Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette

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Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  2. Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
  3. In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
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Tostada Salad with Salsa Verde

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Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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Caponata

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Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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Pasta Primavera with Chicken

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Pasta Primavera with Chicken
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Rating: 4
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Pasta Primavera with Chicken
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Rating: 4
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare pasta and vegetables
  1. Prepare your mise en place.
  2. In a large pot, bring water to boil. Add a pinch of salt.
  3. Place pasta in boiling water. Cook 7 minutes.
  4. Add asparagus to the pot of pasta. Cook 3 minutes.
  5. Add pepper to pot of pasta and cook 30 seconds.
  6. Drain pasta and vegetables into a colander. Set aside.
Sauce Instructions
  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken. Cook until it begins to brown, about 3 minutes.
  3. Add whipping cream, chicken broth and mustard. Bring sauce to boil and continue cooking for 2 minutes while stirring.
Finish the Dish
  1. Add pasta mixture to skillet. Stir until sauce coats pasta mixture.
  2. Season to taste with salt and pepper. Enjoy!
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Eggplant Tacos

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Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

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