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Shawarma Chicken & Kale Salad

Shawarma Chicken & Kale Salad

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with Roasted Veggies, Cucumber & Almonds

Yield: 2

Adapted from: Hello Fresh

Tender kale with earthy-sweet roasted carrots and shallot coated in a creamy shawarma-spiced Caesar-style dressing. Add juicy seared chicken coated in toasted shawarma spices, crisp cucumber, and a shower of crunchy almonds
Prep: 15 Cook: 40

  • 9oz carrots
  • 1TBS shawarma spice blend
  • 5tsp white wine vinegar
  • ½oz sliced almonds
  • 1shallot
  • 4oz kale
  • 2TBS yogurt
  • 2TBS mayonnaise
  • 1mini cucumber
  • 10oz chicken cutlets
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil


Start prep & roast veg:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and quarter shallot lengthwise, mince one shallot quarter until you have 1 TBS (you’ll use it to make the dressing in Step 5).

Toss carrots and shallot quarters on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Finish prep:

Meanwhile, remove and discard any large stems from kale, chop into bite-size pieces. Halve cucumber lengthwise, thinly slice into half-moons.

Massage kale:

Meanwhile, place kale in a large bowl, add a drizzle of oil and a pinch of salt. Using your hands, massage kale (like how you would knead dough) until leaves are tender, 30-60 seconds.

Toast spices & cook chicken:

Heat a large dry pan over medium heat. Add half the shawarma spice blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl.

Pat chicken dry with paper towels and season all over with remaining shawarma spice blend, salt, and pepper.

Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5 minutes per side.

Tip: If chicken begins to brown too quickly, lower heat to medium and cover pan.

Transfer to a cutting board.

Make shawarma dressing:

While chicken cooks, to bowl with toasted shawarma spice blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBS olive oil, and ½ tsp sugar.

Whisk until smooth, taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Add roasted veggies, cucumber, ¾ of the shawarma dressing, and half the almonds to bowl with kale, toss to combine. Taste and season with salt and pepper.

Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve.

Christmas Soup

Christmas Soup

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Yield: 4

Alton Brown

Sausage, potatoes, and kale make a hearty soup for a cold winter night.
Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition.
ACTIVE TIME: 30 minutes, TOTAL TIME: 1 hour 30 minutes

  • 1lb kielbasa, sliced ¼-inch thick, on the bias
  • vegetable oil, as needed
  • 8cloves garlic, minced
  • 1lb dried red kidney beans, soaked for at least 4 hours or overnight
  • 2quarts chicken broth
  • 1lb red potatoes, cut into ½-inch cubes
  • 6oz fresh kale, washed, rinsed, and torn into 1-inch pieces
  • ¼cup red wine vinegar
  • ½tsp freshly ground black pepper

Special equipment

  • 5-to 7-quart Dutch oven

Brown the kielbasa in a Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have at least 2 tsp of fat, add enough vegetable oil to make 2 tsp.

Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.

Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.

Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning.

Serve hot.

Zuppa Toscana

Zuppa Toscana

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Olive Garden CC (Improved)

Yield: 4

Jean-Pierre

This recipe takes the beloved elements of Olive Garden’s Zuppa Toscana and elevates them with a focus on achieving the perfect balance of flavors and a satisfying texture. The inclusion of fresh herbs and the adjustment of the soup’s thickness ensure a dish that dances on the tongue and remains memorable long after the meal is over. Enjoy this hearty, comforting soup with family and friends!

  • ½lb bacon
  • 1lb spicy Italian sausage, casing removed
  • 1large onion, diced
  • 2TBS 6 cloves garlic minced
  • 1TBS fresh thyme, rosemary, or oregano, to taste
  • 80oz about chicken stock
  • 3large potatoes, cut into ½ inch dice
  • 3cups kale, stems removed, leaves torn and chopped
  • 1cup heavy cream
  • ¾cup grated parmesan cheese, for serving
  • salt and pepper, to taste
  • cornstarch slurry, optional, for thickening

Start by cooking the bacon in a large pot over medium heat until it’s crispy and has rendered its fat.

Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon as it cooks. In the same pot, add the diced onion. Cook until the onion is soft and starting to caramelize, about 5 minutes.

Then add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme (or your herb of choice) for additional flavor.

Pour in the chicken stock and bring to a simmer.

Add the potatoes, kale and cook about 30 minutes or until the potatoes are fully soft and the kale has wilted.

Reduce the heat to low and stir in the heavy cream.

If a thicker soup is desired, mix a small amount of cornstarch with water to create a slurry and stir into the soup. Heat until the soup thickens to your liking, adjusting the seasoning with salt and pepper as needed.

Serve hot with a sprinkle of grated Parmesan cheese on top.

Texture and flavor: The thickness of the soup can be adjusted to your preference using the cornstarch slurry. Remember, the texture can enhance the flavor of the soup.

Serving suggestion: This soup pairs wonderfully with crusty bread or garlic bread for a complete meal.

Leftovers: Zuppa Toscana can be stored in the refrigerator for up to 3 days and reheats well, making it a great option for meal prep.

Chicken Sausage & Bean Soup

Chicken Sausage & Bean Soup

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with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

  • 3oz carrot
  • 1lemon
  • 4oz cream sauce base
  • 4oz kale
  • 8oz cannellini beans
  • 9oz Italian chicken sausage mix
  • 1TBS cornstarch
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.

Pepper Jam Pork Tenderloin

Pepper Jam Pork Tenderloin

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with Kale & Sweet Potato Jumble

Yield: 2

Pork tenderloin in a lush pan sauce. Red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of tart. Served with a tangle of sauteed kale with roasted sweet potatoes and red onions.
Prep: 10 Cook: 35

  • 2sweet potatoes
  • 10oz pork tenderloin
  • 1oz chicken stock concentrate
  • 1red onion
  • 4oz kale
  • 1tsp smoked paprika
  • 1oz red pepper jam
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces.

Roast veggies:

Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork then).

Cook pork:

Pat pork dry with paper towels, season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4- to 8-minutes.

Once veggies have roasted for 10 minutes, carefully transfer pork to opposite side of sheet. Roast until pork is cooked through and veggies are tender, 10-12 minutes.

Tip: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Cook kale & make sauce:

Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 3- to 4-minutes.

Remove from heat, stir in sour cream and season with pepper.

Tip: If sauce seems too thick, stir in a splash of water.

Mix veggies:

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Serve:

Thinly slice pork crosswise.

Divide veggies between bowls, top with pork. Spoon sauce over pork and serve.

Honey Miso Chicken Bulgur Bowls😊

Honey Miso Chicken Bulgur Bowls😊

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with Kale & Roasted Carrots

Yield: 2 Servings

A nutritious bowl truly has it all, with bulgur wheat—a hearty, fluffy whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Combined with crunchy tenderized kale for a big dose of greens, oven-roasted sweet red onion and carrots, topped with garlicky pan-seared chicken, and drizzled with a savory-sweet honey-miso sauce.
BULGUR – This hearty whole grain is a nutritional powerhouse.
Cutting carrots diagonally (bias cut) not only looks good but also provides more surface area to caramelize in the oven.
Prep: 10, Cook: 35

  • 6oz carrots
  • ½cup bulgur wheat
  • 1oz miso sauce concentrate
  • 1red onion
  • 4oz kale
  • 10oz chicken cutlets
  • 1tsp garlic powder
  • 2tsp honey
  • salt & pepper
  • 2TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges, mince one wedge.

Remove and discard any large stems from kale, chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl, using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Roast veggies:

Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Make bulgur:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, cook, stirring, until softened and translucent, 3- to 4-minutes.

Stir in bulgur, 1 cup water, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat (you’ll finish it in Step 6).

Cook chicken:

While bulgur cooks, pat chicken dry with paper towels, season all over with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Transfer chicken to a cutting board to rest.

Make sauce:

While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water, and a pinch of salt. Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Finish & serve:

Drain any excess water from bulgur, if necessary, fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine, season with salt and pepper to taste.

Slice chicken crosswise.

Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.