Lemon Garlic Kale Salad

Ingredients

  • 1 cup sliced almonds

  • Fresh squeezed lemon juice from 1-2 lemons

  • 1/2 teaspoon salt

  • 1/2 cup olive oil

  • 2cloves garlic, crushed with the flat side of a knife, peeled and left whole

  • 1 bag/bunch of kale

  • 1/2 cup freshly grated Parmesan (optional)

Instructions

  1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.

  2. In a bowl, combine lemon juice and 1/2 teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.

  3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into ¼-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)

  4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Recipe adapted from nytimescooking

Dehydrated Zucchini Chips

Ingredients

  • 2 large or 4 medium zucchini or summer squash

  • Salt or seasoned salt

  • Spice of choice: paprika, cumin, turmeric, curry are my favorites

Instructions

  1. Slice zucchini about 1/4 inch thick, as uniform as possible so they all dry at about the same rate.

  2. Put zucchini in a bowl and sprinkle with salt and spices and toss to coat.

  3. Place in dehydrator at 135 degrees and leave for about 4 hours until crispy. Check and allow to dehydrate longer if they are not crispy when cool.

  4. Allow to cool and put in an airtight container to preserve crispness.

Recipe from healthygreensavvy

Garlic and Herb Grilled Eggplant

  • 1 eggplant

  • 1 tsp salt

  • 1/4 cup extra virgin olive oil

  • 2 cloves garlic crushed

  • 1 Tbsp chopped fresh parsley

  • 1 tbsp chopped fresh oregano

  • 1/4 tsp pepper

  • 1/4 tsp salt

INSTRUCTIONS 

  • Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.

  • Preheat the barbecue to medium heat

  • In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.

  • Grill for approximately 6 minutes per side until golden in color with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.

  • Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.

Recipe adapted from everylastbite

Tabbouleh

INGREDIENTS

  • ½ cup bulgur OR Quinoa

  • 1 cup diced cucumber (1 small-to-medium)

  • 1 cup diced tomato (1 large)

  • 1 teaspoon fine sea salt, divided

  • 1 bunch parsley

  • ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)

  • ⅓ cup thinly sliced scallions

  • ⅓ cup extra-virgin olive oil

  • 3 to 4 tablespoons lemon juice, to taste

  • 1 medium clove garlic, pressed or minced

INSTRUCTIONS

  1. Cook the bulgur (or quinoa) until tender according to package directions. Drain off any excess water, and set aside to cool.

  2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

  4. Add the cooled bulgur, chopped fresh mint (if using) and scallions to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Recipe adapted from cookieandkate

Roasted Beet and Garlic Hummus

Ingredients

  • 3 medium-sized beets peeled & chopped

  • 6 garlic cloves peeled

  • 1 tbsp oil

  • 1 and ¼ cup canned chickpeas

  • 5 tbsp water

  • 4 tbsp lemon juice

  • 4 tbsp tahini

  • Salt/pepper to taste

  • Optional fresh herbs, feta, sunflower seeds, olive oil for toppings

Instructions

  1. Preheat oven to 375 degrees.

  2. Spread beets and garlic cloves on a baking sheet. Drizzle with oil and season with salt/pepper to taste. Bake for about 30 minutes, or until beets are soft.

  3. Once beets/garlic are done, let cool for about 30 minutes.

  4. Add beets/garlic and chickpeas to a food processor and pulse until combined.

  5. Add water, lemon juice, and tahini to food processor and blend until smooth. Add more water if you would like a thinner consistency. Season with salt/pepper to taste.

  6. Top with fresh herbs, feta, sunflower seeds, and olive oil, if desired and serve!

  7. Enjoy!

Recipe from beautifuleatsandthings

Roasted Kohlrabi

Ingredients  

  • 4 kohlrabi bulbs

  • 1 tablespoon olive oil

  • ½ teaspoon garlic powder

  • salt & pepper to taste

Instructions 

  • Preheat oven to 425°F.

  • Cut the bulb in quarters. Once cut, peel the outer layer of skin.

  • Chop the kohlrabi into 1/2" slices.

  • Toss with olive oil, garlic powder, salt and pepper to taste. Roast 22-24 minutes or until tender crisp.

  • Serve warm.

