Sweet Potato & Kale Soup

  SWEET POTATO & KALE SOUP 

Printable Recipe

• 2 Tbsp olive oil
• 1/2 an onion, diced
• 1 garlic clove, minced  
• 1 can diced tomatoes
• 2 medium sweet potatoes, peeled & cubed 
• 1/2 cup split peas or lentils 
• 1 cups kale or spinach 
• 4-5 cup vegetable or chicken broth
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes 
• 1/2 teaspoon salt

1. In a large pot, heat oil over medium heat & saute onion & garlic for about 2 minutes.

2. Stir in tomatoes and ginger, cooking an additional 3 minutes. Stir in cumin, cinnamon, red pepper flakes, cayenne pepper, & salt. Cook for 2 minutes, adjust seasoning to taste.

3. Next add the sweet potatoes, broth & split peas or lentils. Bring soup to a boil then reduce & simmer covered simmer for about 30 minutes. 

4. Add kale (or spinach) & simmer for an additional 10 minutes. 

Plate Finished Product

STORY BEHIND THE DISH

Soup is one of my favorite comfort dishes & a healthy & filling soup is the best. I love kale & this was a great way to add super greens to a soup. My Dad always makes soups out of all the veggies he has laying around the house, this reminds me of something my Dad would make.

MODIFICATIONS

  There are a few easy modifications that can be done with this dish. If the vegetable broth is used it is vegan as well as gluten & dairy free. But if you want it to be whole30 or paleo approved remove the peas or lentils, you can also use butternut squash in place of sweet potato if you have that on hand. Great additions are celery, carrots, zucchini, or any other veggie, ham or chicken would make a good protein addition.

Kale, Apple, & Bacon Salad

KALE, APPLE, & BACON SALAD 

Printable Recipe

•  1 8-ounce bunch kale, stems discarded, leaves shredded
• 1 small head radicchio, shredded
• 3/4 cup pecans, toasted
• 1-2 sweet apples, sliced
• 4 ounces cooked bacon, sliced
• 1/3 cup canola oil, or olive oil
• 1/4 cup white wine vinegar
• 1/4 cup pure honey or maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

 1. In a small bowl, whisk together oil, vinegar, honey, salt, & pepper.

2. Slice radicchio into thin strips. 

3. Slice cooked bacon into strips. 

Someone heard the word bacon! :) 

4. Slice apples into thin strips.

 

5. Combine the radicchio, kale, apples & pecans in a bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste & adjust seasoning with salt and pepper.

  

PLATE FINISHED PRODUCT

6. Garnish with crispy bacon & serve.

STORY BEHIND THE DISH

Kale, the super food, is a great green to keep in the fridge at all times. It stays fresh much longer than most super food greens such as spinach & arugula, & there are so many things you can do with kale. I decided to make a little twist on a salad I had at a lunch a few months ago. I am pretty sure I hit it the recipe spot on, but I am guessing they used pancetta in place of bacon but since I had bacon in my fridge it worked out well.

MODIFICATIONS 

  There are so many modifications that can be done to this delicious salad. You can add any type of nut in place of pecans, also  candied nut would be great & add some sweetness. Also any apples work but I prefer red over green, but it's your choice. The bacon can obviously be replaced with pancetta & if you had the time, I would suggest making a reduction with the bacon or pancetta grease using the dressing ingredients. I went the healthy route but it would add a bit more flavor. If you have champagne vinegar it would work well too & if you need to mild down dressing add a bit more oil. You can always top the salad with some blue cheese or goat cheese.

Spaghetti Carbonara with Kale

Spaghetti Carbonara with Kale 

• 6-8 oz dried spaghetti 
• 1 bunch kale, chopped 
• 3 oz pancetta, chopped
• 1 shallot, minced
• 2 eggs 
• 1/4 cup dry white wine
• 1/2 cup parmesan cheese, freshly grated 
• 1/4 cup romano cheese, freshly grated 
• fresh ground black pepper 

1. Bring a large pot of 3/4 full salted water to a boil. Add spaghetti, stir well, & cook for 5 minutes. 

 2. Add the kale & cook until pasta is al dente, about 5 minutes. (Note - Remove 1/2 cup of the pasta water & reserve). When pasta is cooked, drain the remaining pasta water. 

