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Kale

Pepper & Kale Panzanella Salad

September 8, 2014 by Kay Leave a Comment

Pepper & Kale Panzanella Salad is a light yet filling salad loaded with homemade bread cubes, sauteed pepper & kale, cherry tomatoes, feta cheese, pickled onions and basil.

Panzanella salad is by far my favorite kind of salad. I like to make homemade croutons when making panzanella, it only takes a few minutes and makes a huge difference in the salad. I like to use a hearty bread like sourdough, or a multi-grain bread, cut it into cubes and then saute the cubes in olive oil over medium high heat for a few minutes.

I saute the peppers and kale for this salad. Sauteing the peppers brings out the sweetness in them while sauteing the kale softens it. Add to the peppers & kale some sweet cherry tomatoes, salty feta cheese, pickled onions and basil and you have a great base for this salad.  Add to salad a greek yogurt based dressing with vinegar and honey and you have a very tasty panzanella salad that you will fall in love with.

Enjoy!

Kay Signature

 

 

 

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Pepper & Kale Panzanella Salad

Rating: 51

Yield: 4 Servings

Pepper & Kale Panzanella Salad

Ingredients

  • For the pickled onions:
  • 1 sweet onion, walla walla or vidalia, sliced into thin moon shapes
  • Apple cider vinegar
  • ¼ tsp. salt
  • ½ tsp. sugar
  • For the salad:
  • 4-5 cups cubed bread, I used sourdough
  • Salt & pepper
  • 2 tbsp. olive oil, divided
  • 2 sweet peppers, cut into large chunks
  • 2-3 cups kale sliced into thin strips
  • 2 cups cherry tomatoes, halved
  • 1 – ½ cups fresh mozzarella, cut into chunks
  • ½ cup pickled onions
  • 8-10 large basil leaves, chiffonade
  • For the dressing:
  • 4 tbsp. plain greek yogurt
  • 3 tbsp. olive oil
  • 2 ½ tbsp. vinegar, I used Cranberry Pear, balsamic is fine also
  • 2 tbsp. honey
  • 2 pinches of salt
  • 1 pinch of pepper

Instructions

  • For the pickled onions: Add all the ingredients to a bowl and let sit for 30 minutes.
  • In a large saucepan, add 1 tbsp. olive oil and turn the heat on medium. Add the bread cubes and sprinkle with a pinch of salt & pepper. Saute for 5 minutes, making sure to toss a couple of times. Set the bread cubes aside. In the same pan, add 1 tbsp. of olive oil and add the peppers and kale. Saute for 3 minutes. Remove from the pan and set aside.
  • Mix the dressing: add the yogurt, olive oil, vinegar, honey, salt and pepper to a bowl and whisk to combine.
  • Add the tomatoes, mozzarella, pickled onions, basil to a large bowl. Add in the bread cubes and pepper/kale mix. Toss everything together. Pour the dressing over the salad and toss to combine.

Notes

Adapted from Love & Lemons.

3.1
http://www.lovefoodwillshare.com/pepper-kale-panzanella-salad/

Homemade bread cubes.

Homemade bread cubes.

Longs list of ingredients.

Longs list of ingredients.

Saute peppers.

Saute peppers.

Saute kale.

Saute kale.

Salty feta cheese.

Salty feta cheese.

Lovely colors.

Lovely colors.

Sweet cherry tomatoes.

Sweet cherry tomatoes.

Pepper & Kale Panzanella  Salad

Pepper & Kale Panzanella Salad

Delicious Panzanella Salad.

Delicious Panzanella Salad.

 

Filed Under: Salads Tagged With: Bread, Kale, Onion, Pepper, Salad, Tomatoes

Pesto 3 Ways

September 1, 2014 by Kay Leave a Comment

Greens are abundant this time of year rather it be from your garden, your CSA Share or from the Farmers Market. Pesto 3 Ways is a great way to utilize those greens.

