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:
- Pulse almonds in a blender until a fine mealy consistency is reached. Set aside.
- In a blender, add the micro greens, basil, garlic, lemon juice, parmesan cheese, kale and half of the olive oil. Blend.
- 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:
- 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.
- 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.
- 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.