kale

Recipes

Three Greens and Cheese Omelet Recipe

By Lindsay Hunt | July 6, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

When summer finally arrives, it’s hard to ignore the season’s harbingers.  This includes but is not limited to: over air-conditioned indoor spaces, steaming subway platforms and streets, and the most dreaded of all: bathing suit season. Luckily, the negatives of summer make for positive solutions.  I end up eating more salads and smoothies; and I exercise more. When the weekend comes, however, those well-intentioned plans can get derailed. (Brunch around the corner with a basket of pastries? Yes, please!) This summer I plan to have none of that, and to make it through each Saturday and Sunday with a healthy brunch without a side of guilt. Read More

Recipes

Egg Salad on Rustic Bread with Kale Chips and Sharp Cheddar Recipe

By Madeleine Ignon | June 20, 2011

Egg Salad Sandwich

Photo: Madeleine Ignon

Egg salad is a vegetarian sandwich go-to, especially for picnics. I love it, but not when it’s overloaded with mayonnaise, so I used Goddess dressing instead, which gets its creaminess from a tahini base. With the addition of the Dijon mustard and the spices, I didn’t find that this combination lacked any of the flavor of the fattier versions.

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Recipes

Raw Kale Salad Recipe

By Lindsay Hunt | March 28, 2011

Raw Kale Salad. Photo. Lindsay Hunt

Photo: Lindsay Hunt

Usually I bring my lunch to work. I either have leftover roasted vegetables and rice, or maybe vegetable lasagna. On a special occasion or when I’ve been to busy or tired to cook, I’ll head down the block to Birdbath Bakery.

Birdbath is an offshoot of City Bakery, nestled into the old SoHo location of Vesuvio Bakery. Inside, cookies bigger than my spread fingers and palm, and a delicious bowl of kale salad. Read More

Recipes

Nutrient-Packed Green Smoothie Recipe

By Madeleine Ignon | March 7, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

I am not one to participate in the debate between Los Angeles and San Francisco. Similar to how I won’t pick a favorite baseball team, I won’t take sides with my cities.  (I think I am the only person in history to say out loud-while in the baseball stadium where the two teams are playing-that she is a fan of both the Red Sox and the Yankees.)

I am currently a resident of San Francisco, but I would say I happily co-exist between the two. I relish their beautiful differences. Los Angeles has the weather-that’s undeniable-and San Francisco has the natural beauty.

As far as food trends go, one thing I will say for sure is that I have yet to find a great smoothie in San Francisco. My sister and I have scouted all the good spots in LA, and a while back we happened upon Leaf, whose smoothie blend of kale, mango, banana, orange juice, and cinnamon came pretty close to my idea of perfect, and thereby inspired my own recipe.

I prefer my smoothies to be more creamy than acidic, so I substituted the orange juice with milk (any kind will do, but I like the taste of almond milk). If you want to add the dates, they add a nice sweetness, but the smoothie is great without them too. Here’s to homemade healthy deliciousness.

Recipes

Kale and White Bean Stew Recipe

By Lindsay Hunt | January 17, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

Each Monday I’ll be sharing an original Five Ingredient Meal.  Every recipe will be made with whole foods and easy-to-source ingredients.  I’ll omit salt and pepper in my count of ingredients, because in my opinion, they’re almost always essential for good flavor.

 

My first recipe, Kale and White Bean Stew, is a restorative, soul-warming, and healthy mid-winter meal.

After New Year’s, I felt a tickle at the back of my throat.  That tickle turned into the most throat-wrenching, head-pounding, body-shaking sickness I’ve experienced in a long time.  I haven’t been incapacitatingly sick in a long time.  No voice, no ability to move.  Life didn’t seem doable for a while.  Food tasted menthol-tinged. I ate cherry, black cherry, and orange jello.

Then, after 36 hours in bed, I lumbered out of bed to cook an afternoon snack.  It was the first food that tasted appetizing in days, and it reawakened me to life after the initial slump.  Even after I’d recovered this combination of vegetables and protein-packed beans has turned out to be a go-to dish.  It’s great tossed with whole-wheat pasta, or eaten on it’s own, with a dollop of greek yogurt or sour cream. You can make it vegan, too, by using canola oil instead of butter.

Enjoy, and check back Monday’s for a new installment of Five Ingredient Meals.

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Image by Rod Waddington Dinner

By Suzannah Schneider

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