ARTICHOKE-KALE HUMMUS

SERVES 8 TO 12 PORTIONS

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

1/4 cup lemon juice

3 tbsp. tahini (gluten-free if necessary)

3 garlic cloves

1 tsp. ground cumin

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and black pepper to taste

3 cups packed chopped kale

One 14 to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

Bread or crackers (gluten-free if necessary)

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 4.3g (1.3g S.Fat)
Carbs: 35.8g
Protein: 9g
Sugar: 12.1g
Sodium: 128mg

METHOD

In a food processor, combine the chickpeas, lemon juice, tahini, garlic, cumin, onion powder, and cayenne until smooth. Season with salt and pepper to taste. If the dip is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Pulse in the kale and artichoke hearts until fully incorporated but still chunky. Serve immediately with bread or crackers, or store in the refrigerator until ready to use. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

VARIATIONS

If you don't like hummus (and who doesn't? ), replace the chickpeas with black eyed peas and the tahini with olive oil.

Kale haters can substitute spinach, chard, or collard greens for the kale. Greens can be omitted entirely by those who dislike them.

PECAN PESTO SPAGHETTI SQUASH WITH PEAS & KALE

SERVES

1 medium (1kg / 32oz) spaghetti squash, halved lengthwise, seeds removed

Olive oil spray

Salt and black pepper to taste

1 tsp. olive oil

1 shallot, chopped

1 bunch (450g/ 12 to 16 oz.) kale, stems removed, chopped

1 1/2 cups green peas (fresh or thawed frozen)

Pepita Parmesan, optional

PECAN PESTO

1/2 cup pecan pieces

2 garlic cloves

2 cups loosely packed chopped greens of your choice (spinach, kale, or chard)

1 cup loosely packed chopped fresh basil

3 tbsp. low-sodium vegetable broth (or water)

3 tbsp. olive oil

2 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 6.9g
Protein: 2.6g
Sugar: 2.6g
Sodium: 6mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. Place the squash halves, cut side up, on a baking sheet. Spray the top with olive oil and season with salt and pepper. Bake for 35 to 45 minutes, or until the flesh can be easily separated with a fork. Remove from the oven and place on a cooling rack to cool.

Make the pesto while the squash roasts: In a food processor, combine all of the ingredients and process until mostly smooth (teeny chunks or pieces are fine), pausing to scrape the sides as needed. Keep it aside until you're ready to use it.

When the squash is cool enough to handle, tear the flesh into spaghetti-like strands with a fork.

In a large shallow saucepan over medium heat, heat the olive oil. Cook until the shallot is just translucent. Cook, stirring occasionally, until the kale, peas, and squash strands begin to wilt. Add the pesto sauce and mix well. If necessary, season with salt and pepper. Serve immediately, if desired topped with Pepita Parmesan. Refrigerate leftovers in an airtight container for up to 2 days.

VARIATIONS

Do you want some pasta? Substitute cooked pasta of your choice for the spaghetti squash. Rice is another good option. In either case, continue with the recipe to step 2, where you will make the pesto.

To make this oil-free, substitute low-sodium vegetable broth or water for the olive oil.