Posted on November 27, 2018 at 3:07 pm. Written by Katherine
Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods
Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Prep Time
2 people
10 minutes
Servings
Prep Time
2 people
10 minutes
Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
2 people
10 minutes
Servings
Prep Time
2 people
10 minutes
Ingredients
Servings: people
Units: Metric US Imperial
Instructions
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.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
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.
Green Eggs and “Ham”
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Green Eggs and “Ham”
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
In a separate bowl, crack and whisk the eggs.
Whisk the green mixture from the food processor into the eggs. Set aside.
In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
Plate and garnish with additional Parmesan cheese. Enjoy!