RECIPES

HMH Kale Chips

HMH Chef Kyle Evans and HMH RD Annie Frasinello-Earsley

Makes 4 Servings

 

INGREDIENTS

2 quarts kale

2 tsp olive oil

½ tsp salt

1 tsp onion powder

1 TBS nutritional yeast

 

Wash kale and dry thoroughly. Pull out the tough stem/rib of kale. Tear into bite size pieces. Toss all other ingredients in a bowl and massage them into kale with your fingers. Spread on a baking sheet and bake at 400 degrees for about 12 to 16 minutes, until crispy and lightly browned.

HMH Quinoa Bean Salad

HMH Chef Kyle Evans and HMH RD Annie Frasinello-Earsley

Makes 24 Servings

 

INGREDIENTS

7 cups quinoa, raw

1 cup garbanzo beans, canned

1 cup kidney beans, canned

½ cup cranberries, dried

½ cup almonds, toasted

2 TBS olive oil

2 TBS lemon juice, fresh

1 TBS lemon zest

2 TBS parsley, fresh

1 TBS thyme, fresh

½ cup celery, diced

½ cup cucumber, diced

¼ cup red onion, diced

½ cup tomato, seedless

½ tsp salt 

 

Bring 2 cups water to a boil, add quinoa, then reduce heat and simmer with lid on for 20 minutes. Set aside and let cool. Combine with the rest of the ingredients and mix together in a large bowl.

Lemon Potato Kale Salad

HMH Chef Kyle Evans

Servings: 12

 

INGREDIENTS

8 c potatoes, cooked, drained

1 large bunch kale, washed & shredded

1 c celery, chopped

3/4 c scallions, chopped

1 tsp fresh garlic, chopped

1/4 c fresh parsley, chopped

1/4 c fresh thyme, chopped

2 each lemon, zested, juiced

1/4 c olive oil

1 1/4 tsp salt

1/4 tsp black pepper

1 TBS dijon mustard

1 TBS vinegar, champagne or

     citus vinegar

Combine lemon juice and salt with kale and massage thoroughly with hands for several minutes. This helps break down the fibers of the kale.

 

Combine mustard, oil and vinegar in a bowl and whisk together. Add fresh herbs and mix remaining ingredients together.

 

Great summer picnic salad.

Wild Rice Cranberry Salad

HMH Chef Kyle Evans

Servings: 12

Yield: 3/4 cup

 

INGREDIENTS

4 c wild rice, cooked

1/2 c red onion, chopped

1 c bell peppers, chopped

1 c celery, chopped

2 c zucchini squash, chopped

1/2 c purple cabbage, chopped

1/4 c fresh oregano, chopped

1/4 c fresh parsley, chopped

1/4 c sherry vinegar

1/2 c olive oil

2 TBS agave

1/2 c cranberries

2 each orange, zested, juiced

1 tsp kosher salt

1/2 tsp black pepper

 

Combine all ingredients and toss. Serve as a side dish or on a bed of bibb lettuce.

 

Strawberry Vinaigrette

April Cunningham, NCO Food Systems Prog. Coordinator

Servings: To taste

Yield: 1 c

 

INGREDIENTS

3/4 c strawberries, sliced, packed

1 1/2 T balsamic vinegar

1/4 c orange juice

1/4 c Myer lemon juice

1 t citrus zest

1/2 t Dijon mustard

1/2 t salt

1/8 t pepper, white

2 T oil

 

Puree all ingredients, except oil, using an immersion blender. Slowly drizzle in the oil while continuing to blend unitl smooth.

 

Best served with lettuce/spinach, sliced strawberries, snap peas, dried cranberries, almonds and feta or goat cheese.

Kale Salad
Provided by Doreen Blumenfeld, CH

1 large bunch of kale, washed, dried and shredded

¼ cup freshly grated parmesan cheese

1/3 cup dried cranberries or currents

¼ cup sliced almonds

 

Dressing

5 Tablespoons olive oil

2 Tablespoons of fresh lemon juice

Salt and pepper to taste

 

Mix all salad ingredients in large bowl.  Mix dressing ingredients and shake to blend, then add to salad. If the salad is too dry add a bit more dressing.  Holds well in refrigerator, covered, for 2-3 days. I usually double the recipe so I have plenty to serve for breakfast with a poached egg on top.