Lemony Kale

Photography by Ryan Brook/TC Media

By The Test Kitchen - Canadian Living


Serve this easy side dish with grilled fish or chicken for a light supper.

Ingredients
1 tbsp (15 mL) olive oil
3 cloves garlic, sliced
6 cups (1.5 L) torn stemmed kale
2 tsp (10 mL) lemon juice
1 pinch each salt and pepper

Preparation
In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
Stir in lemon juice, salt and pepper.

See the recipe (and more) at Canadian Living

Quinoa & Feta Salad with Roasted Vegetables

By Sarah Cook

Cooking time
Prep:30 mins
Cook:30 mins
Serves 4

Ingredients
200g quinoa
3 tbsp olive oil
1 red onion, peeled but left whole, then cut into 1cm thick round slices
2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgettes, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
Buy Ingredients

Method
Cook the quinoa following pack instructions, then drain really well and set aside.
Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
Squeeze the roasted garlic cloves out of their skins and mash with some seasoning.
Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Recipe from bbcgoodfood.com, January 2012

Watermelon Feta & Basil Salad

• 3 cups cubed seedless watermelon
• 1 cup traditional Feta cheese crumbles
• 2 tablespoons fresh chopped basil

Simply mix all of the ingredients together et voila!  You have a fine summer salad that’s fresh, light, sweet and savory – all of the best flavors that summer has to offer.  

If you like a bit more finish to yours salads, you can top this off with a a dash of balsamic vinaigrette.  We prefer it undressed, but you might like a little more savory flavor on yours.  

One thing I do recommend is that you wait to mix this salad just prior to serving, as the watermelon tends to break down if done too far in advance.

Easy Pasta Salad

By Nela McHugh ~ Simply for Life Cooking Expert

½ pkg. whole wheat or brown rice pasta (fusilli or bowties)
1 cup grated carrot
1 cup green or red onions, thinly sliced
1 cup cooked or raw veggies of choice such as red pepper and zucchini, chopped *
½ cup chopped parsley or your favorite fresh herb
1 cup goat or crumbled feta cheese
Your favorite homemade salad dressing

* Note: this would be a great recipe to use your leftover grilled or roasted veggies. 

Cook pasta according to package directions. Rinse with cold water. Meanwhile in a large bowl mix well the rest of the ingredients including the dressing. Add pasta and stir. This recipe makes 6 to 8 servings.

Kale Salad

Recipe from Jason MacLean / Yoga Haus

4-5 bunches of kale
1 large pink grapefruit
1 tbsp olive oil
kosher salt
20 g sunflower seeds
20 g of dried cranberries


Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl. Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.