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Super Green Salad

Can we get a kale yeah?! Maybe we’re biased-but we can’t find a reason to not love kale. It’s crisp refreshing flavor adds so much flavor to a salad and is loaded with nutrients. According to the Mayo Clinic, Kale has high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese making it “a nutrition superstar”. There is just something about a kale salad that makes us feel instantly healthier! Want to incorporate more kale into your life? Try out this super green kale salad for your next light dinner or even St. Patrick’s day celebration!

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Super Green Salad


Scale

Ingredients

Salad:

  • 3 bunches of kale
  • 3 cups of spinach
  • 1 cucumber
  • 1 avocado 
  •  1 fennel bulb
  • 1/4 cup feta cheese
  • /4 cup of pistachios 

Lemon Vinaigrette Dressing:

  • 1/4 cup of olive oil
  • 2 tbps fresh lemon juice
  • 2 tbsp red wine vinegar
  •  1 tbsp Dijon mustard
  • 1 tsp honey
  •  Salt and pepper to taste

 

Instructions

  • Wash kale and de-rib the leaves. Chop finely
  • Wash spinach and add kale and spinach to a large bowl
  • Slice fennel, avocado and cucumber. and add to the large bowl. Add pistachios and feta cheese. 
  • For the dressing: mix olive oil, lemon juice, red wine vinegar, honey, Dijon mustard and salt and pepper.
  • Mix the dressing with the salad and serve!

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Tuscan Kale and Butternut Squash Grain Salad

Tuscan Kale is one of the most favorite things we grow! We love Tuscan kale because it’s healthy and pairs well with other veggies like roasted Butternut to make a delicious comfort food dish.

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

So healthy you can even enjoy a glass of wine 😉

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Tuscan Kale and Butternut Squash Grain Salad

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

 


Scale

Ingredients

  • 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
  • 2 cups grain of choice (Barley, Quinoa, Faro)
  • 23 Bunches of Joe’s Premium Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
  • 2 tablespoons sherry cooking wine
  • 1/2 cup minced shallots
  • 1 tablespoon finely chopped sage
  • 2 garlic cloves, minced
  • 6 tablespoons extra-virgin olive oil
  • Salt & pepper

Instructions

1. Preheat the oven to 400°. On a baking sheet, mix the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.

2. Meanwhile, in a medium saucepan, cover the grain with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes and water is evaporated.

3. Add the kale to the grain and saute for 3-5 minutes together. Cover, remove from the heat, and let stand until the kale is wilted, 5 minutes. Add the wheat and kale to the squash in a large bowl. 

4. In a medium skillet, heat 2 tablespoons of oil. Add the shallots  and cook over medium high heat until translucent & almost brown, 3 to 4 minutes. Add the sage, garlic, and cook for 1 minute, until fragrant. Add the sherry cooking wine and simmer, stirring, until evaporated. Add the warm shallot and garlic mixture into the salad and toss. Season with salt &pepper. 

Serve and Mangia.

Notes

  • Can be made the day ahead of time.
  • Served either hot or chilled. 
  • Grain can be opted out. 

 

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Get Juiced with Radicchio

Juicing has been all the rage the past couple of years from carrot to beets to kale and now Celery. So, we had to incorporate Radicchio 🙂

By adding radicchio to your juice… Nutrition wise, it just gets better with more antioxidant! And Flavor wise, it’s more tasty- not too sweet and with adding a bright color makes you think you’re drinking a morning cocktail!

But why juicing? Juicing has been known to detoxify the body and help increase consumption of wide variety of fruits &  vegetables the help strengthen immune system, improve digestion, increase energy, and the list goes on and on. 

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

Radicchio Celery Apple Juice

 

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Radicchio Juices

Radicchio Celery Apple Juice

Radicchio Juices Three Ways

  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 oz

Instructions

Rad- Beet

  • ½ Radicchio head, quarters
  • 3-5 Tuscan Kale stalks
  • ¼- ½ Jicama (optional)
  • ¼- ½ Beet medium size beet
  • ¼ Parsley bunch,
  • 2 Apples, cut in quarters

Rad-ger

  • 1 full Radicchio head, quarters
  • 3 Apples, cut in quarters
  • 1 Lemon, cut in half
  • ¼- ½ inch fresh Ginger

Cella- Rad

  • ½ Radicchio, quarters
  • 3-4 Celery Stalks, cut in half
  • 2 Apples, cut in quarters
  • 1 Lemon, cut in half

Wash & chop ingredients. In a high-powered juicer, add each ingredient one at a time and juice into a pitcher.  Cheers!

Notes

Store in fridge for up to four days and mix before severing.

We use a Breville Juicer that’s been discontinued but this one is similar

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Treviso & Tuscan Kale Caesar Salad

Treviso and tuscan kale caesar salad is giving the traditional romaine caesar salad a run for its money. Winter is here and we need something a little more robust. Swapping tuscan kale for romaine lettuce is the best transition for winter since we start to crave heavy comfy style foods when the temperature sightly drops. And the purple treviso gives the salad a pop that is eye catching.   

This treviso & tuscan kale caesar salad will have you coming back again and again, especially if you make your to own Caesar dressing. Now we know what you are thinking, homemade caesar dressing aka anchovies… Yes, I used anchovies and it’s AMAZING!! I’ll never go back to store bought Caesar dressing again.  I made the Bon Appetite easy homemade caesar dressing

Simple ingredients combined to make a delicious rich salad: 

  • Anchovies
  • Garlic
  • Lemon juice 
  • Egg yolk 
  • Parmesan cheese 

One thing I love about this salad is you can make it ahead of time. You can make the dressing, prep greens, and make it up to 6 hours beforehand. This allows for the tuscan kale to become more tender and absolutely delightful to eat. Just toss in croutons at the very end. 

Check out out our product pages to learn more about our products. Treviso | Tuscan Kale 

  • Treviso is a variety of radicchio and radicchio can be subsitited if your local store doesn’t carry treviso. 
  • Tuscan kale is also known as dino kale, lacinato kale, black kale. We call it tuscan because we like Tuscany, Italy and Nonnie called it tuscan kale 🙂 

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Treviso & Tuscan Kale Caesar Salad

2017.09.28 Tuscan Kale Treviso Caesar Salad-1664
  • Author: Francesca Marchini
  • Prep Time: 10 Min
  • Cook Time: 10 Min
  • Total Time: 20 Min
  • Yield: 6 1x
  • Category: Salad
  • Method: Fresh
  • Cuisine: Italian
Scale

Ingredients

  • 1 head of Treviso
  • 2 bunches of Tuscan kale/ lacinato kale
  • 1/4 cup of shaved Parmesan cheese
  • 2 cups of torn crusty bread (french or ciabatta)
  • Olive oil
  • Caesar Dressing bought or homemade

Instructions

  1. Preheat oven to 375°. Toss the torn bread pieces with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
  2. While the croutons bake, wash treviso & tuscan kale. Remove the rib of the tuscan kale with knife or by tearing. Cut the tuscan kale & treviso into 1/2 inch to 1 inch slices.
  3. Combine treviso and kale in large bowl, toss the salad with dressing. If you wish to let your kale to become more tender let sit up to 6 hours. You may massage the dressing into kale.
  4. Add croutons and shaved Parmesan cheese before serving, enjoy

Nutrition

  • Calories: 309

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