1 root peeled and grated tbsp 1 inch fresh ginger, fresh
12 oz Cherry tomatoes
12 oz Kale, green or purple
1 Serrano or jalapeno pepper, red
1 tbsp Honey
1 tbsp Soy sauce
1 tbsp Tahini
1 tbsp White miso paste
Bakning och kryddor
1 Kosher salt and freshly cracked black pepper
Olja och vinäger
3 tbsp Olive oil, extra-virgin
Nötter och frön
1/4 cup Dehydrated shaved coconut, unsweetened
NYT Cooking: The kale in this recipe, adapted from Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made ...
Basic Tahini Sauce
Basic Tahini Sauce - NYT Cooking: Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Tuscan Kale Salad
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to%2...
Panzanella With Mozzarella and Herbs
Tomato and Cabbage Tabbouleh
Kale-Romaine Caesar Salad
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce
Freekeh Salad with Chicken and Kale
This Freekeh Salad with Chicken and Kale from Gruner in Portland, Oregon is substantial enough for a weeknight dinner.
Lemon-Garlic Kale Salad
snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch The dressing is nothing more than lemon juice, olive oil, garlic and salt Its simplicity makes it perfect.
Corn, Avocado and Cucumber Salad
This straight-from-the-garden vegetable salad is the essence of summer on a plate. It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. (Photo: Karsten Moran for The New York Times)