This, right here. This hit the spot for a springtime veggie lovers comfort food meal. I roasted and kale and carrots in a miso paste + olive oil mixture to make this extra savory. The roasted kale along with the pepitas on top added a nice bit of crispiness. This could be great on the grill as well or with alternate toppings, but it turned out beautifully as is.
Makes 2 pizzas
- 2 pieces of naan bread
- 4-5 carrots, sliced in half lengthwise
- 3 large leaves of red kale, stems removed and cut into smaller (1-2 inch) pieces
- 3 oz. fromage blanc or spreadable goat cheese
- 1/2 c. pepitas (pumpkin seeds)
- 1 c. olive oil
- 1/2 tbsp miso paste (shiro miso is great)
- 1 clove garlic, minced
- ~ 1/2 tbsp lemon juice
- salt & pepper
- Pre-heat oven to 400° and set halved carrots onto baking sheet.
- Make the miso oil by mixing the olive oil, miso paste, garlic, and lemon juice in a small bowl. Drizzle about 3/4 of the miso oil mixture onto the carrots, leaving the other 1/4 in the bowl. Scramble the carrots to completely cover in miso oil, then spread out in a row to evenly roast. Season with a dash of salt and pepper. Bake for 25 minutes at 400, flipping halfway through.
- Toss the kale pieces in the bowl with the remaining miso oil and lightly coat. When there are about 5 minutes left for the carrots to bake, pull out the baking sheet and sprinkle the kale evenly over the carrots. Return baking sheet to oven and throw in the naan slices as well.
- After the final 5 minutes, the kale should be getting slightly crispy with browning edges. If not, leave it in for another minute. Finally, remove naan and carrots/kale. Spread a layer of fromage blanc onto each slice of naan. Layer on carrots and kale, and top with pepitas. Slice and enjoy!
Tip: When making the miso oil, the miso and olive oil may not fully mix. Taking the miso paste out of the fridge and allowing it to get to room temp definitely helps, but a “rough mix” works fine. I vigorously mix with a fork for 20 seconds, then a whisk for 20 seconds more, and quickly drizzle onto carrots with a spoon.
Continuing with my January grapefruit and kale dishes, this is a really nice breakfast side, lunch side, or evening snack. Sprinkle grapefruit halves with a bit of brown sugar and broil for about 5 minutes, or until browning starts. Cut the ends before broiling to help the halves sit flat. I also pre-sliced the segments. Serve up with kale crisps sprinkled on top, or you could experiment with other flavors: Rosemary? Pepper? Vanilla ice cream? Scoop away, and enjoy!
Also, I ran into an awesome article from Main & Vine about how to turn hollowed out citrus halves into oil lamps. I love that idea. Check it out for yourself!
I wanted to share this quick, very basic recipe on kale crisps since I’ll be using them in other recipes. They’re pretty much kale chips, but crumpled up into smaller bits. I like to sprinkle them on anything that could use a garnish of greens, like hearty soups, veggies, potatoes, breakfast scrambles, and rice & bean bowls. I make a batch and pretty much go crazy with sprinkling them on anything I can. Give them a try and you’ll see what I mean!
Directions: Rinse 3-4 leaves of your preferred type of kale. Air dry or spin dry. Pre-heat oven to 350° F. Rip off pieces of dried kale and set on baking sheet. Lightly drizzle with olive oil and season with salt & pepper. Bake 10-15 minutes, or until you can tell they’re getting crispy with brown edges. Let cool and break up into small pieces. Voila!
Hope your new year is going well! January always seems like the time of year I just want to “make it through” because of frigid temps, short days, dead garden, etc. However, citrus season definitely makes me excited about life. Grapefruit is one of my favorite citrus fruits. When I was a kid, I remember squeezing the remaining juice of finished grapefruit halves into a cup, adding some orange juice and a bit of sugar, and enjoying my heavenly little drink. I based this vinaigrette on that memory (sans the sugar) and it drizzled it on a bed of red kale, shallots, almonds, and of course grapefruit. It’s a delicious, fresh pick me up for this time of year.
