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Tag: kale

Mango Avocado Kale Salad with Mango Tamarind Dressing

This recipe reminds me of summer and mangos are still available .. in case you can’t find them, substitute any seasonal fruit like an apple or pear… it will be delicious!

  • 1 to 2 mangoes, cut into ½ inch squares
  • 1 avocado, cut into ½ inch squares
  • 2 cups fresh kale, cleaned and chopped (I used a mix of chopped cruciferous vegetables)
  • 1/3 cup slivered onions

Transfer all the ingredients to a serving bowl.


  • 1/3 cup mango juice
  • 2 teaspoons tamarind concentrate
  • Juice of one lime
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 2 tablespoon honey
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil

Add the mango juice, tamarind, lime juice, cumin, cayenne, honey, salt and oil to a air tight container with the lid on. Shake really well and taste for seasonings. Pour over the veggies, toss well and serve.

Kale Corn Avocado Salad with Cilantro Mint Dressing

I love the kohlrabi salad blend from Trader Joes! It has perfect crunch and is super healthy. I am grilling steaks outside and making some oven fries- this salad will be a perfect accompaniment.

  • 2 cups kohlrabi salad blend from Trader Joes (or substitute, 1 cup kale, ½ cup shredded cabbage, ½ cup shredded kohlrabi)
  • 1 small avocado, cut into ½ inch dice
  • 1 cup fresh or frozen grilled corn
  • 1/3 cup dried cranberries

Mix all the ingredients and transfer to a salad bowl.


  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • ¼ cup fresh cilantro
  • ¼ cup fresh mint
  • 1 garlic clove
  • Juice of one lime
  • 1 teaspoon salt

Transfer all the ingredients to a blender. Blend till a smooth dressing is formed. Check for seasonings and add to the salad. Mix everything well, check for seasonings and serve.

Roast Chicken with Orzo and Kale

This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!

  • 5 to 6 chicken thighs with skin on
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • 3 garlic cloves, smashed
  • 2 teaspoons salt

Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1½ cups orzo
  • 3 cups chicken broth plus more if necessary
  • 5 ounces baby kale
  • Salt

Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.



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!


Kale with Grapes and Capers

Kale with Grapes and Capers

I enjoy eating kale, especially in a salad. I decided to cook it this time and add a sweet and savory component to the dish. The capers and grapes give this dish a delicious flavor- one almost forgets how healthy this green is!

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, sliced
  • 3 to 4 garlic cloves, chopped
  • 2 tablespoons capers, smashed and drained
  • 1 cup red grapes, chopped
  • 4 to 5 cups kale, washed and chopped
  • Salt

Heat a frying pan with the olive oil. Add the onion and garlic and sauté on simmer for 2 to 3 minutes. Add the capers and grapes. Saute for another minute and add the kale. Cook on high heat for 2 minutes while stirring. Lower heat to simmer and cover for 10 minutes. Take lid off and add salt if necessary.

Kale Fried Rice

Kale Fried Rice This simple dish can be served with the Asian stew I made yesterday. I love making fried rice- like quesadillas, you can add anything to the mix and it comes out delicious. I love emptying out my fridge and coming up with a delicious fried rice. Sometimes when I am really lazy, I take out a box of frozen brown rice which I always have on hand, and use it for the fried rice.

I had kale in my fridge which needed to be cooked. I had eggs in the fridge and of course the brown rice. I find the brown variety an ideal choice for fried rice. My daughter doesn’t seem to be able to tell the difference especially since fried rice has a honey color from the soy sauce- so using brown rice is ideal. I kept it very simple- garlic, ginger, shallots, tamari and some oyster sauce.

It was done before I knew it.. It can also be served as a meal since it has a vegetable and protein from the egg and whole grain from the brown rice. It is a well balanced meal and a great thing to pack for a school lunch the next day!
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