Tag Archives: kale

Gimme Some Oven Kale Caesar Salad Recipe

I tried this kale caesar salad recipe from Gimme Some Oven the day it hit my inbox last week, and it was so good, I just had to share!  It feels indulgent, but it’s totally not.  And the tangy lime juice totally changes the feel of this caesar salad, and the kale makes certain it’s super healthy.  I won’t provide a ton of commentary, just wanted to share this recipe with y’all.  For those of you looking to kick the new year off on a healthier foot, this is a great start!  It’s not Whole30 (and would be difficult to modify to fit the guidelines, since it’s based on dairy), but still very light and healthy.  I also added a splash of plain Kefir for extra probiotics.

Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.  Kefir contains high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics.  Because kefir does not have a standardized nutrition content, the content values can vary based on the cows, cultures, and region where it is produced. Yet even with the range in values, kefir has superior nutrition. (via DrAxe.com)  I just really like Kefir because it’s tangy like yogurt, has huge amounts of probiotics (more than yogurt), and is easy to add into smoothies, top your yogurt or oatmeal, and more.  This salad would also be delicious with some grilled shrimp or chicken added!

Happy healthy eating!

Gimme Some Oven Kale Caesar Salad | oysters and pearls

Gimme Some Oven KALE CAESAR SALAD

This Kale Caesar Salad is made with tons of fresh kale and Romaine, and tossed with lighter lime Caesar dressing, and trust me — it’s DELICIOUS.

INGREDIENTS:

KALE CAESAR SALAD INGREDIENTS:

  • 4 cups chopped fresh kale
  • 4 cups chopped Romaine lettuce
  • 2 cups croutons (*I just toasted some French bread and crumbled it afterwards, see instructions below)
  • 3/4 cup grated Parmesan cheese
  • 1 batch Lime Caesar Dressing, below
  • optional: 1 cup halved cherry or grape tomatoes

LIME CAESAR DRESSING INGREDIENTS:

  • 1/2 cup plain Greek yogurt (I used non-fat)
  • 1/2 cup freshly-grated Parmesan cheese
  • 3-4 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons anchovy paste, to taste
  • 2 teaspoons worcestershire sauce
  • 1 clove garlic, pressed or finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • 3-4 tablespoons milk

DIRECTIONS:

TO MAKE THE KALE CAESAR SALAD:

  1. Add the kale, Romaine, croutons, Parmesan, dressing, and tomatoes (if using) to a large bowl.  Toss until combined.
  2. Serve immediately.

TO MAKE THE LIME CAESAR DRESSING:

  1. Add all ingredients except milk to a small mixing bowl, and whisk together until combined and smooth.  Whisk in a tablespoon of milk at a time until the dressing reaches your desired consistency.
  2. Use immediately, or refrigerate in a sealed container for up to 3 days.

*To make easy croutons, just drizzle a few slices of old bread with olive oil (or brush with melted butter), and sprinkle with salt and Italian seasoning.  Toast them up until crispy.  Then either crumble them up with your hands, or use a knife to chop them into small pieces.

Inspired by Sweetgreen.

Chicken, White Bean and Kale Soup

This recipe came about because 1) I bought a ton of kale at the Bainbridge Farmers’ Market last weekend, 2) Wheat and I both have the crud and wanted soup, and 3) it is FREEZING out, thus making it ideal soup weather.

Easy Chicken, Kale, and White Bean Soup Recipe | Oysters & Pearls

I didn’t have to for a fancy schmancy soup recipe though, so I made this snappy.  The only prep involved is chopping veggies and picking the meat off a rotisserie chicken.  Think you can handle that?

Mire Poix for Chicken and Kale Soup | Oysters & Pearls

It takes around 30 minutes all in all, but tastes like you spent hours on it.  It’s hearty, healthy, warm and comforting.  Perfect soup for soup weather.

