Simply made with 5 ingredients including juicy peaches, crunch kale and tangy feta cheese, this is the perfect late summer salad.

Pair with a delicious honey balsamic dressing for a serious salad winner.

I love a Summer salad with fresh fruits like this Blueberry Basil Summer Green Salad with Goat Cheese. But, when peach season calls, this kale and peach salad is a must-make!  I knew I wanted to make one more summer salad because the peaches we’re enjoying are just too good!

why you’ll love this ultimate summer salad with peaches and kale

• This kale & peach salad is easy to make for lunch or pair with your favourite protein for dinner.
• It’s a gourmet salad that takes very little time to prep, only about 15-20 minutes.
• You only need 5 key ingredients plus a dressing!

Ingredients needed to make this kale and peach salad recipe

Kale: chopped kale leaves are the starting point for this salad; use curly kale or lacinato (tuscan) kale

Peaches: fresh peaches are a must for this kale and peach salad

Feta Cheese: Crumbled feta adds a nice salty taste among the sweet peaches.

Red Onions: Thinly sliced red onion adds a bit of tanginess.

Pepitas (pumpkin seeds): Toasted pepitas add a nutty flavour and crunch.

Honey Balsamic Dressing: the dressing ingredients include honey, balsamic vinegar, olive oil and a pinch of salt and pepper and bring the salad together.

How to make this kale and peach salad

Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.

Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.

Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.

Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.

Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Expert tips

The best part is this salad is super versatile so you can mix and match other ingredients that you have on hand if need be.

• Switch up the fruit: If you don’t have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.
• Honey Substitute: If you don’t want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.
• Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.
• Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

Common questions

What if I can’t find ripe peaches? 
Instead of peaches you can use ripe nectarines, they’re also a great way to enjoy this salad.

Can I make this salad vegan?
You sure can! Swap the feta cheese for vegan feta and swap the honey for another vegan sweetener of choice.

How to store

Since this kale and peach salad uses chopped kale for the base, any leftovers can be store in the fridge for up to 2 days

More summer salad recipes to love from the blog

The Best Italian Chopped Summer Pasta Salad Recipe

Strawberry Summer Salad Recipe with Feta

Easy Green Summer Chopped Salad (with meal prep tips)

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Kale and Peach Salad with Feta & Toasted Pepitas

This Kale & Peach Salad is perfect for the Summer. Peaches are paired with kale, feta, red onion, pumpkin seeds & a honey balsamic dressing.

Course Salad

Cuisine American

Keyword kale salad, summer salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 as a side salad (2 as a main dish)

Author Jess

Ingredients

• 5 cups packed chopped kale (about 1 large bunch curly or tuscan kale)
• 2 peaches, chopped
• 1/2 cup red onion, sliced thin
• 1/3 cup pepitas (pumpkin seeds), toasted
• 1/2 cup crumbled feta cheese

Honey Balsamic Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1/4 tsp coarse salt
• pinch ground pepper

Instructions

• Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.
• Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.
• Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.
• Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.
• Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Notes

Switch up the fruit: If you don't have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.

Honey Substitute: If you don't want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.

Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.

Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

The post Kale and Peach Salad with Feta & Toasted Pepitas appeared first on Cooking in my Genes.

Made with simple ingredients, this recipe will keep you cozy and nourished.

It’s a simple recipe and easy meal for any day of the week!

There is something so comforting about this one pot white bean dish. I’m a huge fan one pot meals and soups during the cooler months like this chicken pot pie soup and this other recipe. If you like quick dinner recipes with lots of flavour, you’ll definitely want to add this recipe to your easy weeknight meals rotation!

Tender white beans are simmered in an easy to make tomato sauce with a few key herbs. Canned cannellini beans are tender and the best shortcut to making this recipe (no soaking or boiling the beans ahead of time!) Cooking beans this way provides delicious flavour and while it’s a basic method it’s my favourite way to make a quick meal.

Why you’ll love these quick one pot white beans

• Using canned beans and diced tomatoes cuts the cooking time down.
• Everything is cooked in one pot which makes for a quick dinner and easy cleanup!
• Serve these as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering.
• These quick brothy beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.

