Your Cooking Coach
Show MenuHide Menu

Tag: baby kale

Kale Super Smoothie

This is my favorite smoothie- perfect for Meatless Mondays…

  • 1 cup almond milk
  • 1 cup baby kale
  • 1 teaspoon natural peanut butter
  • 2 tablespoons flaxseed
  • 1 scoop green powder or protein powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 banana
  • 2 teaspoons honey
  • 1/2 cup ice

Transfer all the ingredients to a blender and blend until smooth. Consume immediately!

 

Baby Kale Orange Salad with Cranberry Dressing

This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…

Cranberry Dressing

  • ½ cup dried sweetened cranberries
  • ½ cup orange juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.

  • 4 cups baby kale
  • 4 to 5 navel oranges, segmented
  • ½ cup slivered almonds
  • Salt
  • Pepper

Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.

Apple & Kale Salad with Pancetta Dressing

I was watching the Cooking Channel and came across this recipe. Well, not exactly the same one but something similar. The original was made with pears and was served over lettuce greens. I decided to change it up a bit and use up some end of the summer nectarines instead. Since summer fruit is now gone, feel free to use apples or pears. Either way this salad is delicious!!

  • 4 cups baby kale
  • 2 tablespoons plus 2 tablespoons extra virgin olive oil
  • ¼ cup pancetta, chopped
  • 2 medium apples , sliced thin
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons orange juice
  • 1-2 teaspoons honey
  • 1/3 cup slivered almonds, toasted
  • Salt
  • Pepper

Heat a medium frying pan with 1 tablespoon olive oil. Add the pancetta and cook on medium heat for 4 to 5 minutes. Take the pancetta out with a slotted spoon. Add one tablespoon olive oil, apple slices, honey and balsamic vinegar. Cook on medium heat while stirring gently for 4 to 5 minutes. Take the apple slices out with a slotted spoon. Add the mustard, vinegar, remaining olive oil, honey and almonds. Using a whisk, stir vigorously to emulsify the dressing. Add salt and pepper. Taste for seasonings.
Add the greens to a salad bowl. Add the nectarines, rendered pancetta and the warm dressing. Toss and serve.