Kale Noodles with Peanut Sauce

What a great way to eat your kale. Anything tastes good covered in this peanut sauce!

15 min prep, 5 min cook, serves 4

1/2 lb wheat capellini
1 bunch kale, stemmed and chopped
2 carrots, sliced thin
1/2 cup peanut butter
1/4 cup water
2 tblspns soy sauce
2 tblspns rice vinegar
1 tblspn agave nectar (or sugar)
sesame seeds
red pepper flakes

Cook the capellini as directed. Steam the kale and carrots for 5 minutes until softened. In a small bowl, whisk together the remaining ingredients except the sesame seeds and red pepper flakes. Mix the pasta, kale, and sauce together and top with the sesame seeds and red pepper.

Southwest Salad with Cumin-Lime Dressing

This salad dressing is one of my favorites. It would go with about any kind of salad, or even try it as a dipping sauce for other foods.

10 min prep, serves 6

1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste

In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.

Black Bean Soup

This soup has great flavor and could even double as bean dip. Turn this into a party by adding chips, cheese, onion, jalapeño, and sour cream on top!

10 min prep, 30 min cook, serves 6

2 tblspns olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
2 cans black beans, drained
1 can diced tomatoes
1 cup fresh or frozen corn
3 cups vegetable broth
2 tsp chili powder
1 tsp dried oregano
salt to taste
1 lime, sliced

In a stockpot on medium heat, cook olive oil, onion, bell pepper, and zucchini for 5 minutes. Add garlic and cook another minute or two, until vegetables are soft. Add remaining ingredients except lime, reduce heat and simmer 20 minutes covered. Purée with an immersion blender to desired consistency. Check seasonings and serve with a squeeze of lime.

Tomato Basil Soup

I never get sick of this soup and I love using fresh basil from the garden. Serve a bowl with white cheddar grilled cheese sandwiches for a perfect lunch.

5 min prep, 40 min cook, serves 4

3 tblspns olive oil
1 large onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 cup fresh basil, chopped
2 cans diced tomatoes
2 cups vegetable broth
salt and pepper to taste

In a stockpot on medium heat, cook olive oil, onion, and carrot 10 minutes until soft. Add garlic and basil, stirring for 1 minute. Add tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer covered 30 minutes. Remove from heat and purée with an immersion blender.

Vegetable Pot Pie

The trick to making a good pot pie is in the gravy. I like to use original Almond Breeze almond milk because it tastes the most like regular milk. Be sure to check the gravy for proper seasoning before adding it to the pie.

10 min prep, 60 min cook, serves 4

2 tblspns olive oil
1/2 large onion, chopped
1 medium potato, diced
1 small head broccoli, chopped
1 bag (12 oz) frozen peas and carrots
1/2 stick butter
1 tsp rosemary
1 tsp dill
1/4 cup flour
2 cups almond milk
1 rolled pie crust (9 inch)
salt and pepper to taste

Preheat oven to 375 degrees. In a large frying pan, cook the olive oil, onion, and potato for 5 minutes on medium heat. Add the broccoli and frozen peas and carrots and continue cooking another 5 minutes, until vegetables are just beginning to soften, then remove from heat. Meanwhile, in a medium frying pan on medium heat, add the butter, rosemary, and dill. Once the butter has melted, add the flour and gradually whisk in the almond milk, 1/2 cup at a time, simmering until thick and not runny. Add salt and pepper to taste, then pour into veggie mixture and stir. Spoon the mixture into a 9 inch pie dish or glassware, and cover with pre-made pie crust, cutting or rolling extra dough along the edges. Poke the top a few times with a fork and bake 40 minutes.

Kale Salad with Honey Mustard Dressing

Kale is one food I never thought I would love so much. Raw kale brings on a whole new flavor and texture that is better than you would expect.

10 min prep, serves 8

1 bunch kale, stemmed and chopped
1 avocado, diced
2 medium tomatoes, diced
2 large carrots, shredded
1 orange bell pepper, chopped
1 can chickpeas, rinsed and drained
6 tblspns honey
1/4 cup Dijon mustard
2 tblspns mayonnaise
1 tsp black pepper

Toss the vegetables and chickpeas in a large bowl. Whisk together the honey, mustard, mayonnaise, and pepper in a small bowl, and pour over salad.

Pizza Pockets

Pizza is simply the best food in the world, wouldn't you agree? This guilt-free recipe will allow you to get your fill, and you wont even miss the cheese.

15 min prep, 45 min cook, serves 4

3 tblspns olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/4 cup red wine
1 can diced tomatoes
salt and pepper to taste
1/2 large onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 cup mushrooms, chopped
Pillsbury thin crust pizza dough

Preheat oven to 375 degrees. In a saucepan, cook the garlic, oregano, basil, and 1 tblspn olive oil one minute on medium heat, then add the wine and boil for 5 minutes. Add the can of tomatoes, salt, and pepper and simmer uncovered about 20 minutes. Meanwhile, in another saucepan, cook the onion, zucchini, bell pepper, mushrooms, and 2 tblspns olive oil on medium heat for 10 minutes. Combine the the sauce and veggies when cooked. Roll out the pizza dough on a cookie sheet and cut with a knife into 3 or 4 inch squares. Spoon the veggie mixture into the center of each square, then fold up corners of dough, pinching center and seams together. Bake 20 minutes.

Roasted Veggie Pasta

Roasting the veggies brings out a stronger, sweeter flavor. Toss in some fresh basil and grated parmesan for a healthy and tasty dish.

15 min prep, 45 min cook, serves 4

1 large onion, sliced
1 medium eggplant, cut lengthwise
1 zucchini, cut lengthwise
1 red bell pepper, sliced
1 orange or yellow bell pepper, sliced
1 cup sliced mushrooms
1 cup small tomatoes, quartered
4 cloves garlic, chopped
3 to 5 tblspns olive oil
1 tblspn dried basil
1 tblspn dried oregano
salt and pepper to taste
1/2 lb wheat capellini

Preheat oven to 450 degrees. Place veggies in a large bowl and add olive oil, basil, oregano, salt and pepper. Toss until evenly coated, then spread flat on roasting pan or pizza tray. Roast in oven 45 minutes, turning with a large spoon every 15 minutes. Meanwhile, prepare capellini according to package directions, then add to cooked veggies and mix well.