KALE PESTO ZOODLES WITH PRAWNS

KALE PESTO ZOODLES WITH PRAWNS

Kale is a superfood & a nutrition packed alternative to traditional basil pesto. It tastes fresh & herby with a kick, a great topping on toast, pizza, poultry, seafood or even tossed with pasta. Using a food processor, fresh ingredients, & only 5 mins & presto you have pesto!

If you've never tried zoodles, this recipe will definitely turn you into an addict. Zucchini has a mild flavour so it easily soaks up any sauce you add to it. In this case, the zesty kale pesto on zoodles with meaty prawns is a match made in food heaven. When you're looking to lighten up your diet, zucchini noodles can be a great alternative to pasta.

INGREDIENTS

KALE PESTO

2 cups kale leaves

1/4 cup mix walnuts & pecans

1/2 cup basil

1/2 cup parsley

3 cloves garlic

1/2 lemon

2 tbsp olive oil

1 tbsp parmesan cheese (optional)

1/2 tsp black pepper

1/2 tsp sea salt

ZOODLES WITH PRAWNS

6 tiger prawns

1 large zucchini

2 tbsp kale pesto

1 tsp freshly grated parmesan cheese

1/2 tsp freshly ground black pepper

1/2 tsp sea salt

METHOD

Using a food processor (do not use blender) add kale leaves, walnuts, pecans, basil, parsley, olive oil, black pepper, & sea salt. Squeeze lemon juice into the food processor to keep the bright green color.

Kale pesto can be stored in a sealed jar for up to two weeks or even in the freezer.

Using a spiralizer (available at Kitchen Stuff Plus) create zucchini noodles.

In a saute pan, add prawns, kale pesto, & toss in zucchini noodles. Only cook for 1-2 mins.

Top with parmesan, black pepper, & sea salt & enjoy.

XO 

Kiran & THE BLANK PLATE

CHUNKY TOMATO-BASIL SOUP & GRILLED CHEESE SKEWER

CHUNKY TOMATO-BASIL SOUP & GRILLED CHEESE SKEWER

Slightly sweet tomato soup & a salty grilled cheese sandwich go hand in hand. This classic comfort combination has always been delicious, but personally I like my grilled cheese crispy right before I dip it & bite, rather than getting soggy laying in the soup. So I decided to come up with a creative way to reinvent the plating technique. A long skewer was perfect, no need to get your hands dirty, bite size crispy sandwich pieces over homemade chunky tomato-basil soup. 

INGREDIENTS

4 large tomatoes

1 onion

1 carrot

1 clove garlic

1 small bunch of fresh basil

250 ml canned tomatoes

100 ml chicken broth (preferably homemade)

1 beef bouillon cube

1 tsp olive oil

1/2 tsp dried rosemary

sea salt

freshly ground black pepper

2 slices of multigrain bread

1 skewer

1 slice aged cheddar cheese

1 tsp butter

sea salt

METHOD

Slice onion, carrot, tomatoes, & garlic into large pieces. No need to peel carrot. 

Saute onions, carrots, & garlic with olive oil.  Toss in tomatoes, stir for 30 seconds, & pour in chicken broth. Then add canned tomatoes. Bring to a boil, turn off heat, & let pot cool. 

Pour contents into blender, top with basil leaves & blend until smooth. Pour back into pot, add beef bouillon cube & dried rosemary. Simmer & stir to keep warm. 

In the meantime, spread butter over one side of each slice of bread. Grill in pan, put aged cheddar cheese in between slices & sprinkle with sea salt. Cut diagonally in an X formation to make triangles. 

Pour soup into bowl, top with sea salt & freshly ground black pepper. Skewer grilled cheese triangles & lay over bowl. Garnish with basil. 

XO

Kiran & THE BLANK PLATE

FRESH TOMATO-BASIL SALAD

I was walking though the fruit & vegetable aisle and found the most plump tomatoes in these dramatic, bold colors. I immediately thought of a caprese salad. The pairing with the fresh basil  leaves also gave me a slight taste of summer.

Finding in-season fresh ingredients during the cold winter months is considered lucky so I had to do these tomatoes justice and enjoy them raw.

This fresh salad is light yet rich, the drizzle of olive oil & balsamic vinegar counter acts the sweet tomatoes and the basil gives the dish a spicy herby bite.

INGREDIENTS

5-6 colored tomatoes

2 mini vine tomatoes

2-3 buffalo mozzarella balls (mozzarella can be replaced with fat-free cottage cheese for a dairy restricted diet)

arugula

basil

olive oil

balsamic vinegar (optional)

black pepper

sea salt

METHOD

Slice the tomatoes into slices. Arrange in a plate. Top with fresh mozzarella, basil leaves, arugula, black pepper, & sea salt. Drizzle with olive oil & balsamic vinegar & enjoy.

XO

Kiran & THE BLANK PLATE