Strawberry and Mixed Green Salad

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It’s time for a confession. Until very recently (read: until we made this salad for the first time, about two weeks ago), we belonged to that group of people skeptical about using strawberries in savory dishes. We didn’t get it. We thought strawberries were ONLY meant for either eating as is or desserts and sweets of different kids. Boy, have we been missing out! The whole thing started when I stood with a giant bowl of greens and tomatoes in front of me, wanting something sweet to add to the mix. Normally, I would reach for e.g. dried currants or cranberries, but neither seemed appropriate for a summer salad. We had some leftover strawberries sitting in the fridge, and we simply decided to give it a try. It. Was. So. Good.

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Pizza with Butternut Squash, Red Onion and Dino Kale

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I (Sophia) sometimes joke and say that my time in NYC taught me a lot about many things, but I learned the most about pizza. And while that might not be 100% true, my pizza horizon was indeed widened big time. Red sauce, white sauce. Elaborate toppings and fancy names. Thin crust, thick crust, medium crust. Expensive. Cheap. Good. Really good. Quite bad. We definitely didn’t have pizza nearly as often as the regular New Yorker, but often enough for me to have collected a bunch of treasured memories.

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Onion Soup with Kale and Chickpeas

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Cheaper food than onion soup is hard to find – and more flavorful too, for that matter. Despite being such a cooking essential, onions rarely get the spotlight all to themselves. With the winter season (almost) coming to an end, we definitely have to dig deep into our pantry and really scratch our heads in order to come up with inventive, fun things to cook. It seemed a great opportunity to allow the good old yellow onion to shine, in other words. Onion soup is a classic, of course, but here’s a jazzed up version with both chickpeas and kale, for a nutritious ad well as colorful winter soup. Enjoy!

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Baked Pasta with Mushrooms and Kale

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Our inaugural recipe featuring mushrooms is finally here! Even though we both like mushrooms and cook with them fairly often, we haven’t managed to put together a recipe that felt good enough to share until now. This one is as easy as can be, and quite the perfect weeknight dinner – plus, it can prevent food waste by inviting leftover pasta into the mix. Here, we’ve gone for (frozen) kale from last summer as far as the vegetable, but it’s easy to picture how this dish could look different throughout the year. Broccoli florets, spinach, Brussels sprouts… options are endless as we move through the seasons. That’s really all there is to it – enjoy!

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Winter Kale Salad

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Yes, yes. Another one. But what can you do, when your garden still produces armfuls of fresh kale, despite constant sub-freezing temperatures and a decent snow cover? We throw together kale salads all the time, and only rarely do we follow any kind of recipe (not even our own, to be honest). Because kale salads are almost like those I-need-to-clear-out-the-fridge-soups – you grab whatever needs to be used up and put it all in a bowl together with massaged kale and a dressing (preferably a simple, creamy one). We usually think like this: kale – legumes – starchy vegetables – onion – something sweet – something crunchy – dressing. Use that formula, and you’ll be golden! This time, the combination looks like this: kale – chickpeas – potatoes and Jerusalem artichokes – roasted red onion – crispy apple cubes – toasted sunflower seeds – rosemary tahini dressing. I can’t really think of any combinations that wouldn’t work… except maybe roasted carrots. Or am I crazy to say that? It might be good. Yes, it probably is (I apologize, carrots).

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Fava Bean Patties

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For those of you unfamiliar with the looks of fava beans (or “broad beans” as they’re also called), they come in long, flat-ish, light green pods when seen fresh, and they’re quite exquisite. They’re also a p-a-i-n to peel. Actually, speaking of peeling them – both Mike and I can still recall this one really funny story our good friend Grant once told us, about when he was out at a nice restaurant and ordered fresh fava beans as a starter. Aware of the hassle of peeling fava beans, he was very excited at the thought of getting to enjoy this early summer delicacy without having to do anything himself. Well, or so he thought. You can easily imagine his disappointment when the waiter put down the plate in front of him, and all he could see was a pile of pods… He had to roll up his sleeves and peel them all himself!

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Slow Cooked Green Kale

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Slow cooked might not sound like the most appealing cooking method when you have a million things on your plate leading up to Christmas – there’s the decorations to put up, the Christmas cards to send out, the gifts to wrap… and the food to cook. I love Christmas with all my heart. Endlessly. But I’ve definitely come to learn that prioritizing tasks and letting go of all these ideas of how things should be the month of December a lot more like what I dream of and a lot less of what I fear. I want it to be a time full of lit candles, sweet treats, warming drinks and music. I want it to be about coming together, embracing the cold weather, wrapping up the year that’s been. And I want it to be about cooking and eating delicious food, at the expense of nothing and no one (except maybe your waistline but that’s ok too!). With that said, prioritize what matters to you. And know that even though this recipe is called “slow cooked”, it’s not going to require your attention for all that many minutes in total. Give it a spot on your stovetop and it’ll mostly take care of itself.

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Kale Salad with Butternut Squash and Tahini Dressing

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Does the world really need another kale salad, you might wonder? Well, that can indeed be debated. But it seems we just have to share the one that we return to time upon time – the one that manages to satisfy all (ok, most) food cravings, whether you’re longing for greens and vegetables or something filling, scrumptious and creamy. Making this salad will get all those boxes checked! Green curly kale is a staple around here, and I must say it’s our favorite kale variety for this type of salad. When we lived in NYC, we bought all of our produce at the Union Square Farmers Market and the one thing that ALWAYS found its way into my backpack (yep, I packed up everything in my backpack because schlepping a whole week’s worth of fruit and veggies 12 street blocks and 5 avenues would literally make my arms fall off) was green curly kale. In the midst of winter and crazy storms (fellow New Yorkers, you know what I’m talking about), I’d dig out the bunches from underneath the snow and they’d be as tasty as ever. I know there’s a lot of kale talk (heck, even kale sweaters), but I do love it. How could you not adore something so pretty, easy to grow (well, if you keep checking for cabbage worms) and mind-blowingly nutritious? While declaring your love for kale has ‘pretentious’ written all over it… I just can’t help myself. It’s awesome.

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Slow Cooked Kale Bowl

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Michael deserves all the credit for developing this dish (of my dreams). I literally think I could eat slow cooked dino kale every day of the week – especially when cooked like this, with onions, garlic, fresh rosemary (the key!) and a dash of red pepper flakes. It’s the ultimate topping for any type of grain in your bowl – be it wheat berries, which is our favorite + available locally, rice, quinoa or pasta – and it works wonderfully with just about any vegetables on the side. All in all, it’s the easiest meal to adjust based on the time of year. We still have tomatoes aplenty in our garden, and the combination between the slight acidity of those and the sweet-spicy of the kale is perfect. Once the tomatoes say goodbye for this year, I bet we’ll stir in broccoli florets instead – or maybe parsnip wedges.

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Pasta with Kale & Zucchini

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After a few rounds of trial and error, we’ve found our perfect pre-race (or pre-long run) dinner. As in, the night before. We both run well on pasta, there’s no question about that. Potatoes do work too, but pasta… it just feels right. Nothing gives you that extra pep in your step as a big bowl of spaghetti, right? The toppings and sauces have come in many different shapes over the years, but we dare say this is our winner. There are some beans in there, making it a balanced meal, but no heaping amounts – because in all truth and honesty, you don’t want to give your stomach too much to work with when you hit the trails. Balance is key, as we all know! Even for those with zero intentions to lace up your shoes and go running, this meal is, frankly, quite nice. And you know what? We even got the green light from our stepdad/step-father in law when serving him this, despite the fact that he’s… not really a vegetable lover (let’s just leave it at that). That should say a lot.

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