It’s no secret that green veggies play a big role in any balanced diet. Indulge a little at lunch, have some kale salad with dinner—easy, right? Not so much. We know it can be hard to create vegetable dishes on a daily basis. With that in mind, we asked our ever-talented Chefs to dream up a few creative ways to enjoy your greens by way of recipes you wouldn’t normally think of, from breakfast all the way to dessert. Sometimes, it’s easy being green.
Berry Banana Smoothie
½ cup Frozen strawberries
½ cup Frozen blueberries
1 Frozen banana, cut into 4-6 pieces
1 cup almond milk
1-2 cups kale leaves or baby spinach
Blend ingredients together and serve.
Turkey Burgers with Spinach and Scallions
12 ounces baby carrots
1 ounce baby spinach
1 clove garlic, divided
¼ teaspoon cumin
¼ teaspoon cayenne pepper
12 ounces ground turkey
1½ ounces mayonnaise
2 brioche buns
- Preheat oven to 450°F. Halve lemon. Rinse remaining produce. Finely chop spinach. Trim and discard scallion root and thinly slice. Mince garlic.
- Combine cumin, spinach, scallions, and half of garlic in a medium bowl. Season with .5 teaspoon salt and black pepper as desired. Pat turkey dry with paper towel and add to bowl with spinach and scallions. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each.
- Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 5-6 minutes more. Transfer to a plate and set aside to rest.
- In a small bowl, whisk together mayonnaise, juice of .5 lemon, and remaining garlic to combine. Season with .125 teaspoon salt and black pepper as desired and set aside. Add buns to pan cut-side up (if they arrived whole, simply slice them open crosswise!). Bake until toasted and light golden, about 3 minutes. Use remaining lemon to brighten a glass of water.
- Layer bun bottoms with burgers and dollop about 2 teaspoons aioli onto each burger. Finish with bun tops. Dig in because it’s burger o’clock.
2.5 cups AP flour
3 large eggs
2 large egg yolks
3 tablespoons olive oil
2 cups baby spinach or other greens
- In a blender, pulse eggs, egg yolks, and greens until smooth.
- In a large bowl, whisk together the flour and ½ teaspoon salt. Make a well in the center and add the egg and spinach mixture, and 1 tablespoon olive oil. Using your hands, begin to incorporate the flour into the eggs, mixing until thoroughly combined. Turn out the dough onto a dry, lightly floured surface. Using your hands, knead until smooth and elastic, 5 to 10 minutes. Wrap the dough in plastic and refrigerate for at least 30 minutes and up to 1 hour.
- Bring a large pot of water to a boil over high heat for the pasta.
Return the ball of dough to a lightly dusted surface and cut into 1-inch-wide slabs. Working with one slab at a time, flatten with a rolling pin and stretch, then fold, letter-style, into thirds.
- Roll out with a rolling pin until almost paper thin.
- Cut the sheets into 1-inch wide strips and arrange in a single layer on a flour-dusted baking sheet as they’re finished.
- Add the pasta and a generous pinch of salt to the boiling water. Cook until just al dente, about 4 minutes.
- Drain and add to desired pasta sauce.
Risotto with Kale Walnut Pesto
8 ounces vegetable stock
2 packets unsalted butter
1 cup arborio rice
½ cup white wine
½ cup grated Parmesan cheese
¼ cup walnuts
1 clove garlic
4 ounces dinosaur kale
1 cup white beans
⅛ ounce chives
¼ ounce basil
- Peel shallot and mince. Drain white beans and rinse. If you have a blender to purée the pesto, rinse kale and thinly slice leaves, discarding stems. If not using a blender: finely chop parsley and thinly slice chives. Mince garlic. Finely chop .5 of kale. Combine vegetable stock and 1.5 cups water in a small pot and bring to a boil over high heat. Remove from heat, cover to keep warm, and set aside. Halve lemon.
- Heat butter and .5 tablespoon olive oil in a medium pot over medium-high heat. When butter is foamy, add shallot and sauté, stirring, until softened, 2-3 minutes. Add rice to pot with shallot over medium-high heat and cook, stirring, until toasted and translucent, 2-3 minutes. Add .5 of kale and stir to combine, about 30 seconds.
- Stir in white wine and cook until mostly absorbed, 1 minute. Add warmed liquid and .5 teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is absorbed and rice is tender, 15-18 minutes. Remove pot from heat and cover to keep warm.
- While risotto cooks, heat a small nonstick pan over medium heat. When pan is hot, add walnuts and toast until golden brown, about 5 minutes. Remove walnuts from pan and set aside.
- Crush garlic using the back of a knife. Rinse all produce. Pick basil leaves, discarding stems. Roughly chop chives. In a food processor, combine garlic, basil, chives, remaining kale, .5 of walnuts, and 6 tablespoons olive oil. Pulse until fully combined. Season with .5 teaspoon salt and black pepper. Remove from blender and place in a small bowl. Stir in .5 cheese and a squeeze of lemon juice. Set pesto aside.
- Chop remaining walnuts into small pieces. Stir pesto, remaining cheese and white beans into pot with risotto until fully combined. Divide risotto between serving bowls and sprinkle over chopped walnuts.
2oz avocado (about ½ an avocado)
⅔ cup sugar
½ teaspoon vanilla extract
¼ teaspoon baking powder
½ cup flour
2 tablespoons cocoa powder
2 ounces semi-sweet chocolate chips
- Preheat oven to 350F. Lightly grease the inside of an 8×8 square baking pan.
- Place chocolate in small heatproof bowl and microwave, or heat over low heat in a small pot, until just melted, about 30 seconds. In a separate large bowl, mash avocado until smooth. Stir melted chocolate into avocado mixture. Add remaining ingredients into chocolate mixture. Stir to combine, without over-stirring mixture.
- Spread brownie batter evenly into the bottom of a pan and bake for 25 minutes.
- Allow to cool completely before serving. They should be fudgey!