Bunch or pack of Kale
1 avocado cut into small pieces
Wash Kale and thoroughly douse with enough lemon juice so that all the greens are covered. Chill for 3 hours.
In the meantime, wash quinoa three times to be sure it is clean. Cook with vegetable broth or water. Simmer for about 30 minutes. Set aside.
Remove Kale from fridge. Add cranberries, quinoa, & avocado. Add salt to taste
*Other possibilities for this salad include watermelon, farro instead of quinoa and radishes.
(adaptation from David Bell & LT Burger Sag Harbor)
QUINOA, KALE AND LENTIL SOUP
½ cup Quinoa
1 cup Lentils
Half a bunch of Kale
Vegetable stock or water
1 tbsp Tomato Paste
Saute onions and tomato paste in a little water for a few minutes. Then, add lentils and stock, and simmer covered for 45 minutes or until lentils are tender. Add kale and quinoa and cook for another 20 to 30 minutes. Season with salt and pepper to taste and add lemon juice to taste.
Whole wheat pasta
Cook 1 bag of lentils in water. Drain.
Cook finely chopped onions carrots and celery in water. (optional).
Add your favorite fat-free spaghetti sauce.
Add lentils to sauce and heat through.
Serve over whole wheat pasta.
NARNI FARRO SALAD
(adapted from Bottega del Giullare restaurant in Narni, Italy)
Half a package of Farro
Corn (frozen package ok)
Balsamic or red wine vinegar
Cook farro for about 20 – 22 minutes in vegetable broth. Chill for a couple of hours.
Add other ingredients and dress with vinegar, salt and pepper to taste.