Kale Salad

As well all know, I like to eat and bake a lot of cookies.  I do cook a lot but I've yet to give someone a plate of cookies and hear "well, these taste good BUT I'd rather have some eggplant parm" 

The first time I tried kale, it was roasted and I wasn't impressed.  The second time, I held my reservations but wanted to be polite so I took a small helping.  And I'm glad I did!  

This salad is super easy, quick and more importantly delicious!  

Kale Salad

(original recipe shared by Julie and Kate) 

(serves 4)

1 bag pre-washed Kale (easily found at Trader Joe's)

Extra Virgin Olive Oil

1/2 fresh lemon

1 avocado, chopped

1/4 raw red onion, chopped

(optional: chopped raw walnuts)

Directions

Wash kale and seperate the thicker stem pieces from the leaves.  Discard stems.

Put into large serving bowl. Massage olive oil into leaves kale, this is to taste but there shouldn't be any EVOO in the bottom of the bowl; a little oil goes a LONG way.  Add avocado and onion and mix together.  Squeeze lemon juice over salad 

 ENJOY!

(right now, Stella & Dot (/Julie) is offering a huge promotion with rewards cash good towards a July purchase.  Offer ends in June so HURRY and check it out :))

Roasted Green Beans

Confession time, I do not like green beans.  

I'll eat a little bit if they're baked in mushroom soup and topped with fried onions.

But really, nope. Not a fan.

Enter these lovelies.

I first made these a few months back when I made a gourmet dinner for my brother and sister-in-law (they are fans of the "greenie- beanies") and I was shocked when I couldn't keep my hands off of them.

I have since made them three more times and every time I'm shocked by how good they are.

ROASTED GREEN BEANS

1 package "Haricots Verts" /french style green beans

Olive oil

Salt, Pepper and freshly crushed garlic

(other seasonings you prefer work too!)

Directions

Preheat oven to 400*.  Rinse green beans. Spray a large baking sheet with cooking spray.

Toss green beans in olive oil and seasonings and arrange on baking sheet in a single layer.

Bake for 20-30 minutes until crisp.

ENJOY!!!  

**(In my experience I've found 1 package from Trader Joe's feeds 3 people)**

***(You MUST use the thinner French style bean, the other types contain too much water and do not crisp/roast) ***

Applesauce

I love apples.  

Growing up, I swear, every year we took a trip to an apple orchard and spent a week  learning about apples (in particular graphing our favorite type of apples). 

While I may not have snuck off to an orchard for fresh apples, I am grateful that the grocery store sells apples and suggests what type of apples are best for cooking.

Applesauce

(makes 2 cups)

10 medium apples (I used Gala) washed

1/4 c water

1 tablespoon cinnamon

Directions

Peel, core and chop apples and place in large pan over medium heat.  Add water and bring apples to a boil. (Watch apples so they don't burn!!) Once apples are soft, use a immersion blender (or potato masher) to puree apples to desired consistency.  Remove from pan and place in serving dish and sprinkle with cinnamon and allow time to cool. 

ENJOY!

Roasted Tomatoes

I don't think it's any big secret that I LOVE tomatoes.

I like them in caprese dishes

I like them all sauced up.

And I also love roasting my veggies.

Roasted (grape) tomatoes become sweet, juicy and the perfect compliment to a steak dinner.

Roasted Tomatoes with Feta

(serves 4)

2C grape tomatoes (rinsed and dried)

4 TBS extra virgin olive oil

2 tsp garlic (minced)

salt and pepper

1/4C feta

Directions 

Preheat oven to 400*

In a large baking dish arrange tomatoes in a single layer.  Toss with olive oil to coat and season with garlic, salt and pepper. 

Roast in oven for 30 minutes or until tomatoes start to burst. 

Remove from oven and, using a slotted spoon, transfer tomatoes to serving dish. Top with feta and serve immediately!

(note: why the slotted spoon? the tomatoes will continue to create their own sauce, so I think it's best to drain the tomatoes originally)

ENJOY!!!

Tomato Caprese Salad

I've blogged a few caprese recipes but I realized I haven't posted the original!

In case you've missed the previous posts,

Caprese is a light Italian style appetizer using fresh tomatoes, mozzarella cheese, basil and balsamic vinegar.  

Tomato Caprese Salad

(makes about 12 pieces)

3 roma tomatoes sliced

12 small slices of fresh mozzarella cheese

12 fresh basil leaves

salt, pepper, and balsamic vinegar

Directions

On a platter arrange tomato slices in a single layer. Top each slice with a slice of cheese and basil leaf.  Lightly season with salt, pepper and a drizzle of balsamic vinegar.

ENJOY!

Quick and Easy Pasta Salad

      Pasta Salad is a quintessential part of summer. 

Pasta salad goes great at any backyard barbecue, picnic dinner or even at the beach 

(AND it's also an excellent "morning after" meal (for when those summer nights don't seem to end before the next day begins!)

I love this pasta salad because it's quick, fresh, colorful and I tend to have all the ingredients on hand.

Pasta Salad 

1 lb of a curly noodle pasta (I use farfalle) 

10 baby carrots (sliced and cut in to bite size pieces)

1 yellow bell pepper (seeded, sliced, and cut into bite size pieces)

1 small cucumber (sliced and cut into bite size pieces)

1 cup of your favorite Italian dressing (I use Kraft Roasted Red Pepper)

10 grape tomatoes cut in half for garnish

Directions 

Prepare pasta according to label. 

While pasta cooks, cut and slice vegetables.  After pasta cooks rinse in cold water and place in large bowl. Add chopped vegetables (except tomatoes) and Italian Dressing.  Mix thoroughly and add tomatoes.  Place in fridge to chill for at least an hour!

Enjoy! 

(oh! If you haven't heard I'm hosting a Virtual Stella and Dot Trunk Show!  Go show off some new jewelry and pasta salad at your next summer event!)