[Food Series] Wilted Kale, Mandarin and Walnuts

My love affair with kale started a decade ago on a trip to a dusty, u-pick organic farm with a bunch of friends and I haven’t looked back since. As you can imagine, 10 years of going steady with a leafy green begs for reinvention, excitement and an injection of spontaneity! I absolutely love cooking compositions, meals made up in the spur of the moment, improvised from ingredients that are staring you in the face saying, “Pick me! Pick me!” And that is how this nutritious and mouth-watering dish came to be.

I love it mostly because of its versatility and simplicity. It’s a light lunch, a side dish or, toss in some protein and a handful of steamed lentils and it’s a hearty, well-rounded family dinner.

Ingredients

2 bunches of Organic Kale

2 small Mandarins

¼ cup Raw Organic Walnuts

1 tablespoon Olive Oil

1 tablespoon of Water

Salt and Pepper to taste

Begin by cleaning and destemming the kale leaves. Peel the mandarin, separate it into sections and thinly slice each section. Roughly chop the walnuts into bite-sized pieces. In a frying pan, heat a tablespoon of olive oil on medium heat, then add the kale to the pan. Into the kale add a dash of salt and pepper and sauté for 3 minutes on medium heat. Add a splash of water, quickly place a tight-fitting lid on the pan and allow the kale to simmer for 2 minutes. Turn off the stove’s burner and add in the mandarins and walnuts and toss to warm the added ingredients. Serve this up piping hot and enjoy!

[Food Series] Roasted Beet Salad with Walnuts and Gorgonzola

I was introduced to this flavor-packed beet salad many, many years ago by a dear friend and it has become a star dish in my repertoire. Throughout the years, this easy and nutritious beet salad has turned even the most avid beet haters into beet believers, including my husband! It is such a versatile dish that you can serve it at a fancy dinner party or bring it along on a camping trip (both of which I have done numerous times!)

Roasted Beet Salad with Walnuts and Gorgonzola

Ingredients

1 Bunch of Beets (any color, but red are sweetest)

1/3 cup of Gorgonzola Cheese

1/3 cup of raw Walnuts

Arugula

2 tablespoons Balsamic Vinegar

2 tablespoons Extra Virgin Olive Oil

Cracked Black Pepper

Remove the skin from your cooled, roasted beets, chop into 1/2 inch cubes and place into a bowl. Add the crumbled Gorgonzola Cheese, chopped walnuts, Balsamic Vinegar and Olive Oil and finish off with a touch of cracked black pepper. Toss and serve over a bed of arugula! It literally takes 5 minutes!

Beet Preparation:

Roasted: For roasted beets, I preheat my oven to 400 degrees, individually wrap my medium-sized beets in aluminum foil and place in the oven for about 45 minutes, turning occasionally until they are nice and tender. Check by sticking a fork easily through your beet. I use a paper towel to remove the skin. This is definitely my preferred method of cooking beets because it really highlights its rich, sweet flavor while holding all of its nutrition!

Boiled: You can also boil your beets. Stick them in a pot of boiling water, cover and cook on medium heat for 30-45 minutes or until they are tender enough to stick a fork easily through. When cool, use a paper towel to remove the skin.

Pre-made: If you don't have time to cook beets and you live near a Trader Joe's, they sell plain, boiled beets in their refrigerated section! I've done this when in a rush! Just open the package, rinse and cut!