Tag Archives: dinner

LolliPop Kale Pesto Pasta

Recently, in food circles, there had been whispers of a vegetable called lollipop kale, supposedly a mythological-sounding cross between Russian red kale leaves and conventional Brussels sprouts. They cooked, and tasted, like both vegetables, and looked like they’d sprung from the mind of Dr. Seuss.

Ingredients 

1 cup kale sprouts (Lollipops)
1/2 cup fresh basil leaves
3 tablespoons minced garlic
1/2 cup olive oil
Water
Salt, to taste

Directions

1. Blanch basil and kale in boiling salted water. Shock in ice bath and squeeze out water.

2. In a blender, add kale, basil and garlic; then slowly stream in oil. Stream in a little bit of water to help emulsify, making sure not to add too much. Season with salt to taste. The pesto can keep in the refrigerator for up to a week.

To Assemble:

1 tablespoon extra virgin olive oil
1 cup baby heirloom tomatoes
2 tablespoons small diced shallots
4 garlic cloves, minced
1 cup lollipop kale (or baby Tuscan kale if lollipop kale can’t be located)
2 cups cooked farfalle, cooked (farfalle is suggested, but any type of pasta can be used)
2 tablespoons toasted pine nuts
½ cup Lollipop Kale Pesto Sauce (recipe above)
4 tablespoons ricotta cheese
1-2 tablespoons ground Grana or Parmeggiano Reggiano

1. Heat olive oil in a sauté pan over medium heat. Add tomatoes and allow to blister.

2. Add shallots, garlic, and kale; sauté together for a minute.

3. Add in pasta and pine nuts. Pour sauce over the vegetables and pasta. Mix in ricotta cheese, flipping contents a few times. Divide pasta into two dishes and top with ground Grana or Parmeggiano Reggiano.

Enjoy this bright colorful dish! For more great recipes check out SaladSavoy 

Black Bean Burger

Another one of my go to selects when it comes to a quick filling bite.  Quick and easy to make, i’m sure you will enjoy this treat!

INGREDIENTS 

1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls

HOW TO COOK 

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Read more awesome recipes: here