Aug
Caprese Salad + Kale Pesto
This was my first time making kale pesto. It will not be my last. In fact, I think I might be a life long convert. I can hardly imagine going back to plain old basil pesto ever again. The earthly flavor of the kale takes this herby spread to a whole new level. It’s like pesto and a zesty kale salad all rolled into one. Oh, and guess what? I mixed things up a bit by leaving out the parmesan and switching the pine nuts for almonds. I know…we’re getting crazy over here. But it worked. It worked perfectly. I didn’t miss the parmesan at all and the almonds gave it a more nutty than piney flavor- if that makes any sense. Anyway, kale pesto is where it’s at from now on as far as I am concerned. Good thing because I went all out and made a huge double batch, most of which is now occupying one corner of our freezer. Kale pesto for life!
There are a million things I could have eaten this amazing kale pesto with. It would be wonderful as a sandwich spread or pizza topping, drizzled over hot noodles, slathered on grilled chicken or fish, combined with rice and stuffed inside a red pepper…the possibilities go on and on. In the end I decided to keep it simple though and combined the pesto with some juicy ripe heirloom tomatoes and tiny little balls of fresh mozzarella atop a salad of mixed greens. Perfect, easy, summer in a bowl.
Caprese Salad + Kale Pesto
Serves: 4-6 + makes extra pesto
adapted from Arugula Caprese Salad with Kale Pesto by Sprouted Kitchen
1 cup fresh basil
1 cup kale, roughly chopped
1/2 cup almonds
2 garlic cloves
zest + juice of 1 lemon
dash of salt & pepper
pinch of red pepper flakes
1/2 cup olive oil
3 cups mixed greens
8 ounces small fresh mozzarella balls*
1 pound tomatos
* Vegan option: I made this dish for our friends who don’t eat dairy. I kept the mozzarella balls to the side and they brought along a vegan Moxarella cheese made out of cashews. I tried it and was surprised by just how good it was.
1. Pulse the almonds and garlic in a food processor until roughly chopped. Add the basil, kale, lemon zest and juice, salt, pepper, and red pepper flakes. Pulse to combine then slowly drizzle in the olive oil and pulse a few more times until the consistency is how you like it. Add a bit of water or more lemon juice for a thinner pesto.
2. Slice the tomatoes into bite size pieces and the mozzarella balls in half. Toss with a few generous spoonfuls of pesto. Let sit at room temperature for up to an hour or covered in the fridge for several hours to meld the flavors together.
3. Serve the tomato, mozzarella and pesto mixture over mixed greens.
Mar
Sweet Potato, Smoked Mozzarella + Kale Grilled Pizza
Things have been kind of wacky around here lately. Wacky as in it’s March 20th and the temperature is supposed to reach 80 degrees today…and tomorrow…and the next day! We’ve been experiencing out of the ordinary weather all winter, but in the last week things suddenly changed from slightly warmer and dryer than average to weather that here in Vermont doesn’t usually happen until June- if we’re lucky. This past Sunday a record was broken in Burlington for the highest temperature ever recorded- 79 degrees. The previous record was 66 degrees. That’s 13 degrees warmer! (yes, I know you can do math but I just had to point out the enormous jump in temps) Chances are that these beautiful summer days in the middle of March won’t last much longer. Next week the temperatures will probably drop back down to normal, and in all likelihood it will snow at least one more time before winter is truly over. For now though, there’s nothing to do but enjoy the gift that we’ve been given. Spending time sitting on the porch, raking the yard, walking the dog in a t-shirt, sleeping with the window open, breaking out my flip flops and of course, one of my favorite summer activities…grilling!
I like to grill everything, and I do. Meats, vegetables, shish kabobs, sandwiches, pizzas…you name it and I will grill it. I know, I know, a women (gasp) who like to grill. For some strange reason grilling is often considered a man’s job. Does anyone else think this is weird, and kind of wrong? There are men who couldn’t make a pot of pasta to save their lives yet give them a slab of meat and a hot grill and they will cook it up like they’re the head chef at a 5 star restaurant. And there are women who can whip up anything in the kitchen but wouldn’t dream of firing up the grill. What’s up with that? If I’m being honest it’s the latter that annoys me the most. What are you too lady-like for the grill? Is it too dirty for you? Are you scared of the fire? I just don’t get it. I’m proud to admit that in this household my husband it secure enough in his manliness to leave the grilling to me. And I in turn am confident enough in my feminine side to know I can use the grill, and use it well. So come on ladies, it’s time to get grilling!
On to the recipe. The key to a successful grilled pizza is having all the ingredients ready to go before you even turn the grill on. This of course includes the dough if you are making it yourself, but also any toppings that may need to be cooked.
