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2 Recipes Eating Clean And Special Walnuts For Fiesta Friday #33

Fiesta Friday

Fiesta Friday

Eating clean, I’ve heard the term but never really grasped what it means, it’s quite simple really, read about it here in an article on Cooking Light, in a nutshell you eat unprocessed whole foods, nothing new really we should all eat like that, the term is new but not the concept.  I receive emails from Martha Stewart living and really love some of the recipes from her site, I always have admired Martha’s business acumen and respect how she has built her empire and she also has some amazing recipes. This particular email had recipes that focus on eating clean, the recipes are always simple and are prepared on video by Shira Bocar.  The salad contains Tuscan Kale (use tuscan its more tender when eaten raw), apples, beets and walnuts with a dressing made from avocado, white wine vinegar,  dijon mustard and oil. I don’t have a mandolin which is what you are supposed to use to cut the beets paper thin, so as a result my beets were a bit too thick and raw beets really need to be thin, next time I will roast my beets for a little while and then slice,or get over my mandolin phobia and get one of those.

In the same email there was a recipe (I guess you can call it that) for broiling broccoli rabe and chick peas. This was a revelation for me, I always steamed it and the florets become overcooked while the stems are still hard and stringy, I wanted to give this a try, the key is for the broccoli rabe and chickpeas to be dry so plan in advance and let your vegetables and chickpeas drain and dry completely. I must say I love Martha’s clean eating video’s here is the one with the broccoli rabe. Shira serves with some fresh ricotta drizzled with olive oil and a sprinkling of red pepper flakes.

The walnuts in the salad were a gift from Patty Nguyen, I love her blog, she is a photographer and a great cook, she also has the most adorable little dog. She came to NYC to visit her brother and we met at the Brooklyn Flea, These walnuts (Chandler walnuts)  were hand cracked and are amazing, fresh and delicious.  I told Patty I would use them in a recipe and post it, so Patty,  here it is. Thank you for the delicious walnuts and I so enjoyed meeting you.

Chandler walnuts

Chandler walnuts

I am bringing both of these healthful vegetable dishes to the party, Angie@The Novice Gardener is hosting this gathering of friends and great cooks, imagine the line up with so many great and talented cooks preparing the food, The co hosts this week are Andrea @Cooking with a Wallflower and Sylvia @Superfoodista enjoy the clean food my dear friends.

Creamy kale salad

Creamy kale salad

Creamy Kale Salad

Ingredients
1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar (You could also use lemon juice) I added an extra tbs of vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil (I used walnut oil)
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced (I used a golden beet also)
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Directions
Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately. Suggestion: Add Farro, freekeh or some whole grain to the salad, it will be filling and delicious.

salad

salad

ready for the broiler

ready for the broiler

Broccoli Rabe and chickpeas

1 bunch broccoli rabe cleaned and trimmed (Be sure to keep the leaves, they crisp beautifully in the broiler)

1 can chick peas drained and dried

6 tbs olive oil (If you use 2 small sheet pans 3 tbs per tray)

thinly sliced garlic 2 cloves

salt

Really important to make sure your broccoli rabe and chick peas are dry, moisture is the enemy for this dish Place dry broccoli rabe on sheet pan, don’t over crowd. Add the chickpeas and garlic. Spoon or drizzle oil and massage into the broccoli rabe and chick peas, sprinkle with salt and place in heated broiler for 2 minutes, take out of the oven and turn the broccoli and place back in the oven for another 2 minutes. Remove from oven and serve.NOTE: I washed and dried my broccoli rabe and chickpeas the day before I made the dish, just bagged and refrigerated and they were perfectly dry. I think it depend on your oven how long you leave in to broil. I found that after the prescribed 4 minutes in the broiler the broccoli rabe was still quite raw a bit too crunchy, it is probably my oven, I’m sure in the Martha Stewart test kitchen they have commercial grade ovens that have more BTU’s than mine. So I put it in an extra 6 minutes. It was done perfectly, a little toothsome but still tender. So the cooking time will vary.

ready to eat

ready to eat

87 Comments Post a comment
  1. Suzanne, this is really interesting and informative. I’d love to try the Creamy Kale Salad! Hugs!

