Recipes

2 Bunches of Kale

1/2 c of freshly grated Parmesan cheese

1/3 c of extra virgin olive oil

1/4 c lemon juice

3 cloves garlic, minced

1 tbsp soy sauce

1/2 tsp pepper

Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. 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 with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired. 

1 tablespoon red wine vinegar

1 tablespoon minced shallot or red onion

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons quality walnut oi

(see cook's note)

8 cups baby spinach leaves, stems trimmed, washed, and dried

1/2 cup whole or chopped toasted walnuts

1/3 cup crumbled goat cheese

1. In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
2. Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
3. Serve immediately topped with goat cheese and walnuts

Cook's Notes

If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil

• 6 stalks assorted color rainbow chard, or about 1 cup greens and sliced stems per person
• 1 small shallot, peeled and finely minced
• 1 small Granny Smith apple, cut into fine matchsticks
• 1/4 cup sunflower seeds, toasted in a dry pan until fragrant
• 1/2 cup crumbled feta cheese, imported sheep's milk cheese is best

Dressing (whisk together)

• 1/4 cup extra virgin olive oil
• 2 Tbsp champagne vinegar, or your favorite
• juice of 1 lemon, save a little to coat the cut apple to keep it from browning
• salt and fresh cracked black pepper

INSTRUCTIONS

• Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
• Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.
• Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
• Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.

 Washing and Trimming

Before freezing, it's important to thoroughly wash and trim your scallions. Remove and discard any limp or slimy green stalks, then run them under cold water to remove any dirt or debris. Pat very dry between a few paper towels.

It’s best to slice green onions before freezing so they are easier to thaw and incorporate into various recipes. First, cut away the root attached to the bulb, then thinly slice the entire stalk, making sure to keep the dark green and white parts separate.

Storage and Freezing:

Now that they are cleaned and prepped, transfer the sliced green onions to a parchment paper-lined sheet tray or plate and spread in a single layer. Place in the freezer until completely frozen, 1 to 2 hours. This step is important because it will keep the green onions from freezing together in one big clump. Once frozen, transfer the sliced scallion greens and whites to 2 separate containers or resealable freezer bags. Label the containers with the date, then store in the freezer for up to 6 months.

• 2-3 cups lettuce any variety will work
• 1 cup of canned chickpeas drained
• 1 red pepper bell medium dice
• 1 yellow bell pepper , medium dice
• ½ cup cherry tomatoes halved
• ½ english cucumber chopped or sliced
• 6 green onions sliced
• ½ cup feta cheese
• 1 avocado sliced
• 1 recipe Basil Vinaigrette

• Arrange the greens on on a large serving bowl. Arrange the other ingredients in groups on top of the greens.
• Serve with the Basil Vinaigrette served on the side

Ingredients for Dressing:

 1 shallot roughly chopped

• 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
• 1 clove garlic
• 1/2 teaspoons red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt

Ingredients: 

• Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
• Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Here's what you need to make this delicious salad: 

• Cheese tortellini.
• Chicken. We usually cook chicken breasts,but, you could also use the meat from a store-bought rotisserie chicken and save yourself some work. Or, if you’d like to keep this pasta salad vegetarian, just leave it out. So many options, and all of them will result in a delicious tortellini pasta salad—promise!
• Cherry tomatoes.
• Fresh mozzarella. For this cheese tortellini pasta salad recipe, we love to use small, bite-sized balls of fresh mozzarella like bocconcini or ciliegine. However, if what you’ve got are the larger fresh mozzarella balls, that’ll work, too! Just cut them up into bite-sized pieces.
• Roasted bell peppers. From a jar—we’re not completely out of our minds. Although fresh is better!
• Basil pesto. While homemade is always the best (and it’s really quick to make),  it’s OK to use store-bought pesto here to save time. Tak
• Olive oil