Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes / Tagged: Kale
Filter by tag:

Posts tagged "Kale"

Roasted Cauliflower Kale Salad

Roasted Cauliflower Kale Salad

Serves: 4 | prep time 20 minutes | Cook time 30 minutes

  • 3-4 cups cauliflower florets
  • Extra-virgin olive oil
  • One bunch of kale, stemmed (about 5 packed cups)
  • A few squeezes of lemon
  • A few squeezes of orange
  • ¼ teaspoon Dijon mustard
  • Salt & pepper
  • ¼ cup toasted chopped almonds
  • Suggested add-ons: crumbled feta cheese, shaved Parmesan cheese, dried cranberries, roasted sweet potatoes

 

Preheat oven to 350 degrees. On a baking sheet lined with parchment, toss the cauliflower with olive oil, salt & pepper. Spread cauliflower evenly on the baking sheet and roast until golden brown (usually 20-30 minutes).

Tear your kale into pieces and place it all into a large bowl. Add a generous drizzle of olive oil and a bit of salt and pepper and use your hands to massage the leaves until the kale becomes tender and wilted (the volume in your bowl will reduce by about half).

Add a big squeeze of orange, a big squeeze of lemon, a bit of dijon mustard, and use your hands to work it all together. Taste and adjust to taste. Let sit for 20 minutes. Toss in the roasted cauliflower, a sprinkle of hemp seeds and some freshly cracked pepper. Add some of the suggested add-ons as you like!

Lemony Roasted Carrot & Kale Salad

Lemony Roasted Carrot & Kale Salad

Serves: 2-4 | prep Time 10 minutes | Cook time 20 Minutes

Salad:

  • 1 bunch carrots, in 1/4 inch matchsticks
  • 1 TBsp olive oil
  • 1 lemon
  • 1 bunch kale
  • 1/4 cup chopped parsley
  • 3 TBsp roasted, salted almonds, chopped
  • 1/4 cup crumbled feta cheese
  • 3TBsp raisins

Dressing:

  • Juice of 2 large lemons
  • 1/4 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1/8 tsp kosher salt
  • pinch of ground black pepper

Preheat oven to 425 degrees. Toss carrots, olive oil, a big pinch of salt and pepper on large rimmed baking sheet. Use a grater to zest the entire lemon onto a cutting board, then cut the lemon into wedges and distribute it between the carrots. Make sure the carrots aren't touching! Roast for 20-25 minutes, until tender and golden brown. Squeeze the roasted lemon juice over the carrots and toss to combine.

Meanwhile, remove the ribs from the kale, gather the leaves into a stack and roll tightly. Slice as thinly as you can and toss the ribbons into a large bowl with a pinch of salt. Use your hands to massage the kale for 10-15 seconds until it breaks down and feels damp in your hands. Chop up the parsley and mix it together with the lemon zest along with a pinch of salt. Make the dressing by whisking all the ingredients together in a large bowl.

Add half the dressing to the kale, and add more to taste. Toss in almonds, feta, and raisins. Divide the kale mixture between plates, top with the roasted carrots. Garnish with the parsley-zest mixture.

Winter Harvest Bowl

Winter Harvest Bowl

Serves: 2 | prep Time 10 minutes | Cook time 35 Minutes

  • 1 large sweet potato, scrubbed clean
  • 2 small boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1 large bunch kale
  • 3/4 cup cooked farro, quinoa, or brown rice
  • 1 small apple or pear, cut into skinny pieces
  • 2 to 4 tablespoons balsamic vinaigrette
  • 2 ounces goat cheese
  • 2 tablespoons chopped candied nuts

 

Preheat oven to 425°F. Cut the sweet potato in half lengthwise, then into 1/4 inch thick half circles. Toss on a parchment-lined baking sheet to coat with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper. Roast for 20 minutes. Stir. Add the chicken breasts to the baking sheet, rub with a bit of oil, season with salt, pepper and garlic powder, return the baking sheet to the oven for 12 to 15 additional minutes, until the chicken is 165°F internally.

Meanwhile, strip the tough ribs out of the kale and thinly slice the leaves. Place the leaves in a large bowl, sprinkle with salt, and use both of your hands to “massage” the kale. It should feel softer, but not wet, when it’s ready. When the chicken is ready, cut it into cubes. Toss it in the kale bowl with the sweet potatoes, farro, and apple. Toss with 2 tablespoons of your favorite store-bought balsamic vinaigrette. Add more if needed to coat everything lightly. Divide between 2 bowls and top with goat cheese and candied nuts.