So, your summer greens guide, apologetically belated: Red Russian Kale Kale is best cooked lightly. When people tell me that they’re running out of things to do with kale or chard, my response is to simply “Start putting it in everything”. Making pasta? Put in some greens! Pizza? Either sprinkle them on top or fool … More Week 10- Is this Kale?
Toasted Quinoa with Kale and Pine Nuts 1 c quinoa, washed and drained 1/2 tsp salt 2 T olive oil, divided 1 3/4 c boiling water 3 cloves garlic, minced 4 c lightly packed kale leaves 1 T lemon juice 1/3 c pine nuts, toasted 1. Dry-toast quinoa is a medium saucepan, stirring until golden … More Week 8
Portuguese Chicken with Chorizo and Clams 2 red peppers, halved and seeded 4 chicken legs (thighs and drumsticks) 1 tablespoon of smoked paprika (15 ml) 1 tablespoon of paprika (15 ml) 1 pound chorizo (450 g), sliced 2 tablespoons canola oil (30 ml) 2 Yukon gold potatoes, diced 1 medium sized onion, halved and sliced 2 cloves of garlic, smashed 20 clams 2 kale leaves chopped with stems julienned 1/4 cup of fresh … More Member-shared recipe