Monthly Archives: March 2015

Super Simple Kale Salad

Simply dressed kale with olive oil and flaky sea salt, topped with orange segments and almonds

Simply dressed kale with olive oil and flaky sea salt, topped with orange segments and almonds

Super Simple Kale Salad
Author: Sweet Green Kitchen’s Jen Jones
1 bunch Kale – cut or torn into bite size pieces
A drizzle of Olive Oil – Use your most flavorful Extra Virgin / or even a nice lemon infused
A sprinkle of Flaked Sea Salt
This is the simplest salad you’ll ever make, just 3 ingredients and you’re done.  For the kale, I really like a nice curly or Red Russian variety of kale here.  Pull out the center rib and then just tear off the leaves into bite size pieces, it’s that easy.  Next, drizzle with your most flavorful olive oil, not too little and not too much, just a drizzle.  Now here’s the fun part and perhaps the most time consuming of this super simple recipe, massage the olive oil into the kale leaves until every leaf is glistening.  Top with a sprinkling of flaky sea salt and you’re done!Kale
Oranges and Flaky Sea Salt
Orange segments and slivered almondsNote:  For the most part, I am a big believer in adding acid to my salads, I tend to like most dressings with a higher ratio of acid to oil, but in this case the olive oil and salt speak for themselves, no acid needed.
I like topping this easy salad with some roasted squash or sweet potatoes and maybe some chick peas too if I’m in the mood for a great vegan main dish.  This would also be delicious topped with your favorite protein whether it be, grilled salmon, shrimp or chicken or my simple pan fried tofu or even a dollop of goat cheese or shaved pecorino, or as I’ve done here with my Maple Orange Tempeh, topped with a few clementines and almonds.  Enjoy! 


Super Simple Kale Salad with Maple Orange Tempeh

Super Simple Kale Salad with Maple Orange Tempeh

Maple Orange Tempeh

Maple Orange Tempeh over Kale Salad
 Hands down, this is my new favorite way to prepare and eat tempeh, and lime is now my new favorite citrus (I know, shocking, since lemon seems to star in so many of my other recipes!). maple orange tempeh marinade
Cubes of tempeh are marinated in a mix of orange juice, maple syrup, soy sauce and sriracha, with a little squeeze of lime for acidity.  tempeh in maple orange marinademarinating tempeh
After marinating, the tempeh is then cooked to a golden brown and then glazed in the sticky, sweet and slightly spicy marinade, making it both the marinade and sauce. cooking tempeh
caramelized tempeh cooking in marinade
Quick, easy, and delicious!  If tempeh is not your thing, don’t despair, I imagine the marinade/glaze would be equally delicious on your protein of choice; tofu, shrimp, chicken, etc. 
I serve this tempeh with a side of greens and black rice or aside spicy peanut noodles, or as I have it here as a topping for Super Simple Kale Salad with Orange & Almonds. Also delicious with my Kale Salad with Creamy Cashew Dressing or Raw Root Asian Slaw. It’s delicious any way you choose!


Maple Orange Tempeh
Author: Sweet Green Kitchen’s Jen Jones
Adapted from “Salad Samurai” by Terry Hope Romero
1 pound Tempeh – 2 packages
¾ cup Orange Juice
3 Tablespoons lite Soy Sauce (Organic or non GMO)
2 Tablespoons Maple Syrup
1 Tbsp Olive Oil
1 ½ teaspoons Sriracha Sauce
Zest & Juice of ½ Lime
Plus Coconut Oil for cooking

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Citrus, Black Bean and Avocado Salad

Sweet, juicy and delicious citrus tossed with creamy black beans and avocado

Sweet, juicy and delicious citrus tossed with creamy black beans and avocado

It’s been a very long, cold and snowy winter here in New York and many other parts of the country and I’m happy to feel Spring poking it’s head out of all the winter white with some 40 degree weather this week!  I also love to get a little taste of sunshine this time of year with a bite of in season citrus fruits.  Oranges, clementines, grapefruits are all in season now and add a nice refreshing twist to this winter salad.   