- 6-8 red kale leaves (or any kale variety)
- 1 grapefruit, peeled and segmented
- 1/4 cup of chopped almonds
- 1/2 shallot, sliced
- ~ 1/3 cup olive oil
- ~ 1/4 cup grapefruit juice
- 1/2 tbsp grapefruit zest
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 8-10 mint leaves, minced (save a few for garnish)
- dash of salt and pepper
- Prep kale leaves by removing spines and finely chopping leaves. Combine with grapefruit segments, almonds, and shallot slices.
- Prep dressing by whisking together all dressing ingredients. Taste & adjust (I sometimes add more grapefruit juice or salt & pepper), then drizzle onto salad. Add a few mint leaves for garnish.
Get in the mode. THE BREAKFAST MODE. Christmas long weekend is approaching and it’s time to come together, get cozy, slow down, and have a hearty breakfast that’s packed with good stuff. Try an egg bake. This recipe is versatile…I just used what I had on hand. It turned out excellent and I will be making it again soon.
- 1 red potato
- 3 asparagus
- 5 crimini mushrooms
- 2-3 kale leaves
- 4 strips of bacon
- 1/2 an onion
- 1 garlic clove
- 2 oz crumbled feta cheese
- 1/4 cup heavy cream
- 3-4 eggs
- 1 tbsp olive oil
- 1 few rosemary sprigs for garnish
- salt & pepper
- bread for serving
- Heat oven to 425°. Prep potato, mushroom, asparagus, onion and bacon by chopping them into small chunks. Roughly chop the kale into small pieces as well.
- In a cast iron skillet (or regular skillet), salt & pepper the potatoes and cook on med/low until just about crispy. Remove from cast iron.
- Next, sauté bacon in cast iron on medium until cooked. Remove from cast iron, leaving a bit of bacon grease. Cut into smaller pieces once it’s cooled a bit.
- Add a drizzle of olive oil, and sauté onions, asparagus, and garlic on medium for a few minutes, or until onions are transparent. Add mushrooms to cast iron, sprinkling with salt & pepper and stirring; letting sauté for several more minutes.
- Add the bacon and potatoes back to the mixture, along with the kale. Stir, allowing kale to break down and slightly wilt. Remove from heat and sprinkle in about 1/2 the feta.
- Create wells in the mixture to accommodate the eggs. Crack the eggs to fill the wells. Pour the cream in the mixture, and pop into the oven for 8-10 minutes.
- When you remove the egg bake from the oven, sprinkle the rest of the feta over the top as well as a few rosemary sprigs.
- Enjoy on bread or straight up on its own.
We all know those long days at work where you really want spend minimal to no time on dinner, but you’re hungry for something good. Quesadillas are lifesavers for those nights. Why not get creative and try different things that you usually wouldn’t on a ‘dilla. On this one, I loaded it with lemon-soaked local apples, garden kale and gouda cheese. I grilled it and topped it with garden sage and a drizzle of honey (yes, local honey). Super quick for a weeknight dinner, lunch, or midnight snack. No judgements here. Just try it.
Ingredients – makes 2 quesadillas
- 1 apple
- 10 baby kale leaves
- 4 oz gouda
- spoonful of honey
- juice of 1 lemon
- 8-10 sage leaves
- 4 small flour tortillas (or 2 large)
- Slice apple wedges fairly thin and soak the slices + kale leaves in a bowl with lemon juice. Slice gouda into thin pieces.
- When the grill is heated, place the tortillas on and spread gouda slices on 2 tortillas and the apple slices and kale on the other 2 tortillas. Grill on medium-low for around 5 -7 minutes.
- Once gouda begins to melt, flip cheese tortilla onto apple/kale tortilla. Cook for 1-2 minutes on med-low to melt the gouda more, then on med-high for about a minute or until quesadilla is crispy. Serve up with sage leaves and drizzled honey.