Cheese Ravioli With Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced

6 tablespoons olive oil

kosher salt and black pepper

2 tablespoons roasted almonds, plus more, chopped, for serving

1 clove garlic

1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)

1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving

1/2 teaspoon grated lemon zest

16 to 18 ounces fresh or frozen cheese ravioli


Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.

Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.

Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.


Recipe from


Kale Calzone

Basic pizza dough

2 c. ricotta cheese

2 Tbsp. Extra-virgin olive oil

4 c. packed chopped kale

4 garlic cloves, minced

1 c. grated mozzarella

½ c. freshly grated Parmesan

Salt and freshly ground black pepper

Heated seasoned tomato sauce, to serve (optional)

While the dough rises, prepare the filling.  To begin, drain the ricotta in a fine-mesh metal sieve.  Heat the oil in a large skillet over medium-high heat.  Saute the kale in the oil until well coated and slightly wilted, about 3 minutes.  Stir in the garlic, cover, and let steam until completely tender, about 2 min. longer.  Remove the cover and saute for about 30 sec. To evaporate any liquid.  Transfer to a medium bowl.  Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well.  Season to taste with salt and pepper.  Preheat the oven to 350 degrees F.  Follow the recipe instructions for stretching the dough onto 2 prepared pans, but be sure to use 10-to 12-inch pizza pans, not baking pans.  Spoon half the filling onto the middle of each dough round.  Fold one end of the dough over onto the other to form a half-circle, and press closed with your fingertips.  Bake for 30 to 40 min. or until well browned, rotating the pans halfway through for even baking.  Serve hot or warm, passing the warm tomato sauce at the table, if using.  TIP: If you can’t serve the calzones soon after removing from the oven, lift onto wire racks so the bottom crust doesn’t become soggy.

Recipe from Serving Up the Harvest, by Andrea Chesman.

Kale and Chickpeas

Dark, leafy greens, braised and studded with flavorful chickpeas, are an easy way to extend your budget while not skimping on taste or nutrition.

2 Tbsp. extra-virgin olive oil                                                              3 cloves garlic, minced

1 onion, finely chopped                                                                     1-1 ½ pounds kale, coarsely chopped

1 c. chicken or vegetable broth                                                         2 tsp. cumin

¼ tsp. salt                                                                                              ¼ tsp. pepper

2 c. cooked or canned chickpeas, rinsed                                         1 Tbsp. lemon juice

In large saucepan, heat oil over medium heat.  Add garlic and onion and cook 4-5 minutes, or until soft.  Add kale and cook, tossing with two large spoons, until bright green (about 1 minute).  Add broth, cumin, salt, and pepper.  Cover and cook, stirring occasionally, until kale is tender (8-10 min).  Stir in chickpeas and lemon juice.  Cover and cook until chickpeas are heated through (1-2 min).  Serves 4-6.

Emerald City Salad

This colorful salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores.  It is so popular that I have filled many classes with the mere mention that I would be demonstrating how to make this salad.

2 ¼ c. water or stock                                                        1 Tbsp. butter

1 tsp. sea salt                                                                  1 c. wild rice ( black – 1/2” long)

Bring water or stock to a boil.  Add butter, ½ tsp. of salt and all the rice.  Bring to boil again, cover, lower heat and simmer 60-65 min.  Check to see that all water is absorbed by tipping the pan to one side.

¼ c. lemon juice                                                              ¼ c. olive oil

1 clove garlic, mince                                                         ½ c. chopped fennel bulb, core removed

½ of a red or yellow pepper, diced                                       ½ c. chopped red cabbage

½ c. chopped Italian parsley

2 c. very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)

Salt and pepper to taste                                                    Pecorino or Gorgonzola cheese (optional)

Combine lemon juice, olive oil, garlic and remaining ½ tsp. of salt in large serving bowl.  Add fennel, red pepper, cabbage, parsley and then the greens.  Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a blanket on top of the greens.  When the rice cools to room temperature, toss rice, vegetables and dressing together.  Taste the salad and adjust seasonings, some extra salt and/or lemon may be required.  Garnish with cheese if desired.  Preparation Time: 1 hour for wild rice, 20 min. for salad.  Serves 6-8.

Kale with Sausage and Garlic Roasted Potatoes

Many of the classic kale dishes combine the green with potatoes and sausage.  Think of kale as a common European vegetable for country folk, whose cooking was simple and hearty.  This is a very simple and quick dish to make.

4 medium potatoes (1 pound), sliced ¼ inch thick                       2 garlic cloves, minced

2 Tbsps. extra-virgin olive oil                                                            Salt and freshly ground black pepper

1 lb. hot or sweet Italian sausage, removed from its casing        2 c. chicken broth

1 ¼ – 1 ½ pounds kale, stems removed and leaves chopped (about 16 c.)

Preheat the oven to 425 degrees F.  Brush a large baking sheet with oil or spray with nonstick cooking spray.  Combine the potatoes, garlic, and 1 Tbsp. of the oil in a medium bowl.  Season with a generous sprinkling of salt and a few grinds of pepper and toss to coat well.  Spread the potatoes out in a single layer on the prepared baking sheet.  Roast for 25 to 30 min., turning the potatoes a few times to brown evenly.  Heat the remaining 1 Tbsp. Oil in a large Dutch oven over medium-high heat.  Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 min.  Stir in the broth and kale.  Bring the broth to a boil.  Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 min.  Mix in the potatoes.  Season with salt and pepper.  Serve at once.  Serves 4.

Kale Chips

Kale leaves                                                                                           olive oil in a misting bottle
sea salt
Wash and gently dry kale leaves. You can trim the stems from the kale (they are too tough to eat in this recipe) or leave about an inch of stem on as little handles for picking up the chips.  Arrange leaves on a baking sheet in a single layer. Do not overlap the leaves.  Lightly mist one side of the leaves with oil.  Turn leaves over and lightly mist with additional oil.  Sprinkle with a small amount of salt.  Bake at 250 F for 8-15 minutes or until crisp. Check leaves frequently. You want them crispy, but not burned.  Allow to cool to room temperature (5-10 min) and serve.