Archives: Recipes

Baby Kale Salad with Ham, Gruyere, and Grainy Mustard

This hearty fall salad Is perfect for a light main course. The baby kale is super tender and plays off the toothsome ham, rich cheese, and crisp tart and sweet apple. You can dice the ham and cheese or cut it into matchsticks—whatever you like. Similarly, the apple can be chopped, cut into batons, diced, cut into thin wedges or sliced. It’s only important that the sizes are compatible with each other and with the kale so that the salad is easy to eat.

If you’re planning ahead, you can make the dressing in the bottom of the salad bowl and add your ham, cheese, apple, and celery ahead of time to marinate for a bit. Since the kale is delicate, toss the salad just before you’re ready to serve it.

Creamed Parmesan Power Greens

Rich and creamy power greens, blended with Parmesan cheese and a hint of nutmeg, will have your guests asking for seconds. It’s a delicious side dish with beef, pork, chicken or fish, and quick and easy to make.

Adapted from a recipe from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Oven-Roasted Baby Kale Chips

Why buy expensive (and often disappointing) kale chips at the store when it’s so easy to make your own fresh, delicious and fabulously addictive baby kale chips at home? These from our own Chef Sarah LaCasse are so simple and so yummy, you may never settle for anything else again.

Romaine Wraps with Saigon Chicken

This Vietnamese-inspired dish is centered upon a vibrantly flavorful mixture of protein and aromatics, served warm on individual romaine lettuce leaves. It’s a bit messy to eat, but the great taste makes it all worthwhile. Try making this with tofu or ground pork for a change of pace – or for a more complex flavor, try it with 1 pound of ground pork and 1/2 pound (8 ounces) of raw shrimp. The romaine leaves make a perfect wrapper for the meat because they naturally fold in half lengthwise along the central rib.