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postheadericon Gluten-Free Hot Fudge Pie

Hot Fudge PieI’ve been reading everything Rachael at Tales of a Monkey, a Bit, and a Bean writes, and love her attitude. I’ve been wanting to make her Hot Fudge Pie. I haven’t had a good excuse to make it. Thanksgiving turned into that excuse – I have a certain child who dislikes all fruit pies, and two children who don’t like pecan. So, of course, I made apple, cherry, and hot fudge. My mom makes a divine Kahlua chocolate chip pecan pie, so I ate that, too. No pumpkin pie – none of the gluten-free folks really seem to love that. I only had to tweak a few things in this recipe to make it gf, which made it much easier.

A special hat tip to this recipe – my niece and nephews dislike anything they realize is gluten-free. Plus, 2 don’t like pie. 3/4 of them ate this and loved it, including one who doesn’t like pie. Despite there being 4 gf pies and 4 “regular” pies, we had less than half of this very rich chocolate pie left.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free,tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.



Pie filling:

  • 1/2 cup, or one stick, butter – I haven’t made this dairy-free, but a good dairy-free margarine should work here
  • 3 oz unsweetened chocolate (I like Baker’s)
  • 1 1/4 cups sugar
  • 1/4 cup gluten-free flour (brown rice, white rice, or an all-purpose mix)
  • pinch of kosher salt
  • 1/2 tsp vanilla


Hot Fudge PieTo make the crust, first pulverize the graham crackers in a food processor. Next, melt the butter in the microwave. In a large bowl, combine butter, cracker crumbs, and sugar. It will barely hold together.

Spray a glass 9″ pie plate with cooking spray (I like Trader Joe’s Coconut Oil Spray). Pat the graham cracker mixture into the pie plate and refrigerate for an hour (or more).

To make the pie filling, preheat oven to 350F. Melt butter and chocolate in a glass, microwavable bowl, stirring after every minute in the microwave so you don’t overheat the ingredients. (You can also use a double boiler if you prefer) 

Whisk sugar into the butter/chocolate mixture, then whisk in the flour, salt, and vanilla. In a smaller bowl, beat eggs. Whisk the eggs into the chocolate mixture.

Pour the chocolate mixture into the graham cracker crust. Bake at 350 for 20-30 minutes. When a toothpick is inserted into the center of the pie, it will still be moist when it’s done cooking.

Allow to cool, then serve with homemade whipped cream. Watch out – this is very rich – cut thin slices!


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postheadericon Green Stuff, or Green Jello Salad

Green StuffMy Aunt Mary made this and brought it to every family gathering, calling it Green Stuff. She and her husband, my Uncle Walt, only had one child, and he didn’t live nearby, so they would come to my grandmother’s house for family holidays. Uncle Walt was Nana’s oldest brother, and he was born in the very early 1900s. His stories of life back in the day were wonderful – he delivered milk and all kinds of things.

I made this recently for Thanksgiving, and about half of it was eaten. Which is half more than I thought would eat it. It’s definitely a nostalgia food for a lot of people over 40.

This is a fun, gluten-free recipe! I can’t guarantee it’s family-friendly, as none of the kids would try it. It can also be (if you double check ingredients!) a wheat free, soy free, egg free, peanut free, fish free, and shellfish free recipe.


  • 1 16oz crushed pineapple, juice drained and reserved
  • 1 pkg lime Jello gelatin
  • 1 8oz pkg cream cheese, softened
  • 1/2 cup walnut pieces
  • 2 TBS of the reserved pineapple juice
  • 1 cup water, boiled
  • 1/2 cup cold water

Green Stuff 2Method:

Boil 1 cup water. In a large bowl, dissolve Jello in boiled water, whisking for a couple minutes. Whisk in cold water and pineapple juice. Blend cream cheese into Jello mix until well combined.

Let chill in bowl for about an hour to an hour and 15 minutes, until thickened, but not set.

Spray a silicone bundt pan with cooking spray (I like Trader Joe’s Coconut Oil Spray).

Fold in walnuts and crushed pineapple, and pour into bundt pan mold. Chill until set – 2 hours or overnight.

