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Collard Greens and Kale Pesto

on April 5, 2018
Collard Greens and Kale Pesto
Prep time:
Total time:
Serves: 2 cups
A variation of the kale pesto in a previous post, the addition of the collard greens gives it a slightly bitter taste that really goes over well over pasta. Prepare some chicken breasts and serve with pasta, this can turn into a new favorite 30-minute meal! [br][br][cap id=”attachment_9451″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/b157aefcd185482811a40ff6c3097fbb-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”b157aefcd185482811a40ff6c3097fbb”][/url]Photo Credit: Pinterest[/cap]
Ingredients
  • 1 small bunch collard greens, stems removed
  • 1 small bunch kale, stems removed
  • 3 garlic cloves, chopped
  • 1½ oz. grated Parmesan (about ½ cup)
  • 1 cup olive oil
  • ½ cup unsalted, roasted peanuts
  • 1 tbsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • Salt and pepper
Instructions
  1. Cook collard greens and kale in a large pot of boiling salted water until bright green and tender (approx. 45 seconds).
  2. Transfer to a bowl of ice water. Drain; squeeze out as much liquid as possible to avoid a watery sauce.
  3. Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms – a choppy texture is important.
  4. Season with salt and plenty of pepper.

 

Kale, Clementine and Feta Salad with Honey-Lime Dressing

on April 5, 2018
Kale, Clementine and Feta Salad with Honey-Lime Dressing
Prep time:
Total time:
Serves: 6 servings
The ingredients in this salad offer a great blend of crunch and creaminess. Feel free to add in your favorite protein as well! [br][br][cap id=”attachment_9444″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/pomagrante-salad2-300×200.jpg” width=”300″ height=”200″ class=” size-medium” title=”pomagrante-salad2″][/url]Photo Credit: Purely Elizabeth[/cap]
Ingredients
  • 1 bunch kale
  • 1 avocado, diced
  • Handful dried cranberries
  • 2 clementines, peeled and sliced into rounds or small strips
  • 4 small radishes, sliced into thin rounds and then into skinny strips
  • Handful fresh cilantro, chopped
  • ⅓ cup crumbled feta
  • ¼ cup sunflower seeds
  • 3 tablespoons fresh lime juice (about 2 small limes)
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon chili powder
  • ⅛ teaspoon fine grain sea salt
Instructions
  1. Make the dressing by whisking together lime juice, olive oil, honey, Dijon mustard, chili powder and salt in a small bowl. Set aside.
  2. Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl.
  3. Sprinkle a pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. Drizzle salad dressing over the kale and toss well so the kale is lightly coated with dressing. Add the prepared avocado, dried cranberries, clementines, radishes, cilantro and feta to the bowl.
  5. Toss the salad to combine and serve.

 

Green Garden Salad

on April 5, 2018
Green Garden Salad
Author: Cindy
Prep time:
Total time:
Serves: 1 serving
The key to a great mason jar salad? Putting it together correctly! The dressing should always go in first to prevent the salad from getting soggy. Add any grains or proteins next to protect more delicate ingredients (like the lettuce) from getting wet. Add any nuts, cheeses, raisins etc. next, followed by the lettuce you’re using! You can turn it upside down into a large bowl to serve. [br][br][cap id=”attachment_9479″ align=”alignleft” width=”239″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/enhanced-buzz-3398-1417982432-16-239×300.jpg” width=”239″ height=”300″ class=” size-medium” title=”enhanced-buzz-3398-1417982432-16″][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • Bunch of iceberg or romaine lettuce
  • Bunch of leaf lettuce
  • 1/8 cup pumpkin seeds
  • 2-3 radishes, sliced
  • Handful grape tomatoes, cut in half
  • Cucumber, cut in quarters
  • White mushrooms, cut in half
  • Red or yellow pepper, chopped
  • Balsamic vinegar
  • Red wine vinegar
  • Extra virgin olive oil
  • Garlic poweder
  • Basil flakes
  • Salt and pepper
Instructions
  1. To make the dressing, use a 2 to 1 ratio for olive oil and vinegar. Add pinches of garlic powder, basil flakes and salt and pepper to make a homemade vinaigrette dressing.
  2. Put your desired amount of dressing at the bottom, followed by the nuts and other vegetables. Add your lettuces on top.

 

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