Massaged Kale Salad

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With kale being one of the most nutrient-rich vegetables out there, our tasty kale salad is one of our favorite dishes. Besides its health factors, our dressing makes this a delicious meal that you’ll love. To make it, simply pour the kale in a bowl, mix together the dressing, and you’re done in under 15 minutes! We love it as a snack or perfect, healthy side to any meal.

Yield: 8 servings

Ingredients:

2 bunches kale
⅓ cup extra-virgin olive oil
¼ cup fresh-squeezed lemon juice
3 large cloves garlic, minced
1 Tablespoon reduced-sodium soy sauce
½ teaspoon freshly ground pepper
¼ teaspoon salt

Directions:

1. Using your hands, strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small bite-size pieces and place in a large bowl.
2. In a mason jar with a lid (or any lidded container) combine olive oil, lemon juice, garlic, soy sauce, pepper and salt. Shake to combine, then pour over the kale leaves.
3. With clean hands, firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning if desired.

Chef's Note: 

This salad will keep in the refrigerator for a couple of days without wilting or getting soggy (even when dressed!).
If desired, add diced apples, orange segments, toasted walnuts, dried cranberries, vegan Parmesan cheese, etc. to enhance the flavor of the salad.

Recipe Notes:

  • Mince the garlic as finely as possible! Mincing the garlic finely will allow the amazing garlic taste to spread throughout the entire salad.

  • Depending on how much you like or don’t like dressing, it’s completely up to you how much kale you want to use. Some people like the kale to be flooded with dressing, and if that’s you, use less kale than the recipe calls for. If the opposite is true, add more kale than called for to add an extra highlight on the flavor of the kale rather than the flavor of the dressing.

Three Sisters Salad

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The fresh veggies and kidney beans in our Three Sisters Salad, complimented by a sweet and savory dressing, makes this tasty dish one of our favorite salads. As a healthy snack or dinner side dish, this salad can be enjoyed in many different scenarios. With some light chopping and mixing, this dish takes no more than 15 minutes to make!

Ingredients:

2 cans (15 oz. each) red kidney beans, drained & rinsed
2 cups fresh corn kernels
2 cups (raw) diced zucchini
¼ cup diced red onion

Dressing:
½ cup olive oil
¼ cup Ohio maple syrup
¼ cup red wine vinegar
2 Tbsp fresh thyme leaves
½ tsp. cumin
Kosher salt to taste
 

Directions:

1. Place beans, corn, zucchini and onions in a large bowl. In a separate bowl, whisk dressing ingredients together. Pour dressing over salad and toss to combine.


Yield: 8 servings

Recipe Notes:

  • The recipe calls for fresh thyme leaves, as their fresh taste is unmistakable in the dish. However, if you don’t have those handy, dried thyme leaves from your spices cabinet definitely work, too!

  • The recipe calls for equal beans, corn, and zucchini, but feel free to add more or less of whatever “sister” you like more or less!

Quinoa with Roasted Sweet Potato, Spinach and Chick Pea Curry

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This colorful and delicious quinoa salad is a crisp and refreshing dish that we know you’ll love. With only some light chopping, baking, and sautéing, this can be an easy recipe for you to make last-minute. A perfect addition to picnics, school lunches, or dinners, we love this versatile recipe as both a last-minute dish and long-lasting leftover.

Yield: 8 servings

Ingredients:

1 ½ cups of quinoa
3 cups of water
2 Tbsp. olive oil
2 tsp. mild curry powder
1 small yellow onion, diced
1 Tbsp. minced fresh gingerroot
3-4 cloves of garlic, minced
2 cans (15 oz. each) chick peas (garbanzo beans), drained and rinsed
2 sweet potatoes, peeled, diced & roasted*
2 cups of fresh baby spinach
¼ cup low-sodium Tamari sauce

*Silken tofu can be found in the refrigerated section of the grocery store. It can also be found in Asian markets under the brand name, “Mori Nu.” Do not substitute firm or extra firm tofu in this recipe – it will not have a smote texture or create a pudding-like consistency.

Directions:

1. To cook the quinoa: If quinoa is not pre-rinsed, the rinse it before cooking: Place the quinoa in a fine mesh strainer and rinse well under cold water until the water runs clear. Transfer quinoa to a medium saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover with a tight fitting lid, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Remove from heat and set aside until ready to serve.

2. While the quinoa cooks, prepare the sauté: Heat a large sauté pan over medium-high heat. Add olive oil. Sauté the curry powder in the oil until aromatic.

3. Add the onions and cook 3-5 minutes until tender.

4. Add the ginger & garlic and cook 1 minute more.

5. Add the chick peas, roasted squash* and spinach (or greens) and cook until spinach wilts. 

6. Add the Tamari sauce and cook until caramelized.

7. Serve over a bed of cooked quinoa.

 

*To roast sweet potatoes: Peel sweet potatoes with vegetable peeler (a “Y” peeler works best). Dice in 1-inch cubes. Toss cubes in olive oil & a little salt. Line a sheet pan with aluminum foil or parchment paper. Spread sweet potatoes in a single layer on the sheet pan. Bake in a preheated 425-degree oven for approx. 40 min., stirring every 10-20 min., until tender and lightly golden brown.

Recipe Notes:

  • Use as much curry powder as you want! The curry flavor in the beans, sweet potatoes, and spinach is what makes this salad. Feel free to add more than asked for if you love the flavor, or add less/eliminate it if you don’t.

  • Once done, mix the salad very well by shaking it in a closed container or stirring it well with a large spoon. The dish tastes best once the quinoa is mixed with the topping.