Unmold by turning over onto a serving plate. If it doesn’t immediately pop out, run under hot water for a second, then try again. However, this is why silicone is lovely – it’s a lot easier to unmold anything if you use a silicone mold.

Serve. Either try to avoid bringing up the dishes coming to life in Better off Dead, or embrace it!


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postheadericon Gluten-Free Crockpot Stuffing

Stuffing 2Stuffing is one of my most favorite parts of Thanksgiving, or any major holiday. When I became a vegetarian I made sure we had stuffing that wasn’t in the turkey. Now we don’t have stuffing in the turkey because if gluten stuffing is in the turkey, the turkey isn’t gluten-free. After many years of trial and error, this is my favorite stuffing, the one that tastes the most like the stuffing I remember.

This is a delicious gluten free, family-friendly recipe! I’m very fussy about the type of bread used, and those baguettes contain dairy and egg. If you use a different bread, you can make this gfcf and egg-free. It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.


  •  2 packages (4 total) Against the Grain Rosemary Baguettes (If you can’t use these for whatever reason, an equivalent amount (about 10-12 cups) chopped of my gluten-free focaccia will work – and that’s both dairy free and egg free)
  • 1 medium onion, diced
  • 3 ribs celery, diced
  • 1/4 cup butter
  • 1 tsp salt or mixed salt/herb mix
  • 1 tsp poultry seasoning
  • 1 1/2 tsp rubbed sage
  • 1/2 tsp ground pepper
  • 16 oz vegetable broth (or chicken broth) – double check ingredients, as many have barley malt or wheat flour.
  • 1 egg (or substitute, optional)
  • 1 cup pecans, if not nut-free (optional)

Stuffing 1Method:

Preheat the oven to 400F. Use the microwave to defrost the frozen baguettes enough to slice (usually 30 seconds for 2 loaves), then slice them in half long-ways and width-wise. Toast in the oven cut-side up for 10-15 minutes, until browning on the edges. Chop into rough 1″ cube.

In a medium skillet over medium heat, melt the butter. Add the onion and celery, add poultry seasoning, sage, pepper, and salt or salt/herb mix, and cook until vegetables are tender.

In a large glass measuring cup, heat the broth in the microwave for 60 seconds. Temper the egg into the broth.

In a large bowl, mix bread cubes, seasoning and celery/onion mixture, and pour the broth on top. Toss the bread mixture to coat, then add the pecans and stir again.

Spray the inside of a slow cooker with cooking spray (I like Trader Joe’s Coconut Oil Spray). Add the bread mixture to the crock pot and cook on low for 3-4 hours. I recommend stirring it every hour or so, just so the sides don’t get crunchy. After the 4 hours, if you aren’t ready to eat, put it on low and try to stir occasionally.

Enjoy with dinner and brag about how delicious your food is!


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postheadericon Rainbow Meringues or Unicorn Poop

Unicorn Poop meringue

This recipe is based on Martha Stewart’s Meringue Swirls, mixed with my grandmother’s Snowdrops recipe. Our current oven is the only oven I’ve ever had that made Snowdrops fail. My middle daughter has a subscription to Martha Stewart Living, and tried to make her swirls. It was a mixed bag – she loved the colors, but disliked the orange zest. She also disliked the lack of chocolate, and though there should be more color. After some starts and stops, these rainbow meringues, called Unicorn Poop in our house, were born.

As with all meringues, we recommend making these on clear, dry days. Making meringues on humid days will lead to sticky meringues, and nobody likes that.

G2 chef

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.


  • 3 large egg whites
  • 1/2 vanilla bean
  • 3/4 white sugar
  • pinch salt (about 1/16 tsp)
  • pinch Cream of Tartar (about 1/16 tsp)
  • 3/4 cup mini chocolate chips (Enjoylife is allergy-friendly)
  • gel food coloring (you can use a full rainbow, or vary colors based on the holidays or favorite colors)
  • Optional – sparkly sugar to sprinkle on top of the Unicorn Poop

Unicorn poop cookie sheetMethod:

Preheat oven to 200F. Line two cookie sheets with Silpat or parchment paper.

Using the metal bowl from your stand mixer, use a regular wire to whisk together egg whites and sugar. Using a paring knife, then split the half of the vanilla bean in half long-ways and scrape the seeds out and into the bowl. They will look like a lot of little black dots.