Ingredients needed for this quick white beans recipe

Olive oil: what you need to start sauteeing the onion at the beginning of the recipe.

Onions & Garlic: Yellow onion and minced garlic are sautéed together to start building flavour at the beginning of cooking this hearty dish.

White beans: Cans of beans like cannellini or navy are delicious and nutritious, giving the dish it’s protein boost and helps to cook up this recipe in no time. I used navy beans but use your favourite white bean or whatever type you can find.

Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.

Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.

Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!

Spices: Oregano and thyme go beautifully with the tomatoes and beans while the red pepper flakes bring just a little bit of heat.

Broth or Water: This recipe uses a few cups water but you can definitely use chicken broth or vegtable broth instead as the main cooking liquid.

Step by step process for these one pot beans

Step 1: In a large skillet or large pot over medium heat, add the onions and cook for 6-8 minutes until softened.

Step 2: Add the minced garlic and cook 1-2 more minutes until fragrant.

Step 3: Add in the diced tomatoes with their juices, water (or broth), dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and keep at a simmer for 15 minutes, stirring occasionally.

Step 4: Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture but it’s totally optional. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes or untio the kale is wilted.

Step 5: Serve topped with parmesan and add more salt and pepper (to your liking).

Expert tips for making these quick beans

• Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish.
• Enjoy this one pot white bean recipe with some good crusty bread like a toasted sourdough to dip into the beans. Or you could even try serving them with some quinoa or rice for a more substantial dish.
• Cannellini beans, navy beans, great northern beans or even butter beans are absolutely scrumptious in this delicious recipe.
• If you want to meal prep this recipe, make the beans but leave the greens out. Store in an airtight container. Take the greens on the side and add them after you’ve reheated the brothy white beans.

FAQ for this one pot meal

Can I use other types of greens in this recipe?
Don’t have kale on hand? You can totally skip it! This dish is great without the kale too. OR, try it with other leafy greens like chopped swiss chard or even a handful of fresh spinach.

Would dry beans work in this recipe?
This recipe uses canned beans to ensure everything cooks quickly! I would not recommend using dried beans for this delicious dish.

Which types of beans can I use in this recipe?
Cannellini beans (also called white kidney beans), navy beans, great northern beans or even butter beans (also known as lime beans) are all perfectly suitable for this recipe. It really depends on your preference OR even what you have on hand in the pantry at the time.

Does this recipe work in a slow cooker? 
I haven’t tested this recipe in a slow cooker or instant pot. But I’ll be sure to update this post if I do!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

More one pot meals to love from the blog

One Pot Spicy Sausage Pasta with Tomato Sauce

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

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Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Course dinner

Cuisine American

Keyword white beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 359kcal

Author Jess

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 398ml/14oz can diced tomatoes
• 3 cups water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• ground pepper
• pinch chili flakes optional
• 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
• 2 cups chopped kale
• 2 tbsp grated parmesan cheese
• parmesan cheese for serving

Instructions

• In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
• Add the minced garlic and cook 1-2 more minutes.
• Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
• Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
• Serve topped with parmesan and more salt and pepper (to your liking).

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1667mg | Potassium: 816mg | Fiber: 12g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 5mg

The post Quick One Pot White Beans with Tomatoes & Greens appeared first on Cooking in my Genes.

This time of year I like to balance the seasonal produce with sweet treats I like to make.

So grab a cup of coffee and let’s dive into all of the recipes to make in November along with some ideas for the upcoming holiday season! 

I am really looking forward to baking some of my favourite holiday treats this month. I love to make a cup of hot chocolate, put on a Christmas movie and bake, bake, bake!

But other than baking, I’m always on the lookout for one-pot and easy meals for weeknights. I found this AWESOME post from Modern Proper with 60 BEST EASY DINNERS and it’s been my go-to lately. Some of our fav dinner’s we’ve made are: Thai Basil Beef, Kung Pao Chicken and Sesame Garlic Ramen Noodles.