Chicken and Kale Soup Recipe | Oysters & Pearls

Simple Chicken, White Bean & Kale Soup Recipe

ingredients

– 3 tablespoons (ish) olive oil
– 6 carrots, sliced into coins
– 1 large yellow onions, chopped
– 1 head celery, chopped
– 1 tablespoon garlic salt (or 4 cloves garlic, minced)
– 6 cups low-sodium chicken stock
– 1 can great northern white beans
– 1 rotisserie chicken, meat pulled from bone
– 2 quart bags kale, washed and torn
– salt and pepper to taste

instructions

Wash and chop all the veggies.  Put oil in a large dutch oven or pot and bring to medium heat.  Add onion, celery and carrots, season with garlic salt (or also add minced garlic) and saute until onions are translucent and the vegetables are fragrant.  Add chicken stock, chicken and white beans and simmer for 20 minutes, or until carrots are softened.  Add kale and simmer another 5 minutes.  Season with salt and pepper and serve with warm bread.

Easy Chicken and Kale Soup Recipe | Oysters & Pearls

So whether you’re just trying to figure out something else to do with all that kale, want to change up traditional chicken soup, or you just want some homemade soup and pronto, this recipe is for you.

Simple Chicken, Kale, and White Bean Soup Recipe | Oysters & Pearls

#shamelessplug – We are having ourselves a merry little mingle over at Maiden South and Artsy on the Square tomorrow night… we would love to see you there!

Merry Mingle at Maiden South and Artsy On The Square | Oysters & Pearls

And for more events at Maiden South, check our new calendar!

Until Next Time

New York Times Kale Salad

Good morning!

I’ve been totally slack on recipe posts here lately, and for that I apologize.  To make up for it, I am going to share probably the most beloved and shared and blogged about kale recipe of all time: the New York Times Kale Salad.  Except I jazzed it up a little bit.  Obvi.

Jazzed Up New York Times Kale Salad | Oysters & Pearls

Everyone and their brother, sister, and great Aunt Louise has probably blogged about this salad, but I’m late the game and I’m hoping that maybe you are too, so maybe you’ll keep reading.

I think this is my absolute favorite way to eat kale now.  It’s perfectly tangy and garlic-y and cheese-y while still feeling ridiculously light and healthy.  Plus, I love that you can make a huge batch of kale salad at the beginning of the week and the kale will hold up in the dressing for lunches for the week.  It’s a huge, healthy time-saver for me.

NY Times Tuscan Kale Salad | Oysters & Pearls

You can definitely make this salad sans dehydrated lemons, but thanks to a reader comment, I had the idea to add them to this salad and I’m not going back.

New York Times Kale Salad (aka New York meets SoWeGa)
serves 8 as a side

ingredients

– 1 large bunch kale
– 1/4 cup bread crumbs (I use store-bought panko or regular bread crumbs to save time)
– 2 garlic cloves, chopped finely (original recipe calls for 1/2 garlic clove, but I’m afraid of vampires)
– 1/4 cup finely grated pecorina Romano cheese, plus more for garnish and/or cheese lovers
– 3 tablespoons extra virgin olive oil, plus more for garnish
– freshly squeezed juice of one lemon
– 1/4 teaspoon Kosher salt
– 1/4 teaspoon red pepper flakes
– freshly ground black pepper, to taste
– Broken bits of dehydrated Meyer lemons for garnish

instructions

Wash and dry kale and pull out the ribs.  Tear into bite size pieces, or slice into ribbons, and place in a large bowl.  Using a mortar and pestle or the back of a knife, pound the garlic into a paste and transfer to a small bowl or measuring cup.  Add the cheese, olive oil, lemon juice, salt, and peppers and whisk to combine.  Pour over the kale and toss to combine.  (The dressing will be thick, and this is usually easiest to do with clean hands.)  Let the salad sit for 5 minutes prior to serving, then serve garnished with the bread crumbs, more cheese, a drizzle of oil, and broken pieces of dehydrated Meyer lemons.

New York Times Kale Salad with Preserved Lemon | Oysters & Pearls

Super simple, but so, so tasty.  The other Natalie over at Designer Bags and Dirty Diapers is obsessed with it, so I finally got around to trying it.  Thank goodness!  Because it’s the bomb-diggety.  And the crunchy bits of lemon really take it to a whole other level.

New York Times Tuscan Kale Salad | Oysters & Pearls

If you’re wary of all things kale, this is a really great way to give it a fair chance.  I promise, you’ll love it!  And if not, I’ll take your leftovers.

Until Next Time