Sweet Potato, Corn and Kale Confetti Hash

Sweet Potato, Corn and Kale Confetti Hash

It’s a weekday evening and I arrive home from work to find fresh corn, kale, sweet potatoes and a few onions. It doesn’t sound like much but then I realized I could make a combination of my Summer Veggie Succotash and my Sweet Potato and Brussels Sprout Hash. I was NOT prepared for the deliciousness that followed. It honestly tasted like a veggie paella but without the rice! As Scott so eloquently put it “it just clumps together so nicely”!

Sweet Potato, Corn and Kale Confetti Hash

You can use regular paprika but I highly recommend the spicy kind for this dish – well, for any dish really :).

So I hope you enjoy the ‘clumps’ and flavor of this easy, simple and fresh dish!

Chelsea

Confetti Hash
 
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Serves: 4
Ingredients
  • 3 Tbsp grapeseed oil
  • 1 onion, diced
  • 2 sweet potatoes, shredded
  • 2 ears of fresh corn, husked – can sub 1-1½ cups frozen or canned corn
  • 1 can (15oz) white beans, drained and rinsed
  • 1 bunch of kale, stems removed and roughly chopped – can sub 1 bag spinach
  • 2-3 tsp spicy paprika (or sub regular)
  • Salt + Pepper to taste
Instructions
  1. Place oil and onion in a saute pan and heat until onions become fragrant. Add in shredded sweet potatoes and cook on medium to high heat (about 5-8 minutes) until potatoes begin to brown.
  2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them and the ‘milk’ fall into the bowl. Discard the cobs.
  3. Once potatoes are ready add the corn, beans and spices. Mix well and cook for another 5 or so minutes.
  4. Add kale or spinach and either cover to wilt greens or mix frequently until the greens are wilted.
  5. Spice as needed and serve warm.

Notes: Feel free to add any additional veggies you’d like. Recipe is shown with tomatoes added in after the sweet potatoes browned but I actually preferred the taste of it the time I made it without tomatoes.

Two Recipes Not to Miss: Kale Caesar and Roasted Cabbage and Cauliflower Salad

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Hello my savvy chefs!

Last week was an exciting one as I had 2 recipes published on Mind Body Green, a site I love for all things health! However, you all are my tried and true so it would be a tragedy if I you didn’t have easy access to these recipes :)… so you can find the links below.

Vegetarian Kale Caesar with Homemade Garlic Croutons – this was made with my vegetarian caesar dressing

Roasted Cabbage & Cauliflower Salad with Peanut Sauce

Have a happy, healthy and yummy week!

Chelsea

7 Vegetarian Dinners in 30 Minutes or Less!

When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!

1. Delicata Squash and Tofu Curry

Delicata Squash and Tofu Curry

2. Mediterranean Quinoa Salad

Quinoa Salad… 

Read More »

My Tested and Approved Green Smoothie

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As many of you know, I am a juicer. I love to juice every morning and when I am traveling or away from home, I definitely miss my green juice. Green smoothie’s seem to be a bit easier to find while traveling (although you usually have to modify quite a bit!) so I decided to give them a shot at home and have my green juice as an afternoon snack. I’m actually pleasantly surprised with how much I have come to enjoy the morning smoothie and how satisfying it is. I usually eat something alongside my morning juice but just the smoothie seems to keep me going all morning long…. 

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Breakfast Break: Top FLB Breakfast Foods

Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but  generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!

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Green Juice

Raw Veggie Taco

Open Faced Veggie Taco… 

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Sugar Snap and Garden Pea Salad

Sugar Snap and Garden Pea Salad

I hope you cannot overdose on peas because I have literally been making this non stop! I went to the farmer’s market the other weekend and there were fresh snap peas, fresh peas, fresh kale and fresh arugula…so obviously, I went to town :). My friend Alli had made a rendition of this at our Supper Club but I modified it to make it my own. It is a light, crisp goodness of greens. Be sure to check out my new site The Simple Kitchen. Oh and don’t forget you can find the guide to making lemon vinaigrette here

Sugar Snap and Garden Pea Salad
 
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Serves: 6
Ingredients
  • 2 cups snap peas
  • 2 cups garden peas
  • 5 cups arugula
  • 2 cups kale, stems removed
  • ½ cup mint leaves, chopped – can do more depending on your taste
  • 1½ -2 avocados, cubed
  • ¼ cup lemon vinagrette
  • Pepitas and coarse sea salt for garnish
Instructions
  1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
  2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. Once cooled, strain.
  3. Combine arugula, kale and mint to a serving bowl.
  4. Add peas, avocado and dressing and mix well.
  5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, grated cheese, etc.)

Crazy Sexy Kale Salad + a little extra!