There are so many recipes I want to make this time of year; from cozy soups to one pot pastas, to seasonal desserts and festive cocktails. It’s hard to choose!

So here are some of my fav recipes to make in November to help all of those cravings:

Broccoli – Orecchiette with Sausage and Broccoli

Carrots – Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Cranberries – Cranberry-Pear Chia Seed Jam

Kale – Warm Kale Salad with Sweet Potatoes & Apples (from my FREE e-Cookbook)

Pears – Baked Pears with Cardamom Cream

Sweet Potato – Sweet Potato and Cheddar Drop Biscuits

Winter Squash – Roasted Butternut Squash and Apple Soup

I hope wherever you are, you are able to gather again together for the holidays; whether in small or larger groups.

So with that in mind, check out my GATHERINGS section for ideas of what to serve like my Festive Market Cheeseboard or my roundup of holiday cocktails.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in November appeared first on Cooking in my Genes.

There are so many delicious ingredients to cook with as we transition seasons.

So let’s chat recipes to make in September!

Right now we’re harvesting the last vegetables from our garden, specifically carrots and san marzano tomatoes. Our tomatoes took a while but with all the sun we’ve had these last few weeks they ripened just perfectly! I plan on making some homemade tomato sauce with our tomatoes. And with the carrots we plan to enjoy them for afternoon snacks.

We’ve also got a TON of herbs still growing so I plan on doing a couple things:

• Drying out the rosemary to use during the year; I simply put the rosemary stalks in a brown bag with a few holes in it and let it air dry for a couple of days.
• Storing some fresh herbs in the fridge for immediate use – you can find my tips in this blog post.
• Making some butter/oil-herb ice cubes for future use as a starter to sauteed vegetable dishes or even soups.

And before we wrap up our garden for good this year, I always write notes on what grew well where in the garden, what didn’t go so well and ideas for next year. I find it super helpful when the Springtime rolls around!

As I get back in the kitchen there are many end of summer ingredients still to cook with in September PLUS we start to see some of my Fall favourites like apples.

I LOVE apple season so I’m also dreaming up some new apple recipes for you too!

So which other recipes should you make in September?!

Apples – Apple Cinnamon Oatmeal Muffins

Carrots – Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Kale – Kale & Peach Salad with Feta and Toasted Pepitas

Tomatoes – One Pan Baked Chicken with Tomatoes & Oregano

Zucchini – Zucchini Oatmeal Breakfast Cookies

I hope you enjoy all of the bountiful, seasonal produce available right now to cook with!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in September appeared first on Cooking in my Genes.

And this Fall Harvest Salad hits all the right notes as it’s packed with tons of seasonal flavours.

So, let’s dive into all the deliciousness with this new salad recipe!  I always look for heartier vegetables to use for Fall & Winter salads because they stand up better to dressing and are excellent for meal prep too.

Plus salad recipes like this one are extremely VERSATILE! Scroll down to the end of the post for some of my favourite substitutions that you can mix and match when making this fall harvest salad.

What’s in a fall harvest salad

Greens: Chopped, hearty greens of kale & brussels sprouts are everything you need for the base of this salad. They are heartier greens, perfect for this time of year and hold up so well with the other ingredients.

Sweet Potatoes: Roasted sweet potatoes bring a bright spot of colour and of course their delicious, slightly sweet roasted flavour!

Apples: Because of the sweetness of the sweet potatoes, a tart apple like granny smith goes perfectly with the rest of the ingredients.

Walnuts: Adding crunch to the salad, walnuts are a great choice but you could also try pecans or almonds.

Maple Balsamic Vinaigrette: All salad recipes need a dressing to bring it together and this is exactly what this does. The maple balsamic vinaigrette combines maple syrup, balsamic vinegar, olive oil, garlic and salt & pepper.

What makes this salad so great is the prep time it takes to make is really just chopping while you wait for the sweet potatoes to bake. So, make this recipe for an easy weeknight dinner or prep the night before to take for lunch the next day!

To make this salad a full meal, try adding your favourite protein like cooked chicken, turkey or something plant-based like falafel or chickpeas.

