all things food
Zuppa Toscana soup is hearty, creamy, and packed with flavor. This soup is just waiting to be served with a warm crusty bun!
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired versio…
Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance.
The Ultimate Salmon Burger (30 Minutes!) from Minimalist Baker →
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for br…
When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!
How to Make Kale Apple Slaw
This simple kale apple slaw is made in just 1 bowl!
Kale Apple Slaw with Dijon Vinaigrette from Minimalist Baker →
My Classic Broccoli Salad and Simple Kale Salad are salad staples. I make them all of the time and they are always crowd pleasers. I also love this Chopped Kale & Broccoli Salad with Peanut Dressing. This Asian-inspired salad is fresh, colorful, an…
My Classic Broccoli Salad and Simple Kale Salad are salad staples. I make them all of the time and they are always crowd pleasers. I also love this Chopped Kale & Broccoli Salad with Peanut Dressing. This Asian-inspired salad is fresh, colorful, and flavorful. I love that this salad is loaded with veggies. It starts… These Buffalo beans and greens are a little bowl of luxury on a shoestring budget. We just can’t get enough!
The post Buffalo Beans and Greens appeared first on Budget Bytes.
I love any dish where I can sneak in some kale without complaints from the haters; there’s just something so fun about sneaking them in and hearing the good ol’, “I usually hate kale, but this is SO good!” These Buffalo beans and greens pack in a whole lot of nutrition and flavor on a shoestring budget. Creamy white beans, rich kale, and wholesome diced veggies all tossed in spicy buffalo sauce. Drizzle it with some blue cheese dressing, and I just can’t get enough! One of my favorite Nashville institutions recently closed (I sob) and they had a killer Buffalo beans and greens dish on their menu, so this tip of the hat goes out to my friends at The Wild Cow.
If you’ve made our Saucy White Beans with Spinach, then you know how good stewed beans can be. These buffalo beans and greens are a fun riff on the classic “Buffalo chicken” that all Americans know and love, but we’ve turned it into a veg-friendly complete meal. It’s a balanced, comforting, and wholesome meal with just the right amount of spice.
Here’s what you’ll need to make buffalo beans and greens:
This is a great recipe for fridge cleanout day since it’s easy to add any number of leftover veggies, meats, or cheeses to it. Try:
We love the simplicity of this dish served over white rice, but of course, brown rice is a great healthy alternative. You could also serve it over some Mashed Potatoes, Deruny, Oven Roasted Potatoes, Creamy Polenta, or Cheese Grits. And if you hate blue cheese, try serving these buffalo beans and greens drizzled with Homemade Ranch Dressing.
See how we calculate recipe costs here.
Cook rice according to package directions. (1 dry cup will yield about 3 cooked cups of rice.) Drain and rinse the cannellini beans. Dice 3 stalks celery, 1/2 of a yellow onion, and 2 medium carrots to make a mirepoix.
Add 4 Tbsp unsalted butter, celery, onion, and carrots to a large skillet. Sauté over medium heat for 3-4 minutes, or just until the veggies begin to soften. Add 6 cloves of minced garlic and sauté for an additional 1-2 minutes.
Add 1 can of drained and rinsed cannellini beans, 1/4 cup Buffalo-style hot sauce, and 2 Tbsp water to the skillet. Stir and cook over medium heat until the beans are heated through.
Add 2 cups chopped fresh kale to the pan and stir until bright green and wilted. No need to cook for too long. Serve a heaping spoonful on top of rice, drizzling blue cheese dressing over the top. Add salt and pepper to taste, if needed.
This rich and filling buffalo beans and greens is sure to become a weeknight staple!
The post Buffalo Beans and Greens appeared first on Budget Bytes.
Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie! We’ll show how to…
Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie! We’ll show how to balance the flavor of kale with fruits and add-ins for a creamy and satisfying green drink you’ll actually crave.
Here’s a smoothie so good, you’ll want to make it every day. Meet our favorite kale smoothie! Yes, we know. “Kale smoothie” sounds like it would be intensely bitter. This one is anything but!
This kale smoothie is full of fruity flavor from green apple, pineapple and banana. It tastes heavenly, yet at the same time you’re getting a big dose of nutrients from leafy greens. True story: this is one of the only ways we get our son to eat kale—and he begs us for more kale smoothie. Here’s how to make it!
This kale smoothie is lusciously creamy, a satisfying drink you’ll actually crave. This is saying something, because we’ve made lots of kale smoothies that are too bitter, too thick, or too icy. This one has all the right ingredients to make an irresistibly tasty green puree. Here’s why to make it:
This short ingredient list of a kale smoothie is all you need to make this beautiful, bright green puree! Here’s what you need:
There are several types of kale that you can use in this smoothie. Here’s a breakdown of each type:
Here’s a trick to blending this kale smoothie. First, blend the softer room temperature fruits and liquid. In this case, it’s the banana, apple, kale and water. Then add in the frozen ingredients: the frozen pineapple and ice. This helps it to blend easier: so you won’t need to endlessly stop, scrape, and start again!
This kale smoothie is delicious as is, but you can always mix it up with tasty additions! Here are a few options:
Smoothies are best eaten immediately. But this kale smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!
