Salads and Veggies
Vegetables are your new best friends, so have fun with these recipes. Did you know that carrots can transform into fettuccine? Or that when you double-bake them, sweet potatoes taste twice as nice? Welcome to a non-dairy Caesar salad and a couple of special seaweed dishes. You will love them!
CAESAR SALAD
Caesar salad is one of my favorites, but after I started my healing process, the cheese no longer worked for me. And then I found dairy-free Parmesan!!! Now I can serve a fantastic Caesar salad to family and friends and no one knows the difference.
Serves 4
FOR THE CROUTONS:
½ loaf of baguette, cut into ½-inch cubes
Handful of fresh flat-leaf parsley, chopped
1 tablespoon Non-Dairy Parmesan “Cheese”
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
Freshly ground black pepper to taste
FOR THE SALAD:
½ cup regular or vegan mayonnaise
1 garlic clove
Freshly squeezed juice of 1 lemon
2 splashes of soy sauce or tamari
1 teaspoon anchovy paste
2 tablespoons Non-Dairy Parmesan “Cheese”
½ teaspoon Dijon mustard
2 romaine hearts, chopped
1. To make the croutons: Add the baguette, parsley, Parmesan, oil, salt, and pepper to a deep bowl. Toss until the cubes are well coated.
2. Heat a 10-inch skillet over medium-high heat. Add the seasoned bread cubes. Cook, shaking the pan every couple of minutes, until the bread is golden and toasted all around. Remove the pan from the heat and set aside.
3. To make the dressing: Add the mayonnaise, garlic, lemon juice, soy sauce (or tamari), anchovy paste, Parmesan, and mustard to a blender. Blend until the dressing is smooth and creamy.
4. In a deep bowl, combine the croutons and the lettuce. Add half of the dressing, and toss until well coated. Store the remaining dressing in a covered container in the refrigerator (it will last for up to 1 week). Transfer the salad to a platter, or divide among four plates. Serve immediately.
* GLUTEN-FREE IF YOU USE GLUTEN-FREE BREAD AND TAMARI.
CREAMED SPINACH
Growing up, my sister and I always hated spinach. I guess mom didn’t have full-fat coconut milk on hand! FYI, the potato in this recipe thickens it like flour would, while keeping the recipe gluten-free. Russet potatoes are best because they have a higher starch content than other potatoes.
Serves 4
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped fine
2 5-ounce bags baby spinach, washed and patted dry
Sea salt and freshly ground black pepper to taste
1 13.5-ounce can full-fat coconut milk
¼ teaspoon freshly grated nutmeg
1 small russet potato, chopped fine
1. In a 10-inch skillet, heat the oil over medium heat until shimmering. Add the onion. Cook until lightly golden, 2 to 3 minutes.
2. Add the spinach to the skillet. Season with salt and pepper. Stir in the coconut milk, and add the nutmeg. Add the potato to the pan. Bring to a gentle boil. Reduce heat to low. Cook, stirring occasionally until the sauce has thickened and the coconut milk has reduced by about half, 15 to 20 minutes.
CARROT FETTUCCINE with A WARM SHALLOT SAUCE
The humble carrot is an amazing food, really: full of fiber, complex carbs, vitamins, and antioxidants. It is also sweeeeeeet. When I was detoxing, I found that carrots could satisfy a sweet craving, especially when I chewed them well. This dish is a lovely play on noodles.
Serves 4
10 carrots, scrubbed clean
6 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 teaspoons Dijon mustard
1 tablespoon agave syrup
Sea salt to taste
Handful of fresh flat-leaf parsley, chopped
1. Prepare the carrots first. Using a vegetable peeler, create ribbons by using a downward motion from the top root of the carrot to the tip; set aside.
2. In a 10-inch deep skillet, heat the oil over medium-high heat until shimmering. Add the shallots. Cook, stirring every couple of minutes so they don’t stick to the pan, until well browned and a bit crispy. Using a fork, whisk in the mustard and agave syrup until well blended. Season with salt. Remove the pan from the heat.
3. Add the carrot ribbons to the skillet, tossing to coat them with the sauce. Stir in the parsley. Arrange on a platter to serve family style, or ladle into small bowls to serve
GINGER-LIME ROASTED RAINBOW CARROTS
Beautiful. Simple. Mouthwatering. Ladies and gentlemen…the roasted carrot!!!