Citrus Black Bean and Avocado Salad

There’s citrus in the salad along with black beans and creamy avocados and citrus in the dressing with a little extra freshness from chopped cilantro.

sweet and juicy citrus dressing

sweet and juicy citrus dressing

citrus dressing with black beans

citrus dressing with black beans

This bright, colorful, fruity salad is simple and delicious.  I like to eat this atop some crunchy Romaine leaves alongside cheesy quesadillas, or top with your protein of choice for a nice light main dish salad.

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Beans & Greens Soup with White Beans, Red Lentils and Chard

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We’re well into soup season and I can’t believe it took me this long to share with you what I imagine to be the first of many versions of my favorite combo, that I share with you here; beans & greens!














If it was up to Skyler, soup season would be everyday, all year, no matter the outside temperature, she just loves it and asks me to make it all the time.  This soup is so versatile and can really be adapted to whatever beans you like and whatever greens you have on hand. 

Beans and Greens Soup with red lentils, white beans, wheat berries and rainbow chard, yum!

Beans and Greens Soup with red lentils, white beans, wheat berries and rainbow chard, yum!

Very much like the Italian classic pasta fagoule, but instead of pasta I like to use wheat berries. The wheat berries cook up nice and al dente and hold up well as leftovers unlike pasta which continues to absorb the broth and can get a bit mushy.  I also really like the way the red lentils melt into the broth while the white beans just soften a bit but still hold their integrity.  Greens & Beans Soup

The soup is then finished with a big pile of chopped greens, in this case chopped Swiss or rainbow chard, stems and all.  Lastly a drizzle of good olive oil, a sprinkling of grated cheese if you like, and a nice hunk of bread…soups on! 


Beans & Greens Soup with White Beans, Red Lentils and Chard
 Author: SweetGreenKitchen’s Jen Jones



2 large leeks or 4 if they’re skinny – chopped

4-6 cloves garlic – rough chopped

2 stalks celery – diced

2 large carrots – diced



Sea salt

½ cup wheat berries – rinsed

½ cup red lentils – rinsed

1 15 ounce can cannellini beans – drained and well rinsed

1 small bunch Swiss or rainbow chard – washed and chopped – leaves & stems

Olive oil

6-8 cups water

Optional: 1 boullion cube – I use Rapunzel vegan boullion

Optional: grated Romano or Parmesan cheese



Heat a large pot.  Add a drizzle of olive oil to just cover the bottom of the pan.  Add in the chopped leeks and cook over medium heat for a few minutes until softened.  Next add in the garlic, celery and carrots.  Cook a few more minutes and then toss in some thyme, rosemary and sea salt, plus the boullion cube if using, stir around to mix the herbs with the veges and break up the boullion cube.  Add in the wheat berries and stir into the veggies and seasonings.  Next add in the lentils and white beans then 6-8 cups of water.  Partially cover and bring to a low boil, then fully cover, lower the heat to a simmer and allow to cook for 30 minutes to an hour or a few hours if you have the time.  After the soup has cooked for awhile and the wheat berries are mostly cooked and the lentils have melted into the broth, add in the chopped Swiss chard and cook for another 10-20 minutes.

 To Serve:

Ladle the soup into individual bowls and top with grated Romano or Parmesan cheese if you like, plus an extra drizzle of olive oil.  Serve with chunks of crusty fresh bread.  Enjoy!


Recipe notes: This recipe makes a nice big pot of soup, easily serving 4-6 for a main dish.  If your crowd is a bit smaller, don’t despair, make the full pot and stock your fridge with leftovers for the week.  Leftovers make a great workday lunch or quick dinner on a busy night, just reheat and serve.  This soup also freezes perfectly, just wait for it to cool down and then pour into individual freezer safe containers.  If you have time, defrost for the day and then warm up in a small pot on the stove.  If you forget to defrost, no worries, just run some luke warm water over the sealed container until it begins to soften a bit, add the partially thawed chunk of soup to a small pot and slowly rewarm over medium heat, stirring and breaking up the soup as you go.  

Wheat berries take awhile to cook, a good hour to one and a half hours.  If you plan ahead, you can soak your wheat berries in a bowl of water overnight to speed up the cooking process.  Otherwise, save this soup for a weekend or one of our many snow days! 

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