|2 servings||calories per servings 720||protein serving 22 g||carbs per serving 76 g||total fat per serving 37 g|
‘KALE’ CAESAR! Beware the Ides of March...
Trust, we know kale isn’t everyone’s favorite food. But imagine this: creamy, zesty dressing and not one, but two kinds of croutons - toasty multigrain bread and crispy herbed chickpeas! Nixing the traditional raw egg and anchovies, this Caesar-style dressing is made up of a blend of mayo, dijon mustard, nutritional yeast and ground flaxseed, which acts as a natural thickener (and a great source of plant-based Omega-3 fatty acids!). Fold it into your kale, and use your hands to crush the leaves until they’re vibrant and tender. With a sassy kick from roasted red pepper, you’re in for a meal that makes salad super-satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||17 g|
MISE EN PLACE
• Heat oven to 375° F.
• Cut bread into 1/2-inch cubes.
• Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces.
• Peel and mince garlic.
• Thinly slice red pepper.
• Juice lemon.
• Rinse and drain chickpeas.
• In a bowl, toss chickpeas with 2 teaspoons olive oil and half of garlic-herb blend.
• Spread chickpeas on a baking sheet (reserve bowl). Roast in oven 15 minutes.
While chickpeas roast, in same bowl toss bread with 1 teaspoon olive oil and remaining garlic-herb blend.
• In a large bowl, combine garlic, mayonnaise, mustard, lemon juice, liquid aminos, flaxseed meal and nutritional yeast.
• Whisk in 3 tablespoons olive oil.
• Add kale stems and leaves, tossing and crushing to coat in dressing.
• Taste and adjust seasoning as desired with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• When chickpeas have roasted 15 minutes, clear a space on the pan. Add bread.
• Toast in oven until bread is crisp and lightly browned, 10-12 minutes.
Divide kale between 2 plates. Top with croutons, chickpeas and red peppers. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...