Healthy Lemon, Herb & Kale Pesto

Healthy Lemon, Herb & Kale Pesto

This pesto brings together so many healthful ingredients in a delicious way!  Kale, basil, cilantro, parsley, lemon, garlic, and olive oil are all super foods that will brighten up a meal while loving your body.  Toss this with some pasta or spaghetti squash, drizzle it over grilled or roasted fish or chicken, mix it with some Greek yogurt and dip veggies in it or use it as a dressing.  You'll look for ways to put this bright and bold condiment to use!

4 garlic cloves

1 cup rough chopped kale, loosely packed

1 cup basil leaves, loosely packed

1 cup cilantro leaves and soft stems, loosely packed

1 cup parsley leaves, loosely packed

3 Tablespoons freshly-squeezed lemon juice, 1-2 lemons, depending on size

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil, more if needed

Place garlic in the bowl of a food processor and pulse until well chopped.  Add the kale and herbs and pulse until finely chopped.  Add the lemon juice and salt and pulse until well combined and fairly smooth.  With the food processor running, stream in the olive oil until well combined.  (If the pesto seems too thick, add a bit more oil.)  Store in an air-tight container, covering the top of the pesto with a piece of plastic wrap.  Will keep 3-4 days in the refrigerator, freeze any that won't be used right away for later use.

Homemade Croutons

Homemade Croutons made from No-Knead Country Bread

Croutons add crunch and some heartiness to a salad, but the purchased variety that come in a box are a sad substitute for freshly homemade croutons.  They are simple to make, and a great way to use up leftover bread, making them economical, as well.  My personal opinion is that croutons should be plain, with just a little olive oil and salt, allowing the flavors of the salad ingredients and dressing to shine!

3-4 cups of 1/2-3/4-inch diced stale bread, crusts removed (a sturdy bread works best)

3 Tablespoons olive oil

1/2 teaspoon kosher salt

Place the diced bread in a bowl and drizzle with 2 Tablespoons of the olive oil and sprinkle with the salt.  Toss with a spoon, spatula or your fingers until the oil and salt are well distributed throughout all of the bread.

Heat a 10-inch skillet (I prefer cast iron) over medium heat.  Add the remaining olive oil and heat until it shimmers.  Add the bread cubes.  Cook, stirring occasionally, toasting the bread until it is golden brown all over, 10 minutes or more. (Decrease the heat if the bread darkens too quickly).  Once the bread is browned, remove the skillet from the heat and allow the croutons to cool in the pan, stirring from time to time, which allows the croutons to dry out. 

The croutons can also be baked in a 400-degree oven on a sheet pan.  Add all of the oil to the bread in the bowl, then transfer to a sheet pan.  Bake, turning the croutons a few times, until they are golden brown all over. 

Cool before serving! Store in an airtight container or plastic freezer bag.

Raspberry Truffle Coffee

Raspberry Truffle Coffee with Red Velvet Valentine's Cookies & a chocolate spoon!

I had a version of this coffee on a trip to Vermont at a restaurant called The Perfect Wife.  I analyzed and starting making and enjoying it at home!  Replace the Chambord and Godiva liqueurs with raspberry and chocolate flavored syrups (I like Monin best).  You hardly need anything else for dessert, this coffee is the perfect ending to a meal.

For each serving pour into a cup or mug:

1 shot Chambord or other raspberry liqueur

1 shot Godiva chocolate liqueur (white or dark)

1 shot half-and-half

Fill the cup with freshly-brewed, very hot coffee.  Optional: Top with a dollop of whipped cream.  Serve immediately.

Roasted Garlic Hummus

Roasted Garlic Hummus

This dip utilizes Roasted Garlic, a recipe that I shared a few weeks ago. The garlicis combined with some other very healthy ingredients, and it tastes amazing!  It's versatile; serve it as a dip with fresh veggies or toasted pita wedges, and equally tasty as a sandwich spread. The fact that you can whip it up in just a few minutes is a bonus. 

1 can garbanzo beans (chickpeas), drained and rinsed

1 Tablespoon roasted garlic

2 Tablespoons tahini paste

Grated zest and juice of one medium lemon

1/4 cup extra-virgin olive oil

Salt, to taste

Place the beans, garlic, tahini, lemon juice and zest in a food processor and blend until smooth.  Slowly stream in the olive oil (add more for a thinner consistency.)  Add salt to taste.

Refrigerate for at least an hour to allow the flavors to marry.