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Fall Harvest Salad

If you are looking for fall dinner ideas, try this fall harvest salad with maple balsamic dressing. Packed with veggies, this is an easy side or main dish this season.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 3-4 cups chopped sweet potatoes (1/2 inch cubes) about 2 medium sweet potatoes
• 2 tbsp olive oil
• 4 cups packed, chopped kale about 1 bunch kale
• 4 cups thinly sliced brussels sprouts about 12 brussels sprouts
• 1/2 cup chopped walnuts
• 1 cup shredded parmesan cheese
• 1 granny smith apple, chopped

Maple Balsamic Vinaigrette Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 garlic clove, minced
• 1/4 tsp coarse salt
• pinch pepper

Instructions

• Pre-heat the oven to 415F. Place parchment paper on a large baking sheet. Add cubed sweet potatoes to the pan and mix with 2 tbsp olive oil, generous pinches of salt and pepper. Roast for 30-35 minutes, turning halfway through, until starting to turn golden.
• While the sweet potatoes are cooking, prep the salad dressing and remaining salad ingredients. Salad dressing: shake all ingredients together in a mason jar or container, set aside. Vegetables: chop kale, slice brussels sprouts, chop walnuts, measure out parmesan cheese.
• Once sweet potatoes are done, remove from the oven and let cool slightly.
• Chop the apple and then in a large bowl mix in with chopped kale, sliced brussels sprouts, chopped walnuts and parmesan cheese. Give salad dressing one more good shake to combine then pour over salad. Toss the salad well and then add in cooked sweet potatoes. Mix gently once more and then serve.

Salad recipes like this Fall Harvest Salad are perfect for making to your own tastes. So, if you’re looking to make easy substitutions in this salad recipe, try the following:

• Cheese: Try goat cheese or feta instead of parmesan cheese; just cut back to 1/2 to 3/4 cup if doing so because those are stronger flavoured cheeses.
• Nuts: Pecan or almonds would make a tasty addition instead of walnuts; I’m a huge believer in using what you have OR what your favourite is! You could even try pumpkin seeds too.
• Butternut Squash: This salad calls for sweet potatoes, however, cubed butternut squash would be a delicious substitute also.
• Extras: If you want to add even more to this salad, try dried cranberries or pomegranate seeds for an extra pop of flavour!

Whether you make this salad exactly like the recipe or make a few substitutes, it will be extremely delicious.

Love chopped salads like this one? Check out my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Fall Harvest Salad with Maple Balsamic Dressing appeared first on Cooking in my Genes.

I’m definitely taking the opportunity to enjoy all the delicious food & drink with family and friends this month to celebrate.

So, let’s chat delicious recipes to make in February and easy ways to enjoy meals with those we love!

My husband and I have birthdays that are quite close together so we usually make an epic cake to celebrate. This year I made this Coconut Cake from Ina Garten. It, is, AMAZING! If you love coconut I definitely recommend trying this cake whether you have something wonderful to celebrate or just because 🙂

We’ve also been enjoying a lot of cozy dishes because here in Calgary, this last month was pretty chilly. Half-Baked Harvest is one of my go-tos for cozy dishes like this Coconut Milk Braised Chicken.

And if you’re looking for something a little bit EXTRA to make this month, I have these Crispy Quinoa Burgers topped with Sweet Potato Fries on my list to make.

I’m also looking forward to trying some more plant-based recipes. We started doing #meatlessmonday last year and now we’re adding a second meatless day to our weekly meals like these Cauliflower Rice Burrito Bowls. They’re perfect for Taco Tuesdays!

And, if you love a good, classic bowl of mac & cheese I’ve got you covered with my easy Cheesy Shells that you can find in my e-Cookbook.

So what ingredients are in season in February? Here are recipes to make in February from the blog:

Apples – Apple Cinnamon Oatmeal Muffins

Carrots – Chicken Noodle Soup

Citrus – Winter Citrus Chopped Salad

Cucumbers – Minty Cucumber Gin Spritz

Kale – Oven Baked Risotto with Mushrooms & Kale

Sweet Potatoes – Sweet Potato Drop Biscuits

Whichever dishes you choose to cook in February, I want to challenge you to invite over family or friends for a casual night-in or lunch!

