Italian Salsa Verde Kale Salad

This salad is full of flavor from all of the herbs and spices in the salsa verde and it has a great texture from the kale, fennel and sun-dried tomatoes.

Italian-Salsa-Verde-Kale-Salad

I can’t seem to get enough of this rustic sauce called Italian salsa verde aka green sauce.  With a little creativity, there are many dishes it can be used in like salads, roasted vegetables, pasta, sandwiches, pizza or just plain bread!

Kale-Salad-with-Italian-Salsa-Verde-

I love this salad with a glass of Prosecco or a Soave.

Italian-Verde-Kale-Salad

Recipe: 2 – 4 servings

*I portioned the verde for this salad but if you want you can make the whole batch to use for other dishes.

Salsa Verde

  • 1/3 Cup Extra Virgin Olive Oil
  • 1/4 Teaspoon Lemon Zest
  • 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon +1 Teaspoons White Balsamic Vinegar or to taste
  • 1/3 Cup Fresh Parsley – minced
  • 1/3 Cup  Fresh Basil – minced
  • 1 Tablespoons Fresh Mint – minced
  • 1 Tablespoons Fresh Chives – minced
  • 1 Garlic Clove – minced
  • 2 Teaspoons Shallots – minced
  • 2 Teaspoons Capers – minced – or to taste
  • 1/4 Teaspoon Crushed Red Peppers – or to taste
  • Salt & pepper to taste
  • 1 Head Kale (about 7 cups)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Oven Dried Tomatoes (or dry sun-dried tomatoes) – chopped – or to taste
  • 1/2 Fennel Bulb
  • 1/4 Cup Fennel Stock
  • 3/4 Cup Asiago Cheese – finely shredded – or to taste

Instructions:

*If you are using oven dried tomatoes you will need to make them a day ahead.

Make salsa verde, mince and measure everything into a jar and shake well, then set aside.

Wash kale and tear off main rib by holding the end of the stem and sliding off the leaves, wash, dry, then chop in to thin strips.

Put kale in a large bowl with the tablespoon of olive oil and massage oil in to the kale.

Toss in chopped tomatoes.

Cut the stocks off of fennel bulb, cut bulb in half and then cut out the core.  Thinly slice bulb and thinly slice the stocks, then add to kale.

Finely shred Asiago and add to kale along with the salsa verde and mix well.

Health benefits:

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)    More on kale 

Creamy Multi Roasted Pepper Soup

This is a very spicy yet comforting soup full of peppery goodness!  The combination of different peppers gives this soup a unique quality not found in a plain roasted red pepper soup.

Multi-Roasted-Pepper-Soup

It has been dumping rain the last few days and I can’t seem to get spicy roasted pepper soups off my mind.  So I made a big batch of this soup, which I’ll have no problem eating all week long.

Creamy-Multi-Roasted-Pepper-Soup

Try this soup with a crisp dry white wine like a Spanish Versejo, White Rioja or Cava.

Creamy-Roasted-Pepper-Soup

Recipe: 4 – 6 servings

*you can use any peppers you want really!  If you don’t want it hot, omit the Hungarian wax, serrano and jalapeños.  Replace with 2 poblano or bell peppers.

  • 1 Red Bell Pepper
  • 2 Orange Bell Peppers
  • 3 Poblano Peppers
  • 10 Mini Bell Peppers (can sub 1 or 2 yellow bell peppers)
  • 3 Padron Peppers
  • 3 Hungarian Wax Peppers
  • 4 Red or Green Serrano Peppers
  • 2 Jalapeño Peppers
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Container Mascarpone Cheese
  • 1 Cup Half and Half
  • 2 Cups Filtered Water
  • 2 Teaspoons Sea Salt – or to taste

*Garnish with diced roasted poblano

Instructions:

Roast all the peppers, remove stem, seeds and skin.

Add onion, garlic and olive oil to a sauté pan on medium-low heat and cook until onions are soft and garlic just starts to brown.

Puree peppers, onions and mascarpone in two or three batches and pour into a soup pot along with half and half, water and salt.

Cook on medium-low until hot.