Pour about 2 inches of water into a medium pot, and put that over medium heat. Put your metal stand mixer bowl on top of the pot of hot water (as if using it as a double boiler) and whisk together for a couple minutes, until the sugar is dissolved and the mixture begins to get warm.

Piping meringues

Return the stand mixer bowl to the stand mixer, and use the whisk attachment to begin beating the eggs. Add the salt and Cream of Tartar to the egg mixture. Continue to beat for about 5 minutes, until it’s glossy and forms a stiff peak (a good test is when you lift the top of the stand mixer – if the meringue holds it’s shape, it’s at the right consistency).

Use a silicone spoonula to fold in the mini chocolate chips.

Prep a gallon sized zip top bag to make the meringues. Using a small paint brush dipped in the food coloring, paint stripes up the sides of the bag. Next, scoop the meringue mixture into the zip-top bag, and seal the top. Clip the end off one corner of the bag, and pipe small swirls onto the lined cookie sheet. Leave an inch and a half or so between each swirl. If using, sprinkle the sparkly sugar on top of the swirls now, before going into the oven.

Bake at 200F for an hour and 15 minutes to an hour and a half. Start checking at an hour and 15, and see if the meringue is hard. If not, leave it in for a little longer. Due to oven differences and humidity levels, sometimes the meringues won’t be hard at an hour and a half, in which case, keep it in a little longer until they are.

Store in an airtight container for a week or two, if they last that long.

This recipe is linked to Eats Amazing Fun Food Friday #5


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postheadericon Lunchbox Pizza Crusts

This is an adaptation of my earlier pizza crust recipe. I’ve shrunk the recipe and adapted it a bit for lunchbox pizza crusts. This makes 8-9 lunch-sized pizzas

This is, by far, my favorite pizza crust recipe. It’s crispy, hard to mess up, delicious, and doesn’t scream “gluten-free”. My kids have all had friends over for pizza nights, and there aren’t many leftovers. I’ve always been a proponent of individual pizzas. Perhaps that’s because my family of four prefers 4 types of pizzas, but I still think it’s a good idea.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegetarian/vegan recipe.
mini pizza crusts


  • 1 TBS yeast
  • 2/3 cups gluten-free flour (amaranth, millet, bean, or brown rice)
  • 1/2 cup starch (corn, tapioca, potato, or arrowroot)
  • 2 TBS chia seed or flaxseed meal (optional)
  • 1 tsp xanthan gum or guar gum
  • 1 tsp Italian seasoning (I like Trader Joe’s 21 Seasoning Salute)
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 3/4 cup lukewarm water, milk/milk substitute, or mix of the two
  • 1 tsp olive oil
  • 1 tsp cider vinegar

Preheat oven to 425F. Line a baking sheet with Silpat, parchment paper, or Reynold’s Release foil.

Pour the dry ingredients (through salt) into the bowl of a stand mixer. Mix for a few moments so they are well combined.

Add the olive oil and vinegar to the water/milk combo. Pour the liquid into the flour mixture. Beat on medium speed for a couple minutes, until it forms a big ball. Pour 1-2 TBS of olive oil into a small bowl.

Using a medium cookie scoop, scoop out blobs of dough – it will be sticky. Plop the dough onto the lined baking sheet(s), dip your fingers in the olive oil, and use your fingers to stretch the dough out. Press and stretch until the dough is thin and shaped as desired. I can usually fit 4-5 on one cookie sheet.Halloween pizza

Bake WITHOUT TOPPINGS for 10-15 minutes. They should be golden brown around the edges. If you are not using all of them immediately, then allow to cool on a baking rack and freeze, with wax paper or cling wrap between each crust.

When you’re ready to bake the pizzas, add desired toppings (marinara or White Sauce, veggies, meat toppings, cheese or cheese substitutes) – you’re only limited by your imagination! (We usually have 1 with bacon, 1 black olive, 1 pepperoni, and one white pizza with spinach.)