We’ve got lots more where this came from! Here more smoothie recipes to try:
This kale smoothie recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Not necessarily! This post offers tips on choosing the right kale variety (baby kale is less bitter) and using masking ingredients like bananas, mangoes, or pineapples to balance the flavor.
This kale smoothie recipe uses water, but you can also use milk. Any milk you enjoy works! Popular choices include dairy milk, almond milk, oat milk, or coconut milk. Consider dietary restrictions and the desired texture when choosing your milk.
A high-powered blender is ideal for achieving a smooth and creamy consistency. However, many regular blenders can handle kale smoothies with the addition of some extra liquid.
Yes, but be aware that the color may darken slightly, and the texture might thicken a bit and separate over time. This smoothie is best eaten within 1 day, but it does store up to 2 days.
Adding protein powder, nut butters, chia seeds, or even rolled oats can make your smoothie more filling and keep you satisfied for longer.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes 
Yield: 2 smoothies Want to sneak more greens into your diet? Here’s how to make a refreshing kale smoothie, a creamy and satisfying green drink you’ll actually crave.
*Our preference for the type of kale to use in a smoothie is baby kale. Tuscan kale is a second choice. Curly kale can work, but it has a spicy flavor and is more bitter than the other two. If you use this variety, you may want to start with less and add it to taste.
Category: Drink
Method: Blended
Cuisine: AmericanKeywords: Kale smoothie, kale smoothie recipe
This vegan Mediterranean Lentil Soup is bright and refreshing. Finished with a squeeze of lemon, it’s the perfect meal for rainy spring days.
The post Mediterranean Lentil Soup appeared first on Budget Bytes.
In my opinion, a bright and refreshing soup is the perfect way to welcome spring, and this vegan Mediterranean Lentil Soup is the perfect comforting meal for the rainy days to come. A rich and flavorful broth loaded with veggies, lentils, and kale will fill you up for pennies and is a great recipe for fridge clean out day. Finish it off with a squeeze of lemon juice for a delicious and easy weeknight meal.
The first time I experienced cinnamon in a savory dish was while cooking at a Lebanese restaurant and it was life changing! This Mediterranean Lentil Soup is the perfect introduction to the savory use of cinnamon. This clean and flavorful lentil soup is a vegan flavor explosion. It’s loaded with protein and fiber, naturally gluten-free, and super versatile. You can toss in just about any veggie or green, so raid the fridge and get cooking!
Here’s what you’ll need to make Mediterranean lentil soup:
Brown or green lentils work best for this soup, as they will keep their shape after cooking, which is what we’re looking for texture-wise. Red lentils are not recommended because they cook quicker and will dissolve into the soup as they cook, creating a thick and mushy texture.
Store leftover Mediterranean lentil soup in an air-tight container in the refrigerator for up to 4 days. This soup also freezes super well for up to 3 months when stored properly in an air-tight container. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
See how we calculate recipe costs here.
Rinse 1 cup brown or green lentils in a strainer under cold water until the water runs clear. Heat 2 Tbsp olive oil in a large soup pot set over medium-high heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 3 diced stalks celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with 1 tsp salt and 2 tsp pepper.
Stir in 5 crushed cloves garlic, 2 tsp ground cumin, and 1 tsp cinnamon. Heat until fragrant, about 60 seconds. Add the lentils to the pan and heat for 1-2 minutes to slightly toast.
Pour in 8 cups vegetable broth and 4 oz. lemon juice, then bring the pot to a boil. Reduce heat to low and simmer until the lentils are tender, about 30-45 minutes.
Stir in 3 cups chopped kale, season with additional salt, pepper, and lemon juice to taste before serving.
This Mediterranean lentil soup is going to be your new favorite!
The post Mediterranean Lentil Soup appeared first on Budget Bytes.
This Kale Avocado Salad is packed with nutritious flavor from fresh kale, creamy avocado, and protein-packed white beans. All topped with a homemade Lemon-Dijon dressing! The weather is warming up down here in Florida, and it has me searching for dinne…
This Kale Avocado Salad is packed with nutritious flavor from fresh kale, creamy avocado, and protein-packed white beans. All topped with a homemade Lemon-Dijon dressing! The weather is warming up down here in Florida, and it has me searching for dinner ideas that are lighter and more refreshing than my winter staples. And salads sure...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Kale Avocado Salad (with Lemon Dijon Dressing!).
We make soup for dinner all of the time, especially during the cold winter months. A few favorites include: Minestrone Soup, White Bean Soup, Zuppa Toscana, Creamy Chicken Noodle Soup, and this Italian Sausage Tortellini Soup. This soup has it all̷…
We make soup for dinner all of the time, especially during the cold winter months. A few favorites include: Minestrone Soup, White Bean Soup, Zuppa Toscana, Creamy Chicken Noodle Soup, and this Italian Sausage Tortellini Soup. This soup has it all…sausage, tortellini pasta, vegetables, and cheese. It is the perfect one pot meal and always… The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it is so popular. Well, good news, you…
The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it is so popular. Well, good news, you don’t have to go to the Olive Garden to enjoy this soup. You… 
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