Kale and Sprout Salad

For those of you who are not familiar with Kris Carr, you should become familiar…quickly. Her story is incredible! She was diagnosed with a very rare and incurable form of stage 4 cancer which encouraged her to make a total lifestyle upgrade inside and out. She focuses on a nutrient dense, plant-based diet and her books (and now her recipes) are so much fun. Her cookbook came out not too long ago so it’s no surprise that my girlfriends thought it would be the perfect hostess gift for me – thanks ladies of WC! The reason I like this kale salad so much (other than the fact that I am obsessed with kale) is that it uses avocado to give it such a great texture. It a modified version of her salad in the book and is oh so yummy (and super easy to modify to make your own)!

For new and improved recipes, please visit my new site The Simple Kitchen!

Crazy Sexy Kale Salad + a little extra!
 
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Serves: 2
Ingredients
  • 1 bunch of kale, shredded by hand (I prefer dino)
  • ¼ cup parsley, chopped
  • 1½ avocados, pit removed and chopped
  • 2 Tbsp flax oil
  • 1½ Tbsp lemon juice (fresh is best!)
  • 1 cup diced bell peppers (I prefer orange, yellow or red over green)
  • 1 cup pea shoots, chopped in half
  • 2 cups of sunflower sprouts, chopped in half
  • Sea salt to taste
  • Cucumber, sliced (for serving, see picture)
  • 2 Tbsp pepitas
Instructions
  1. Combine kale, parsley, avocados, flax oil and lemon juice in a bowl. Massage and mix with hands to wilt the kale and cream the avocado.
  2. Add the bell pepper, pea shoots, sunflower sprouts and salt and mix to combine.
  3. Serve on a plate and wrap with cucumber slice.
  4. Top with pepitas.

Eggplant Parmesan Casserole

Eggplant Parmesan CasseroleI had been eyeballing this dish for a while and given the fact that I just had some delicious leftovers for lunch, I am happy I tried it!!!

This gives you the feel of a lasagna but is lighter as it has less cheese and no noodles. I got the original recipe from Martha but of course modified it to add a few extra veggies in :).

I hope that you enjoy it!

Eggplant Parmesan Casserole
 
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Serves: 8
Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs (can use egg replacer for a vegan version)
  • ¾ cup plain dry breadcrumbs, more as needed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
  • 6 cups (48 ounces) homemade or store-bought chunky tomato sauce
  • 1 white onion, sliced
  • 10 oz mushrooms, sliced (approximately 2 cups)
  • 10 oz kale or spinach or combination of both
  • 4 tablespoons basil, chopped
  • 1½ cups shredded mozzarella or parmesan or a combination (can use non dairy cheese for a vegan version)
Instructions
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Meanwhile, heat a small amount of oil in a pan, add onion and cook until fragrant. Add mushrooms and kale or spinach and cook until greens wilt. Set aside.
  4. One eggplant is done, spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then the mushroom mixture. Add 2 more cups of sauce. Repeat with remaining eggplant, sauce, then sprinkle with basil and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

 

 

Five 20 Minute Meals

Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂

Zucchini Pasta

Zucchini Pasta

Lentils with Sweet Potato, Mushrooms and Kale

Lentils with Sweet Potatoes, Mushrooms and Kale

White Beans and Cabbage

White Beans and Cabbage

Kale and Brussels Sprout Salad

Ravioli with Arugula and Pecorino

Ravioli with Arugula and Pecorino

Miso- Curry Delicata Squash

Miso-Curry Delicata Squash

Yet another thanks to Heidi Swanson of 101 Cookbooks (I am obviously blowing through this book)! I do have to be honest though… as I was making this, I wasn’t quite sure how it was going to taste as it just seemed too simple. But it turned out to be delightful. And it was even better as leftovers the next day, so be sure to make extra!

Miso- Curry Delicata Squash
 
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Serves: 2-3
Ingredients
  • 12 oz delicata squash (or about 2 small ones) – can use butternut as a replacement
  • ¼ cup olive oil
  • ¼ cup white miso
  • 1 Tbsp red Thai curry paste
  • 8 ounces extra-firm tofu, cut into small cubes
  • 2-3 medium sweet potatoes, unpeeled, cut into chunks
  • 2 Tbsp fresh lemon juice
  • 1½ cups chopped kale, tough stems removed
  • ⅓ cup pepitas, toasted
  • ⅔ cup chopped fresh cilantro
Instructions
  1. Preheat the oven to 400 degrees with a rack in the middle of the oven.
  2. Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into ½ inch thick half-moons.
  3. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with ⅓ cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.
  4. Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
  5. In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. You can also choose to saute the kale first if you prefer.
  6. Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.