Freezing Kale for Winter

Some years in Philadelphia, we’re lucky to have ¬†kale in our raised beds all winter long. But in other parts of the country, and during particularly hard winters everywhere, your kale isn’t going to make it through the winter. Though it won’t really work in a fresh salad, frozen kale is a great addition to winter smoothies, soups and stews, sauces, the list goes on. … Continue reading Freezing Kale for Winter

Roasted Butternut Squash and Carmelized Onion Tarte

A last-minute minute potluck dinner party, I’m hosting, and I find that I do not have the phyllo dough in the freezer that I thought I had. Nevermind, I decided to make a risotto instead. But the aborio box only has a cup of rice in it! A quick ingredient search on epicurious.com (squash, onions, kale) turned up this recipe, classy enough for a dinner … Continue reading Roasted Butternut Squash and Carmelized Onion Tarte

Delicious Greens and Faux-Southen food

What to do with a pile of greens that’s interesting, fast and delicious? I had a huge pile of kale and bored with all my old ideas. A little flip through Simply in Season saved the night with their kale with peanut sauce recipe. Organic peanut butter, garlic, red onions, and the result was delicious greens. I rounded out the meal with some quickly boiled … Continue reading Delicious Greens and Faux-Southen food

Senegalese Peanut Soup

I made this Senegalese Peanut Soup from Bittman’s How to Cook Everything Vegetarian for an annual work soup event. Somehow, this simple soup (I doubled the hot peppers and added additional peanut butter) got even better reviews than my spicy udon shitake soup. The key to the soup (besides the fresh kale and good quality peanut butter) is a healthy spoonful of crushed peanuts right … Continue reading Senegalese Peanut Soup

Orange Pan-Glazed Tempeh with kale and soy-miso carrots

I made this orange pan-seared tempeh from the recipe on 101 Cookbooks. While the flavor was fine, the tempeh didn’t really glaze – it more like boiled in the sauce and softened. Maybe a bit more sugar, or less orange sauce, and I would have gotten the results I was looking for. I served the tempeh over black rice with a side of garlic kale … Continue reading Orange Pan-Glazed Tempeh with kale and soy-miso carrots