In this frigid weather, nothing sounds better to me than soups and sandwiches. But if you’re like me and you keep tortillas on hand more regularly than bread – quesadillas are the perfect little soup or salad accompaniment.
I always love to sneak a few greens into my food but today there’s no hiding it. These green-on-green-on-green quesadillas start with spinach tortillas that I stuffed with cheese, jalapeños, cilantro and sliced collard greens (feel free to sub spinach, kale, or whatever you have on hand)… and pickled shallots for a bright tangy bite.
These are especially good with our Spicy Black Bean Soup.
Hi everyone, Jack here reporting in from the frozen tundra of Chicago. We flew in for a quick weekend over Jeanine’s birthday (happy birthday!!!) and it is just beyond cold. Austin’s apparently snowing today, but still, not much prepares you for walking outside into 9ºF (-13ºC) weather from a nice, warm airport.
This blog is almost always about making meals completely from scratch, but it’s cold times like this that sometimes you just want to pour a box of mac and cheese into a pot and go to town. Well we did that, posted a photo here on Instagram and people went crazy for it. So this barely qualifies as a recipe, but our Instagram has spoken, and who are we to deny the people what they want?
Of course, we had to add some kale to it, jalapeños for some kick, roasted cauliflower, and a little fontina cheese. In case you want to make your own shells and cheese a bit fancier, check out some of our other recipes whose sauces you may want to borrow:
Also, one last time, happy birthday Jeanine. I LOVE YOU!!!
When I’m not in the mood to cook (and yes, that happens), our dinner often looks something like this. While there are a lot of salads on this blog, I probably don’t post as many kale salads as I actually consume. I love them because they’re hearty and filling and are pretty much a blank canvas for any seasonal vegetable. Plus, they’re great to pack away for lunch the next day.
Kale might be “so last year,” but it’ll always have a special place in my heart.
This is a basic recipe that you can customize however you like – I like to serve this with soup or sometimes with a piece of salmon on top. You can get creative with what you mix in – I often add a little feta cheese, roasted sweet potatoes, chickpeas and/or a scoop of hummus or cashew cream. The options are endless.
Roast your cauliflower until it’s browned and caramelized on the edges. Massage your kale with olive oil, salt, and citrus. I like to squeeze a bit of lemon and orange – I think the tangy/sweet combo helps to offset the bitterness of the kale. I usually don’t bother to make a separate “dressing,” I just mix everything together in one bowl. Taste and adjust from there…
I’ve had this one in the queue for a little while now. Which isn’t normally the way I work, but I knew this humble healthy soup would get little love in between all of the sparkly & sprinkl-ey holiday recipe madness. So I saved it especially for this week – otherwise known as the soupiest, salad-iest week on the internet.
Turnips are a little new for me. I can’t say that I ever didn’t like them, but I never really went out of my way to eat them. Lately, they’ve been catching my eye at the farmers market and I haven’t been able to get enough. Pink, white, roasted… but I especially like them simmered down into soups like this one. Their bitterness subsides as they soften and soak up the broth.
Oh, and not pictured here – are those beautiful turnip greens that I chopped up, set aside, and sadly left out of the photo above (oops). Add them (or any other greens you like) during the last 10 or so minutes of the simmering time - just long enough for them to wilt. And like most soups, this one gets better the longer it sits. (It was especially good around day 2 or 3 and it reheats perfectly).
There’s no shortage of delicious green ideas on the internet right now, but I thought I’d pop in and share a few of my favorites. Whether you’re a resolution maker or not, I think we can all agree that a little extra kale around this time of year isn’t a bad idea. (Click right on the photos to go to each recipe, links are also at the bottom of the post).
Oops, how did these get in here:
Matcha Mango Smoothies / Coconut Matcha Latte
Kale Stem Pesto / Mint & Matcha Iced Tea
Ginger Citrus Soba / Spaghetti Squash with Chickpeas & Kale
Brussels Sprout & Avocado Rice / Edamame Dumplings
Pistachio Ice Cream / Jalapeño Margaritas