Pasta With Fennel and Arugula

Pasta with Fennel and Arugula

Sprouted Kitchen

Another amazing looking recipe to try this week. Sprouted Kitchen has been punching them out this week and they all look amazing!

Mushroom Burgers with Asian Slaw

Mushroom Burgers with Asian Slaw

Sprouted Kitchen

Another amazing recipe I'm going to try within the next few weeks from Sprouted Kitchen. Once again I'll let you know what I think of them once I've made them. Until then take a peek at the recipe through the link above.

Quinoa Cauliflower Patties

Quinoa Cauliflower Patties

Sprouted Kitchen

I was over the moon excited this afternoon when I came across a new veggie patty recipe on my favorite food blog, Sprouted Kitchen. I will definitely be giving these a try this week and will be sure to let you know what I think. In the mean time if you'd like to try them for yourself, just click the link above.

Arugula Caprese Salad with Kale Pesto

Arugula Caprese Salad with Kale Pesto

I made this incredible Arugula Caprese Salad with Kale Pesto tonight from the Sprouted Kitchen website. It was incredibly easy to make and it tasted so good. It's great on its own but would also serve as a great side dish for a big dinner. I made a few adjustments to the recipe to make it a little more calorie conscious and adapted the pesto recipe to work better for a people who don't have a food processor. 

Kale Pesto

1 bunch kale

2 garlic cloves

1/2 cup toasted walnuts

1 handful fresh basil

1/3 cup shredded parmesan

pinch of red pepper flakes

juice of two lemons

1/3 cup water

sea salt and pepper

1/4 cup extra virgin olive oil

Bring a large pot of salted water to a boil, blanch the kale by placing it in the boiling water for 30 seconds. Run the kale under cool water to stop the cooking. 

Add the garlic cloves and walnuts to a blender or food processor and blend. Once they have been chopped add in the kale leaves, basil, parmesan, red pepper flakes, lemon juice, water, salt and pepper and olive oil. Pulse until blended to the consistency you like. If you're having trouble blending add little bits of water and lemon juice to help it along. 

Salad

1 package cherry tomatoes, halved

1/2 cup bocconcini cheese balls, halved

3 cups baby arugula

Half the cherry tomatoes and bocconcini cheese and add them to a large bowl. Add a few spoonfuls of the pesto to the salad and mix it in. Add the arugula, mix and serve. 

Bon Appétit 

For Sprouted Kitchen's recipe visit the link below:

 Sprouted Kitchen