
  2. In a medium sized bowl, combine all other ingredients except kale and 1 T olive oil.
  3. When the pasta is done cooking, strain it and add it to the bowl.
  4. Heat remaining olive oil in a large skillet with lid.  Fry/steam your kale until it both wilts and becomes slightly charred.
  5. Add the kale to the bowl and season to taste!

This is a great combination of textures and flavours.  You can subsitute rice, quinoa, farro or israeli couscous for the pasta if you’d like.  I like Delallo organic whole wheat pastas because they have only one ingredient.

Leave a comment

Filed under Dinner Ideas, Lunch, Salads, Vegetarian