Serves 4
2 tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
2-inch piece of fresh ginger, peeled and chopped fine
Freshly grated zest and juice of 1 lime
¼ teaspoon sea salt
Splash of soy sauce or tamari
1 bunch (about 1¼ pounds) rainbow carrots, stems trimmed
Handful of fresh cilantro, chopped (optional)
1. Preheat the oven to 400°F. In a small bowl, combine the syrup, oil, ginger, lime juice and zest, salt, and soy sauce (or tamari). Beat with a fork to mix well.
2. Arrange the carrots in a 9 × 13-inch roasting pan. Pour the syrup-oil mixture over them. Give the pan a few good shakes to coat the carrots. Bake until tender when pierced with a fork, about 1 hour. Garnish with cilantro before serving, if desired. The carrots will taste great served hot, room temperature, and even cold.
To Peel or Not to Peel? When it comes to organic rainbow carrots (which are not only orange, but purple and yellow as well), it’s best not to peel. By removing the outer layer, purple carrots lose most of their fantastic color, as many of their cores are orange. Instead, just give them a good wipe or a gentle scrub. Lots of the nutrients are in the skin—or just under the skin—of vegetables, so you’re doing yourself a favor by eating them! One exception: Non-organic vegetables are often subject to lots of chemical pesticides and herbicides, so go ahead and peel. Not only will you spare yourself the chemicals, the vegetables will taste better.
* GLUTEN-FREE IF YOU USE TAMARI.
DIJON ROASTED CAULIFLOWER
The modest cauliflower is one of the most delicious foods around. And one of the most versatile: You can steam, roast, or mash it, not to mention throw it into a soup or make it into a pizza crust! This delicious recipe shows off the lovely flavor and texture of the ’flower.
Serves 4
¼ cup extra-virgin olive oil
1 tablespoon mustard (Dijon or whole grain)
1 teaspoon apple cider vinegar
Sea salt to taste
A few splashes of soy sauce or tamari
1 large head of cauliflower (florets only, save stalks for another use)
1. Preheat the oven to 425°F.
2. Add the oil, mustard, vinegar, salt, and soy sauce (or tamari) to a deep bowl. Whisk until well combined. Add the cauliflower. Toss to coat.
3. Spread the cauliflower in a single layer onto an 11 × 17-inch rimmed sheet pan. Bake for 40 to 45 minutes, turning halfway through, until deep golden and tender. May be served immediately, or at room temperature.
Tia Tip: De-flowering cauliflower: When it comes to getting the florets off a head of cauliflower, you have a couple of options: You can definitely get it done with a sharp knife, but I find it’s easier to just manhandle them with my bare hands. With some forceful twists, the florets give pretty easily, and I end up getting more cauliflower in the bargain.
* GLUTEN-FREE IF YOU USE TAMARI.
GREEN BEANS & GARLIC SAUCE
This dish takes the green bean to a whole new level; between the sesame oil, the soy sauce, and the orange juice, this dish gives the bean a totally revamped personality. And I love a vegetable with personality. You will, too!
Serves 4
1 tablespoon extra-virgin olive oil
1 pound green beans, ends trimmed
2 garlic cloves, chopped
¼ cup soy sauce or tamari
2 tablespoons sesame oil
Freshly squeezed juice of 1 orange (about ¼ cup of juice)
¼ cup vegetable stock
1 tablespoon maple syrup
2 teaspoons cornstarch
Red chili pepper flakes (optional)
1. In a 12-inch deep skillet, heat the oil over medium heat until shimmering. Add the green beans. Sauté, uncovered, until slightly tender (crisp to the bite), 8 to 9 minutes. Add the garlic to the pan during the last minute of cooking.
2. Meanwhile, in a small bowl, combine the soy sauce (or tamari), sesame oil, orange juice, stock, syrup, and cornstarch. Whisk until the mixture is well blended and the cornstarch is completely dissolved. Pour the mixture into the skillet, stirring well to coat the green beans. Reduce the heat to medium-low. Cook, stirring occasionally, until the green beans are tender and the sauce has thickened, 3 to 4 minutes more. Top with red chili pepper flakes if desired. Serve hot.
* GLUTEN-FREE IF YOU USE TAMARI.
