Tag Archive: kale


1 green zucchini (sliced) 1/4 inch thick

1 yellow zucchini (sliced) 1/4 inch thick

1/2 lb small portobello mushrooms (sliced)

1/2 lb. fresh kale (rinsed, dried, chopped)

2 cloves of garlic (minced)

sea salt and black pepper

olive oil


Preheat oven to 400 degrees.

  1. Coat the bottom of a large baking pan with 2 tbs. of olive oil. Add zucchini and garlic and begin to bake for about 6 minutes.
  2. Remove from oven. Turn zucchini over. Add mushrooms. Sprinkle with sea salt and black pepper. Return to oven.
  3. After 5 minutes, stir the mushrooms and then add kale. Drizzle a drop of olive oil on top of kale.
  4. Return to oven for about 3 minutes. Make sure vegetables are tender before serving.                         *Optional: Squeeze a little lemon over vegetables.

Creamy Cauliflower Soup With Greens



1 tbs. olive oil
1 medium onion (chopped)
4 cloves garlic, chopped
1 medium head cauliflower (Cut into small pieces) (about 8 cups)
4 1/2 cups water
1/4 cup chopped fresh dill
5 large kale leaves  (chopped)
sea salt and black pepper


1. Heat oil in a large pot over medium heat; cook onion until soft. Add garlic and a pinch of sea salt.  Cook for 2 minutes.

2. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.

3. Bring to a boil. Add 2 tablespoons of dill. Reduce heat to low, and simmer until cauliflower is  tender. (about 10 minutes)

4. Add in kale, and simmer for 3 minutes. Let cool for 5 minutes.

5.  Puree soup in batches in a blender until very smooth, adding more water (about 1/3 cup) if it’s too thick.

6. Return to pot, and reheat. Season with sea salt and  black pepper.

*When serving you can drizzle on drop of olive oil on top of each individual bowl of soup.