Ingredients -12 ounces Fontina and/or aged cheddar cheese-6 garlic cloves-2 large sprigs of sage-1 bunch of broccoli rabe-¼ cup plus 1 tablespoon extra-virgin olive oil-1 pound sweet or hot Italian sausage (can replace with a plant-based sausage option)-½ teaspoon crushed red pepper flakes-2 cups half-and-half-1 pound ridged medium pasta shells, or large tube pasta, such […]
White Beans with Broccoli Rabe and Lemon
Ingredients -3 tablespoons olive oil-1 small lemon, very thinly sliced, seeds removed-2 anchovy fillets packed in oil (plant-based anchovy options include: soya sauce, kalamata olives, seaweed, and miso)-4 garlic cloves, thinly sliced-½ bunch broccoli rabe, chopped-Kosher salt and freshly ground black pepper-2 15-oz. cans cannellini (white kidney) beans, rinsed (you can also make the beans […]
What is Yu Choy?
Yu Choy is another variety of Chinese broccoli that has thinner stems than the typical Chinese broccoli. Yo Choy brings a strong flavor and bitterness to dishes. Yu Choy also has small, bright yellow flowers that appear as green buds initially in loosely compacted clusters of 10-20 buds. The leaves, stems, and flowers of Yu […]
Simple, Tasty Sautéed Spinach
Ingredients -1 tablespoon olive oil-1 medium white onion chopped-4 teaspoons minced garlic -1 tablespoon unsalted butter (or vegan butter)-1 teaspoon soy sauce (or liquid aminos)-8 oz fresh spinach-1/2 teaspoon salt-1/4 teaspoon black pepper Directions 1.In a large skillet, heat up olive oil. Add onion and saute for 4 minutes. Add garlic and butter and saute […]
Sun-Dried Tomato Pasta with Kale
Ingredients -2 tablespoons extra-virgin olive oil, more for drizzling-3 shallots, thinly sliced-1 large fennel bulb, thinly sliced-3 garlic cloves, sliced-¼ teaspoon red pepper flakes-¼ cup chopped sage-12-ounces toscani pasta or any short pasta-¼ cup dry white wine-8 cups torn kale leaves-8 oil-packed sun-dried tomatoes, chopped-¼ cup chopped walnuts, toasted-2 tablespoons fresh lemon juice-Sea salt and […]
Kale Smoothie
Kale is a fantastic ingredient for any smoothie. Adding a green always enhances the nutrition of a smoothie. Ingredients -1 banana (freeze it in advance if you can remember)-1 cup almond milk-2 teaspoons Aiya Cooking Grade Matcha-2 leaves of kale-1-2 ripe peaches (or pears)-½ teaspoon grated ginger-Handful of ice Directions 1.In a high-speed blender, combine […]
Kale Pesto
Kale Pesto is delicious on pasta, pizza, sandwiches, bowls, and much more. Kale Pesto is a great alternative to basil pesto, especially as a winter alternative. Ingredients -½ cup pepitas-1 small garlic clove-¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast-Heaping ¼ teaspoon sea salt-Freshly ground black pepper-2 packed cups chopped curly kale-2 tablespoons […]
Baby Bok Choy
What is Baby Bok Choy? Baby Bok Choy is a miniature Chinese cabbage. It has tender stalks versus the tough fibers of full-size bok choy. Baby Bok Choy has bright green leaves with a sweet, clean flavor balanced by a peppery, mustardy bitterness. Baby bok choy is part of a massive family of Chinese cabbage […]
Making Borscht with Red Beets
What is Borscht? Borscht is a sour soup common in Eastern Europe and Northern Asia. Borscht is the ancient slavic word for beetroot. Borscht is a very hearty soup involving several varieties of vegetables and sometimes meats that must have beetroot in it. The major difference between Ukrainian and Russian borscht is the omission of […]
What are Mustard Greens and how do they compare to Collard Greens?
It can be very easy to mix up mustard greens and collard greens as they look very similar. Both are commonly used in Southern recipes. Collard greens are a close relative of kale, cabbage and Swiss chard. Collard greens can grow to be two feet tall. They get tougher as they grow bigger. They are […]