BAKED SPAGHETTI SQUASH
I love this dish because it tricks me into thinking I’m having a rich spaghetti dish like the ones I discovered in Italy. It fools the mind into thinking you’re eating something that you miss, which is great when you’re detoxing.
Serves 2
2 plum tomatoes, chopped
2 garlic cloves, chopped
1 shallot, thinly sliced
4 baby bella mushrooms, chopped
Sea salt to taste
1 spaghetti squash, cut in half, seeds scooped out and discarded
1 tablespoon extra-virgin olive oil (plus more for drizzling)
Handful of fresh basil, torn
1. Preheat the oven to 425°F.
2. In a medium bowl, combine the tomatoes, garlic, shallot, mushrooms, and salt. Stir until well mixed.
3. Place the spaghetti squash, cut side up, in an 8-inch-square baking pan. Rub the inside of the squash with the oil. Evenly spoon the vegetable filling into the hollowed-out squash. Bake for 45 minutes, until the spaghetti squash easily pulls away from the sides of the skin with a fork. Garnish with the basil before serving.
RED POTATO SALAD
God, these potatoes are good—difficult to resist for a kitchen nibbler. And they’re even better the next day.
Serves 4
2 large red potatoes, scrubbed clean and cut into ½-inch cubes
2 shallots, thinly sliced
1 small red bell pepper, chopped fine
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
¼ cup mayonnaise, vegan mayonnaise, or Aioli
1 tablespoon freshly squeezed lemon juice (about ½ a lemon)
Handful of fresh dill, chopped
1. Preheat the oven to 425°F. Add the potatoes, shallots, and bell pepper to an 11 × 17-inch rimmed sheet pan. Drizzle 3 to 4 tablespoons of oil over the top. Season with salt and pepper. Use your hands or a rubber spatula to toss everything to combine. Spread the vegetables into a single layer on the pan. Bake for 50 to 60 minutes, stirring halfway through, until the potatoes are deep golden brown and crispy.
2. In a deep bowl, combine the mayonnaise, lemon juice, and dill. Whisk until well combined. Add the still-warm potatoes, shallots, and bell pepper, along with any of the oil and drippings left on the baking sheet. It’s important to mix everything while the potatoes are warm, so that they absorb the full flavor of the dressing. Stir until well mixed. The potato salad can be served warm, or you can chill it in the fridge for 1 to 2 days before serving.
* VEGAN IF YOU USE VEGAN MAYO.
SLOW-ROASTED GRAPE TOMATOES
Mm…nothing beats the taste of a great tomato. Except a great roasted tomato!
Makes about 1½ cups
2 pints grape tomatoes, cut in half
½ cup extra-virgin olive oil
Sea salt to taste
4 sprigs fresh thyme (leaves only, discard woody stems)
1. Preheat the oven to 250°F. Line an 11 × 17-inch rimmed sheet pan with foil.
2. Arrange the tomatoes in a single layer in the pan. Drizzle the oil over them. Season with the salt and thyme. Give the pan a few shakes until the tomatoes are well coated. Cook for 60 to 75 minutes, until the tomatoes have collapsed slightly and are tender. Serve immediately, or store the tomatoes in a covered container in the fridge for up to 1 week.
SMOKY COLLARD GREENS
These greens are a spicy version of ones I ate as a kid. I wanted to put my own spin on them because I LOVE HOT SAUCE!
Serves 4
1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 bunch collard greens, center ribs removed and leaves chopped
Sea salt to taste
2 teaspoons Spanish paprika
2 cups vegetable stock
Hot sauce to taste (optional)
1. In a 12-inch skillet, heat the oil over medium heat until shimmering. Add the onion. Sauté until golden and tender, 2 to 3 minutes. Add the collards to the pan. Season with salt, and add the paprika. Cook until the collards begin to wilt a little, about 5 minutes.
2. Stir in the vegetable stock. Season with hot sauce, if you are using it. Bring to a boil. Reduce the heat to low, and simmer until the collard greens are very tender and the liquid has reduced by about half, 50 to 60 minutes. Serve hot.
STEAMED VEGETABLES & CURRY SAUCE
We all need to eat our vegetables, and steaming is an easy way to cook them. But steamed vegetables taste even better with a lovely sauce. This recipe steams the vegetables in shallow water, but you can also use a steamer over boiling water. Go for it!