This is something I’ve been doing lately and I can honestly say it’s magical. I haven’t worried about perfectly setting the table and kept the menu simple; I’ve used what I have to mix and match, setting a cozy scene for all of us to enjoy food together.

I’ve actually made my Roasted Tomato Soup and Grilled Cheese for friends a couple times this last month; it’s really just been nice to sit down for a meal together that’s simple and delicious.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in February appeared first on Cooking in my Genes.

I can hardly believe it’s the New Year but I’m so very excited to get back in the kitchen, developing and photographing recipes and sharing all of my monthly favourites with you!

I hope you all had a lovely holiday season and are feeling refreshed. From recipes to make in January and my favourite cookbooks, I’m ready to get started with 2019! Let’s get to it!

We ended last year with a trip to Ontario for Christmas. It was lovely to see family and friends and enjoy each other’s company over many delicious meals and drinks.

We spent time reading, relaxing and playing board games, and took some time to enjoy the gorgeous weather by Lake Ontario.

I came home with a couple new cookbooks including The Pretty Dish from the How Sweet Eats blog. And, I also dove right into Love Real Food from blogger Cookie & Kate; a vegetarian cookbook that I am LOVING for ‘meatless Monday’ recipes!

One of my goals for this year is to cook a new dish once per week. Scott and I used to do this but were not consistent so back to it we go! It’s a great way to really dive into the cookbooks I already own and discover some new favourites.

So, What’s In Season to make this month!?

Apples – Mojito Smoothie

Beets – Roasted Harvest Vegetable Bowls

Citrus – Tropical Blood Orange Smoothie

Kale – Sweet Potato Kale Flatbreads

Peppers – Green Pepper & Mushroom Pita Pizza

Sweet Potatoes – Savoury Turkey Breakfast Sausage Egg Muffins

Beyond cooking new recipes in the first couple weeks of 2019, I’m planning on taking things slow, enjoying more time at home and with our dog, Doug, and reading. To me, there’s value in taking a bit of a step back to acknowledge accomplishments from last year and give space to dream and create amazing things in the New Year.

I can’t wait to share all of that creativity with you this year so stay tuned for all of the deliciousness to come!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

By roasting the sweet potato and kale on the flatbread you create the most delicious savoury and sweet flavours.

Then, bringing all of the flavours together, the flatbreads are topped with a local plant-based Garlic and Herb Macadamia cheese by Flora Fromage. These Sweet Potato Kale Flatbreads just might become your go-to appetizer for entertaining!

I absolutely adore entertaining. I always look to create food that is easy to make so you can spend more time enjoying delicious food with your family and friends.

So, I partnered with Flora Fromage to bring this simple and beautiful Sweet Potato Kale Flatbreads recipe to you.

I discovered Flora Fromage when I met Janice, the Chef and Owner, at a workshop she was hosting.  The workshop is where I first tried her plant-based cheese recipes and the flavours absolutely blew me away! The cheeses are all dairy-free and rich in probiotics; plus the cheese is perfect to serve when you have a variety of dietary needs or tastes.

What I love about the Garlic and Herb Macadamia cheese is the savoury flavour from the garden herbs and zesty garlic.  The flavours of the cheese complement the vegetables on the flatbreads perfectly! Sprinkling on the cheese after the flatbread is cooked also makes this dish easy to serve at parties.

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Sweet Potato Kale Flatbreads

Roasted seasonal vegetables are paired with a Garlic & Herb Macadamia Cheese for the ultimate flatbread! A simple recipe for dinner or party appetizer!

