avocado kale sauce

Avocado Kale Sauce

WOW. Funny story, and by funny, I mean devastating: I had this recipe posted with a great back story. The photos were gorgeous. The commentary was hilarious (as always). It all came together beautifully. As I hit “Publish”, went to the page, and said, “Oops! I forgot to add my Featured Image!” I went back to edit it and add it in. As I hit “Update”, I was brought to my newly updated page, which had the Featured Photo…but, inexplicably, deleted ALL OF MY TEXT AND PHOTOS.

*deep breath*

So, here are the photos of this luscious and delicious sauce (which can be made vegan-friendly!) served with sweet potato noodles, here are the ingredients, here are the directions, and I promise that my next post will have more humor and substance to it. Ha! I realize that this recipe riffs on a few prior avocado sauce recipes I’ve made for this blog, but, eh, I still post a third one proudly. 😉

avocado kale sauce

avocado kale sauce

avocado kale sauce

Avocado Kale Sauce
(Makes roughly 2 – 2 & 1/2 cups)

Ingredients:
– 1 ripe avocado
– 3 – 4 kale leaves, washed, de-ribbed, and roughly torn
– 1/4 cup plain Greek yogurt or skyr or non-dairy yogurt or cashew cream (for vegan version)
– 1/4 cup room temperature water
– 2 tablespoons olive oil
– 1 clove garlic, peeled and left whole
– Salt, to taste.

Directions:

1.) In a blender, add avocado, yogurt of choice or cashew cream, olive oil, and garlic. Blend until smooth; if mixture is too thick, slowly more add water and blend until desired consistency is reached. Add salt to taste. Store in refrigerator if not using immediately; will keep fresh for up to 4 days.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Ahhhh, the elusive kohlrabi. I’ve seen it at the farmers’ market many times. I’ve bought a few. I’ve huffed and puffed as I’ve tried to slice a knife through the larger ones. I’ve spiralized them and covered them with a creamy cheese sauce. But…I haven’t done much more than spiralize them or chop them up into matchsticks to eat them raw. After my friend Emilie and I got together last weekend to roast watermelon radishes, we had a kohlrabi and no idea what to do with it. After eating a few slices with cheddar cheese (low-carb cheese and crackers, I suppose!), I ended up wrapping the rest with cling wrap and throwing it into my crisper.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Today, itching for some vegetables, I found those cling wrapped chunks and queried what to do.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

I just kind of pulled this recipe out of my (figurative) butt, thinking back on my last kohlrabi recipe while applying my knowledge that kohlrabi does well sautéed. The kale that was on its last limbs in the back of my fridge got its much deserved second life in this dish, and the plain yet tangy Greek yogurt, working with some melted butter and chicken stock, tied it all together.

While this would be great served as a side, you best believe I ate the whole bowl of this for myself!

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce

Of note: A few months ago, the kind folks at feedfeed and Ballarini sent me this wonderful frying pan. This was definitely a good meal to cook in it! It cooks the food evenly and cleaning it is a dream! Also, the Thermopoint Heat Indicator is definitely good for folks like me that question, “…is it hot enough yet? Is it? Is it?” 😉

ALSO of note: Most of my photos of this dish came out oddly yellow or pink; a good hour of photo editing did nothing, hence the lack of good overhead shots. The banner photo was the best overhead shot I got, and I still look at it and go, “…myeh.” I’ll have to make this again soon and hope I get that perfect photo I’m after. #foodbloggerlife, amirite? Haaa.

Sautéed Kohlrabi & Kale with Tangy Yogurt Sauce
(Makes 4 side dish servings / approximately 4 cups total)

Ingredients:

– 2 cups kohlrabi, peeled and cubed
– 1/2 yellow onion, sliced
– 3 tablespoons butter
– 1/4 cup chicken stock
– 2 cups kale, rinsed, de-ribbed, and sliced
– 1/4 cup plain Greek yogurt
– Salt, to taste

Directions:

1.) In a large deep frying pan or large saucepan, melt butter over medium-high heat. Add kohlrabi and onion and cook on medium heat until onions are translucent and kohlrabi is tender yet firm, roughly 20 minutes. Keep an eye on the dish to make sure both the kohlrabi and onions don’t brown.

