Food Friday
Great Food and Great Company
Do Sunday's bring your family and friends together for meals? We kind of like to think that Sunday's give us a great reason to wind down the week with friends and family and this past Sunday, this was our feast so I had to share as it was not only so warming but also so delicious and so nutrient dense.
White Bean and Kale Stew and Brussels Sprout Salad
White Bean and Kale Stew
Total time to make 30 minutes!
Serves 6
(this recipe was in the November 2012 issue of Whole Living)
2Tbs of extra virgin olive oil
1 onion diced
2 cloves of garlic, chopped
2 carrots peeled and diced
2 stalks of celery, diced
Coarse salt and fresh ground pepper
1 15oz container of chopped tomatoes
1/2 lb sweet potatoes, scrubbed and diced (you can also use small red potatoes)
1 15 oz container of white beans. Rinsed and drained.
1 bunch of kale (1lb)
1/2 cup of fresh grated parmesan
Heat oil in a large pot. Add onion, garlic, carrots and celery. Cook and season with salt until tender.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring until mixture starts to caramelize. Add 7 cups of water (I used 5 cups of water and 2 cups of vegetable broth) add sweet potatoes and beans and bring to a boil. Reduce and simmer until potatoes are tender (about 10 minutes) Stir in chopped kale. Cook until tender (about 2 minutes.) Season with salt and pepper. Top with parm. So yummy!
Brussels Sprout Salad
I wanted to try a new salad as we often default to the same old greens. We had a bunch of brussel sprouts in the fridge and figured why not give it a try. The hardest part about this salad is peeling each leave of each brussel sprout but it is so worth it in the end. This is a new favorite "green" with so many endless possibilities.
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| separating the leaves is so worth your time for this salad! |
2Tblp roasted pumpkin seeds (You can also use any other nut of your choice to mix it up)
1 avocado sliced
I also added a handful of cranberries to add some color and a little sweet and tangy flavor.
For the dressing, I kept it simple.
1 1/2 Tbsp lemon juice
1/2 teaspoon Dijon mustard
3 Tbsp extra virgin olive oil
1 also added one chopped clove of garlic
salt and pepper. I blended the dressing ingredients up and tossed.
These two paired nicely and I can't tell you how much my girls and our friends loved it. Did you also catch how many of those hearty greens you are getting in along with some beans for protein and a little sweet potato for a great complex carbohydrate. This really has it all.
Let me know what you think and enjoy!