Grilled pizza happens very fast and the topping are really only on the grill long enough to melt the cheese so anything you don’t want to eat raw needs a quick cook before hand. For this pizza I went with a kind of wintery mix of sweet potatoes, onions, kale and a smoky fresh mozzarella. This is my nod to the fact that it still is only March and things like fresh tomatoes and basil are still very far away from being in season. The sweet potatoes and onions are tossed with a little olive oil, salt and fresh pepper before they are briefly roasted in the oven. If you have a good grill basket you can do this step on the grill. I chose not to because I wanted the potatoes sliced thin and I have a bad habit of burning them on the grill when they are cut this thin. 
Another tip for grilled pizza is to keep it small. Don’t try to make a huge pizza that takes up the entire grill because when it comes time to flip it things will get tricky real fast. Also, you want one side of the grill searing hot so you can achieve a crispy grilled crust and the other side low heat for melting the cheese. If your pizza is too big you won’t be able to slide the cooked crust over to the cool side for cheese melting. The result will be a burnt crust and cold cheese. If you can’t tell, this has happened to me more than once. Now I always make two small pizzas and cook the second crust while the first one is on the cheese melting side. Oh, one last tip- grilled pizza doesn’t have to be round. The best shape is the one that fits your grill best. For me that is a kind of rectangular oval with wavy edges. Here is small pizza number one. Se how the crust is starting to bubble in the middle- yummm!
And here it is flipped over and cooking on the second side. Look at those beautiful grill marks.
Now I slide it over to the cool side and load up the toppings, close the lid to let the cheese melt.
The finished product. Crisp crust, melted smoky cheese, roasted sweets and onions, and crunchy kale with just a sprinkle of fresh rosemary. Now this is how a real woman uses a grill.
Sweet Potato, Smoked Mozzarella + Kale Grilled Pizza
inspired by Two Peas & Their Pod
For the crust (or you can buy premade dough)
1 cup warm (not hot)m water
2 cups bread flour
1 cup whole wheat flour
1 package yeast
1/2 tablespoon honey or sugar
2 tablespoon olive oil
1 teaspoon salt
Toppings
1 large sweet potato, peeled and sliced thin
1 medium yellow onion, sliced thin
salt and freshly ground pepper
2-3 tablespoons olive oil, divided
2 cups kale, coarsely chopped
8 ounces fresh smoked mozzarella
1 tablespoon fresh rosemary
coarse salt
1. Make the crust. In a large bowl combine the warm water, yeast and honey or sugar. Whisk and set aside for 10 minutes or until foamy. Add the olive oil, salt and bread flour and stir with a wooden spoon until a dough forms. Place the dough onto a well floured surface and knead for about 10 minuets incorporating in the 1 cup of whole wheat flour a little at a time. The dough with be soft, elastic and slightly sticky. Put it in a bowl and brushed with a bit of oil and drizzle a little more on top. Cover with a clean dish towel and let rise until doubled in size, one to one and half hours.
*Make ahead tip: After the dough is done rising you can punch it down, divide it in 2, roll it into balls and refrigerate in a sealed plastic bag until the next day.
2. Prepare the toppings. Preheat the oven to 400ºF. Combine the sweet potato and onion on a large rimmed baking sheet. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and a few grinds of pepper. Roast, stirring once halfway through for 20-25 minutes or until the potatoes are soft.
3. When the dough is done rising preheat the grill. If you have 4 burners turn 2 on medium high and 2 on low. If you have only 2 burners turn one on medium-high and one on low.
4. Punch down the dough and place it on the counter. Cut it in half and place one half back in the bowl covered by the towel so it doesn’t dry out. Take the other half and stretch it into the shape you desire (it’s best to make a shape that fits your grill). Thick or thin crust is up to you, but a thin crust will develop more bubbles and lovely charred grill marks. Place the dough on a baking sheet and repeat with the second half.
5. Before you start grilling the crust make sure everything you will need (toppings, olive oil, salt, tongs) are close by because once you start cooking there is little time to run back and forth to the kitchen. Brush the top of one crust with olive oil and place it oil side down on the hot side of the grill. The best method it to put one side down first and stretch the rest out over the grates. Don’t worry if it becomes misshapen. Believe me, your moth won’t mind. Let the crust cook for 2-4 minutes with the lid closed, occasionally lifting the dough with the tongs to check for burning.
