Microgreen Pesto

recipe from Sarah’s Dolce Vita

Ingredients:

  • 1 cup microgreens of choice
  • 2 cups basil
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 1/3 cup parmesan cheese (vegan option: vegan cheese or nutritional yeast)
  • 1/4 cup almonds
  • 1/2 cup extra virgin olive oil

Directions:

  1. Pulse almonds in a blender until a fine mealy consistency is reached. Set aside.
  2. In a blender, add the micro greens, basil, garlic, lemon juice, parmesan cheese, kale and half of the olive oil. Blend.
  3. Add the pulsed almonds and remaining olive oil. Blend until smooth. Serve on almost everything!

Make Ahead Tip:  Store in an air-tight glass container for up to 5 days.

 

Sauteed Broccoli & Kale with Toasted Garlic Butter

recipe by Lia Huber for Eating Well

Ingredients:

  • 1 bunches kale (about 3/4 pound)
  • 1/2 cup water, divided
  • 1 large head broccoli, trimmed and cut into florets (about 12 cups)
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red pepper, plus more for garnish
  • 1/2 teaspoon salt

Directions:

  1. Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining 1/2 cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
  2. Heat ½ tablespoon of oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
  3. Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with salt; gently toss to combine. Serve topped with a sprinkling of crushed red pepper, if desired. Makes 6 servings.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.

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