2.) Add chicken stock and kale; mix with kohlrabi and onions until kale wilts down. Add Greek yogurt and stir until combined with vegetables. If mixture seems too dry, add additional 1/4 cup chicken stock and stir until creamy. Remove from heat and let sit for 5 minutes. Stir, add salt to taste, and serve immediately.

sweet potato toasts sweet savory

Sweet Potato Toast, Two Ways – Sweet & Savory

If there is one thing I’m good at, it’s piggy backing on food trends that peaked a few months prior.

Hey, have y’all heard of this stuff called chia seed pudding?!

*snort*

In all seriousness (or, at least I’ll try my best to be serious), I read about the new sweet potato toast trend over the summer, and I viewed it with a bit of skepticism. I love smashing avocado onto a nice piece of toast as much as the next Millennial woman, but now we’re using vegetables as toast? I thought the vegetable – cum – bread substitute trend would have stopped at using stiff leafy greens in place of hamburger buns. Still, over the months, I scrolled, perused, and Googled many different sweet potato toast recipes, and my curiosity was getting the best of me. On a sick day home from work last week (that pesky cold floating around NYC since September finally met my nasopharynx!), I decided to take a sweet potato out of my fridge and experiment with items from my pantry.

sweet potato toasts sweet savory

Many recipes I read about sweet potato toast called for a toaster, alas, all I have are an oven and a toaster oven. I didn’t feel like turning on my oven to overheat my tiny Manhattan abode, I opted for the toaster oven. Boy oh boy, was that a bit of trial and error. Haaa. It almost made me wish I had just turned on the damn oven! However, I got my ish together eventually. After I produced two solid yet pliable pieces of sweet potato, I pondering toppings. I just went for broke and experimented with four different options! Once again, trial and error, trial and error. So. Much. Trial. And. Error.

img_8095

Ladies and gentlemen, I share with you the two sweet potato toasts that eventually won over my heart and my stomach.

img_9846

Sweet Potato Toasts, Two Ways – Sweet & Savory
(Makes 2 Slices)

Ingredients:

– 1 slice sweet potato, cut length-wise, into carefully measured 1/4″ slices

Sweet Sweet Potato Toast (Too redundant?):

– 1 heaping tablespoon nut butter of choice (I used The Peanut Butter & Co. Bee’s Knees peanut butter in these photos)
– 1 half apple, sliced (I used a Macintosh)
– Sprinkle of cinnamon

Savory Sweet Potato Toast:

– 1 heaping tablespoon hummus (I used Tribe’s Rosemary Focaccia Hummus)
– 1 7-minute boiled egg (See #3 in Directions for boiling instructions)
– Sprinkle of dill, dried or fresh

Before We Get Started…

– One sweet potato will likely yield 4 – 6 good pieces of “toast”, depending on the length and girth of it. Though I feel this goes without saying, I’ll say it: You can definitely make more than two servings with whatever you slice, and you can also use / store any extra unused sweet potato slices you may have.

– Attempt to cut the slices as evenly as possible while maintaining a 1/4″ inch thickness. If they are too thin, they’ll cook too fast. If they are too thick, they’ll take too long to cook and will be a bit too fibrous to chew.

– I have only tested these recipes using a toaster oven. Any other cooking experimentation is up to you!

Directions:

1.) To cook the sweet potato slices, arrange on a toaster oven-safe tray and place in toaster oven. Set oven to its highest toasting setting and cook. This should take at least 15 minutes, involving many individual rounds of toasting. (At its highest setting, my oven will toast food for 5 minutes; 5 minute rounds x 3 rounds = 15 minutes.) Be sure to check your slices after reach round of toasting to make sure it’s soft enough in the middle but sturdy enough to hold the weight of its toppings.