Return to the oven and bake for another 10 minutes until bubbly and hot. Allow to cool for 3-5 minutes, then slice and pop into a lunch box. Ours fit really well in our Easy Lunchboxes. You can check out some of our lunchbox fun over at Bentos for A Gaggle of Girls.

postheadericon Gluten-Free Joe Froggers

Joe Froggers 2Joe Froggers are a traditional ginger molasses cookie from my hometown of Marblehead, Massachusetts. Joe Froggers were made, originally, by Lucretia, the wife of “Black Joe” and served along with rum out of their tavern. Originally, these cookies were made with rum as well as molasses.

To quote

“A Joe Frogger is a ginger cookie that dates back to Colonial times. Joe Froggers have been cherished by generations of residents of Marblehead, Massachusetts. The cookies were originally baked by a man known as Old Black Joe Brown and an Aunt Crese, who maintained a tavern on Gingerbread Hill. Because the cookies would keep for long periods of time , fishermen would take barrels of Joe Froggers along with them on their journeys.”

I have just turned one of the traditional recipes into a gluten-free cookie. It’s already dairy-free and egg-free, so it’s a delicious, allergy-safe cookie. As you bake it, you can make them crisp or soft. I love them soft, but others prefer them crisp.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.


  • 3/4 cup shortening (or butter or dairy-free margarine that has been softened)
  • 3/4 cup sugar
  • 1 cup unsulphured molasses
  • 2 1/2 cups brown rice flour (or amaranth, or millet)
  • 1/2 cups pea or bean flour (you could also use 1/2 cup more of the brown rice flour)
  • 1 1/2 cups white rice flour or starch (tapioca, potato, arrowroot, etc)
  • 1 TBS baking powder
  • 1 TBS xanthan gum or guar gum
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 2/3 cups water

Method:Joe Froggers 1

Using a stand mixer, cream the shortening and butter. Once it’s creamed, mix in the molasses.

In a medium sized bowl, combine flour through ginger. Whisk it together so it’s well combined.

Alternate adding flour mixture and water into the creamed sugar in the mixer. Scrape down the sides of the bowl periodically as you add to the mixture.

Pat the mixture into a ball, cover in plastic wrap, and chill for an hour.

Preheat oven to 350F and either grease cookie sheets or use Silpat, parchment paper, or Reynold’s Release foil.

Using a medium cookie scoop, scoop out balls of dough and place on cookie sheet. Leave 1/2-1 inch of room between cookies, as these spread. Sprinkle a little sugar onto each cookie, and pat it down so it’s  flattened a bit.

Bake at 350F for 8-12 minutes. Some people like their Joe Froggers hard, and some like them soft and chewy. The longer they cook, the harder they will be. I like them soft, so as soon as they are slightly browned on the edges, I take them out of the oven.

Let cool for 5 minutes on baking sheets, then transfer to cooling racks. Joe Froggers are delicate at first, but become very sturdy once they have cooled.


postheadericon Gluten-Free 3 Chip Chocolate Chip Cookies

baked cookiesThis recipe is based off one in the June/July 2012 issue of Taste of Home. I’ve tweaked it to make it gluten-free, and tweaked it to work best for our family.

My kids have served these to a lot of people (including selling them at a lemonade stand), and they’ve been happily devoured. No one ever seems to notice they’re gluten-free, allergy-friendly, or special in any way other than being delicious. I knew this recipe was our go-to recipe when my oldest asked me to make a double batch for her camp. She and my middle daughter were the only ones there who were gf, and these were devoured. My middle daughter even complained that she couldn’t have seconds because everyone ate them so fast!

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe. It could be made egg-free, but I have not yet tested it with egg replacer.


  • 1 cup butter, softened (shortening or dairy-free margarine also works)
  • 1 cup brown sugar, packed3 chip cookie dough
  • 3/4 cup white sugar
  • 2 eggs (you can likely use egg replacer to make them egg-free, as I’ve had success replacing up to 2 eggs in recipes, but I haven’t yet tried it)
  • 2 tsp vanilla extract
  • 1 2/3 cups gluten-free flour (brown rice, millet, amaranth, or a mix works well)
  • 1 cup starch (white rice flour, potato starch, tapioca starch, etc)
  • 2 tsp xanthan gum or guar gum
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt (not kosher, a finely ground salt)
  • 2/3 cup large chocolate chips/chunks (if you can have dairy, we like Hershey Melts)
  • 2/3 cup regular chocolate chips
  • 2/3 cup mini chocolate chips (Enjoylife are dairy, soy, gluten, and allergy-free)


Using a stand mixer, cream together the butter and the two sugars until it becomes light and almost fluffy. Beat in eggs, one at a time, and vanilla.

