Tuscan Kale and Red Cabbage Caesar Slaw

kale cesar salad

¼ cup fresh lemon juice
8 anchovy fillets
1 garlic clove
1 tsp Dijon mustard
¾ cup extra-virgin olive oil
½ cup grated Parmesan
salt and  black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale (about 8 cups)
½ red Cabbage
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and cabbage with dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Banana Collard Wraps

Banana Collard Wraps

makes 1 wrap

1 collard leaf                                                  1 teaspoon to 1 TBS nut butter (almond, peanut, or sunflower)
Sprinkle of cinnamon and/or nutmeg

Sprinkle of rolled oats or your favorite granola

Sprinkle of   raisins (about 1 teaspoon to 1 tablespoon)

½ to 1   banana or several apple slices (depending on the size of the collard)

1.     Lay the leaf flat and remove the   tough center stem.

2.     Thinly spread the leaf with nut   butter, and sprinkle with cinnamon, oats and raisins.

3.     Add the banana (you may need to   cut the banana length wise to make it thinner for small collard leaves) or   apple slices.

4.     Fold the short end of the   collard green over the filling and begin to tightly roll up the collard until   you reach the end. Lay the wrap seam-side down on a plate.

Kale berry Salad w/Strawberry vinaigrette

Ingredients:

  • 1 head of curly kale, leaves removed from stem and torn
  • 1 cup fresh tart cherries, pitted and sliced (optional)
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup sliced fresh strawberries
  • 1 avocado, chopped
  • 2/3 cup chopped toasted almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.

Add in salt, pepper, cherries, berries and avocado, then add a few more tablespoons of dressing and toss. Finish by topping with chopped almonds.

Fresh Strawberry Vinaigrette

  • 3/4 cup sliced fresh strawberries
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch cinnamon

Combine all ingredients together in a blender or food processor and blend until smooth.