6. When it looks nice and golden brown on the bottom brush the top with olive oil, sprinkle it with salt and flip it over. Place the toppings on the pizza and then slide over to the cooler side of the grill. About 2 minutes is all you need to cook the second side of the crust. If you think its will take you longer than that to arrange the toppings be sure to move it to the cooler side of the grill. Now you can place the second dough on the hot side of the grill and repeat the process. By the time the second pizza needs to move over to the cool side the first one will be ready to take off the grill. Slice and serve immediately.
Feb
Ginger-Lime Kale over Quinoa
If you’re anything like me it took you awhile to jump aboard the kale train. Normally I’m a sucker for anything green, and vegetables are no exception, but kale and I did not have a good start. The first time I ate kale was in a raw salad and it was so bitter that I had to discreetly hide a mouthful in my napkin under the table (don’t laugh- you’ve all been there). After that I was afraid to try it again and for years either substituted other veggies like spinach and broccoli for kale or avoided dishes that called for it all together. After that first experience I was determined kale would not pass though my lips again. Here’s the thing about kale though… it’s really good for you. I mean really good for you. It’s full of antioxidants, vitamins like A and C, has incredible anti-inflammatory properties, is known for lowering cholesterol, fighting cancer and one measly serving contains over 20% of your daily fiber needs. Wow! And all I have to do to reap those nutritional benefits is to choke down some of that tough bitter leafy green stuff. But wait…stop those negative thoughts. I am proud to say that this winter I put my fears aside and bravely tried kale again. Guess what? It was really good. In fact it was more than good, it was clean my plate and go for seconds good.
Turns out that cooked kale is not bitter or tough at all, just the opposite. So what happened, how did I go from kale hater to kale lover in just one dish? Let me set the scene for you. Let’s call it… The Great Kale Revival. About a month ago I ventured out to the grocery store list in hand. On that list were ingredients to make Linguine with Swiss Chard and Sausage. Much to my dismay the Swiss Chard at the store was a bit tired looking- actually really tired looking, so limp that when I picked it up the leaves drooped over like a cooked noodle- yuck. I hemmed and hawed for a bit considering what I could use for a substitution. Just then a bunch of vibrant green leaves with curly edges caught my eye. I’m talking, of course, about kale. Could I do it? Would I do it? Before I could talk myself out if it the kale was in my cart, in my grocery bag, and in my fridge. That night I made the dish using kale instead of Swiss Chard. It was delicious. After only a few minutes of cooking the kale had yielded its bitterness and turned into a slightly sweet, slightly crunchy, absolutely wonderful green vegetable. 
Since then I’ve become borderline obsessed with kale. Just this week alone we’ve eaten it in scrambled eggs, pasta sauce and meatloaf. Yesterday afternoon my husband was unpacking the groceries that I brought home and said, “oh look, more kale” as he pulled out a new bunch and added it to the other two already in the fridge. We now have one entire drawer that is filled with nothing else but kale. What can I say- I’ve been converted, this is good stuff. I want to share my new found love of kale with you. Even those of you who, like I once did, think you don’t like kale. I am here tell you tell you, to implore you, to give it one more shot. And what better way to enjoy kale than with one of my favorite flavor combinations ever- ginger, garlic and lime.
I’m convinced that you could add these three things to an old shoe and it would taste good. Seriously. There is something about this combo that I’m totally in love with. And since I’m also in love with kale right now…why not combine them? The idea for this recipe came from a wonderful magazine and website called Clean Eating. They follow a pretty simple philosophy over at Clean Eating: consume whole foods and prepare them close to their natural state. Sounds easy right? The dish that I created didn’t end up resembling the original inspiration dish very much (you can find it here if you’re interested) but I used the flavor combo as a jumping off point, and I definitely stayed true to the clean eating philosophy. So whether you’re on the fence about kale, a self-proclaimed kale lover,or like I used to be and convinced that kale is a no good,dirty rotten scoundrel – this dish is for you. 
Ginger-Lime Kale over Quinoa
inspired by Clean Eating Magazine
Serves 4
1 cup uncooked quinoa
8 cups kale, roughly chopped
1 tablespoon olive oil
1 1/2 tablespoons fresh ginger, peeled and chopped small
2 garlic cloves, roughly chopped
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 oranges, peeled and pith removed, cut into small pieces
1. In a medium pot bring 1 cup quinoa and 2 cups water to boil. Cover and reduce the heat to medium-low. Cook for 10-12 minutes or until the quinoa has turned translucent .
2. In a large sauté pan heat the olive oil over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the kale and toss with the garlic and ginger. Cover and cook for 6-8 minutes until the kale has turned bright green and begun to wilt.
3. Remove the pan from the heat. Add the lime juice, salt and orange pieces. Toss to combine. Serve over the quinoa.
Subscribe by e-mail
Recent Posts
Tags
Archives
Tasty Reads