2.) For the Sweet Sweet Potato Toast: Spread peanut butter on slice until it is covered. Lay apple slices on top. Sprinkle with cinnamon.

sweet potato toasts sweet savory

3.) For the Savory Sweet Potato Toast: Bring 2 cups of water to a boil in a small saucepan. Once boiling, add 1 egg and time for precisely 7 minutes. While egg is boiling, spread hummus on slice until it is covered. Remove egg from water once it’s done, peel, and halve. Place on top of hummus and sprinkle with dill.

sweet potato toasts sweet savory

4.) Devour that savory piece while the yolk is still runny and delicious! The sweet slice will make a lovely dessert. 🙂

sweet potato toasts sweet savory

spinach mango smoothie

Spinach Mango Smoothie

Need a quick smoothie? Want a really quick recipe? Got some spinach, a mango, a banana, and some milk chillin’ in your kitchen? Want one of those green smoothies that doesn’t taste like a bunch of pulverized plants but contains all of that Vitamin K and whatever other cool vitamins and minerals reside within those spinach leaves?

spinach mango smoothie

BOOM.

spinach mango smoothie

Nothing too sleek, nothing too fancy. This is just a good ol’ smoothie to sip on. Who doesn’t love a simple recipe?

Spinach Mango Smoothie
(Serves 1)

Ingredients:

– 1 banana, peeled and frozen
– 1 mango, diced
– Handful (approximately 1 & 1/2 cups) baby spinach, washed
– 1/2 milk (dairy or non-dairy)

Directions:

1.) Add all ingredients to blender; blend until smooth. Pout into a large glass. Sip on that sweet stuff.

sautéed zucchini and tomatoes with basil

Sautéed Zucchini & Tomatoes with Basil

This heat wave in NYC is absolutely ridiculous right now. I’m looking at the forecast for the week. So far, it’s reading that Monday will be 97, Tuesday will be 93, Wednesday will be 95, Thursday will be 91…

I bet ConEd is going to love giving me my utilities bill in a couple of weeks. This gal is gonna owe them a lot. My A/C, on the other hand, is flashing that “clean filter” light at me, and I’m just trying to ignore it until this heat wave passes.

I’ve been waking up early on Saturdays and strolling up to the Inwood Greenmarket. Yesterday was a hot morning, so hot that the newly-laid asphalt on Isham Street was sticking to the bottom of my sneakers! (Good look.) However, the summer vegetable haul is currently fierce. There are some vendors selling zucchinis and yellow summer squashes that are roughly the size of newborn babies! I could cradle them, if I wanted to! (Okay, perhaps, that would look a little strange in the middle of a greenmarket…) Along with the summer squash, the tomatoes and herbs are abundant. I’ve been picking up loads of fresh basil and dill, much to my heart’s content.

I love sautéing zucchini and tomatoes together quite regularly, and putting a fried egg on top makes it hearty. However, have you ever added freshly chopped basil into sautéed vegetables? The moment that basil hits the heat, the smell is absolutely incredible.

IMG_7316

IMG_7326

This meal is quick, fresh, and filling. Between chopping and sautéing, you’ve got a great meal in less than 15 minutes. This meal is summer on a plate, and it tastes great, no matter how hot it is outside…or your kitchen.

sautéed zucchini and tomatoes with basil

Sautéed Zucchini & Tomatoes with Basil
(Serves 1 as a meal, 2 as a side)

Ingredients:

– 2 small zucchinis or 1 large zucchini
– 1 large tomato, seeded and diced, or 8 – 10 cherry / grape tomatoes, quartered
– 1 clove garlic, minced, or 1 teaspoon garlic powder
– 2 tablespoons olive oil
– 4 – 6 basil leaves, chopped in a chiffonade

Optional Ingredients:
– 1 tablespoon butter or 1 tablespoon olive oil
– 1 egg

Before We Get Started…

– Though it may go without saying, the egg is optional. Omit it for a vegan option.

Directions:

1.) In a large pan or wok, bring olive oil to eat over medium heat. Add zucchini, tomato, and garlic and cook for 5 minutes or until cooked to preference. Add basil and cook for 30 more seconds. Remove from heat and serve. Top with optional fried egg; cook in olive oil or butter for approximately 3 minutes on each side or to preference.