Tag Archives: kale

Kale and Zucchini Quiche

What I love about vegetable quiche is that you can get away with putting whatever you want in it, and it’s almost always delicious.  It’s hard to mess up quiche (although I did once, I forgot ALL the spices.  No salt.  No pepper.  Nothing.  Don’t do that.), and it’s such a filling meal.  I think that you can have a nice salad with quiche, but since it’s so vegetable heavy already, we don’t often serve it with sides.


Recipe: Kale and Zucchini Quiche

pie dough, for crust
1 bunch chopped kale
1 small zucchini
1/4 onion (optional)
olive oil
salt, to taste
pepper, to taste
herbs de providence (or some oregano and basil), to taste
2 eggs
1 c. milk
1/2-1 c. cheese (we used goat this time, but it would be good with other cheeses such as cheddar or fresh mozzarella), to taste

In a large skillet heat the olive oil. Toss in the onions and salt, stirring occasionally until brown. Add the zucchini and kale, stirring until the kale has wilted. Add more olive oil if necessary. Add the pepper and herbs to taste.

Preheat the oven to 350 degree Fahrenheit. While the oven is preheating roll our your pie crust and place pie pan. Refrigerate if necessary. In a small bowl whisk together the eggs and milk, until the eggs are full incorporated. Evenly distribute the vegetable mixture into the bottom of the pie-dish, followed by the egg and milk mixture. Top with cheese. Bake for 50 minutes, or until the center is fully cooked. Take out of the oven and let rest 10-15 minutes to let the custard set. Enjoy!

Quinoa and Kale Stuffed Portabellas

The kale in the garden is out of control.  Before this summer, I had experienced kale only once before, several years ago.  I had attempted a salad.  Unfortunately it wasn’t my best salad, and the crunchy, thick texture of the kale didn’t ‘do it’ for me.  I decided that perhaps kale wasn’t for me.  This summer my dad decided to plants a lot of kale.  Even though he doesn’t eat it, he likes the way the plants look and knows my mom will eat it, so into the garden it went.  It’s, as I said before, out of control.  We are now eating kale at least twice a week, and I’ve started to make chips with them to snack on throughout the day.  Thus the search for new and interesting kale recipes has begun.

I stumbled upon this recipe on Pinterest (of course) and knew it was meant to be.  I had some extra portabellas in my fridge from earlier in the week, and could easily sub her spinach out for kale, and her bell pepper for jalepenos.  Easy peasy.

I also didn’t have the ‘right’ kind of cheese, but we had some cheddar on hand so decided that would be the topping.  It would have been equally good with any other type of melty cheese.  I don’t think I wouldd have loved it as much without it, though.

Recipe: Quinoa and Kale Stuffed Portabellas, inspired by The Kitchen Paper

2-5 portabella mushrooms
1/2 c. quinoa, uncooked
olive oil
broth or bouillon (optional)
1/4 of an onion, chopped
1 jalepeno pepper
salt, pepper, basil, rosemary, oregano to taste
a handful (literally) of chopped kale
Melty cheese of your choice!

Preheat your oven to 400 degrees fahrenheit.

In a small saucepan, cook your quinoa according to the dictions. I like to use a bouillon cube or broth in place of the water.

In a small skillet, sauté the onion in olive oil until it begins to brown. Add in the pepper, spices, and kale. Once the kale is cooked, take off the heat and set aside.

While everything is cooking, wash the portabellas, and pull out the stems and scrape out the giles. Toss into the vegetables that you are sautéing, followed by the quinoa.

Place the portabellas on a baking sheet and drizzle with olive oil. Bake for 5 minutes. Take the portabellas out, fill with quinoa/vegetable mixture, and top with cheese. Cook for another 10-15 minutes, or until the cheese is melty and starting to brown a bit. Take out of the oven and enjoy!

I served the extra quinoa mixture on the side with leaves of lettuce from the garden. To eat, place a spoonful in the center of the leaf, fold the edges up to form a ball, and eat. 🙂

Kale Pasta

Last week we noticed that the two varieties of kale that we planted were starting to get large.  Even though compared to the squash and tomatoes they seemed small, the leaves were starting to fall down and touch the ground during the mid-day heat.  My mom told me that the larger the leaves got, the tougher they became.  In order to enjoy tender kale, we would need to pick some of the leaves this week.


We are not a crunchy family by most definitions, so I had ever really heard of kale being eaten two ways: In a salad (which I didn’t really enjoy, honestly), or as chips (which my mom wouldn’t enjoy).  So off I went in search of what we could do with our first ‘harvest’ instead.  I stumbled upon a recipe that seemed lovely on Pinterest, and declared that this week I would be making dinner for the two of us.  I changed a few things around, adding a few herbs and some more vegetables, but without the inspiration I would be lost.  I can’t wait to see what else we can cook up with all the kale that will continue to grow throughout the summer and fall.


Recipe: Kale Pasta, inspired by this recipe

8 oz. pasta of your choice
8 oz kale, rinsed and sliced into 1/4″ ribbons
1/4 large onion, sliced
1/8 large red bell pepper, sliced
1/2 lemon, juiced
zest of 1/2 lemon
3 cloves of garlic, minced
1/4 c. olive oil
2-3 oz. grated parmesan, to taste
salt, pepper, fresh rosemary, to taste
garnish with fresh basil

In a medium pan, heat 1/8 c. olive oil.  Add in the onions and bell pepper, stirring occasionally.  While the onion and bell pepper is cooking heat a pot of salted water to a boil.  Add in the kale, cooking for 5 minutes.  With a slotted spoon fish out the kale and set aside.  Bring the water back to a boil and add in the pasta, stirring occasionally, cooking until done.  Drain well.

Add the garlic, lemon zest, kale, rosemary, salt, and pepper to the onion and bell pepper.  Simmer gently for a few minutes.  Add in the pasta, lemon juice, additional olive oil as needed and stir until everything is evenly distributed.  Stir in 3/4 of the parmesan.

Divide the pasta evenly between 2 plates, leaving some for ‘seconds’ depending on how hungry you are.  Garnish with freshly chopped basil and parmesan.  Enjoy!