12 Steps to Whole Foods

Reaping a Gardener’s Rewards
Pasta with Kale
1 lb. whole-grain pasta (spaghetti, linguine, or penne)
1 lb. curly kale, cut into thin ribbons
¼ C extra virgin olive oil
¾ C pine nuts
4-6 oz. feta cheese, crumbled
½ C Lemon-Lime Dressing (page 94)
Cook the pasta according to package instructions. Sauté the kale in the olive oil until very tender (taste test it to
make sure it’s broken down to be soft and easily chewed). Toss with the pasta, along with the pine nuts, feta
cheese, and dressing. Serve hot.
Braised Kale and Tomatoes
You can serve this dish with Buttermilk Cornbread (page 259) for an excellent winter meal.
1½ lb. kale (about 2 bunches)
2 Tbsp. toasted sesame oil (or extra virgin olive oil)
6-8 cloves garlic, minced
1 small red onion, sliced
¾ C vegetable broth
1 pt. cherry tomatoes, washed and sliced in half
½ tsp. sea salt
fresh ground pepper to taste
1 Tbsp. brown rice vinegar
1 Tbsp. brown rice syrup or agave (raw, organic)
1 tsp. red pepper flakes
¼ C toasted sesame seeds
2 Tbsp. flax seeds, freshly ground
Wash, trim, and chop the kale. In a large wok (or sauté/fry pan), toast the sesame seeds and set them aside. Put
the oil in the wok and lightly sauté the garlic and onion. Add the kale and vegetable stock. Cook for 10 min.
and stir occasionally, adding the tomatoes, salt, pepper, red pepper flakes, vinegar, and syrup/agave in the last 2
min. Sprinkle with sesame seeds and ground flax seed, and serve. Serves 4-6.
Other Recipes
Christmasy Salad (page 65)
150 12 Steps to Whole Foods
© Copyright Robyn Openshaw