Kale With a Side of Fries » » Side Dish

Butternut Squash & Kale Salad with Tahini Dressing

Tracey Lemle — Thu, 01 Dec 2016 14:35:10 +0000

Butternut Squash & Kale Salad with Tahini Dressing

I made this recipe for my family pot luck Thanksgiving this year. It was a huge hit! It takes all of the colors and flavors of fall and puts them in one salad. While it has a lot of ingredients and directions, this recipe is easy to make and doesn’t require you to be standing in the kitchen dicing and chopping for very long. Enjoy!

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Butternut Squash & Kale Salad with Tahini Dressing

Author: Tracey Lemle

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4-6

Ingredients

Salad
1 medium butternut squash (about 1½ pounds), peeled, halved, seeded, and cut into ¾-inch cubes OR purchase 1 large package of pre-cut squash
1 red onion, halved and thinly sliced
2 tablespoons extra virgin olive oil (evoo)
Himalayan pink salt
black pepper
2 bunches flat kale
¼ cup pine nuts, toasted
¼ cup pomegranate seeds
Dressing
3 to 4 tablespoons tahini
Juice of 1 lemon
1 small garlic clove, minced
Himalayan pink salt
2 tablespoons extra virgin olive oil

Instructions

Add all dressing ingredients to a mason jar and mix well. Add a splash of water to thin. Keep adding until desired consistency.
Pre heat oven to 425F
Add squash to a large baking sheet and spread evenly
Add red onion, evoo, salt & pepper and mix ingredients around to evenly coat
Roast for about 45 minutes, mixing occasionally to ensure onions don't burn (remove onions if they start to)
Once roasted, cool squash for at least 1 hour
Strip the kale leaves and cut into strips or small pieces
Add kale to a large bowl
Massage kale with a sprinkle of salt and evoo to loosen leaves
Toast pine nuts in a dry pan for just a few minutes, moving around to avoid burning
Once cooled, add squash & onions to the bowl.
Add pine nuts and pomegranate seeds
Drizzle dressing on salad and voila!

Nightshade & Lentil Hash

Tracey Lemle — Wed, 03 Feb 2016 13:41:48 +0000

My latest obsession: nightshade veggies & lentils. It warms me up when it’s cold and the combo is perfection! I created this recipe based on 2 of my favorites and decided to combine them. The eggplant, tomato & onion combo is so delicious and the lentils are a great winter staple. This recipe can be used as a main dish or a side dish.

*nightshade vegetables: eggplant, tomatoes, potatoes & peppers

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Nightshade & Lentil Hash

Author: Tracey Lemle

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2

Ingredients

½ cup lentils
1 small eggplant, diced
2 small tomatoes, diced
½ yellow onion, diced
4 tablespoons parsley, chopped
2 tablespoons apple cider vinegar
4 tablespoons evoo
Garlic powder to taste
Onion powder to taste
Salt & pepper to taste

Instructions

Make lentils according to package
In a saucepan, use 2 tablespoons evoo until pan is hot
Sauté eggplant for about 5 minutes on medium heat. Cover
Once eggplant starts to soften, add in tomato, onion & 2 tablespoons parsley. Cover for 3-5 minutes
Add remaining evoo, apple cider vinegar, garlic & onion powder, salt & pepper
Add in lentils and stir
Use remaining parsley on top when serving

Sweet Potato Mash with Nut Crumble

Tracey Lemle — Mon, 23 Nov 2015 23:55:04 +0000

This dish is perfect for a holiday dinner! You will shock even the biggest health skeptics as this is indulgent but completely healthy and pure. I used white sweet potatoes but orange work the same. Happy Thanksgiving!

