Kickin Kale Pesto Food
KICKIN' KALE PESTO
This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!
Provided by The Gruntled Gourmand
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g
KICKIN' SHRIMP AND PINEAPPLE FLATBREADS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
- Heat a cast-iron skillet over medium-high heat.
- To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
- Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
- Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
- Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.
RICOTTA-KALE PESTO APPETIZER TOASTS
Entered for safekeeping, from NY Times Magazine, 11/10/13. I'm including this one as part of the set, and I'll try it when I jump on the kale bandwagon for its health benefits. The purists will lick off the kale pesto and let the ricotta go. I added the recommendation to roast 8 garlic cloves as part of the prep, that would add about 30-40 passive minutes to the cooking time.
Provided by KateL
Categories Cheese
Time 22m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Blanch kale in boiling water, about 2 minutes. Pat dry.
- In a food processor, finely chop kale with walnuts, grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste. With the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
- Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
- Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
- Rub each toast with a garlic clove. (If you roasted garlic in Step , the garlic will squeeze out and allow it to be spread like a paste.).
- Spread each toast with ricotta cheese and top with kale pesto. Season with salt, pepper and lemon juice, to taste.
Nutrition Facts : Calories 603.9, Fat 25.1, SaturatedFat 4.5, Cholesterol 7.5, Sodium 759.4, Carbohydrate 77.4, Fiber 4.1, Sugar 3.6, Protein 19.6
KICKIN' KALE PESTO
This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!
Provided by The Gruntled Gourmand
Categories Sauces
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g
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