In a separate bowl combine flours through salt. Whisk together to make sure it is well combined.

Add the flour mixture to the creamed sugar until combined. Add the three types of chocolate chips, stir until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably more than 2.

3 chip cookie sheet

Preheat oven to 400F and either grease cookie sheets or use Silpatparchment paper, or Reynold’s

Release foil.

Using a medium cookie scoop, scoop dough, then drop scoops onto prepared cookie sheets and pat down a bit. Leave at least an inch between cookies to accommodate spread. I can usually get 8 cookies per sheet. Don’t try to put too many on one sheet, or you’ll end up with one giant cookie. This recipe tends to make 30 large cookies.

Bake at 400F for 10-12 minutes, until just turning golden brown. Let cool for 5 minutes on cookie sheet, then transfer to the cooling racks. Enjoy immediately, or pack in a lunch.

postheadericon Marvelous Gluten-Free Muffins

Blueberry muffinsWe eat a lot of gluten-free muffins around here – sometimes they’re Donut Muffins, sometimes they’re Zucchini chocolate chip muffins, but sometimes they’re simply blueberry or chocolate chip muffins. This is our current favorite muffin recipe – adaptable for whatever you want to put in them.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.



  • 1 1/4 cups gluten-free flour (brown rice, amaranth, and millet work well)
  • 1/2 cup starch (tapioca, potato, or arrowroot are all good)
  • 1 1/2 tsp xanthan gum or guar gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup sugar
  • (optional – 1/4 cup protein powder. We like Designer Whey if you can eat dairy)
  • (optional – 2 TBS chia seeds)
  • 1 cup milk (cow, soy, rice, etc)
  • 1/2 cup melted butter/margarine/coconut oilMixing muffins
  • 1 egg (or egg replacer)
  • 1 txp vanilla extract

Chocolate chocolate chip muffins:

  • add 2 TBS cocoa powder to the dry ingredients
  • add 3/4 cup mini chocolate chips (Enjoylife are free of the top 8 allergies) to the mix at the end
  • 2-3 TBS mini chocolate chips to sprinkle on top of the muffins

Blueberry muffins:

  • add 1/2 tsp cinnamon to the dry ingredients
  • add 1 cup blueberries to the mix at the end (frozen works fine)
  • Mix 1/4c brown sugar and 1/2 tsp cinnamon and 1 TBS diced butter/margarine to sprinkle on top of the muffins.

Method:Ready to bake

Preheat oven to 400F. Either lightly grease a 12-cup silicone muffin pan or put muffin cup liners in a metal 12-cup muffin pan.

In a stand mixer, or a large bowl, combine the dry ingredients. Stir together to make sure they are well blended.

Add the liquid ingredients (milk, melted butter, egg, and vanilla) one at a time, mixing between each addition. Do not over-mix.

Add chocolate chips or blueberries to the mix, and make sure they are just combined. Lumpy batter is not a problem for muffins!

Using a medium cookie scoop, spoon into the muffin cups.

If making chocolate muffins, sprinkle mini chips over the muffins.

If making blueberry muffins, cut butter into brown sugar and cinnamon, then sprinkle that on top of the muffins.

Bake for 20 minutes, until muffins are golden brown, risen, and spring back to the touch.

Allow to cool in the pan 5 minutes, then remove from the pan and let cool on a cooling rack. Eat and enjoy!


postheadericon Angel Pie

Angel pie sliceAngel Pie was my default birthday “cake” growing up. My much-beloved Nana R (my dad’s mom) made this for every birthday and holiday. She said a lot of recipes were “tricky” (which meant she didn’t want to try them), but this recipe always felt tricky to me until I got her exact recipe. Now my middle daughter makes it a lot, and so do I. It’s so wonderful to have these food-based memories of my grandmother I can share with my daughters! The main trick is not to make Angel Pie when there’s high humidity – that makes meringues sticky.

