I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.
I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.
Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.
This dish is great served warm or at room temperature, and is easily made ahead.
For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!
Delish Dish, Let's Party, Pasta Salad | Tags:
beans, canellini, dairy-free, dinner, easy, entertaining, gluten free, green onions, healthy, kale, nuts, Party, pasta, pecans, pesto, scallions, vegan, vegetarian, weeknight
My new cookbook, The Forest Feast, just came out and we are doing a GIVEAWAY!
A couple years ago, my husband and I left New York City for a cabin in the woods in Northern California. I had worked as a freelance food photographer in New York, so being in California meant starting over in a way. I decided I needed a new portfolio so I set out to create one at our new cabin, by cooking and shooting with local produce outside amongst the forest. This became my blog, The Forest Feast, and now this cookbook! The book is unique because it’s an art book/cookbook blend. The recipes are displayed visually so there’s not a lot of text to read through. Instead, my own handwriting, photography and watercolor illustrations guide you through the steps. The book features 100 vegetarian recipes that are super simple- most have fewer than 5 ingredients and are easy enough for a weeknight, yet unique enough for entertaining. For a little preview, watch my book trailer, HERE.
Below is one of my favorite recipes from the book. I make it often for dinner parties and it’s a hit! The dressing is super garlicky and the polenta “croutons” make it filling.
Photos and Recipe by Erin Gleeson for The Forest Feast cookbook.
As I mentioned earlier, BHG and I are giving away a couple of copies of The Forest Feast cookbook! To enter to win one of 5 copies of The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, tell us below: “What is your favorite way to use kale?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the tweet marked with the hashtag #BHGForestFeast. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
Note: This contest has ended.
Our winners for the blog comments were Allie who said “Making a simple kale salad…”, Carol who loves “Kale chips,” and Alex who said “A wilted kale salad and sauteed with quinoa and sweet potato.”
Good luck and Happy Cooking!
Chung-Ah Rhee is a New York native who transplanted herself to sunny California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ingredients and transforms them into sophisticated and elegant meals. When she’s not cooking or taking food photography, she enjoys spending her time running by the beach and scoping out the best restaurants in each city that she visits.
Hi everyone! I am so incredibly honored to be guest posting here for BHG blog, Delish Dish. Ever since I began to cook during my college years, I have been collecting Better Homes and Gardens magazines for their amazing fail-proof recipes, and this quick and easy Greek Quinoa and Avocado Salad is no exception.
I’ve recently fallen in love with Greek cuisine so I’m a bit obsessed with anything Greek-inspired. It may be attributed to the fact that I didn’t really get to try many Greek foods as a kid. Growing up in a very traditional Korean household, we were a bit restricted to a Korean diet. So when I saw this recipe, I knew it was an instant win in my book.
Now this recipe is a great place to start for a Greek inspired salad, loaded with protein-packed superfood quinoa, crisp cucumbers, cherry tomatoes, and crumbled feta, all soaked up in lemony, tangy goodness. I did swap out the spinach for baby kale greens, and added a generous scoop of pine nuts for that extra crunchiness. I always need a bit of a bite in my foods.
I also loved as to how easily this came together. Once the quinoa is cooked through, this Greek Quinoa and Avocado Salad will come together in just minutes, leaving you with bright, crisp flavors that are so perfect during the cooler weather.
Delish Dish, Easy Healthy Recipes, Greek Salad, Healthy Recipes, Rice and Grains, Salads, Vegetarian | Tags:
avocado, cucumber, feta, kale, lemon, quinoa, salad, tomatoes, vegetarian
Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!
When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago. You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate. Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.
The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition. Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge. I sprinkled a bit of that in and chopped up some roasted red peppers we had around. At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).
You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items. Totally up to you. You really can’t go wrong.
Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog A Thought For Food. He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog. Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.
Delish Dish, Easy Lunches, Green Salad, Lunch, Salads, Vegetarian, Vegetarian Meal Ideas | Tags:
bread, corn, kale, panzanella, Recipe, red pepper, salad, seasonal, summer, tomatoes
Hi it’s Beth again. It seems that every year between Thanksgiving and Christmas, my schedule gets jam-packed and I barely have time eat dinner. And since the weather has finally reached bone-chilling temps, I find myself craving soup, stew, chili…anything I can throw into a slow cooker for a warm, satisfying meal. So I was delighted when I came across this recipe for Mediterranean Kale & Cannelini Stew with Farro. Not just because it’s a healthy option, but also because I’ve been meaning to try cooking with kale. And farro is supposed to be the hottest grain on the scene since quinoa.
While I didn’t have any farro on hand, my regular grocery store had it stocked in their health food section. They even had kamut, another ancient grain that you could use in the recipe, but I opted for farro. Kale was also readily available, and pretty cheap! Since I’m a kale newbie, I double checked how to prepare kale before using it in the recipe.
The most surprising part of this stew was how easy it was to throw together. The bag of farro said to let it soak for 8 hours. Since I’m normally not one to adhere strictly to directions, I let it soak for about an hour, drained it, and threw it in with my chopped veggies and totally delicious fire-roasted tomatoes (Did you guys know about fire-roasted tomatoes?! They are amazing and come canned and should be put in everything as far as I’m concerned.) But anyway, the farro still turned out great, despite the fact that I didn’t soak it for a day. And after de-stemming my kale, I ripped it into small pieces and threw it into my stew with the lemon juice, and let the stew simmer another hour.
As for the final dish? Seriously tasty and filling. I even forgot it was a vegetarian stew thanks to the hearty beans and kale. I would also recommend not skimping on the fresh basil and feta. I know basil can get spendy this time of year, but it’s definitely worth it because it was totally delicious and fresh as a topper and played off of the lemon juice and salty kale. So splurge on the basil, I say. It was so good, in fact, that’s I’m actually looking forward to freezing it so I can heat it up later whenever I need a quick and tasty dinner. Oh and don’t forget to serve it with crusty dippable bread! Because everything tastes better with a thick slice of crusty bread. Get the recipe here.