Wednesday, July 16, 2008

Kale Dip

Kale dip

4 cups kale leaves
1 large avocado
½ tbs. lemon juice
½ tsp. salt
1 garlic clove, peeled
¼ tsp. curry powder
½ tsp. minced fresh ginger
Dash cayenne pepper
Dash chili powder
Dash cumin

Blend all ingredients in food processor until smooth, and serve.

Scrambled eggs with kale, feta cheese, capers and fresh oregano

This recipe may sound strange to you but if you are a caper and feta cheese lover you have to try this out, it is delicious! For real.... Do not add any salt though, remember the feta cheese and the capers are salty already.

Serves 2-4

2 tbls of extra virgin olive oil
6 egss
2 cups of kale, chopped
2 greed onions, sliced
¼ cup of capers
¼ cups of feta cheese
2 tblsp of fresh oregano or thyme.

Place a skillet over medium heat. Add 2 tbls of extra virgin olive oil. When oil is hot add the green onions. Cook for 1 minute. Add the capers and cook for 1 minute. Add the kale and cook for an additional 2 minutes. Transfer to plate. Scramble the eggs. When eggs are set add the kale mixture, the feta cheese and the fresh oregano. Serve hot.

Coleslaw with yellow zucchinis, toasted pine nuts, Cherry tomatoes and tons of yummie Cilantro

Who said coleslaw has to be boring???

Serves 4

2 cups of cabbage, cut thinly and in 3-4 inches strips
½ medium size yellow zucchini, cut into ½ inch cubes
½ cup pine nuts, toasted in skillet until nice and brown
1 cup of cherry tomatoes, cut in half lengthwise
1 hand full of fresh cilantro, chopped
1 small garlic clove, chopped
½ cup extra virgin olive oil
Juice of one lime
Salt and pepper

Mix 5 first ingredients together in a large bowl. Just before serving add the extra virgin olive oil, the lime juice and season to taste with salt and pepper.