I’m cooking my way through the Tenderheart Cookbook.
Sesame-infused kale salad
This is a quick and tasty kale side dish—no cooking required. The kale leaves are massaged with oil, lemon juice, garlic, salt, and avocado, which forms a creamy coating over them. The massaging breaks down the kale leaves and makes them easier to eat without cooking them.
The Quick Lowdown:
- Ingredients: kale, grated garlic clove, lemon juice, sesame oil, olive oil, avocado, sea salt, toasted sesame seeds, green onions, chilli
- Prep work: This was very, very easy. There was minimal chopping and no cooking
- Dirty dishes: Cutting board, knife, bowl, microplane.
- Taste: Bright, fresh, creamy
- Family-friendly: Maybe depending on their tolerance for kale.
- Regular rotation worthy: Yes.
Kale and risoni
Get the recipe here.
The Quick Lowdown:
- Ingredients: Kale, brown onion, garlic, dill, green onions, dried mint, dried oregano, risoni, vegetable stock, butter, lemon, feta.
- Prep work: There was not a lot of prep work with this one
- Dirty dishes: Cutting board, knife, dutch oven, bowl.
- Taste: Creamy, green goodness
- Family-friendly: Maybe.
- Regular rotation worthy: Probably not; I’m lazy with my sides, and there’s probably not enough protein in this for us now to make a full meal.
Whole turnip pasta
I found a bunch of turnips with their tops on in my veggie box, and I knew I had to cook this dish. Half the leaves of the turnips are made into a pesto with garlic, pistachios and olive oil. The turnips are cut into small wedges and cooked in a frypan with garlic until charred in spots, then cooked to tender with a tablespoon of water and the lid on. The rest of the turnip greens are added with some butter and sauteed until wilted. Then, add the pasta and pesto, stir to combine, and top with some pistachios. I added pecorino cheese.
The Quick Lowdown:
- Ingredients: apart from the turnips, everything else was in my pantry
- Prep work: The prep work was easy.
- Dirty dishes: Cutting board, knife, frypan, saucepan, stick blender and jug (for the pesto).
- Taste: This was good, but quite spicy from the turnips.
- Family-friendly: I think G found it a bit spicy.
- Regular rotation worthy: If we get a bunch of turnips in our box, I’d probably make it again.
Do you like to try out new recipes and different foods?
Comments
7 responses to “Tenderheart Cook #36, #37 and #38”
Those kale dishes look amazing!
I remember making that sesame kale salad. It was amazing. I ate it every day for a week.
Yes, and so easy.
I’ve heard about this cookbook and wondered how the recipes taste like, so good that you are making them all.
thanks for stopping by my blog 🙂
It has so many interesting takes on different veggies, and by trying everything it’s stretching my veggie cooking and eating abilities which is always good. I usually have do them as a side or modify to get more protein though.
I would try the kale salad but if you don’t grow kale on your own it is almost impossible to find it.
Lately I had some joy in doing new dishes. Last week I made a Caesar salad – never done that before and underestimated the Tim it takes to do the dressing. It was tasty but food was on the tale by 10pm.
I am growing my own at the moment but here you can buy bunches in every green grocer and supermarket and I often get a bunch in my veggie box delivery.