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Archive for the ‘Really Healthy’ Category

OK, folks, I’m back! I’m going to start out slow and post the simplest recipes I can think of that I keep making each week.

Kale Salad with Meyer Lemon

Ingredients

  • Kale (any kind will do – you can use whatever looks best or whatever comes in your veggie box)
  • Lemon (Meyer is the nicest, but any kind will work)
  • Water
  • Salt
  • Extra Virgin Olive Oil

Directions

Bring a large pot of water to a boil over high heat.

As you are waiting for the water to boil, prepare your kale: I tear it off of the stalk as I rinse it, and then place it in a dish pan. Sometimes I rinse it again, depending on how dirty it is.

When the water has come to a rolling boil, add salt (about like you would for a pot of pasta) and then put the kale in. I just bring the water back to a boil and then drain the kale in a colander, so basically I guess that is blanching.

Place the hot kale into a large bowl, and then squeeze lemon and drizzle olive oil over the top. Serve warm or cold. The lemon will discolor the kale, which is unfortunate, but it still tastes good.

Oven Roasted Cauliflower

Until recently, I thought cauliflower was kind of a nothing vegetable that you gave squeamish kids who only eat white food and are afraid of broccoli, but then I learned that it’s actually good for you and it can even be delicious!

Ingredients

  • Cauliflower
  • Extra Virgin Olive Oil
  • Salt
  • Black pepper, freshly ground

Directions

Preheat oven to 400 and place rack on the bottom.

With stem side up, remove all of the leaves from the cauliflower – I use a paring knife and score them, then break them off. Cut about 1/4 of an inch off of the dried up end of the stem. Following the line of the stem, cut the florets off of each side, and then cut the middle part into three “steaks.”

Place cauliflower in a cast iron skillet or baking dish and drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. For best results, make sure your pan is large enough to spread out all of the cauliflower along the bottom so that everyone gets equally brown.

Place skillet or pan in the oven and cook for about 30 minutes or so, turning steaks and rotating florets halfway through. Serve warm or eat cold for a healthy snack!

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