Kale and Tomato Salad with Roasted Asaparagus

Summer is almost here! This dish I’ve made a little fusion of late spring and early summer with a faint throwback into a Mexican influence. I got most of these ingredients at local farm stands, so hopefully you can as well. Don’t feel like you have to adhere to this particular format of ingredients either, any hearty lettuce or softer dark-leafy green will work fine in this recipe.

This is fresh, delicious and a great “Meatless Monday” option (I would throw some beans on there to increase the protein) or side salad. Feel free to omit any spices or the cilantro. I’d substitute the cilantro with dill or parsley if you aren’t a cilantro person. I’ve also enjoyed this with a nice piece of pan seared fish or baked chicken. Top with some grated cheese for extra sexy points.

Whatever you chose to do with it, Enjoy!

Kale and tomato salad with roasted asparagus

Ingredients:

1 Bunch Lacinato Kale

1 Bunch asparagus

2 Tomatoes (sliced into 8ths)

1 Juice and zest of lime

2 Tablespoons olive oil

¼ Cup pickled red onion

½ Bunch watercress

¼ Cup Chive (cut thin)

¼ Cup Cilantro (rough chop)

½ teaspoon smoked sweet paprika

½ teaspoon garlic

½ teaspoon chili powder

½ teaspoon cumin (whole preferably)

Directions:

1. Wash ALL produce (Learn more here)
2. Take spices and combine in container
3. Toss asparagus in olive oil and place in oven (preheated at 400). Allow to roast for five to seven minutes, or until tender.
4. While asparagus is roasting, cut kale into fork size (about two inches) and put into large mixing bowl
5. Take tomatoes and core them (cut out the brown part on the top). Slice into 12ths if you have a big tomato 8ths if it is small. Place into large mixing bowl
6. Combine remaining ingredients into bowl and toss to incorporate.
7. Asparagus should be ready by now, or already done. Once removed from oven and cooled, cut on a bias into two inch strips. Add to bowl if you are serving family style. Keep Asparagus separate if you’re going to be plating. 

Gluten-free Mexican Veggie Burgers

Going with my g-free theme this month I would like to present my Mexican veggie burgers of the gluten-free variety. This is a pretty standard recipe that I do basically once a week and do a large batch of veggie burgers. I also tend to have a heartier style patty. If you want a more traditional falafel style burger, take a quarter of the ingredients and blend in a blender until smooth, then simply add back into the mixture.

Utilize this recipe with pickled veggies, burger buns, and salads. Feel free to create variations and explore what you have in season! I also chose to top this dish with Lemon-Mustard Braised Greens, instead of a crudité or pickled something or other. No particular reason, just switching it up. Will be posting later on about variations and whatnot. 

Ingredients:

1 #5 can beans, pinto (or cannellini)

1 #5 can beans, black

½ c. Quinoa (cooked)

3 cloves garlic (minced)

1 Zest of lime

1 Celery Stalk diced (about ¾ cup)

1 Bunch diced asparagus ends (save the tips for something else!)

½ Red onion (diced)

1 C. Pickled veg (chopped)

7oz Chipolte De Moreno (diced)

1/3 C. Corn meal

1 C. G-free flour

¼ C. Corn starch               

½ C. G-free breadcrumb

2 Eggs (whole)

1 tsp. ginger

1 tsp. cumin (ground)

1 Tbls. Pepper

¼ tsp. Celery seed

1 Tbls. Siracha

2 tsp. salt

Directions:

1.  Combine all ingredients in large mixing bowl

2. Mix with hands until fully incorporated

3. Test seasoning and consistency with small meat ball sized patty before doing whole batch

4. Using a 3oz ice-cream scoop, portion out patties

5. Sear in non-stick pan with olive or coconut oil

6. Serve on toasted bun