Add In some Organic Kale
Let’s add in some organic kale this week and feel the Veggie Love, Add in ingredients are a great way to customize any dish, make it yours to love!
Organic kale can be used in so many ways from smoothies, omelets, frittata,
soups, stews, stir-frys, chips, salads and so on and on… Here are a few more ideas to try this week with your organic red kale and other organic fruits and veggies.
Everyone loves burgers: beef burgers, bison burgers, veggie burgers, salmon or shrimp burgers. Start with your favorite protein for a burger, add some kale and other veggies to make a topping, and season it as you wish. Magic meal-in-one, no bun required.
Years ago, I attended an exercise class in the mornings and after class, several of us would go to a local cafe to eat and chat until it was time to pick-up our kids from nursery or kindergarten.
We called the cafe, “The Greek Place”. It had another name, I’m sure, but that’s forgotten now. The “Greek Place” got his name because (besides the fact that the owners were Greek), they had a “Greek” version of nearly every item on their menu! Greek Omelets, Greek Burgers, Greek Rice, Greek Orzo, Greek Fish, Greek Pita Sandwiches, etc. All these items were made “Greek” by adding tomatoes, cucumber, onion, feta cheese and maybe some oregano and lemon! We loved everything “Greek” as did all their customers.
So, the other night, I made a “Greek Burger” in memory of that fun place and fun time in my life.
I used Grass-fed Beef. I suppose ground lamb would be appropriate too if one should choose. Not I.
“Greek” Burger with Organic Kale Topping
1/2 pound grass-fed beef
teaspoon Tamari or Worcestershire sauce
1 teaspoon onion powder
1/4 teaspoon oregano
3 medium/large leaves organic kale, stemmed
1/2 cup halved organic cherry tomatoes (or tomato wedges)
1/4 sliced organic sweet or white onion
2 ounces crumbled feta cheese
2 tablespoons fruity olive oil
2 tablespoons red wine vinegar
a squeeze of organic lemon
salt and pepper to taste (careful, feta is salty)
Mix Worcestershire, onion powder and oregano into burger meat. Make 2 burgers. Grill or pan fry to your desired doneness.
(To make an old-fashioned diner type burger: form patty, top with a sprinkling of salt, melt a little butter and oil in a cast iron skillet until very hot. Add patty and press until browned and crispy on one side. Turn and repeat. )
Slice the kale leaves thinly (chiffonade). Add the tomatoes, onions, and feta. Toss well with oil, vinegar, and lemon. Season with salt and pepper and top the cooked burger with the mixture. This makes 2.
Organic Kale added to a Risotto or Pureed and added to Polenta (grits), are creamy, heavenly dishes, but require a little work. See post 12/4/16.
Simply cook your favorite grain, and then add in some kale; a much simpler alternative, when time and energy are in short supply!
The following is a type of recipe which I call a no recipe recipe. The beauty of this kind of recipe is that you use what you have on hand, and the foods you prefer within a certain category of food. Then, just put them all together for a creative blast of color, nutrition, and taste!
Variations on Organic Kale with Grains and Fruits
For a more Paleo version, use organic Apples and Almonds. Seeds may be added in place of the grains, pumpkin, chia or flax.
Add organic corn or tomatoes, for a different texture and color, sweet or red chopped onion for a bite, and add some raw honey to the vinaigrette for a touch of sweetness.
You choose! A wonderful dish is at your fingertips, just peek into your White Picket Produce.com box this week!