    September 15, 2014
    • Thanks Teagan, I need to start incorporating some of this clean eating into my daily routine.

      September 15, 2014
  2. Your salads both look so delicious (and healthy!). I’m particularly drawn to the second one because broccolli rabe (or stems as we call them) are one of my absolutely all-time favourite vegetables, but I’ve never been able to source them in France. I always come back from visits to London with my suitcases filled to the brim (which customs must find pretty funny). I bet it goes beautifully with chickpeas… Looks divine – I’m so envious 🙂

    September 15, 2014
    • The broccoli rabe and chickpeas are beautiful together and when eaten as suggested in the video with some fresh ricotta drizzled with some good olive oil and some pepper flakes, it’s amazing. My Mom cannot get broccoli rabe where she lives and its in the USA, she has to travel an hour to get get and brings back tons of it when she goes for it. Thanks so much.

      September 15, 2014
  3. Your salad looks delicious, Suzanne! Love the addition of the “Patty” walnuts, too. 🙂

    September 15, 2014
  4. Inspiring post, my healthy cooking friend!

    September 15, 2014
  5. Perfect salad for fall. Party sounds great.

    September 15, 2014
    • Thanks Michelle, I need to start doing this type of food a lot more frequently.

      September 15, 2014
  6. Beautiful salads, Suzanne, love your posting. In case you have never seen it, here is a link to Clean Eating magazine that I like:
    http://www.cleaneatingmag.com/about/

    September 15, 2014
    • Thanks Linda, I will see if I can get it on my ipad, need to learn more and get more recipes.

      September 15, 2014
  7. With the walnut crunch I am sure salad is such a comfort food:-) refreshing

    September 15, 2014
  8. I eat kale salads all the time – they just make me feel so good. And love the additions of fruit (apples are perfect), pepitas (since I’m allergic to nuts), and a light dressing. Next time, I want to try your dressing. It looks wonderful! And what a great way to make rabe. I’ve never broiled it, but roast broccolini all the time. I’m definitely trying broiling some rabe now! It’s so, so healthy. Great post, Suzanne!!

    September 15, 2014
    • The dressing is great but I felt it need more acid, I used vinegar but would love it with lemon or lime. I love kale, and raw kale salads I actually would love with pepitas. Thanks Susan.

      September 15, 2014
  9. How weird, only 2 minutes per side? Not even catering grills would be that powerful. Have to admit, I like the idea of grilling broccoli as it can takes ages to pan-fry sometimes. Although the florets would have to be sliced to be the same thickness. Anyway, still haven’t managed to try your cooking method for aubergine. Made orzotto instead. And couldn’t eat it as my teeth are playing up – again. Ouch, should’ve tried the aubergine!

    September 15, 2014
    • It took longer than 4 minutes, I added an additional 6 minutes, still far less than steaming or boiling and much more healthful. So sorry to hear you are having tooth problems, saw a post from you the other day about brownies and then it disappeared, I was happy for a minute, Miss you!

      September 15, 2014
      • Aww! Oh, and apologies for that post. I completely forgot I was still using the old blog! I’m building this: http://kitschnflavours.wordpress.com/ if you want to have a look. The structure is sort of there, but it’s missing a lot of text. It’s not going to be a proper blog with recipes, though.

        September 15, 2014
      • Oh I love your new site and wish I lived in the UK, I would be placing an order pronto. Looks wonderful and congratulations.

        September 15, 2014
  10. What lovely salads, I have been on such a salad kick lately! Clean eating is awesome, but I can’t say I beyond love walnuts – trying pecans maybe? 😀

    Cheers
    Choc Chip Uru

    September 15, 2014
    • Uru, use any nut you would like. It would be great, I think pepitas would be delicious instead of nuts also.

