Tuscan Garden Lentils

Serves 8

Cook Time: 1 hour

1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1/2 cup finely chopped onion
1 cup dried lentils, rinsed and drained
3 cups beef broth
3 cups water
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups Tasty Tuscany green kale

In a large soup pot heat oil over medium heat and cook carrots, celery and onion about 6 to 8 minutes, or until tender, stirring occasionally.
Stir in remaining ingredients except kale and bring to a boil over high heat.
Reduce to low, cover and simmer 45 to 50 minutes, or until lentils are tender, stirring occasionally. Stir in kale last 15 minutes of cooking.

8 servings

3/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 clove garlic, pressed
4 teaspoons Dijon mustard
4 teaspoons snipped fresh chives
 Salt and pepper to taste

2 to 3 heads white and violet Salad Savoy leaves
2 ounces blue cheese
2 ounces goat cheese
2 ounces toasted pecan pieces

6 servings

1 tablespoon olive oil
1 pound turkey sausage, casing removed
1 cup chopped onion
6 cups chicken broth
3 (15-ounce) cans great northern beans, drained
2 carrots, peeled and cut into 1/2-inch chunks
2 potatoes, peeled and cut into 1/2-inch chunks
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chopped kale (we use a mixture of Bright Lights and Salad Savoy)

4 servings

12 ounces kale sprouts (Lollipops) washed and stems trimmed
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/2 cup blue cheese crumbles
 citrus vinaigrette (see Note)

2 servings

8 ounces kale sprouts (Lollipops) washed and ends trimmed
4 slices pancetta
 plum tomatoes, sliced
 pepperoncini, drained
 roasted red pepper slices, drained
 kalamata olives, drained
 olive oil
 freshly shaved Parmesan cheese
 cracked black pepper
 crackers

Arrange kale sprouts and next five ingredients on individual serving plates. Drizzle with olive oil and sprinkle with Parmesan cheese and black pepper. Serve with crackers.
Read more at http://www.mrfood.com/Green-Salads/Tuscan-Antipasto#vzGZoroxcfwCXSAO.99

4 servings

4 slices pancetta
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces kale sprouts (Lollipops) washed and stems trimmed

• In a large skillet over medium heat, saute pancetta 4 to 6 minutes or until crisp. Cut into 1-inch pieces and set aside.
• Heat oil in same skillet and saute garlic, salt, pepper and kale sprouts for 3 to 5 minutes or until wilted. Top with pancetta and serve immediately.

4 servings

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound kale sprouts (Lollipops) washed and stems trimmed
2 tablespoons french fried onions

• Preheat oven to 375 degrees F. In a large bowl mix olive oil, garlic powder, salt and pepper. Add kale sprouts and toss until evenly coated.
• Arrange kale sprouts in a single layer on baking sheet. Roast for 20 to 25 minutes turning once during cooking. Place on platter and sprinkle with fried onions.

6 servings

1/4 cup olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head Rainbow cauliflower, cut into 1-inch florets

• Preheat oven to 425 degrees F.
• In a large bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Add cauliflower and gently toss until evenly coated. Place on rimmed baking sheet.
• Bake 25 to 30 minutes, or until tender, turning once halfway through cooking.

From Chef Daniel Roberts of Cafe del Rey, in Marina del Rey, CA

2 servings

1 cup kale sprouts (Lollipops)
1/2 cup fresh basil leaves
3 tablespoons minced garlic
1/2 cup olive oil
Water
Salt, to taste

1. Blanch basil and kale in boiling salted water. Shock in ice bath and squeeze out water.

2. In a blender, add kale, basil and garlic; then slowly stream in oil. Stream in a little bit of water to help emulsify, making sure not to add too much. Season with salt to taste. The pesto can keep in the refrigerator for up to a week.

To Assemble:

1 tablespoon extra virgin olive oil
1 cup baby heirloom tomatoes
2 tablespoons small diced shallots
4 garlic cloves, minced
1 cup lollipop kale (or baby Tuscan kale if lollipop kale can’t be located)
2 cups cooked farfalle, cooked (farfalle is suggested, but any type of pasta can be used)
2 tablespoons toasted pine nuts
½ cup Lollipop Kale Pesto Sauce (recipe above)
4 tablespoons ricotta cheese
1-2 tablespoons ground Grana or Parmeggiano Reggiano

1. Heat olive oil in a sauté pan over medium heat. Add tomatoes and allow to blister.

2. Add shallots, garlic, and kale; sauté together for a minute.

3. Add in pasta and pine nuts. Pour sauce over the vegetables and pasta. Mix in ricotta cheese, flipping contents a few times. Divide pasta into two dishes and top with ground Grana or Parmeggiano Reggiano.

4 servings

2 Tbsp Olive oil
2 garlic cloves, smashed
4 cups of Salad Savoy greens of your choice (such as Salad Savoy, Lollipops, Bright Lights Swiss Chard, Steamin’ Greens, Red Ruby Swiss Chard, Green Emerald Swiss Chard or Tasty Tuscany), loosely chopped (stalks, optional, but recommended)
Salt, to taste

1. Saute garlic in the olive oil. When garlic is golden brown, remove and discard.

2. Stir in greens of your choice and saute until wilted, about 2-3 minutes. If using stalks, add before leaves, about 3 minutes.

3. Finish with a pinch or two of salt, to taste.

Options:

Add one slice of minced bacon to olive oil mixture.

Top with toasted pine nuts or slivered almonds.

Top with golden raisins.

Top with a pinch of red pepper flakes.