Multi-Pepper-Soup

Health benefits:

Red Bell Peppers are matured green bell peppers and have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They contain lycopene a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, which is great for the prevention of cancers in the bladder, prostate, cervix and pancreas. They are also helpful with increasing oxygen so the body can burn more calories 20 minutes after eating peppers.  They’re also full of vitamin A, vitamin K, and potassium.

 

Kale Wild Rice Salad with Savory Pomegranate Vinaigrette

This is a great salad for those cold weather days as well as very satisfying with the addition of the wild rice.  It has just a hint of sweetness from the pomegranate vinegar and seeds.

Kale-Wild-Rice-Salad-with-Pomegranate-Vinaigrette

There is a lot of cooking to be done today and tomorrow for Thanksgiving and I love it!  This year it’s going to be just Robby and I.  He is making a turkey breast, which is a lot easier and this way there won’t be as much left over.  Although, he will still be eating it for days : )  I am going to make my potato squash au gratin for my main, mashed potatoes, shiitake mushroom gravy, peas, this salad and a apple galette.

Kale-And-Wild-Rice-Salad

 This pairs well with a white or light red wine like a Riesling, Verdejo, Pinot Gris, Sauvignon Blanc, Pinot Noir or a Sangiovese.

Kale-Wild-Rice-Salad-with-Pomegranate

Recipe: 4 – 6 servings

  • Half Batch Wild Rice (about 1 3/4 cup) – or to taste
  • Half Batch Savory Pomegranate Vinaigrette (about 3/4 – 1 Cup)
  • 1 Head Kale (about 7 cups) – thinly chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Fennel Bulb – quartered and thinly sliced
  • 1/2 Cup Pecorino Romano – finely shredded and packed
  • 1/2 Cup Sliced Almonds – or to taste
  • 1/2 Cup Pomegranate Seeds – or to taste

Instructions:

First start the rice and make the dressing

Wash kale and tear off main rib by holding the end of the stem and sliding off the leaves, wash, dry, then chop in to thin strips

Put kale in a large bowl with olive oil and massage the oil in to the kale then add rice and dressing, mix together.  (you can either completely cool the rice or add it in warm, I like it slightly warm)

Cut the stocks off of fennel bulb, then cut  bulb in half, then cut out the core.  Slice each half in half and then slice as thin as you can.

Shred cheese and measure along with almonds then add everything to the bowl and mix together.

Cut pomegranate, remove seeds and either mix into salad or sprinkle on top of individual salads.

Kale-Wild-Rice-Salad

 Health benefits:

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)    More on kale 

Wild rice is a good source of fiber there for it helps with digestion and to lower cholesterol.  It is a complete protein, and has twice as much protein as brown rice.  Wild rice contains all of the essential amino acids, but it’s a bit low in lysine.  It is extremely high in antioxidants so regular consumption protects you from disease and ageing.  A serving of wild rice is lower in calories than other any other rice and provides 15 percent of the recommended daily value of zinc.  It has good sources of essential minerals like phosphorus, magnesium, manganese, folate, Vitamin B6, and niacin.

Savory Pomegranate Vinaigrette

This is a great fall dressing that is perfect for any fall style salad.  I am not a fan of sweet salad dressing but this one is mostly savory with the tiniest hint of sweet from the pomegranate vinegar.

Savory-Pomegranate-Vinaigrette Recipe: 1/2 batch approx. 1 cup

  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Teaspoons Fresh Squeezed Lemon Juice
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Champagne Vinegar
  • 1/4 Cup Pomegranate Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic – minced
  • 2 Tablespoons Shallot – minced

Recipe: Full batch approx. 2 cups

  • 2 Teaspoon Dijon Mustard
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Sea Salt
  • 1/4 Cup Champagne Vinegar
  • 1/2 Cup Pomegranate Vinegar
  • 1 Cup Extra Virgin Olive Oil
  • 2 Clove Garlic – minced
  • 1/4 Cup Shallot – minced

Instructions:

Add mustard, lemon juice, and salt to a medium bowl and whisk together.  Next whisk in the champagne vinegar, then the pomegranate vinegar and slowly whisk in the olive oil.

 Stir in the garlic and shallots.