Tag Archives: easy sides

Apple and Kale Salad

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  • 1 Bunch Purple Kale
  • 1 Granny Smith Apple
  • 1 Red Delicious Apple
  • 1 Small Yellow Onion
  • 2 TBsp Apple Cider
  • 2 TBsp Lemon Juice
  • 4 TBsp olive oil
  • salt, Pepper, Cinnamons
  • 1/4 Cup raisins
  • Fall is a really exciting time for recipes. I find myself lightyears more inspired by fall flavors. Sure, Summer is full of fruits and colorful veggies, but my heart stays in the cooler months. Apple season is starting up, so I felt inspired to create a recipe based on a tried and true combination of delicious, healthy, goodness: Apples and Kale. Raisins, and a touch of apple cider, add some extra sweetness. Remember, apples are part of the dirty dozen, so always try to buy organic (and even better if you pick them yourself!)

    After rinsing the kale, I tore it into small pieces, smaller than I normally would for salad. I tossed the thick stemmy parts to my dog (optional of course), then I Tossed about a quarter of the kale leaves in my food processor, along with the apples, onion, and liquids. I pulsed until everything was very finely chopped. You can skip this step if you don’t have a food processor, but then remember to chop everything up pretty small. I poured it into the bowl with the kale, added the raisins and seasoned, and then stirred with a rubber spatula until everything was combined.


    Butternut Squash and Root Celebration

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    Here is a super easy and flavorful side dish. For a vegetarian option, omit the turkey bacon. You can also use regular pork bacon, but I tend to use Applegate Turkey Bacon because Mike doesn’t eat pork. Once again, the food processor (Yay Ninja) comes in super handy, and makes all the chopping a breeze. Just a little peeling and light chopping, and then the food processor, makes this a quick side dish for a busy weeknight.

    Ingredients:

    • 1/2 a Butternut Squash Cubed
    • 1 Sweet Potato Cubed
    • 2 Carrot
    • 1 Parsnips
    • 4 Stalks Celery
    • 1 Onion
    • 6-7 Cloves Garlic
    • 3 Tbsp Coconut Oil
    • 1/4 cup Light Coconut Milk
    • Rosemary, Thyme, Sage, Salt
    • 3 slices Applegate Turkey Bacon

    Prep:

    1. Add all the vegetables to a food processor and pulse until they form small-medium cubes. You might have to do this in a few batches, depending on the size of your food processor.
    2. Melt coconut oil in a pan over medium-medium high heat and add the veggie medley, as well as the coconut milk, and seasonings. Stir and cover.
    3. After a few minutes add the Turkey Bacon, breaking it up into small pieces with your hands.
    4. Cook, Stirring occasionally, until everything is cooked through and tender.

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