Monday, March 24, 2014

Sweet and Spicy Kale Salad with Apples, Almonds and Dates


Sweet and Spicy Kale Salad with Apples, Almonds and Dates
by Sarah Farsh March 24, 2014

  • 1 head purple kale (or kale of choice), chopped
  • 1 Pink Lady Apple (or apple of choice, cubed
  • 2 medjool dates, pitted and chopped 
  • 1/4 cup sliced almonds (raw, unsalted)
  • 1 tsp sirracha sauce
  • 2 tbsp maple syrup
  • 2 tbsp good balsamic vinegar
  • 1 tsp herbs de province
  • salt/pepper to taste
  • 1 tsp garlic powder
Whisk together sirracha, maple syrup, vinegar, herbs de province, salt, pepper and garlic powder to create dressing. In a large bowl, combine all ingredients together and toss. Tastes even better the next day!

Sunday, March 23, 2014

Warm Roasted Eggplant Dip (Baba Ganoush)

I had a lonely eggplant in my fridge, so I decided to whip up some easy eggplant dip. This is a great dip to have with freshly sliced cucumbers, warm pita bread or inside a veggie sandwich!


Warm Roasted Eggplant Dip
by Sarah Farsh March 23, 2014

  • 1 eggplant, sliced in half vertically 
  • 2 tbsp tahini
  • 1 juicy lemon or 1 tbsp fresh lemon juice
  • pinch cumin
  • 3-4 cloves garlic
  • salt and pepper to taste
  • pinch Herbes De Provence
Heat oven to 450 degrees. Slice diamonds into the insides of the eggplant and place on cooking sheet, roast for 15 - 20 minutes. Throw eggplant, tahini, lemon juice, cumin, garlic, salt, pepper, herbes de provence into food processor and blend until smooth.