Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took our classic pizza dough and slathered on a base of broccoli purée, cheese (Parmesan and ricotta), cream, garlic and scallions (for an ultra-green spin on traditional red sauce), then loaded it with broccoli florets, asparagus (all organic options), melty mozzarella and smoky, sliced capicollo. Topped with a cloud of creamy burrata and a scattering of baby kale, just call it the new all-dressed.
Рубрика: Kale
-
Egg White Omelettes with Kale Salad
You won’t even think twice about leaving those yolks behind thanks to this omelette’s fresh flavours and nutritious ingredients. Paired with a zingy kale salad, the only thing this cholesterol-reduced recipe is going to increase is your total satisfaction.
-
Kale Chips and Seasonings
Can you believe we’ve never published a recipe for kale chips? Talk about a fun way to use up harvest extras. We made up for lost time by perfecting three flavours, all delicious as cocktail-hour companions or as healthy after-school snacks. Have your pick of a Mexican-inspired lime-chili mix, Italian-style Parmesan cheese, lemon and black pepper, or the Japanese vibe of sesame-wasabi. (Pro tip: Use these combos to boost your next batch of popcorn.)
-
Squash Risotto with Tuscan Kale
If the bumpy, bluish green leaves of Tuscan kale (also called dinosaur or lacinato kale) look intimidating, then try it first in this colourful risotto. Like frizzy kale, Tuscan kale is slightly bitter, so the sweet taste and creamy texture of butternut squash is a perfect match on this plate. This is sure to be a new regular on your dinnertime roster.
-
Apricot-Braised Lamb with Israeli Couscous
This collision of flavours—tender lamb, perfumed with piquant harissa and sweet apricot juice, and pooled over turmeric-laced Israeli couscous—makes tastebuds shout for joy.
-
Rustic Kale and Squash Pie
“This plant grows so abundantly and easily, after a while we didn’t know what to do with it!” admits Ricardo. Indeed, all through autumn, our staffers would leave for the day carrying armfuls of kale. To change up the predictable chips and salads, we dreamt up this hearty pie (the crust is made of whole wheat flour and fresh thyme), where kale mingles with another of the season’s musts: butternut squash.
-
Tuscan Kale and White Bean Minestrone Soup
Tuscany is famous for its white beans so it’s no surprise that its cuisine is chock full of fagioli (cannellini, white kidney beans and many other varieties). White beans are perfect for purées, soups, or tossing in whole. Our recipe takes inspiration from Tuscan white-bean soup, mixing cavolo nero (Tuscan black cabbage) in a passata (tomato-based broth) for an Italian comfort classic in a bowl.
-
Sautéed Greens with Red Wine Reduction
For a side that will make your guests green with envy, we thought outside the box to create this combination of broccoli, kale and green beans with a mulled wine-inspired reduction. The combination is as unique as it is delicious—not to mention decidedly festive.
