Kale and Wild Rice–Stuffed Winter Squash

INGREDIENTS:

• Extra virgin olive oil

• 2 acorn squash, cut in half and seeded

• Sea salt and freshly ground black pepper

• 1 cup wild rice

• 1 shallot, chopped fine

• 6 kale leaves, ribs removed and leaves chopped fine

• 1 teaspoon Dijon mustard

• Zest of 1 lemon

• Handful of fresh flat-leaf parsley leaves, chopped

• 1/4 cup toasted walnuts, chopped

• 2 tablespoons grated Pecorino Romano

PREPARATION:

1. Preheat the oven to 400ºF.

2. Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.

3. In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.

4. Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.

5. Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

Rainbow Salad with Beet, Kale & Avocado Dressing

INGREDIENTS:

SALAD:

• 2 large red and/or golden beets, peeled

• 2 cups loosely packed finely chopped kale

• 2 tbsp shelled unsalted whole pistachios

• 2 tbsp soft goat cheese, crumbled

• 1 tsp unsalted sunflower seeds

AVOCADO DRESSING:

• 2 cloves garlic

• 1 large avocado, peeled, pitted and chopped

• Juice of 1 lime

• 1 1/2 tbsp extra-virgin olive oil

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp chopped fresh basil leaves, plus additional for garnish

• 2 tsp raw honey

• Pinch each sea salt and ground black pepper

PREPARATION:

1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

3. To a mini food processor or blender, add all dressing ingredients plus 4 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

4. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

Cashew Chicken Salad with Creamy Cashew Dressing

INGREDIENTS:

DRESSING:

• 3 tbsp roasted, salted cashews

• 1 tbsp each chopped fresh ginger, cilantro and shallots

• 2 tbsp each rice vinegar and fresh lime juice

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

• 1 clove garlic

• 1/2 tsp raw honey

• 2 tbsp safflower oil

• Sea salt and ground black pepper, to taste

SALAD:

• 4 cups shredded napa cabbage

• 2 heads baby bok choy, chopped (about 2 cups)

• 1 cup snow peas, halved crosswise

• 1 cup julienned carrots

• 1 cup chopped kale

• 1 bunch green onions, sliced (white and green parts, divided)

• ½ cup chopped fresh cilantro

• ½ cup diced daikon radish or red radish

• ¼ cup chopped roasted, salted cashews

CHICKEN:

• 4 5-oz boneless, skinless chicken breasts

• 1/8 tsp each salt and ground black pepper

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

PREPARATION:

1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

White Turkey Chili with Kale

INGREDIENTS:

• 2 tsp olive oil, divided

• 1 lb ground turkey or chicken

• 2 tsp chile powder

• 1 tsp each ground cumin and dried oregano

• 1/2 tsp sea salt

• 1 large yellow onion, chopped

• 2 cups stemmed and chopped kale

• 4 green onions, chopped, light and dark green parts divided

• 1 stalk celery, chopped

• 1 small jalapeño chile pepper, seeded and minced

• 4 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

3. Divide among bowls and sprinkle with dark green parts of green onion.

Cucumber Kale Wraps with Zesty Peanut Sauce

INGREDIENTS:

• 2 large cucumbers

• 1/2 tsp plus pinch sea salt, divided

• 4 large curly kale leaves, washed, patted dry and tough stems removed

• 1 cup canned chickpeas, drained and rinsed

• 2 pinches each ground black pepper and chile powder, divided

• Pinch ground cumin

• 1 orange bell pepper, finely chopped

• 1 1/3 cups shredded purple cabbage

• 1/4 cup chopped cherry tomatoes

• 1/4 cup fresh alfalfa sprouts

• 3 tbsp finely chopped fresh cilantro leaves

• 1 small clove garlic, minced

• 1/2 cup natural unsalted creamy peanut butter

• 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

• 2 tsp fresh lime juice

• 1 1/2 tsp raw honey

• Pinch ground ginger

PREPARATION:

1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.