Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
One of my all-time favourite ways to enjoy Yukon Gold potatoes! Smashed, crispy, and served with an addictive - yet healthy - avocado garlic aioli sauce. These smashed potatoes make a killer side dish. Eric and I managed to polish these off all on our own, so I suggest doubling the batch (and sauce) if feeding for a group. If you have leftovers you can reheat the potatoes in the oven until warmed throughout. Smashed potatoes inspired by Leaf.
YIELD 7 MEDIUM POTATOES
PREP TIME 20 MINUTES
COOK TIME 55 MINUTES
FOR THE POTATOES:
2 pounds Yukon Gold potatoes (or try red or new potatoes)
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous)
Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
AVOCADO GARLIC AIOLI:
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup soy-free Veganaise (or vegan mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Some potatoes might break apart a little, but this is totally fine.
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast
Shredded Lacinato kale is tossed in a tangy balsamic, apple cider, maple, and garlic dressing and then topped with sliced pear, pomegranate arils, pepita, hemp, and black sesame seeds, and large flaked coconut. Whenever the dull winter weather has you feeling blah, whip up this vibrant dose of nutrients and you'll be feeling better in no time.
YIELD 3-4 SMALL BOWLS
PREP TIME 30 MINUTES
COOK TIME 0 MINUTES
FOR THE DRESSING:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon pure maple syrup, or to taste
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon fine grain sea salt
Freshly ground black pepper, to taste
FOR THE SALAD:
8-10 cups destemmed and shredded Lacinato (dino) kale (2 bunches)
1 pear, thinly sliced and chopped
1/2 cup pomegranate arils
1/4 cup pepita seeds
3-4 tbsp large flake coconut
1-2 tbsp hemp hearts
1-2 teaspoons black sesame seeds (optional)
sprinkle of cinnamon
In a medium bowl, whisk together the dressing ingredients. Adjust to taste if desired.
Remove all of the stems from the kale leaves and compost the stems (or if you are hard core you can save them for smoothies). Finely chop the kale leaves into tiny "shredded" pieces. The smaller the more tender the leaves will feel. Wash and spin dry. Place kale into a large salad bowl. You should have about 8-10 cups of kale for this salad.
Toss the kale in all of the dressing until everything is coated nicely. The kale will reduce in volume substantially.
Add the toppings (as much as you want - I recommend lots!), sprinkle with cinnamon, and serve immediately. Or let the dressing marinate the kale for a half hour or so. This salad is best served fresh, but it will keep chilled in the fridge for a day. if you don't think you will eat that quickly, I recommend making a half batch at a time or simply store the kale and dressing separately until ready to mix and consume.