Serves 4
1 red bell pepper, seeded and cut into chunks
3 carrots, sliced into ¼-inch-thick coins
½ head broccoli, florets only (save stalks for another use)
¼ pound green beans, ends trimmed
1 tablespoon coconut oil
2 garlic cloves, grated
2-inch piece of fresh ginger, grated
1 small yellow onion, grated
2 tablespoons curry powder
1 tablespoon double-concentrated tomato paste
¾ to 1 cup canned coconut milk
½ to 1 teaspoon cayenne (optional)
1 teaspoon freshly squeezed lime juice
Sea salt to taste
1. Add 1 inch of water to a 2-quart pot. Bring to a boil over high heat. Add the bell pepper, carrots, broccoli, and green beans. Cover tightly with a lid. Cook until the vegetables are tender but still have some bite, about 3 minutes.
2. Then prepare the curry sauce. In a 10-inch skillet, heat the coconut oil over medium heat. Add the garlic, ginger, and onion. Sauté until lightly golden and fragrant, 1 to 2 minutes. Add the curry powder and tomato paste to the pan. Stir until well mixed. Whisk in ¾ cup of coconut milk, the cayenne pepper (if desired), lime juice, and salt. If you prefer a thinner sauce, stir in the remaining ¼ cup of coconut milk. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
3. Using a slotted spoon to remove the vegetables from the pot, divide them among four bowls. Spoon the curry sauce on top. Serve immediately.
STUFFED PORTOBELLO MUSHROOMS
These are yummy. I enjoy the meaty taste of the portobellos and the heartiness of the stuffing.
Serves 4
1 cup uncooked millet
Sea salt to taste
4 portobello mushrooms
2 teaspoons extra-virgin olive oil (plus more as needed)
2 shallots, chopped
½ red bell pepper, chopped
Freshly ground black pepper
¼ teaspoon cumin
Splash of soy sauce or tamari
½ to ¾ cup vegetable stock
Fresh chopped flat-leaf parsley, for garnish
1. Add the millet, salt, and 1¾ cups of water to a medium pot. Bring to a boil over high heat. Reduce heat to low. Cook, covered, until all of the water has been absorbed and the millet is tender, about 20 minutes.
2. Meanwhile, preheat the oven to 375°F.
3. Wipe the mushrooms clean. Carefully cut off the stems, and set aside. Use a spoon to scoop out and discard the brown filling inside of the mushroom caps. Arrange the caps in an 8-inch-square baking pan; set aside. Chop the mushroom stems.
4. In a 10-inch skillet, heat the olive oil over medium heat until shimmering. Add the shallots, bell pepper, and mushroom stems to the pan. Season with salt and pepper. Sauté until the shallots and pepper are tender, and the mushrooms lightly golden, 5 to 7 minutes.
5. Add the cooked millet, cumin, and soy sauce (or tamari) to the skillet. Give everything a good stir to combine. Stir in ½ cup of the stock. If the filling looks too dry, stir in the remaining ¼ cup of stock.
6. Rub the mushroom caps with a bit of additional olive oil. Spoon an even amount of filling into each cap, making sure to pat it down. Bake 35 minutes, until the mushroom is very tender. Garnish with parsley before serving.
* GLUTEN-FREE IF YOU USE TAMARI.
TWICE-BAKED SWEET POTATOES
Sweet potatoes are awesome on their own. But if you’re like me, you like to make good things even better. Ever mixed cream cheese and coconut cream into a sweet potato and baked it twice? Well, you will now. You’re welcome!
Serves 4
FOR THE FILLING:
2 sweet potatoes (12 ounces each), scrubbed clean
¼ cup unsweetened coconut cream
2 tablespoons dairy-free cream cheese
2 teaspoons chopped chives
½ teaspoon sea salt
Generous pinch of freshly grated nutmeg
FOR THE TOPPING:
¼ cup walnuts
¼ cup old-fashioned oats (not quick cooking)
1 tablespoon pure maple syrup
1. Preheat the oven to 400°F.
2. Use a sharp paring knife to make a few slashes all over the sweet potatoes. Place them in an 8 × 8 × 2-inch pan. Bake until very tender when pierced with a fork, 45 to 50 minutes. Remove from the oven, and let cool slightly.
3. Slice the potatoes in half. Use a spoon to scoop the flesh out, making sure to leave a ¼-inch border inside the potato skins so that they hold their shape. Place the skins back into the baking pan.