      September 15, 2014
  11. Both dishes look delicious… and so healthy too! I really like the idea of the creamy avocado dressing for the kale salad.

    September 15, 2014
    • The dressing is delicious, it’s so creamy and simple so few ingredients. Love food like that. Thank you so much,

      September 15, 2014
  12. Love this Suzanne! And so fun that you and Patty met! So special!

    September 15, 2014
    • Thanks Lori, loved meeting Patty, she is so talented and very very sweet.

      September 15, 2014
  13. Very innovative. Looks great! 🙂

    September 15, 2014
    • Thanks so much, the broiler method of cooking the broccoli rabe is terrific.

      September 15, 2014
  14. Lovely and healthy salads Suzanne – I hope to be eating lots of these kinds of dishes in the coming months! Hope you’re well… and how lovely that you and Patty were able to meet up in NY! 🙂

    September 15, 2014
    • I wish I would eat like this all the time but unfortunately my love of sweets gets the better of me, also my great love of all things bread and pasta. Well, it’s good even a few days a week to eat these beautiful vegetables.

      September 15, 2014
  15. I love your creamy kale salad Suzanne. Pulsing the avocado is a great idea for the creamy dressing. And broccoli rabe and chickpeas in the oven is brilliant! I would love that combination.

    September 15, 2014
    • Thank you so much, I followed the recipe since this was my first time making it but next time I am adding more, maybe some farro, peppitas, dried cranberries, make it a whole meal. The broccoli rabe is perfect exactly like it is, loved it with the fresh ricotta drizzled with some olive oil.

      September 15, 2014
  16. That salad is right up my alley, Suzanne ! 🙂
    Many thanks !!!

    September 15, 2014
    • You are so welcome, it’s a really good salad with lots of possibilities for variation. Thank you.

      September 15, 2014
  17. What an awesome post Suzanne. Clean eating is so good….I don’t do that often as I should. That salad is awesome. Love walnuts in a salad. Envious of Patty now ;)… Have never tried Kale in salads…
    The combo of broccoli ribs n chickpeas is so intriguing….Must have tasted awesome….
    Loved this post so very much. 🙂

    September 15, 2014
    • Thanks Sonal, I love clean food and really should have it every day, it’s delicious and healthful. The broccoli rabe and chick peas was my favorite of the two, really great flavor, and broiling the broccoli rabe was fast and got really good results.

      September 15, 2014
  18. This looks like such a good, healthy salad! I’m trying to eat more kale, so this is perfect!

    September 15, 2014
    • I like kale a lot, don’t use that often though, this salad is great. Love the broccoli rabe though. Thank you.

      September 16, 2014
  19. Delicious wholesome food! Those walnuts really look yummy.

    September 15, 2014
  20. Your salad looks very tasty Suzanne and I love the addition of chickpeas and walnuts 🙂

    September 15, 2014
    • I love both and they added a lot to both dishes. Thanks so much,

      September 16, 2014
  21. Your salads look delicious and they are super healthy which has to be a good thing. I agree about not eating processed food. It’s a shame the food lobby is so powerful as processed food cannot be good for the health of any nation. 😉

    September 16, 2014
    • It really is a shame, processed foods are the mainstay of so many and it’s really sad. I succumb and have processed food from time to time but try not to keeping it whole, Thanks so much.

      September 16, 2014
  22. Oooohhh, Suz, that creamy kale salad is right up my alley. I wish I had some right now. Marvelous!!!

    September 16, 2014
    • Thanks Em, that salad is really good. I actually thought of you when I was making it I know you love kale.

      September 16, 2014
  23. All looks so delicious Suzanne!!! 🙂

    September 16, 2014
  24. Wow, this looks delicious. I love that the creaminess comes from avocado and not heavy cream. Yum! I also love the hint of mustard and the fruits and nuts. This is certainly healthy. I’m going to make this salad.