Recipe from spendwithpennies

Garlicky Grilled Patty Pan with Mint and Lemon

Ingredients

  • 4 small patty pan squash

  • 1/3 cup extra virgin olive oil

  • 1 tablespoon lemon zest

  • 1 lemon, juiced

  • 1/3 cup fresh parsley, finely minced

  • 2 tablespoons fresh mint, finely minced

  • 6 garlic cloves, minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

Instructions

Step 1
Remove the tops and bottoms of each squash. Cut crosswise into one-inch slices.

Step 2
In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, parsley, mint, garlic, salt, and pepper. Set aside.

Step 3
Preheat the grill to medium-high (400°F to 450°F) or prepare a grill pan on the stove over medium-high heat.

Step 4
Brush each side of the squash with the mixture—reserving and setting aside any leftover sauce—and grill for two minutes on each side. To achieve perfect grill marks, resist the urge to disturb the squash while grilling. Remove from the grill and serve immediately with the extra sauce spooned overtop.

Recipe from cookinglight

Balsamic Roasted Green Beans

Ingredients

  • 1/2 pound green beans

  • 1 tablespoon balsamic vinegar

  • 1/2 tablespoon olive oil

  • 1/4 teaspoon salt

  • a few grind of black pepper

Instructions

  • Preheat oven to 425 degrees F.

  • On a baking sheet, toss green beans with other ingredients..

  • Spread the green beans in an even layer on the baking sheet.

  • Roast until tender and slightly shriveled, 12 to 15 minutes.

Recipe adapted from ‘The CSA Cookbook’ by Linda Ly

Kohlrabi Kale Salad

INGREDIENTS 

  • 4 cups kale, chopped

  • 1 kohlrabi bulb, peeled and julienned

  • 1/2 cup shredded carrots

  • 1/2 cup dried cranberries

  • 1/2 cup toasted pecans

Red Wine Vinegar Dressing

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon minced garlic

  • 1/4 cup olive oil

  • salt and pepper

INSTRUCTIONS 

  • Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.

  • In a small bowl whisk together the red wine vinegar dressing ingredients.

  • Mix dressing with salad until well coated.

  • Refrigerate at least 2 hours before serving.

Recipe from chocolateslopes

Sauteed Summer Squash and Greens

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ½ onion, diced OR 4 scallions chopped

  • 2-3 patty pan squash and/or zucchini and/or Yellow Summer Squash, sliced to 1/2-inch-thick pieces

  • 2 cloves garlic, crushed, or more to taste

  • 1 dash lemon pepper

  • 1 ½ cups packed greens (kale, chard, or spinach)

  • ¼ cup chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • ½ lemon, juiced

  • 1 ½ teaspoons grated Parmesan cheese

  • salt and ground black pepper to taste

Directions

  1. Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.

  2. Mix greens, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Radish Sandwiches

Ingredients

  • radishes

  • butter

  • your favorite bread (crusty bread is the best for this recipe)

  • salt and pepper

Instructions

  • Slice your radishes into thin slices and place on buttered bread. Add salt and pepper to taste. You can enjoy this as an open face sandwich or a normal sandwich.

Cucumber Chickpea Salad

Ingredients

For the dressing:

  • ¼ cup Greek yogurt

  • ¼ cup olive oil

  • 2 tbsp lemon juice

  • 2 garlic cloves (or garlic scapes) , minced

  • 2 tsp fresh mint, chopped

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tsp oregano

For the salad:

  • 1 large cucumber, thinly sliced

  • 1 (14 oz) canchickpeas, drained and rinsed

  • ¼of a red onion, thinly sliced

  • ¼ cup parsley, chopped

  • ¼ cup fresh mint leaves, chopped (optional)

  • 2 tbsp fresh dill, chopped (or 1 tsp dried)

Instructions

  1. In a small bowl mix together the ingredients for the dressing, set aside.

  2. In a large serving bowl mix together the cucumber, chickpeas, red onion, parsley, mint and dill.

  3. Drizzle with desired amount of dressing and toss to combine. Serve cold.

Recipe from themodernproper

Cilantro Lime Dressing

Ingredients

  • 2 cups fresh cilantro

  • 1 garlic clove or 1 garlic scape, roughly chopped

  • ¼ cup lime juice

  • 2 teaspoons maple syrup or honey

  • ½ teaspoon ground coriander

  • ½ teaspoon sea salt

  • ½ cup extra-virgin olive oil

Make it creamy (optional):

  • 1 avocado or ½ cup plain whole milk Greek yogurt

Instructions

  • In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.