4. In a medium bowl, combine the sweet potato filling, coconut cream, cream cheese, 1 teaspoon of the chives, salt, and nutmeg. Use a hand or stand mixer to beat the potatoes until they are well mixed and fluffy. Spoon the filling back into the skins.
5. To make the topping, add the walnuts and oats to a mini food chopper or food processor. Pulse a few times until coarsely chopped. Stir in the maple syrup. Sprinkle the topping evenly over the filled potato skins.
6. Bake until the filling puffs up and the topping is golden, 25 to 30 minutes. Garnish with the remaining chives before serving.
* GLUTEN-FREE IF OATS ARE MARKED “GLUTEN-FREE.”
CUCUMBER, WAKAME SEAWEED, & RED PEPPER SALAD
This is one of my favorite ways to consume seaweed; it’s light and refreshing and it goes down easy. I got this recipe straight from The Body Ecology Diet.
Serves 6 to 8
½ ounce wakame flakes
4 large cucumbers, peeled and very thinly sliced
2 teaspoons sea salt or Herbamare
1 large red pepper, diced
1 small red onion, finely chopped
⅓ cup raw, organic apple cider vinegar
2 tablespoons organic, unrefined oil
Pinch of pepper
1. Soak wakame for 15 minutes, in enough water to cover it. Sprinkle Herbamare or sea salt on cucumbers and let them sit for several minutes to release their juices. Remove the stem from the wakame and discard the soaking water. Chop the wakame and add it to the cucumbers. Add the diced red pepper and red onion to the cucumbers and wakame. Toss in vinegar, oil, and pepper.
HIJIKI SEAWEED with ONIONS & CARROTS
Sea vegetables will make your hair, skin, and nails healthy and beautiful. Plus, they will strengthen your bones. Make this dish (or a version of it) once a week, and eat it over two meals. I love seaweed, and I think you’ll like it, too!
Serves 4
Small handful dried hijiki (about ⅛ of 2.1-ounce package), soaked in spring water for 30 minutes
2 tablespoons toasted sesame oil
1 onion, sliced in thin half-moons
Pinch of sea salt
1 tablespoon soy sauce or tamari
1 medium carrot, sliced in matchsticks
Corn kernels, from one cob
Scallions, sliced, for garnish
1. While the hijiki is soaking in spring water, chop the vegetables. When the hijiki is soft (after about 30 minutes), discard the soaking water. If the hijiki is in long strands, chop it into 1-inch pieces.
2. Heat the sesame oil over medium heat in a heavy skillet. Add the onion and sauté for a few minutes, adding a pinch of salt. Add the hijiki and sauté it with the onion, coating them lightly in oil. Add water to half-cover the hijiki-onion mixture. Bring to a boil and add soy sauce (or tamari). Cover and let simmer on low for 20 minutes, checking after 10 minutes to make sure it doesn’t burn. Most of the liquid should cook off but not to the point of dryness or burning, so add drops of water if needed. Top with carrot matchsticks and corn. Let simmer 10 more minutes. Garnish with scallions.
* GLUTEN-FREE IF YOU USE TAMARI.
BUCKWHEAT STUFFED PEPPERS
This recipe also comes from The Body Ecology Diet. Although it’s super clean and healthy, the combination of flavors, textures, and the stuffing of the peppers makes it feel sophisticated and fun.
Serves 6
1 medium onion, chopped fine
1 to 2 tablespoons organic, unrefined coconut oil
1 teaspoon sea salt, or to taste
¾ teaspoon pepper
2 tablespoons dried sweet basil
2 tablespoons paprika
4 to 6 cloves garlic, chopped fine
2 stalks celery, chopped fine
1 pound greens (e.g., kale), parboiled 5 minutes, chopped
2 cups cooked buckwheat (or quinoa)
6 red peppers, seeded and parboiled 5 minutes
1. Preheat oven to 350°F.
2. Sauté onion in oil with salt, pepper, basil, and paprika until translucent. Add garlic, celery, and greens; cook until tender. Blend with cooked grains. Taste mixture and adjust seasonings. Stuff red peppers with grain mixture. Bake in oiled casserole dish for 45 minutes.