3. While pasta & kale are cooking, sauté pancetta in a nonstick frying pan over medium-high heat, about 3 minutes. 

4. Mince shallot until finely chopped.

5. Add shallot to the pancetta & stir for about 2 minutes.

6. Add the wine & boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove from frying pan. 

 7. In a small bowl, add eggs & beat with a fork. Mix both cheeses & a generous amount of fresh ground pepper. 

8. Briefly reheat the pancetta mixture then remove from heat. Add the spaghetti & kale to the pancetta. Gradually whisk 1/4 cup of the reserve pasta water into egg mixture. Add the egg mixture to the frying pan & stir until it coats the pasta & is creamy, not runny. If the egg mixture is not becoming creamy, set the pan over a very low heat & stir constantly until the cream sauce forms. Do not allow the sauce to boil. Mix in the remaining pasta water to form a silky texture. 

PLATE FINISHED PRODUCT 

9. serve right away. 

STORY BEHIND THE DISH

Although I am not an egg fan I loved this dish. I wanted to include kale into a warm dish & it pairs very well with the pancetta. This is a great week night dish but make sure you serve it immediately! 

MODIFICATIONS 

If you do not have pancetta you can substitute it with bacon. I also used wheat pasta, but you can use regular spaghetti. Top with grilled chicken to add some protein. 

True Food's Kale Salad Recreation

TRUE FOOD'S KALE SALAD RECREATION

• 3-4 cups loosely packed kale, slice leaves and remove all midribs 
• juice of 1/2 a lemon 
• 3 table spoons olive oil 
• 1 garlic clove, minced 
• 1/4 teaspoon red pepper flakes 
• 1/2 teaspoon salt & pepper 
• 1/3 cup grated parmesan or asiago cheese  

1. In a mixing bowl, whisk together lemon juice, olive oil, garlic, red pepper flakes, salt, & pepper. I prefer to blend in a food processor or small blender or whisk until well blended. 

2. Add kale & cheese to dressing & toss evenly until all kale is covered. Let sit for 10-15 minutes before serving so dressing can settle. 

PLATE FINISHED PRODUCT 

 3. Put salad in a serving bowl & top with a small amount of cheese or bread crumbs. 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. It is very refreshing & tasty. 

MODIFICATIONS 

If you don't like kale, the salad dressing can be tossed with any green. 

Turkey Sliders

TURKEY SLIDERS

TURKEY SLIDERS 

• 1 pound ground turkey
• 1/2 onion, dices small 
• 1 garlic clove, minced 
• 1 tablespoon chives, diced 
• 1 teaspoon mayo 
• 1 teaspoon Worcestershire sauce 
• 1/4 teaspoon Tabasco 
• 1/2 teaspoon Seasoning Salt
• 1 teaspoon Salt & Pepper 

1. In a mixing bowl add turkey, diced onion, minced garlic, chives, mayo, Worcestershire, Tabasco, seasoning salt, salt, & pepper. Mix by hand until all ingredients are blended together. 

 2. Roll turkey mixture into a ball, 1/4 cup for sliders or 1/2 cup for burgers, place two small plates on the counter facing down, on top put a sheet of wax paper. Place the meat on one plate in the center, top with second piece of wax paper, then use second plate to press down meat into a patty. You can always do this by hand with no plates but I like the consistent shape for cooking evenly. 

3. Lightly salt & pepper both sides of the patties & cook them on an outdoor or indoor grill at medium-high heat for about 3 minutes on each side or until there is no pink in the middle. Longer for full burger size. 

4. Toast the buns, spread with mayo or ketchup, top with gouda cheese, lettuce, arugula, & avocado. 

PLATE FINISHED PRODUCT 

5. Plate & serve while they are still hot. 

SUGGESTED SIDE DISHES 

SWEET POTATO HASH

KALE SALAD

PLATE FINISHED PRODUCT 

TURKEY SLIDERS, SWEET POTATO HASH, & KALE SALAD 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. This dish is originally a turkey burger but I like sliders.

MODIFICATIONS 

The sliders can be topped with anything of your choice, any type of cheese, onions, tomatoes, BBQ sauce, etc. You could use fingerling potatoes or another small potato in place of the sweet potato or yam. The kale salad dressing can be tossed with any green.