How was your weekend? Did you enjoy the last weekend of summer? I was just happy that it was a three day weekend. The family (the husband, middle daughter Kiley and SIL & BIL Kathy & Dave) and I went to the Appleton’s Farmers Market to see my daughter Mackenzie, it was her last market before she headed back to college. We had a nice day bumming in Appleton.

Sunday was spent canning for the day. Cowboy Candy, Hot Peppers, Chipotle Sauce and Tomato Sauce were canned. We ended the day with Chicken that the husband made on the smoker. And lastly,  Monday was spent doing much of nothing, just enjoying the day off and catching up on recipes and the blog.

Pesto 3 ways uses kale, broccoli and celery leaves to create three different kinds of pestos that are all equally delicious in my book. Pesto is always made up with a green, parmesan cheese, a nut, olive oil and garlic.

I am featuring Celery Pesto which uses celery leaves and walnuts, Kale Pesto which uses kale and cashews and Broccoli Kale Pesto which uses broccoli, kale and walnuts. Pesto stores well in the fridge for approx. 2 weeks and in the freezer for up to 3 months.

I will be featuring recipes in the next couple of days to use your Pesto 3 Ways with. So stay tuned for ways to use pesto.

Enjoy!

Kay Signature

 

 

 

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Pesto 3 Ways

Rating: 51

Yield: Each recipe yields approx. 1 cup of pesto.

Pesto 3 Ways

Ingredients

  • Celery Pesto
  • 4 cups celery leaves, packed
  • ½ cup chopped walnuts
  • 2/3 cup olive oil
  • 2 garlic cloves
  • ½ cup shredded parmesan cheese
  • 2 pinches of salt
  • Broccoli Kale Pesto
  • 2 cups chopped broccoli florets, just the tops, no stems
  • 1 cup (loosely packed) fresh basil leaves
  • 2 cups kale, packed
  • 2/3 cup grated Romano or Parmigiano-Reggiano cheese
  • 2/3 cup chopped walnuts
  • 3 garlic cloves, peeled
  • 3/4 cup extra-virgin olive oil
  • 1 tsp. salt
  • Kale Pesto
  • 4 cups packed kale, stems removed
  • ½ cup chopped cashews
  • 2/3 cup olive oil
  • 2 garlic cloves
  • ½ cup shredded parmesan cheese
  • 2 pinches of salt

Instructions

  • Celery Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
  • Broccoli Kale Pesto: Add the broccoli florets in a microwave safe bowl and add ¼ cup of water. Microwave for 2 minutes or until the broccoli is bright green in color. Add the broccoli to the food processor.
  • Also add to the food processor the basil, kale, cheese, walnuts, garlic, olive oil and salt.
  • Process the pesto until thoroughly mixed. Taste, you may need to add more salt. If the mixture is thick, add a little water.
  • Kale Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
3.1
http://www.lovefoodwillshare.com/pesto-3-ways/

Pesto 3 Ways

Pesto 3 Ways

Such pretty colors of green.

Such pretty colors of green.

This stores well in the fridge and freezer.

This stores well in the fridge and freezer.

This is great to eat just by itself.

This is great to eat just by itself.

Yum!

Yum!

I store my pesto in Ball Half Pint canning jars.

I store my pesto in Ball Half Pint canning jars.

Celery, Broccoli/Kale & Kale Pesto are featured.

Celery, Broccoli/Kale & Kale Pesto are featured.

Celery Pesto with walnuts.

Celery Pesto with walnuts.

Broccoli Kale Pesto with walnuts.

Broccoli Kale Pesto with walnuts.

Kale Pesto with cashews.

Kale Pesto with cashews.

 

Filed Under: Condiments, Uncategorized Tagged With: Broccoli, Celery Leaves, Kale, Nuts, Olive Oil, Parmesan Cheese, Pesto, Sauce

Wild Rice & Kale Salad

July 21, 2014 by Kay Leave a Comment

Wild Rice & Kale Salad is packed full of good for you greens, wild rice, fruit, nuts and is topped with a honey balsamic vinaigrette.

