Meatless Monday: Pasta with roasted red pepper sauce, kale, and chickpeas

by Caitlin Saniga

I’ve been making this little sauce and pouring it on everything I can think of: grains, legumes, salads. It’s all good.

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Roasted delicata squash boats with mushrooms, kale and Parmesan

by Caitlin Saniga

I got out all of the eating utensils, not sure how to go about digging into this squash. The rind is edible, so I tried cutting it into brimming half-moons with a serrated knife. Joel used a large spoon to scrape out the whole squash and eat it combined with the filling. No matter how you do it, it’ll be delicious! The flavors reminded me of Thanksgiving.

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Meatless Monday: Sauteed squash with kale pesto and walnuts

by Caitlin Saniga

Droopy kale leaves and a bunch of small squash were my inspiration for this dish. It turned out lovely — flavorful and filling.

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Torn kale and cabbage with tomatoes, green beans, and roasted red pepper-lime dressing

by Caitlin Saniga

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer’s end surprise.

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Meatless Monday: Kale and farro salad with feta, mint and lemon dressing

by Caitlin Saniga

Mmm. This is one of my favorite salads of late. Is it just me, or does the dressing kind of soften the kale when the two are tossed together? I also love the variety of textures: leafy kale, crunchy almonds, crisp onions, soft feta, plump farro — so wonderful together.

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Kale salad with savory granola and avocado

by Sarah Steimer

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

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Meatless Monday: Carrot, kale and tofu salad with spicy peanut dressing

by Sarah Stiemer

This salad is a great side dish, but I wanted to make it my main course. To do so, I knew I needed to add a protein. I opted for tofu, but some chickpeas would also be great in this salad.

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Grapefruit, avocado and chicken over greens

by Sarah Steimer

I made this salad right after my yoga class this past Sunday — so basically I felt like the world’s healthiest human ever. The fatty avocado and protein-rich chicken help pull the bitter greens and sour grapefruit back a few notches, right into the Perfection Zone.

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Meatless Monday: Kale and Brussels sprouts salad

by Sarah Steimer

This may look like a boring salad, but it’s surprisingly complex. The original recipe called for Tuscan kale, but I used a more traditional curly kale that I found at the farmer’s market. Tuscan may be a milder version, but the Dijon dressing in this recipe helps tame any kale’s bitterness.

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Creamy sweet potato and kale soup

by Sarah Steimer

I tasted this soup before adding the lemon, and it had sort of a heavy, starchy consistency. Adding the juice from half a lemon changed the soup entirely, and for the better. If you’re ever experimenting with a new recipe (or creating one of your own), always stop to consider the balance. In this case, all it took was a splash of acidity to even things out.

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