    September 16, 2014
    • You’ll enjoy it Amanda, tailor to suite your taste, there is so much you can add or not add to make this salad your own, it really is delicious. Thank you.

      September 16, 2014
  25. This looks amazing. I am copying this down for dinner next week. My husband and I are trying to eat healthier, but with style and this looks perfect.

    September 16, 2014
    • Thank you, both recipes are terrific, I also am trying to incorporate more healthful choices each week.

      September 16, 2014
  26. CC #

    Oooh my fave, hands down is the rapini recipe!! LOVE that stuff and your recipe sounds wonderful! Good and healthy stuff!

    September 17, 2014
  27. Both of these salads look fantastic – I especially love beets and am always looking for new ways to use kale…

    September 17, 2014
  28. I love love love kale and not even for health reasons, so that salad is definitely a winner for me! Thanks for sharing!

    September 17, 2014
    • You are so welcome, kale is so good and I feel really good after eating it. Thank you so much.

      September 17, 2014
  29. superb post Susanne !!! unfortunately we do not get kale here in India, but i am sure i can suffice with baby spinach 🙂

    September 18, 2014
  30. Lovely salad Suzanne, kale is one of my favorites!

    September 18, 2014
  31. what an idea…

    September 19, 2014
  32. Love it! Love it!

    September 19, 2014
  33. Love kale and fruit in salads, but hadn’t tried with apple, this sounds yummy. And fresh walnuts too 🙂

    September 20, 2014
    • Apples and walnuts are great with kale, I usually have it with dried cranberries and thats great but I love the fresh apples with the kale. Thanks so much.

      September 20, 2014
      • Mango with kale is probably my favourite 🙂

        September 21, 2014
      • Never tried but will!

        September 21, 2014
  34. I think “clean eating” as being how my grandmother used to cook– things grown in her yard, including her chickens. — and thanks Suzanne, for the tip about Tuscan Kale– didn’t know there was a difference.

    September 21, 2014
    • Yes apparently there is although I have made salads from red kale, green kale not using the tough stems and it was very tender. I do really like Tuscan kale, it;s wonderful. Thanks Rhonda.

      September 22, 2014
  35. Yayyay! I’m so glad you like the walnuts, Suzanne!! How are you and the fur babies doing?

    September 21, 2014
    • Those are the biggest, fattest most wonderful walnuts I’ve had. Thank you again. They really made this salad special.

      September 22, 2014
      • You let me know if you want more and I’ll mail you some!

        September 23, 2014
      • You are so sweet, thank you.

        September 23, 2014
  36. Both these dishes look so fresh and delicious. Must try’s.

    September 22, 2014
  37. Liz #

    love the healthy! Yum 🙂 And gorgeous, too.

    September 22, 2014
  38. Yum! I am always looking for new vegetable recipes and these two recipes for greens are so inspiring Suzanne! Particularly the kale one. I’ve only really used the curly variety which needs a LOT of massaging to taste good raw. Using Tuscan kale makes heaps of sense… I need to track some down as soon as I get home. Thanks for the links on clean eating. It’s quite a buzz word on the net recently and I think a lot of people over-use it, but it makes a lot of sense when you think simply about it! Great post! xx

    September 26, 2014
    • Thanks Laura, eating clean is one of those things that is “fashionable” but it’s been around for eon’s and is the way we should eat and some of us aspire to eat that way all the time, I fall short of 100% by fairly wide margin but do keep processed food to a minimum and try to eat sensibly despite my love of sugary sweets. I feel like I am a split personality when it comes to food.

      September 26, 2014
  39. These recipes look so delicious! I am really looking forward to making the Creamy Kale Salad this week. Thanks for sharing!

    October 1, 2014
    • Both recipes are really good, love the kale salad. Thank you so much.

      October 1, 2014

Trackbacks & Pingbacks

  1. Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener
  2. Meals with Mom | Fiesta Friday #34 | The Novice Gardener

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