Kale is rich in nutrients and it can help lower cholesterol and protect you against cancer. With that being said, I guess everyone should eat more kale. Lacinato and baby kale are by far my favorite varieties.

I like to treat kale like a lettuce but sometimes kale can be kind of heavy in a salad. What I really like about today’s recipe for Wild Rice & Kale Salad is the fact that the warm rice is added to the kale and the heat from the rice helps soften the kale and in my opinion, it tastes more like lettuce.

Wild rice can take a long time to cook, so I opted for a quick cooking wild rice and I think it’s perfect for this recipe. I also like the taste of the goat cheese with kale, a very nice combination in Wild Rice & Kale Salad.

Enjoy!

Kay Signature

 

 

 

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Wild Rice & Kale Salad

Rating: 51

Yield: 4 Servings

Wild Rice & Kale Salad

Ingredients

  • 1 large bunch kale, stems removed & chopped
  • 1 large apple, chopped
  • 2oz goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup salted cashews
  • 1 ½ cups warm wild rice blend, I used quick cooking
  • For the Honey-Balsamic Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 ½ Tbsp. honey
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ½ tsp. pepper

Instructions

  • In a large bowl, add the kale, apple, goat cheese, cranberries, cashews and rice. Take two spoons and mix to combine. You want the rice to still be warm so it breaks down the kale and makes it more tender.
  • In a jar or bowl, add the ingredients for the vinaigrette, shake or whisk until combined. Pour the vinaigrette over the salad and mix to combine.
3.1
http://www.lovefoodwillshare.com/wild-rice-kale-salad/

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Toss everything together.

Toss everything together.

Wild Rice & Kale Salad

Wild Rice & Kale Salad

The wild rice blends well with the other flavors.

The wild rice blends well with the other flavors.

The kale tastes more like lettuce in this recipe.

The kale tastes more like lettuce in this recipe.

The crunch of the apple & cashews adds a nice touch.

The crunch of the apple & cashews adds a nice touch.

A new favorite of mine!

A new favorite of mine!

Adapted from Iowa Girl Eats

Filed Under: Salads Tagged With: Apple, Cranberries, Goat Cheese, Kale, Nuts, Vinaigrette, Wild Rice

Kale Pesto

March 16, 2014 by Kay 4 Comments

Kale Pesto is a nutrient filled sauce that is very versatile for cooking. It can be used with pasta or rice, meat or poultry, on pizza, bread or burgers. The possibilities are endless.

Pesto is basically made up of 4 ingredients (plus salt & pepper), you need a green, nuts, cheese and olive oil. My favorite greens to use are basil, spinach, kale and garlic scapes. For nuts, I like pine nuts, almonds, cashews or pecans. For cheese I always use parmesan and I always use olive oil.

This takes seconds to mix up and you have a fresh, deeply flavored sauce that will kick your taste buds into high gear.

Add the kale, cheese, nuts and olive oil into a food processor.

Add the kale, cheese, nuts and olive oil into a food processor.

 

 

Pulse to combine.

Pulse to combine.

 

 

Add pesto to your favorite recipe like pasta.

Add pesto to your favorite recipe like pasta.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Kale Pesto

Kale Pesto

Ingredients

  • 2 cups kale, stems removed, packed
  • 1/3 cup olive oil
  • ¼ cup pine nuts, toasted
  • ¼ cup parmesan, shredded
  • salt and freshly ground black pepper, to taste

Instructions

  • Place ½ of the kale in the bowl of a food processor or blender. Add half of the olive oil, pine nuts, and parmesan cheese. Pulse until smooth, about 30 seconds. Add the second half of the kale, olive oil, pine nuts and parmesan cheese. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. You can also freeze this in the freezer for up to 3 months.
3.1
http://www.lovefoodwillshare.com/kale-pesto/

 

 

Filed Under: Condiments Tagged With: Cheese, Kale, Nuts, Olive Oil

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Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
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