SNACKS
Pumpkin Applesauce Muffins
Simply a solid recipe that gets the job done time and time again. For a special treat, top one of these off with a thin layer of almond butter!
DINNERS
Roasted Beet, Kale & Goat Cheese “Grilled Cheese” Sandwiches and Organic Greens Salad
So while these are beautiful, my family was not a huge fan. The kale was a bit too harsh and overpowering. I failed to toss the kale in some balsamic vinegar, and this would’ve likely made all the difference.
Kale Pesto and Ricotta Spaghetti
Oh.my.goodness! This an impressive recipe…like, dinner party impressive! I could eat my weight in this stuff people!! What makes this recipe even more appealing is that it’s ready in less than 20 minutes.
Kale, Sausage & Ricotta Pasta
This is a great fall pasta, especially when kale is plentiful. Large quantities of kale wilt into tiny bits in this dish. The kale is not harsh or overpowering, I promise. I like using a slightly spicy sausage that is mellowed just a bit by the ricotta.
Hope something makes your belly smile…
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Pumpkin Applesauce Muffins
Adapted from Southern In Law
1 ½ c. white whole wheat flour
1/2 t. baking powder
1/4 t. baking soda
1 t. cinnamon
1/2 t. pumpkin pie spice or Allspice
Pinch of sea salt
2 organic eggs (alternatives: 1/2 c. organic egg whites or 2 flax eggs)
1 c. canned organic pumpkin
1 c. organic unsweetened applesauce
1/4-1/2 c. organic honey (alternative: maple syrup)
2 t. organic vanilla extract
Directions: Preheat oven to 350 degrees. In a small bowl, mix together the dry ingredients. In a larger bowl, whisk together the wet ingredient. Add the wet ingredients to the dry and stir just until combined. Fill slightly muffin tins sprayed with olive oil 3/4 full and bake for 15 to 20 minutes.
Roasted Beet, Kale & Goat Cheese “Grilled Cheese” Sandwiches with Organic Bagged Salad
Adapted from BS’ in the Kitchen
1-2 organic beets, washed and sliced for sandwiches
1 T. olive oil
Kale leaves (alternative: Swiss Chard), destemmed
2-3 T. balsamic vinegar
4 oz. log goat cheese
organic butter (for making grilled goat cheese sandwiches)
100% whole grain bread
Sea Salt
Directions: Preheat oven to 375 degrees (bake not convection). Double up foil to make a wrap for the beets. Before sealing them up in the foil, drizzle with olive oil and sea salt. Loosely wrap the beets and roast for 15 minutes.
While the beets roast, toss the kale in balsamic vinegar. Begin to prep the sandwiches by buttering the bread exteriors. Spread goat cheese on the interior of both slices. Add some kale and sliced beets to one of the slices of bread. Before closing the sandwiches, sprinkle with a pinch of sea salt. Proceed as you would any other grilled cheese sandwich … pan sear in a skillet or prepare in a panini press.
Organic Greens Salad with Honey Lemon Vinaigrette
Organic greens
Vinaigrette (can double and reserve for later use)
1 lemon or lime, (zest and juice)
1/8 c. vinegar (white, red wine, apple cider – you choose)
1/4 c. olive oil
1 T. organic honey
sea salt/pepper, freshly ground to taste
Directions: To a glass jar with a lid, add all ingredients and shake vigorously. Pour desired amount over greens. Refrigerate any leftovers.
Kale Pesto and Ricotta Spaghetti
Adapted from Heather Christo
Kale Pesto
4 c. organic kale, stems removed
2 garlic cloves
1 lemon, juiced
1/8 to 1/4 t. red pepper flakes, depending on your preferred level of spiciness
¼ cup of olive oil
¼ c. grated Parmesan cheese
Sea salt to taste
1 lb. 100% whole wheat spaghetti
4 oz. whole milk ricotta
olive oil
red pepper flakes
Directions: Prepare the pesto in a food processor. Add all ingredients, pulsing until combined (but not pureed). Season with sea salt to taste. Cook pasta in salted water. Drain the pasta and return it to the pot in which it was cooked (off heat). Stir the pesto into the hot pasta. Plate and top with a generous dollop of ricotta. Sprinkle with sea salt, a few red pepper flakes, and drizzle with olive oil. If you like things spicy, add a bit more red pepper flakes.
Kale, Sausage, & Ricotta Pasta
Adapted from Baked Bree
1 lb. 100% whole wheat pasta
3 c. organic kale
1 T. olive oil
1 pkg. preservative free chicken sausage, sliced
2 garlic cloves, minced
Salt /pepper
1 c. whole milk ricotta cheese (whole milk ricotta is important)
1/2 c. Parmesan cheese
Juice and zest from one lemon
3 T. pistachios, roughly chopped (a must!!)
Directions: Heat a large pot of salted water to boiling. Add the pasta. Note: during the last three minutes of cooking, add the kale to the pasta water. When al dente, drain the pasta (reserve about 2 cups of pasta water.)
While the pasta cooks, heat a non-stick skillet to medium heat. Add the olive oil and chicken sausage. Cook until beginning to brown (about 4-5 minutes). Add the garlic and cook until fragrant (about a minute). Reduce the heat just slightly. Stir in the lemon zest, lemon juice, and both cheeses. Stir in the pasta and kale as well. Give everything a good stir.
If the sauce is really thick (which is likely), add ½ cup of the reserved pasta water and stir. Continue adding ½ cups of the water until your desired thickness is achieved. Don’t be surprised if you add nearly all of the reserved pasta water. Season with salt/pepper to taste. Plate and finish with a sprinkling of pistachios and a drizzle of olive oil.
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