Kale Pesto

It seems that my family is always cooking the same 10 things for dinner so I have decided it is time to explore new recipes. I have been noticing a lot of pesto recipes floating around the internet and decided to try one out. I loved that this recipe for Kale Pesto is versatile (you could substitute just about any green leafy vegetable for the kale) and it is no-cook! I always have a small helper in the kitchen so I love anything that is simple and quick to pull together.

Kale Pesto


1/2 Tablespoon fresh lemon zest

2 Tablespoons fresh lemon juice

2 Cloves fresh garlic, minced

2/3 Cup Olive Oil

1/2 Cup Parmesan Cheese, grated

1/2 Cup Pine nuts (I used unsalted)

1 Bunch of Kale

1/2 Teaspoon Kosher salt

Dash Black Pepper


Wash the kale in cold water and remove the stems and large veins from the middle of the leaves. Tear the kale so you can fit it into your food processor. Add the kale into your food processor and pulse a few times until the leaves are finely chopped up. You may have to add the kale in several batches to get it to all fit into the food processor.

Once kale is finely chopped, add in the parmesan cheese, lemon zest, and pine nuts. I did chop up the pine nuts a little before adding it to the food processor but I am not sure it was needed. Mix all ingredients together in food processor for about 30 seconds.

Add in minced garlic and fresh lemon juice. Mix together for about 10 seconds.

Lastly, add in olive oil, salt and a dash of pepper. Mix all up in the food processor until well blended.

The night I prepared this I served it over fresh pasta for dinner and everyone enjoyed it. Well, honestly, my picky 4 year old daughter was concerned at how green her noodles were but my son thought it was great. The next day I used it as a spread on a sandwich and it was delicious. I have found that it held well in the refrigerator and when I thought about it, there were many uses for fresh Kale Pesto.

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Baked Kale Chips

kale chips g


A guest post from our customer Gloria!

I was a little bit hesitant about making kale chips on my own but after having some at a friend’s house, I realized just how easy it was.  It was the first time I had tried kale and I loved it so I was excited to receive some in my next Brewer’s Organics produce box.  I’ve made it in small and large batches now whether it’s just for us or for a group.  I like popping it in the oven to enjoy as a little appetizer while I’m preparing dinner.


1 bunch kale

extra virgin olive oil

sea salt

garlic powder

grated parm


wash and dry kale and rip into bite sized pieces, removing stems.

preheat oven to 350*

spread evenly on baking sheet and drizzle with olive oil.  season with sea salt and garlic powder (or any other preferred seasonings).

bake for 10-12 minutes.  I prefer mine more crispy so sometimes put it in for a few more minutes after tossing it).

top with parmesan cheese and enjoy!

Kale and Broccoli Quinoa


























A guest post from Holly:

I love eating this fresh, delicious and incredibly healthy food! We added kale, broccoli and red bell pepper, fresh from a recent Brewers Organics delivery. We made quinoa which is fast and easy, and a perfect summertime treat that can serve as a side dish with chicken, or on its own, with a great loaf of fresh bread.


1 cup quinoa

1 ½ cups water

2 cups broccoli florets

1 small bunch kale, cut into 2” narrow strips

1 red bell pepper, cut into 2” narrow strips

3 tablespoons olive oil

3 tablespoons lemon juice, or to taste

1 teaspoons sea salt

Place the water and the quinoa in a pot and bring to a boil. Once boiling, cover with a lid and bring to a low simmer and cook until all the water has evaporated and the quinoa is cooked. Fluff with a fork and let cool completely. Once the quinoa is cooled add in the rest of the ingredients. Combine the oil, lemon juice, and salt in a separate bowl. Add to quinoa salad mixture and mix well. Chill.

Quinoa and Kale Salad Recipe

Cold Quinoa and Kale Salad for summer!

As the heat rises, Ive been thinking a lot about fresh summer meals like cold salads – as well as a great recipe for the kale we received in our last Brewers Organics produce delivery.  Quinoa is a grain that is perfect in cold salads and is incredibly healthy.

kale quinoa

This is a quinoa salad that can be adjusted to suit the ingredients you have on hand, but this variation is not just healthy and fresh, but also a great partner to grilled food, tacos, and just about any meal that is looking for a refreshing companion.


Cooked Quinoa – see instructions below

1 Red bell pepper – diced

12 oz. Black Beans or Black Soy Beans, drained

12 oz. sweet corn, kernels, fresh or frozen

1 medium bunch Kale (or collards or spinach), trimmed, separated from stalk (discard stalks), and sliced very thin lengths of less than 1”

1 small Onion – diced

Olive Oil, 1 1/2 tbsp.

White Wine Vinegar, 1 1/2 tsp.

2-3 limes, juiced

1 tsp. salt

½ tsp. sugar

½ tsp black pepper

*1 ½ tsp. adobo seasoning can substitute the salt and pepper

*2 tbsp. coarsely chopped cilantro


Quinoa cooking instructions: add 1 cup quinoa to 1 ¼ cup of boiling water.  Cover, reduce heat and simmer for 12 minutes.  Let stand for 5 minutes and fluff. Place Kale in a steam basket and toss with 1 tbsp. olive oil, 1 tsp. white wine vinegar, ½ tsp. of salt, and ½ tsp. of sugar.  Place basket over simmering water, covered, for 15-20 minutes.  Combine corn and black beans in water and simmer for 15-20 minutes.  Once everything has cooked for this time and appears done drain the beans and corn and allow the quinoa, beans and corn, and kale time to cool to room temperature.  Once cooled combine these ingredients and add the red bell pepper, onion, ½ tsp. salt, ½ tsp. black pepper, ½ tbsp. olive oil, ½ tsp. white wine vinegar, and lime juice.  Combine everything and add or substitute optional ingredients as appropriate.

Quinoa is a very good foundation for cold salads.  And this recipe is a great foundation to build and adapt salads to suit your tastes or the nature of the food or even what you have on hand.

Kale and Broccoli Stir Fry

A guest post from customer Holly:

Thank you Brewers Organics!

Your vegetables have single-handedly inspired me to learn to cook.  A recent blog told you of my success (and my family’s enjoyment) of my go-to stir fry!  Introducing kale into my stir fry was a welcome addition and inspired me to also grow it in my garden!  The kale babies are sprouting, with perfectly miniature, kale-shaped leaves and red stems.

Stir Fry with Broccoli and Kale


1/2 cup rice vinegar

1/2 cup soy sauce

2 TBS honey

1/2 tsp sriracha chili sauce

1/2 tsp garlic powder

1 tsp ginger powder

1 TBS hoisin sauce

1 block super firm tofu

3 TBS organic canola oil, divided

6 cloves minced garlic

3 cups finely torn kale leaves

2 cups bite sized broccoli pieces

Cooking Directions

1.      Heat oven to 375 degrees.

2.      Whisk together first seven ingredients (rice vinegar through hoisin sauce) in a large shallow bowl.

3.      Cut tofu into bite sized pieces and marinate in the sauce for 20 minutes.

4.      Use a paper towel to brush a little of the canola oil on a baking sheet. Spread tofu pieces (reserving marinade) onto the sheet and bake 30 minutes, flipping halfway through.

5.      Once tofu is finished baking, heat remaining canola oil in a non stick pan on high.

6.      Add garlic, kale and broccoli to pan and stir to coat in the oil. Fry vegetables for about 3 minutes until just softened.

7.      Add tofu to the pan and pour reserved marinade over everything. Stir to mix evenly.

8.      Serve over rice or noodles.