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Sweet Potato Mash with Nut Crumble

Author: Tracey Lemle

Recipe type: Side Dish

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients

4-5 large sweet potatoes
1 cup rolled oats
1⅓ cups chopped pecan halves
⅓ cup almond flour
3½ tablespoons ghee
4 tablespoons coconut oil
5½ tablespoons pure maple syrup
1½ teaspoons pure vanilla extract
2 teaspoon cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon himalayan sea salt

Instructions

Preheat oven to 375F
Peel and chop sweet potatoes into large chunks.
Place sweet potatoes into a large pot, cover with water, bring water to a boil, reduce heat to medium, and boil for about 15 minutes or until the potatoes are fork tender. Drain.
Lightly grease a 2.5 quart (10 cup) casserole dish with ½ tablespoon of coconut oil.
Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond flour, 1 teaspoon cinnamon, and ¼ teaspoon salt.
Pour on 2 tablespoons melted coconut oil, 2 tablespoons ghee, and 2½ tablespoons maple syrup. Stir until combined and set aside.
Take soft sweet potatoes and put into a large bowl, prepare to mash
Mash potatoes with the 1½ tablespoons ghee and 1½ tablespoons coconut oil until smooth. Stir in the 3 tablespoons maple syrup, 1 teaspoon vanilla, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.
Spoon mash into dish & sprinkle nut crumble on top
Bake for 20 minutes

Citrus Carrot “Rice”

Tracey Lemle — Sun, 27 Sep 2015 13:36:22 +0000

After countless Cauliflower “rice” recipes, I decided to try another veggie. Carrot & orange pair so well together and create such a light but flavorful combination. This dish is perfect for this time of year because it hints at summer but definitely works as the temperatures are cooling down.

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Citrus Carrot "Rice"

Author: Tracey Lemle

Recipe type: Side Dish

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 2 Servings

Ingredients

3 Carrots
Juice of 1 orange
1 teaspoon finely minced fresh ginger
1 teaspoon oregano
3 tablespoon extra virgin olive oil

Instructions

Wash & peel carrots, cut into small pieces
Place carrots into food processor and pulse until made into rice-like "bits"
In a small bowl, add juice of the orange, ginger and 2 tablespoons of evoo - mix and set aside
In a sauce pan, heat with 1 tablespoon evoo and add carrot "rice"
Add in oregano and continue to stir
After 3-5 minutes, and carrots look like they're softening up, add in citrus dressing
Stir for just one minute, remove from stove
Can be served hot or cold

White Bean & Spinach Salad

Tracey Lemle — Tue, 04 Aug 2015 17:04:47 +0000

When heading to a BBQ earlier this summer, I needed a healthy and delicious salad to bring and this definitely hit the spot. It wasn’t too healthified that others couldn’t enjoy but didn’t have any sugar or junk in it for those trying to eat really clean. Beans are packed with protein so this filled me up and kept me away from snacking on too many chips!

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White Bean & Spinach Salad

Prep time: 20 mins

Total time: 20 mins

Serves: 4-6

Ingredients

4 packed cups spinach
1 (15-ounce) can cannellini beans (rinsed and drained)
½ small red onion, thinly sliced
½ pepper chopped (optional)
1 large lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Himalayan sea salt & pepper to taste

Instructions

Chop up spinach into smaller pieces
Combine spinach, beans, onion in a large bowl
Zest lemon onto salad
Squeeze entire lemon on salad and mix well
Add in EVOO, salt & pepper to coat

Quinoa Escarole and White Bean Bowl

Tracey Lemle — Fri, 16 Jan 2015 17:55:12 +0000

I adapted this recipe from a cookbook I was flipping through a while ago. It has become a favorite in my apt. It’s packed with protein and flavor and couldn’t be healthier. I use this either as a main course when I want to avoid animal protein, or with a piece of salmon on top or, take away the quinoa and make it a side dish. So much you can do with this one!

Ingredients:
~ 1 can of cannellini beans drained and rinsed
~ 1/3 quinoa rinsed
~ 1 head of escarole
~ 5 minced cloves of garlic
~ 3 tablespoons of extra virgin olive oil
~ 2 teaspoons of ume plum vinegar
~ salt and pepper to taste
Directions:
~ Drain & rinse beans and set aside

~ Wash escarole and rip off pieces from the core but keep them relatively large

~ Rinse quinoa, and bring to a boil. Once boiling, put the top on and let simmer until water absorbs

~ In a pan, add garlic and 2 tablespoons of EVOO for 2 minutes

~ Add escarole and beans and let simmer for about 5 minutes or until the escarole is wilted

~ Add quinoa and lower heat for just 1 minute

~ Toss in the ume plum vinegar and the rest of the EVOO

~ Salt and pepper to taste (if possible, pink himalayan sea salt)