A bowl of filling, healthy kale and sausage soup is calling my name. It’s been raining here in Dallas for three days straight and I love to greet my children when they come home from school with a piping hot bowl of something to warm them up. Loaded with healthy vegetables, this can easily be made vegetarian by skipping the sausage and using vegetable broth instead of chicken broth. You can toss all the ingredients into the InstantPot or slow cooker so it’s ready when you come home from work!
2 tbsp olive oil
1 shallot, minced
3 garlic cloves minced
2 Carrots, peeled and chopped
1 large Parsnip, peeled and chopped
1/2 a small head Cabbage, washed and chopped
3 ribs Celery, trimmed and chopped
1/2 head medium Cauliflower, stalk removed and chopped
2 Russet Potatoes, peeled and chopped (soak in cold water for 15 minutes to remove excess starch)
1 package of brown mushroom, washed and quartered
Bouquet Garni – 1 bay leaf, 1 sprig rosemary, 2 sprigs Italian parsley
1 tsp dried thyme
salt and pepper to taste
1 Parsmesan rind
8 Cups organic chicken broth
6 cups washed, de stemmed and roughly chopped curly kale
12 oz package of chicken sausage, diced and pan fried to crisp
splash of half and half (optional)
In a Dutch Oven or slow cooker set to low heat, sauté the shallots and onions in the olive oil for 30 seconds. Rinse the potatoes and add them to the pot with the other vegetables, except the kale. Add in the bouquet garni (I tie the herbs together with twine, but you can also place it in cheese cloth) and the dried thyme, cheese rind, salt and pepper and the chicken broth. Cover and bring to a simmer, then reduce the heat and continue to simmer for half an hour. Remove the herbs and cheese rind and turn off the heat. Add in the chopped kale and splash of cream if using. You can leave it rustic or you can pulse with an immersion blender to thick the soup slightly. Add in the chicken sausage and serve.
New Takes on Classic Grilled Dishes!
Grilled Zucchini Bruschetta
1 large baguette
1 garlic clove, peeled
½ cup extra virgin olive oil
16 oz whole milk ricotta
Zest from one lemon
1 tbsp fresh tarragon, minced
5 large zucchinis, sliced horizontally into ½ inch thick pieces
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp kosher salt
Slice baguette into one inch thick pieces on the diagonal, leave on a baking sheet overnight, or at least one hour to harden. Turn the grill to medium heat. Brush the baguette with olive oil and place on the grill for one to two minutes or until lightly browned. While the bread is still warm, rub with the whole garlic clove. Brush the zucchini with the remaining olive oil and sprinkle with salt, dried oregano and thyme. Grill until charred, a couple of minutes. Meanwhile, whip the ricotta in a blender for two to three minutes or until fluffy and smooth. Add in the lemon zest and tarragon and whip for another 30 seconds.
To serve, smooth a dollop of ricotta on a slice of baguette and top with grilled zucchini.
Cedar Plank Grilled Salmon Salad with Mango Salsa
1 whole side of salmon
2 tbsp mesquite grilled seasoning
1 tbsp honey
1 tbsp kosher salt
3 tbsp extra virgin olive oil
4 cedar planks, soaked for a minimum of one hour
For the salsa:
1 large, ripe mango
¼ cup diced red onion
½ cup chopped cilantro
juice from 1 lime
salt to taste
For the salad:
Mixed field greens or bibb lettuce
Slices of avocado
Thinly sliced jalapeno (optional)
Heat the grill and place the cedar planks on the grill once it’s hot. Rub the salmon with olive oil, mesquite grilled seasoning, honey and salt. Place on the grill and cover the hood, grill for 10 minutes. Meanwhile, add the diced mango, red onion, lime juice, cilantro and salt. To serve, place the grilled salmon on the bed of lettuce, top with mango salsa, sliced avocado and jalapenos.
Honey Almond Peach Ice Cream
3 cups unsweetened almond milk
6 egg yolks
2/3 cup sugar
1/8 tsp salt
¼ tsp almond extract
¼ tsp vanilla extract
2 honey soaked grilled peaches
In a medium sauce pan combine the almond milk (I used Mooala unsweetened almond milk) and half the sugar. Heat until it ust begins to simmer. Meanwhile, in a mixing bowl whisk the egg yolks and remaining sugar. Add in a generous splash of the hot milk mixture and whisk vigorously. Slowly pour the egg mixture into the milk and continue to whisk. Add in the salt almond extract and vanilla extract. Whisk until thickened. Remove from heat immediately and add in the chopped peaches. Cool completely before freezing in an ice cream maker, according to their directions.
Grilled Honey Peach Old-Fashioned
1/3 cup bourbon (3 ounces)
1.5 tbsp. honey
1.5 tbsp water
1 sprig of fresh rosemary
1 fresh peach, diced
2 teaspoon fresh lemon juice
1 sprig of rosemary
In a large mixing bowl, combine honey, water, rosemary, lemon juice and peaches. Marinate for 30 minutes. Grill the peaches and strain the liquid into two ice filled glasses and top with ginger beer. Serve with a slice of grilled peach and sprig of rosemary.
I had such a great time cooking with my kids and filming another television segment for Good Morning Texas. I wanted to share some easy, make ahead, meals kids and grownups could prepare together for Mother’s Day. Right now we are spending a lot more time at home and cooking and then cleaning the kitchen constantly. These easy recipes, like quiche or baked french toast, ensure the kitchen is clean and the mother in your life doesn’t have to spend Mother’s Day cleaning up someone else’s mess. Click on the photo to view the video.
Mooala Almond Milk Dalgona Coffee
2 tbsp instant coffee
2 tbsp granulated sugar
2 tbsp hot water
1 cup Mooala Almond Milk – vanilla bean flavor
In a standing mixer, combine the instant coffee, sugar and hot water and beat on medium high for 3-5 minutes or until completely fluffy and frothy. Serve over ice and cold Mooala Almond Milk for a delicious treat!