  • Make it creamy (optional) - blend with 1 avocado or ½ cup plain whole milk Greek yogurt

Recipe adapted from loveandlemons



Crustless Rhubarb Pie

Ingredients

  • 3 eggs

  • 1/3 cup butter, melted

  • 1/2 cup flour

  • 1 and 1/3 cup milk

  • 1 cup sugar

  • 2 teaspoons vanilla

  • 2 cups rhubarb sliced in 1/2 inch pieces

Instructions

  • Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan

  • Scatter rhubarb in bottom of pan.

  • Mix remaining ingredients and pour over rhubarb.

  • Bake 350 degree oven for 60-70 minutes

Recipe from justapinch

Chili Lime Vinaigrette

Ingredients

  • Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons lime zest)

  • 1/4 cup red wine vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1/3 cup extra virgin olive oil

  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon ground cumin

  • 1/2 teaspoon salt

Instructions

  1. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.

  2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Recipe from wholefully

Homemade Italian Dressing

Ingredients

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons white wine vinegar

  • 2 tablespoons lemon juice

  • 1 tablespoon finely chopped fresh parsley

  • 1 teaspoon honey

  • 1 teaspoon dried oregano

  • 1 garlic clove, grated

  • ½ teaspoon Dijon mustard

  • ½ teaspoon thyme

  • ¼ teaspoon sea salt

  • Freshly ground black pepper

  • 2 tablespoons Parmesan cheese, optional

Instructions

  • In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.

  • If desired, stir in the cheese.

Recipe from loveandlemons



Lemon Vinaigrette

Ingredients

  • 1/4 cup fresh lemon juice

  • 1 small garlic clove, grated

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon sea salt, more to taste

  • Freshly ground black pepper

  • 1/2 teaspoon honey or maple syrup, optional

  • 1/4 to 1/3 cup extra-virgin olive oil

  • 1/2 teaspoon fresh or dried thyme, optional

Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.

  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

  • If your dressing is too tangy, add more olive oil, to taste.

  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Recipe from loveandlemons

Raw Asparagus Salad

INGREDIENTS

  • 3-4 scallions, minced

  • 3-4 tablespoons lemon juice

  • Salt and pepper, to taste

  • 2 bunches thick asparagus spears

  • 4-5 tablespoons olive oil

  • 1/3 cup shaved Parmesan cheese

  • 1/4 cup chopped fresh parsley


INSTRUCTIONS

  1. In a medium bowl, combined shallots and lemon juice. Season with salt and pepper. Set aside.

  2. Cut the tough ends from the asparagus. Using a vegetable peeler, shave the asparagus into long, thin strips.

  3. Add the olive oil to the shallots and lemon juice, whisking well to combine. Add the asparagus and toss to combine.

  4. Top with shaved Parmesan and fresh parsley and serve immediately.

Egg Roll in a Bowl

Ingredients

  • 1 lb. ground turkey breast or ground pork

  • 1 onion, diced

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 2 teaspoons minced fresh garlic

  • 1 teaspoon ground ginger

  • ¼ cup less sodium soy sauce

  • 1 small head of cabbage, grated

  • ½ cup grated or “matchstick” carrots

  • 2 green onions, thinly sliced

  • Salt and pepper, to taste

  • 1 tablespoon hoisin sauce (optional)

Instructions

  • Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.

  • Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).

  • Add garlic, ginger, soy sauce, hoisin sauce (optional), cabbage, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.

  • Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

  • Serve on its own or with rice.

Recipe adapted from theseasonedmom

Warm Sweet Potato Noodle, Cabbage and Lentil Salad

Ingredients

  • 1/2 cup green lentils

  • 4 cups water

  • 1 bay leaf

  • 1 sweet potato, spiralized

  • 2 tbsp olive oil

  • 1/2 yellow onion, sliced

  • 4 leaves Swiss chard, sliced (you can substitute with kale or spinach)

  • 2 cups sliced red cabbage

  • 1/3 cup pine nuts, toasted

  • 1 bunch parsley or cilantro

Dijon Vinaigrette Ingredients

  • 1/3 cup olive oil

  • 1 tbsp lemon juice

  • 1 tbsp white wine vinegar

  • 2 tsp Dijon mustard

  • 1 garlic clove, minced

  • salt and pepper

INSTRUCTIONS 

  • Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.

  • Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.

  • After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.

  • Add the sliced Swiss chard (or kale or spinach) to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.

  • At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.

  • Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.

Original recipe from downshiftology