This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.

Piping meringueIngredients:


  • 4 room temperature egg whites (use the yolks for sugar cookies)
  • 1/2 cup confectioner’s (powdered) sugar
  • 2/3 cup granulated sugar
  • (optional) gel food coloring


  • 1/2 pint (1 cup) heavy cream or whipping cream
  • 1 tsp vanilla
  • 2 TBS granulated sugar
  • unsweetened or bittersweet chocolate for grating


Pie girl

Preheat oven to 300F. Grease a glass pie plate (ideally deep dish) and dust with a bit of rice flour. I really like Trader Joe’s coconut oil spray for greasing, but any spray or a bit of butter or coconut oil works well, too.

Beat egg whites, ideally with a stand mixer, but a hand mixer can also work, though it will take longer. After the mixture becomes opaque, slowly add the granulated sugar , then the confectioner’s sugar, all while beating constantly. Continue to beat until stiff peaks form. Mixture must be beaten and glossy. Spread onto the pie plate.

(Optional – Take a gallon-sized zip-top bag and tilt so only one bottom corner is facing down. Using gel food coloring, make lines at 3-4 places within the bag radiating out from that bottom corner. Put the egg mixture into the bag after the stiff peaks have formed and seal the top of the bag. Cut that corner off the zip-top bag and pipe the meringue into the pie plate. You will see a pretty swirl of colors)

Bake at 300F for 1 hour. The meringue should become lightly browned and be hard when touched.

Angel pie colors

Allow the meringue to cool completely to room temperature.

Once the meringue has cooled, make the topping. Whip the heavy cream in your stand mixer (or hand mixer). As it’s whipping, add vanilla and sugar. Beat until stiff peaks form. Spread the whipped cream onto the meringue.


angel pieUsing a microplane grater, grate chocolate over the top of the pie. A heavy dusting of chocolate is preferred.

Refrigerate for at least 4 hours, ideally overnight, before serving. This is a deliciously light dessert, one you will always have space for, even after a big meal! Yum!

This post is linked to Fun Food Friday at Eats Amazing.

Eats Amazing Fun Food Friday


postheadericon Bestest Kale Salad

I first had this kale salad at Whole Foods, and found it absolutely divine, despite the fact that it had raisins. I promptly lost the recipe Whole Foods handed out, but after searching the recipe ingredients I remembered, I found this Smitten Kitchen kale salad recipe. I’ve tweaked it a little bit for our family (no raisins!), and found that my kale-disliking child found this palatable. My kale-neutral child ate it without any problem. My kale-enjoying child begged for it for lunch, then asked me to make more the following week. That’s a good level of acceptance of a recipe for me to make it again – and they ate it the second time, too!


  • 1/2 cup walnut pieces
  • 1 TBS white wine vinegar or apple cider vinegar (no balsamic, but a herbal vinegar works beautifully here)
  • 3 TBS olive oil
  • 1 bunch dinosaur kale, also known as lacinato kale, a flatter, non-curly kale variety
  • 1/2 cup grated parmesan or romano cheese
  • 1/2 lemon, juiced
  • 1/4 cup breadcrumbs (I tend to use toasted heels of bread that I run through the food processor to make breadcrumbs, but I’ve also been very happy with Ian’s breadcrumbs.)
  • 1 small clove garlic, minced or pressed


Best kale saladPrep work: Walnuts – toast the walnuts at 350F for 10 minutes. Breadcrumbs: warm 1 TBS olive oil over medium heat in a skillet; sauté garlic for a minute, add breadcrumbs and toast for a couple minutes until golden, stirring frequently.

Rinse the kale. Rip the leaves off stem of the kale, then stack the leaves. Roll a few leaves into a cigar-type shape. Thinly slice the leaves on a slight diagonal, also known as a chiffonade.

Take a large bowl and assemble the salad. Add kale, walnuts, vinegar, cheese, remaining 2 TBS olive oil, and lemon. Toss together until the kale is well coated with the olive oil, lemon, and vinegar. Let sit for at least 10 minutes for the flavors to marinate, then toss in the breadcrumbs and serve.

This is delicious fresh, and also delicious as leftovers. My middle daughter loves taking this to school in her lunch.


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