This stuffed kale recipe is best served aside guacamole or a fat-based dressing for the final touch.

If you are anything like me, you love your salads rich and balanced in texture and flavor. When assembling a salad, I usually follow the Buddha-Bowl (and its relatively loose) guidelines: greens plus vegetable scraps plus grain plus avocado. However, even that absolutely satisfying meal can cease being a sight for sore (and hungry) eyes. That’s why, my new favorite way to enjoy salads is by wrapping greens around the would-be add-ins like in this stuff kale recipe. So good. Enjoy!

Bulgur Rice Stuffed Kale Leaves

Serves about 15

Ingredients

• ½ cup bulgur rice (or any rice)
• 4 tablespoons + 1 teaspoon olive oil
• ½ cup finely chopped onion
• ¼ cup finely chopped red bell pepper
• 1 scallion, chopped
• 1/4 cup sun-dried tomatoes
• 1 small tomato, shredded
• 2 tablespoons tomato paste
• Juice of half a lemon
• 1/2 teaspoon + few dashes sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sweet paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon + few dashes dried dill
• 10-15 leaves of lacinato kale (about 1-2 bunches)
• 1 cup Greek yogurt
• 1 garlic clove, minced
• 1/4 cucumber, shredded

Directions

Add 2 tablespoons of olive oil, onion, and red pepper to a pot brought to medium-high heat. Cook and stir for a few minutes before adding 1 tablespoon of tomato paste. Continue to stir and cook for another minute. Add the bulgur and cook for another minute. Next, pour in 1 cup of water and stir until evenly combined. Bring the mixture to a boil before reducing heat to a simmer. Season with salt, pepper, and paprika. Put a lid on the pot and let simmer for 10-15 minutes or until the water has been absorbed and the rice cooked. Set aside to cool and pop into the fridge.

While the bulgur cooks, in a separate large pot filled 3/4 the way with water, bring to a soft boil. Add the lacinto kale stalks and sun-dried tomatoes. Simmer for 15 minutes. Both the kale and sun-dried tomatoes will soften. Remove from heat and drain. Rinse with cold water to stop the cooking process.

With the bulgur mixture now cooled, fold in the remaining 2 tablespoons of olive oil, 1 tablespoon of tomato paste, lemon juice, chopped scallions, 1 chopped garlic clove, dill, oregano, basil, and grated tomato. (I add them at this stage because I want their flavors to remain fragrant and alive, not cooked to death.) Chop the sun-dried tomatoes that were boiled with the kale and add them to the bulgur. Mix the bulgur mixture until all is evenly combine. Taste for spices and add more salt if necessary.

To assemble, lay out each kale leaf vertically. Take 1-2 tablespoons of the bulgur mixture and place it on the bottom end of the long kale leaf. Roll the leaf over the mixture and unto itself once. Fold sides inward, and then continue to roll the leaf until it reaches its end. Continue with the remaining leaves.

Serve alongside your favorite salad dressing or guacamole. Enjoy!

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Photo Credit: GlowKitchen

The post Stuffed Kale Recipe with Bulgur Rice and Sun-Dried Tomatoes appeared first on EcoSalon.

Create a new summer food staple to add to the family recipe archives.

Zucchini is a summer staple in my kitchen. It’s light and versatile. I like to pair it with Italian flavors, such as goat cheese, tomatoes, and basil, and create unique variations of antipasti. This recipe bakes zucchini slices and rolls them around in basil and sun-dried tomato while being mixed into soft goat cheese. The result is a poppin’ appetizer or snack.

And you’re getting more than just a delectable, bite-sized treat. Zucchini is a powerhouse of nutrition. It contains only 36 calories per one cup and improves digestion, prevents cancer, lowers cholesterol, is anti-inflammatory, reduces blood pressure, and contributes to vibrant and glowing skin.

But, don’t take my word for it. Incorporate zucchini into your diet and see for yourself – starting with this recipe!

Zucchini and Goat Cheese Sliders

Serves 2-3

Ingredients:

• 2 zucchini
• 1 tablespoon olive oil
• Dash of sea salt
• 3 ounces soft goat cheese
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon chopped fresh basil
• 1 teaspoon olive oil
• Dash of salt and pepper
• Dried mint for garnish

Directions:

Slice along the length of the zucchinis, cutting pieces 1/4-inch thick. Layer them on a greased baking sheet, season with sea salt, and drizzle with olive oil. Bake at 400 degrees Fahrenheit for 15 minutes or until the zucchini is elastic, able to bend freely without falling apart. You could alternatively grill the pieces, cooking for 2-3 minutes on each side.

While the zucchini is cooking, in a small bowl combine the goat cheese basil, and sun dried tomatoes. Mix until evenly combined.

When the zucchini has finished cooking, place 1-2 teaspoons of the goat cheese mixture on the end of each piece. Roll the zucchini unto itself, starting with the goat cheese side.

Serve with a garnish of fresh or dried basil, mint, or oregano. Enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Zucchini and Goat Cheese Sliders appeared first on EcoSalon.