Make Kale and Apple Salad with SonyaJoy

KALE & APPLE SALAD

Ingredients

1 apple

3-4 cups of baby kale leaves or 1 bunch adult kale

¼ cup roasted sunflower seeds

¼ cup dried cranberries 1 lemon

Directions

Wash the apple and kale. If using adult kale leaves, hold upside-down and pull down on just the leaf to detach from the stem. Rip all the kale leaves up into bite sized pieces with your fingers, and put them in a bowl.

In a small bowl, stir the lemon juice, honey and oil with a fork. Add ½ teaspoon salt if you like. Pour the dressing over the kale and rub the leaves with the dressing until they are soft.

Using a kid’s chef knife, cut the apple away from the core. Slice the apple into thin slices. Decorate each bowl of kale salad with apple slices!

Recipe Adapted by Chef Key

Kale Quesadillas with Avocado Crema

Kale Quesadillas with Avocado Crema
serves 6

Ingredients

3 cups shredded cheese (cheddar, mozzarella or a mix)
12 6-inch wheat tortillas 1 bunch kale or other dark leafy greens
2 avocado juice of 1 lime

Directions

In a skillet over medium place kale and ½ cup water and cover. Cook for 4-5 minutes until tender.
Clean the skillet. Over medium heat, place the first tortilla, sprinkle with cheddar cheese and top with some steamed kale. Sprinkle with a pinch of salt if you like. Place another tortilla on top. Cook 3-4 minutes on each side until the tortilla is lightly browned and the cheese has melted. Mash the avocado with a fork.
Add a couple pinches of salt if you like. Top hot quesadilla with a dollop of avocado crema and enjoy!

Recipe Adapted by Chef Key

Microgreen Roll Ups

Microgreens Roll Ups

serves 6

Ingredients

3 12-inch or 6 6-inch wheat wraps

1 8 oz. package cream cheese

½ cup mixed herbs, chopped (chives, thyme, cilantro, parsely, basil, etc)

1 teaspoon garlic powder (use more if you love garlic)

2 cups microgreens

Directions

Take cream cheese out of the refrigerator 30 minutes before you want to use it so it can get to room temperature. This will make it easier to mix. In a bowl, mix the cream cheese, herbs and garlic powder with a large spoon. You may choose to add ½ teaspoon salt. Divide the cream cheese equally among the wraps. Spread the cream cheese into a thin layer across the whole surface of the wrap and top with microgreens. If you want, add 1 or 2 slices chicken or turkey breast as well! Roll the wraps up tight! Use a kid’s chef knife to cut the roll into rounds.

Recipe Adapted by Chef Key

Locro De Papa (Ecuadorian Potato Soup)

Week #2: Cooking with Sonya Joy

Learn to make this quick, delicious, kid-friendly potato soup in about 20 minutes.

Locro De Papa (Ecuadorian Potato Soup)

serves 4

Ingredients

2 lbs potatoes, peeled and cubed

1 tablespoon adobo

1 teaspoon paprika

½ c queso fresco, mozzarella, or cheddar

¼ cup chopped cilantro, culantro, or pipicha

Directions

Barely cover potato cubes with water or stock, add seasonings and boil until soft, about 15 minutes. Mash soup by hand or blend cooked potatoes with the cooking liquid. Stir in cheese and seasonings. Reheat if necessary to melt the cheese. Sprinkle with fresh herbs. Top with hot sauce if desired.

Recipe Adapted by Chef Key

African Style Greens

Week #3: Make African Style Greens

AFRICAN STYLE GREENS
serves 4

Ingredients

1 cup coconut milk

4 cups mixed greens (kale, collards, chard), stems removed and chopped

3 cloves garlic, peeled and minced

2 inch (thumb-sized) piece of ginger, peeled and minced

1 sweet pepper any color, seeded and sliced into ¼” strips

Directions

In a large skillet, simmer garlic and ginger in coconut milk for 5 minutes. Add chopped greens and stir. Cover to steam the greens until cooked through, about 7-8 minutes. Add pepper slices, continuing to cook for 2 minutes. Add salt and pepper to taste.

Recipe Adapted by Chef Key