Course Appetizer, dinner

Cuisine American

Keyword flatbread

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jess

Ingredients

• 425-450 g fresh pizza dough usually this can be found in the bakery section or frozen section of your grocery store and may vary in size; one package of freshly-made dough
• 1/2 cup red onion slices
• 1 cup sweet potato cubes
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 1/2 cups chopped kale
• 1/2 tbsp extra virgin olive oil
• 2 tbsp Flora Fromage Garlic & Herb Macadamia Cheese
• 1/2 cup Flora Fromage Garlic & Herb Macadamia Cheese
• extra salt & pepper to sprinkle on at the end

Instructions

• Make pizza dough according to the recipe you are using. Or, if you're using a store-bought dough, remove the dough from the fridge and leave on the counter, covered with a tea towel for about 15-30 minutes.
• Pre-heat the oven to 400F. 
• Mix together the onion, sweet potato, 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp pepper on a baking sheet.
• Bake the onion and sweet potato for 20 minutes, flipping the vegetables halfway through.
• While the vegetables are baking, lay a piece of parchment paper on a baking sheet and using a bit of flour, stretch or roll the pizza dough into two oval shapes, about 8 inches tall.
• Once the vegetables are done baking, place the flatbreads in the oven for 10 minutes.
• While the dough is baking, mix the chopped kale with 1/2 tbsp olive oil.
  
• Remove the dough from the oven after 10 minutes. Spread 1 tbsp of the Flora Fromage Garlic & Herb Macadamia Cheese on each flatbread. Then, top each flatbread with kale, onion and sweet potato.
• Return the flatbread to the oven for an additional 8-10 minutes, until the kale begins to crisp.
• Remove the flatbreads from the oven and top with the crumbled Flora Fromage Garlic & Herb Macadamia Cheese.

Notes

For my friends who can't access Flora Fromage in their local town or city, a garlic and/or herbed goat cheese will work as a great alternative topping.

If you want to use pre-cooked flatbreads, skip the first 10 minutes of cook time and then follow the remaining steps, cooking the flatbreads with the toppings.

I am planning on serving these Sweet Potato Kale Flatbreads through the holiday season and beyond! They are shareable and easy to make for guests.

And if you love the sound of the Flora Fromage Garlic & Herb Macadamia Cheese, check out the other flavours including the Smokey Jalapeno (OMG!) and Apricot Orange.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Flora Fromage for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Sweet Potato Kale Flatbreads appeared first on Cooking in my Genes.

Since I was little I have always felt a sense of joy around the holiday season; there was always something sort of magical about this time of year.

So, let’s dig into all of the deliciousness of the season with my Monthly Favourites including which recipes to make in December!

I had A LOT of client work in November and not much downtime, so I’m really excited for a slower holiday season.

We did get away for a little long weekend in mid-November, heading to BC for a little mountain downtime which was the perfect re-charge before finishing up many projects the rest of the month.

During the last week of November we got our Christmas tree up and decorated. I bought alllll of the butter at the grocery store to start my Christmas baking and I’ve watched my favourite holiday movies about 8x each, haha.  Some of my favourites are Elf, The Holiday, Love Actually and Home Alone which I like to watch whilst baking!

Stay tuned to the blog during December as I have a few more treats up my sleeve plus my baking list for the season and perfect shareable recipes for entertaining!

And, I’m planning all of the delicious dishes to make the rest of this month too! Here are some of my favourite recipes to make in December:

Prosciutto Parmesan Brussels Sprouts

Cranberry-Pear Chia Seed Jam

Kale, Apple & Cheddar Salad with Spicy Chickpeas

Baked Pears with Cardamom Cream

Baked Parsnip Fries with Garlic Yogurt Dip

Lemon Squares

PLUS, if you need holiday appetizer inspo, check out this awesome round-up of 20 appetizer recipes from Food Bloggers of Canada which includes my New Year’s Eve Party menu!

I’m really looking forward to being at home this month; enjoying time reading by the Christmas tree; visiting with family and friends; and, cooking at home.

And, if you need any book gift ideas, a couple of my favs from this year are:

Healthyish is one of the only cookbooks I’ve purchased this year and we cook out of it all, the, time! Seriously so many delicious dishes that are simple to make, especially during the week. There is a Spiced Chicken & Chickpea Flatbread with Cucumber-Dill Tzatziki that is so simple for a weeknight dinner, plus a TON of flavour! Then my other favourite recipe in the book is a Single-Serving Chocolate and Peanut Butter Cookie; for when you need a cookie, stat!