BASIC BUCKWHEAT RECIPE
Serves 4
1 cup buckwheat
2 cups water
Pinch of sea salt
1. Soak and rinse buckwheat in a strainer. Place water and salt in a 2-quart saucepan and bring to a rapid boil. Add buckwheat, reduce heat, cover, and simmer until all the water is absorbed (approximately 15 minutes).
Variation: For a rich, nutty flavor, toast the buckwheat (with or without organic, unrefined coconut oil) in a skillet, stirring constantly, before adding it to the water.
ROASTED BEET SALAD
I. Love. This. Dish. First, roasted beets are sweet and sexy. Second, the dressing is elegant and interesting. Third, the quinoa complements both the beets and the dressing beautifully. You cannot go wrong with this recipe.
Serves 4
FOR THE BEETS:
4 red beets, scrubbed
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon orange juice (from one quarter of an orange, if freshly squeezed)
FOR THE DRESSING:
2 tablespoons orange juice (from half an orange, if freshly squeezed)
Juice of half a lemon
1 small shallot, chopped
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
1 tablespoon hazelnut oil
FOR THE SALAD:
2 cups baby kale
1 avocado, sliced
1 cup cooked quinoa (see chart)
2 tangerines, segmented
½ cup hazelnuts, toasted and chopped
1. To prepare the beets: Preheat oven to 400°F. Toss beets, oil, salt, pepper, and orange juice in a baking dish. Roast for 35 minutes, until the beets are easily pierced with a fork. Remove from oven and let cool. Once cool, skins should easily peel off. Cut beets in quarters and set aside.
2. To prepare the dressing: Combine orange and lemon juices, shallot, mustard, honey, salt, and pepper in a small bowl. Mix well. Slowly add olive and hazelnut oils into dressing, while whisking. Set aside.
3. To assemble the salad: Arrange the kale on a large platter as the base, with each ingredient in separate piles on top of it (the beets will stain the other ingredients). Drizzle with ¼ cup of dressing and gently toss. Serve.
CRISPY COLLARD CHIPS
When I was on a full cleansing diet, I often had a craving for something bulky, filling, and snacky. So I would make up a big batch of collard or kale chips and feel completely satisfied. The best part was that I never felt guilty, because it was just GREENS! They’re a great substitute for potato chips, which may be hard to believe, but when you taste them—with that crunch, and the salty taste—you will become a convert, too.
Serves 4
1 bunch of collard greens, or kale
2 tablespoons extra-virgin olive oil
Sea salt
1 lemon wedge
1. Preheat the oven to 275°F. Wash and dry the greens. Cut the stems out and discard, or save for a soup stock. Cut or tear greens into bite-sized pieces. Drizzle the oil and sprinkle a medium-sized pinch of salt over the greens. Massage them until they are well coated with the oil. Place them on a rimmed baking sheet. Bake for 20 minutes and check to make sure that they are crisping up. If you like crispier chips, bake for 10 more minutes. Finish with a squeeze of lemon. Serve.
ZUCCHINI with SWEET ROASTED KALE & RED ONIONS
This delicious recipe is by Leslie Bilderback from her book The Spiralized Kitchen (St. Martin’s, 2015), and you’ll need a Spiralizer for it. See this page for more information on Spiralizers.
Makes 2 large servings
6 to 8 large kale leaves, stems removed (lacinato—aka Tuscan or dinosaur kale—is best)
1 red onion
3 to 4 tablespoons olive oil
1 cup sliced almonds
3 large zucchini squash
1 clove garlic, minced
Grated zest and juice of 1 orange
1 tablespoon honey
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
½ teaspoon white pepper
¼ teaspoon red chili pepper flakes or more (to taste)
1. Preheat oven to 375°F. Roughly chop the kale, spiralize the onion into thin shreds using the smallest holes, and combine them in a large bowl with 1 tablespoon of olive oil until well coated. Spread onto a baking sheet and roast until the leaves are charred and the onions begin to brown. Spread almonds onto a second baking pan and toast in the same oven until fragrant and golden, about 5 to 10 minutes.
2. Spiralize zucchini into thin shreds using the smallest holes on the Spiralizer. Set aside. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add garlic and cook until softened. Stir in orange zest and juice, honey, vinegar, salt, pepper, and chili flakes. Add zucchini and cook, tossing to coat, until just tender, about 2 minutes. Toss in kale and onion just before serving with a garnish of toasted almonds.