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Kale, Red Pepper, and Broccoli Spread Rollup

Ingredients

1 cup broccoli florets
1 tablespoon extra virgin olive oil
1 garlic clove
2 teaspoons nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 large leaves of flat leaf kale or collard greens
1 roasted red pepper (jarred in water is fine), cut into strips

Directions

Trim broccoli into 1-inch florets.
Place florets in a saucepan with about 2 inches of water, and bring the water to a boil. Cover and let cook for about 5 to8 minutes, or until the broccoli is softened. Drain out the water.
Combine the broccoli, olive oil, garlic, nutritional yeast, salt, and pepper in the bowl of a food processor, and blend until smooth. Set aside.
Now it’s time to prep the kale: Lay the green leaves flat on a surface. Using a knife, cut along the edges of the middle stem, remove, and discard. Split the leaves in half along where the stem once was.
Spread each leaf with a few spoon fulls of the broccoli mixture.
Lay one or two strips of red pepper on top of the broccoli spread. Starting from one end of the leaf, roll ’em up, and enjoy!

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Journal

Vegetable Pizza

Ingredients 2 (8 ounce) packages refrigerated crescent rolls 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (1 ounce) package dry Ranch-style dressing
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Journal

Basic Green Soup

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup arborio rice (or other rice) – I’d like to try brown rice or barley
1 bunch green chard (about 1 pound) or other greens, such as kale
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste

Preparation

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.

3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

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