2 minute read
KITCHEN
to kale with it
With kale having the reputation as a super food we’re always trying to incorporate more of it into our diet. But the thought of another salad was, frankly, getting old—that is until we added bacon. Inspired by its deliciousness, we went even further with our kale recipe exploration and came up with a pesto sauce that paired beautifully with roasted spaghetti squash.
ROASTED SPAGHETTI SQUASH WITH KALE PESTO
ROASTED SPAGHETTI SQUASH 1 large spaghetti squash olive oil for brushing
1. Preheat oven to 375. 2. Cut spaghetti squash in half; remove seeds and brush with olive oil. Place on baking sheet in preheated oven and bake for 30 – 40 minutes until tender and lightly browned. 3. Remove from oven. Scrape the insides with a fork into a serving bowl and separate into spaghetti squash strands.
KALE PESTO SAUCE ¾ cup olive oil ¼ cup raw apple cider vinegar 2 – 3 cloves garlic, peeled and roughly chopped juice of one lemon 1 ½ teaspoons sea salt 1 cup fresh basil leaves 1 cup kale, roughly chopped ¼ cup fresh oregano leaves ¼ cup water
½ cup pine nuts *We only used about half of our kale pesto sauce for dressing the roasted spaghetti squash. The remaining we used as a delicious spread on sandwiches and as a flavorful veggie dip.
1. In a high speed blender, combine all ingredients and blend until smooth. 2. Pour into a serving bowl and using a ladel, remove any foam that rises to the top.
SEARED SHRIMP AND BACON SALAD
4 slices bacon 1 pound shrimp, peeled and deveined 1 teaspoon red pepper flakes 2 pounds brussels sprouts, thinly sliced 4 cups kale, roughly chopped and veins removed 1 avocado, cubed 4 tablespoons toasted pepitas sea salt and freshly ground pepper 1 lime
1. In a large skillet, cook your bacon until crispy, about 10 minutes. Remove from skillet and place on paper towels to drain. Once cooled, coarsely chop. 2. Using the same skillet, drain the grease until you have about 2 tablespoons remaining. 3. Season shrimp with red pepper flakes. Arrange seasoned shrimp in the skillet and sear both sides until cooked through, 2 – 3 minutes. Season with sea salt and freshly ground pepper. Remove from the skillet and cover to keep warm. 4. Add the brussels sprouts and kale to the skillet. Sauté over medium high heat for 2 minutes. You still want it to have a slight bite, without tasting raw. Season with sea salt and freshly ground pepper. 5. Evenly divide the sautéed sprouts and kale among plates. Top with seared shrimp, avocado, bacon crumbles and toasted pepitas. Squeeze lime juice over each plate to taste.
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