If you need a few novel ideas, The Little French Bistro and Little Beach Street Bakery  are two really cute books that I absolutely loved. Both books have a foodie-twist, are easy to read and totally heartwarming.

I’d love to know what some of your favourite dishes are to make during the holiday season! Drop me a note below in the comments or visit me over on Instagram.

Until the next cooking adventure,
Jess

P.S. Thank you to the lovely Janelle Saccucci for the photos of me in this post! We had a great time taking holiday-inspired photos!

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

Consider this a mash-up of some of my favourite things – sweet potatoes and tacos plus some seriously good for you ingredients like chickpeas and kale!

I really like to use chickpeas in my meatless dishes; they have a great taste and texture and take on any flavour you put to them so they’re really versatile and delicious.

The only time commitment you need to make for this recipe is baking the sweet potatoes; afterwards, this recipe comes together quite quickly.

Total Time: 1 1/2 hours (includes sweet potato baking time)
Equipment: baking sheet, parchment paper, frying pan, medium mixing bowl
Servings: 4-6

Ingredients:

4 x medium sweet potatoes (about 6-7 oz each)
2 tbsp chili powder
1 tsp salt
1 tsp garlic powder
2 tsp oregano
Optional: 1/2 tsp red pepper flakes (if you like a bit of spice, definitely add these into the mix!)
1 x 540mL can chickpeas, rinsed
3 cups kale, thinly sliced
1 tbsp olive oil + 1 tbsp olive oil
1 1/4 cup old cheddar cheese, shredded (keep 1/4 cup aside)
Cilantro for garnish

Instructions:

Pre-heat your oven to 400F. Mix all of the spices together and set aside.  Scrub the skins of each potato and then using a fork poke a few holes into each sweet potato to let the steam escape.

Bake sweet potatoes directly on the oven rack for 45 minutes to 1 hour, until each sweet potato is fork tender.

While the sweet potatoes are cooking, drain and rinse the chickpeas, chop the kale and shred the cheese.

Let potatoes cool for 5-10 minutes before cutting each sweet potato in half. Once cooled, scrape out each potato and put the potato flesh into a bowl, set aside to be used as a part of the filling. Leave about a 1/4 to 1/2 inch layer inside each potato skin.

Place the potato skins on a parchment-lined baking sheet and put back in the oven to keep warm.

Cook’s Note: Keep your oven set at 400F as you will bake the potatoes once more!

Place a frying pan on medium heat and add 1 tbsp olive oil. Once the frying pan is warm, add the chickpeas and sauté for 3-4 minutes. Then, turn the pan to medium-low and add the kale, 1 tbsp olive oil plus all of the seasonings (2 tbsp chili powder, 1 tsp salt, 1 tsp garlic powder, 2 tsp oregano, Optional: 1/2 tsp red pepper flakes). Stir consistently until the kale has wilted and then take the pan off the heat.

Mash the sweet potato you’ve removed from the potato skins and then add in 1/4 cup shredded cheese and the chickpeas and kale mixture, stirring until combined.

Remove the potato skins from the oven and divide the chickpeas and kale mixture evenly between the potato skins. The potato skins will become quite full and the filling will be above the edge of the potato skin.  Top all of the filled sweet potatoes with cheese and bake in the oven for 10 minutes, until the cheese starts to bubble.

Top each sweet potato with a few cilantro leaves and then it’s time to dig into these flavourful Tex-Mex Sweet Potatoes with Chickpeas and Kale!

I like to serve these Tex-Mex Sweet Potatoes with a green salad and some avocado to make this a full meal.

I think these Tex-Mex Sweet Potatoes with Chickpeas and Kale are going to be making an appearance on our dinner table fairly often and I hope you enjoy them too!

Until the next cooking adventure,
Jess

The post Tex-Mex Sweet Potatoes with Chickpeas and Kale appeared first on Cooking in my Genes.