Kale, Artichoke and Tomato Salad


This salad is light, fresh, and packed with nutrients. I made this kale, artichoke and tomato salad as a side, but you could easily add a protein source like chickpeas and turn it into a delicious meal. This recipe would also compliment a grain salad well.

If you purchase kale but find that it goes limp before you have a chance to use it, submerge it in water for about a day to rehydrate it. (Re-hydration time may vary)


Kale, Artichoke and Tomato Salad

Makes 4 servings (as a side)


1 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tsp honey

2 cloves garlic, minced

1/4 tsp black pepper

5 cups stemmed kale, thinly sliced

1 cup cherry tomatoes, quartered

1 cup artichoke hearts, thinly sliced

1/4 cup light feta cheese


  1. In a small bowl, whisk together oil, vinegar, honey, garlic, and black pepper.
  2. In a large bowel combine kale, tomatoes, artichoke hearts, and feta cheese.
  3. Drizzle kale with dressing and toss to coat.

Recipe adapted from: http://www.canadianliving.com/food/mediterranean_kale_salad.php?utm_source=newsletter&utm_medium=email&utm_campaign=dinnerclub_26Jul2013



Roasted Beet and Goat Cheese Pizza

DSC_0370The is one of my favourite pizzas to make and one of my family’s favourite to eat. The sweetness of the roasted beets is complimented well by the goat cheese, and I love how this recipe makes use of both the beets and the beet greens.  I made this pizza a couple weeks ago after picking up some fresh beets from the farmer’s market.

You can cook this pizza in the oven or during the summer time try making it on the BBQ. For step by step instructions with pictures on how to grill a pizza on your BBQ see: http://www.wikihow.com/Cook-Pizza-on-a-Barbecue

Beets are a good source of folate, manganese, potassium, fibre, and iron. If you find that your hands become stained while preparing them, try rubbing some lemon juice on them to remove the stains.


Roasted Beet and Goat Cheese Pizza

Makes 1 large pizza.

Pizza Dough


3/4 cup warm water
1/2 tsp instant yeast
1 tbsp olive oil
1/3 cup wheat bran
1 tsp kosher salt
1 1/2 – 2 cups all-purpose flour


  1. In a mixing bowl combine the warm water, yeast and olive oil. Stir to combine.
  2. Mix in the wheat bran and salt. Stir to combine.
  3. Add flour a half cup at a time stirring with each addition. (You might not need all 2 cups.)
  4. Once the dough becomes too stiff to stir, begin kneading it. If it is sticky add a little more flour. Knead until you have a smooth dough.
  5. Coat the inside of a bowl with a little olive oil. Turn the dough in it to cover all sides. Cover the bowl with a damp dishtowel and allow to rise in a warm place for about 1 hour or until doubled in size.
  6. The dough is now ready to use.


  1. Place ingredients in bread maker according to manufacturer’s guidelines.
  2. Select dough setting.
  3. The dough is now ready to use.



2-3 beets (~ 1 lb), peeled and cut into 1/8-inch slices
1 tbsp olive oil
1 small red onion, thinly sliced
1 1/2 c grated mozzarella
2 oz goat cheese
Greens from the beets (~ 4 cups), washed, tough stems removed, and roughly chopped


  1. Preheat oven to 400 F.
  2. Place the beets in a baking pan & drizzle with the olive oil, stir to coat. Sprinkle with salt. Roast the beets for 20 – 25 minutes until soft & browning. Set aside.
  3. Turn the oven up to 450 F. Grease a pizza sheet with a little olive oil.
  4. Roll the pizza dough out to the desired size & thickness with oiled hands and then place on the pan.
  5. Sprinkle the pizza with the mozzarella.
  6. Top with beets, onions & arugula. Crumble goat cheese over the top.
  7. Bake for about 15 minutes or until the cheese is melted & the the crust is browned.

Recipe adapted from: http://agoodappetite.blogspot.ca/2008/09/roasted-beet-goat-cheese-arugula-pizza.html