Black Bean, Chicken & Rice Bowl with Cilantro Lime Dressing

Posted on February 24, 2014 by skibootsinthekitchen

Ahh Taco Tuesday, my favorite themed meal of the week! Even though this recipe is not officially a “taco” it’s basically everything that makes a taco delicious, thus, Happy Taco Tuesday to you! But seriously this is a super easy and scrumptious dish that’s packed full of healthy fats and protein with out added bulk (aka carbs and calories) of a tortilla! I used the Vigo brand black beans and rice, which is preseasoned and absolutely to die for! It only takes 20 minutes to cook and it’s got so much flavor! I also used a rotisserie chicken which is so much easier and WAY more flavorful than plan old chicken breast! Shred the chicken up and toss it together with some onions, peppers and top it all off with some homemade cilantro lime dressing and voila, Black Bean, Chicken and Rice bowl to your face- dinner is done! Enjoy!

Ingredients (Serves 4-6 people)

2 bags Vigo black beans and rice, cooked according to package directions
1 Rotisserie Chicken, shredded
1 Medium onion, thinly sliced
1 Red pepper, sliced
1 tablespoon Olive Oil
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon salt
1 teaspoon chili powder
freshly ground pepper to taste
1 Avocado, sliced for garnish
Toppings of your choice: Mexican Blend shredded cheese, tomatoes, lettuce, green onions

Cilantro Lime Dressing

1 cup cilantro leaves, large stems removed
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
5 oz plain non-fat Greek Yogurt
3 tablespoons fresh lime juice (about 1.5 limes, juiced)

Directions:

Cook rice according to package directions, allow it to cook while you prepare the chicken.
Add olive oil to medium size skillet and cook onions and peppers on medium heat for 5-7 minutes or until onions are translucent and peppers are tender.
Add shredded chicken to onion and peppers and stir to combine. Add seasoning (garlic powder, salt, oregano, chili pepper and pepper) and stir. Cover and turn heat to low while the rice finishes cooking. (Stir occasionally/keep an eye on the chicken so it doesn’t dry out- you just want to keep it warm)
Meanwhile, combine cilantro lime dressing ingredients in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
To serve, place rice in a bowl, add chicken mixture on top. Top with shredded cheese, avocado and other desired toppings. Finish by drizzling cilantro lime dressing over the top and Buon Appetito!

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Chipotle Portobello Mushroom Tacos with Goat Cheese

Posted on February 3, 2014 by skibootsinthekitchen

Happy Taco Tuesday and Meatless Monday rolled into one! Ok, so I don’t normally name every day of the week after a food theme but Taco Tuesdays are my favorite! We’ve got a couple of restaurants around Park City that offer $2 tacos and cheap margaritas in the summer. But I like tacos and margaritas all year round (especially margaritas)!

I have also been more conscious about trying to eat healthier, whole foods and more vegetarian foods when possible. Monday’s are the perfect day of the week to eat a healthy meatless meal…I usually don’t eat very well over the weekend and I always take advantage of apres drinks after skiing! Regardless of your eating habits, these portobello mushroom tacos are delicious any day of the week! Enjoy from SBITK!

Chipotle Portobello Mushroom & Sweet Potato Tacos with Goat Cheese

2 tablespoons olive oil
1 small yellow onion, sliced
1 red bell pepper, sliced
1 medium sweet potato, peeled and diced
6 medium portobello mushrooms, sliced
1 chipotle pepper in adobe, chopped, plus 1/2 teaspoon adobe sauce
4 oz goat cheese
2 tablespoon cilantro, chopped for garnish
Corn tortillas
Salsa, guacamole, sour cream and other toppings you like
Chili seasoning (recipe below)
1 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon oregano

Directions:

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute sliced onion, pepper and mushrooms until golden brown and tender, about 6-8 minutes.
In another medium skillet saute sweet potato in remaining olive oil for 6-8 minutes, until soft. Meanwhile combine spices for chili seasoning in a small bowl
Once vegetables in both pans are golden brown and tender, combine them to one skillet. Stir in chopped chipotle, adobe sauce and half the chili seasoning and continue cooking for another 3-5 minutes. (Chipotle peppers in adobe come in a medium can, remove just one pepper and chop it, if you prefer your tacos less spicy only use half the pepper). Taste and adjust seasoning as desired (reserve the remaining chili seasoning for another time!)
To serve, place a few spoonfuls of mushroom saute onto corn tortillas top with goat cheese, cilantro and other desired toppings.

Giada De Laurentiis, Sundance & Linguine with Shrimp & Lemon Oil

Posted on January 27, 2014 by skibootsinthekitchen

It has been an fun and crazy 10 days here in Park City for the 2014 Sundance Film Festival. The town is bursting at the seams with movie goers, film makers and celebrities. I was lucky enough to meet one of my favorite cooks of all time, Giada De Laurentiis!

She has been my cooking idol for longer than I can remember and her cookbook, ‘Giada’s Kitchen’ was the first cookbook I owned! My obsession with Italian food, especially pasta, might have something to do with my grandmother living in Italy but it can also be attributed to Giada’s amazingly delicious dishes!

This recipe for linguine with shrimp and lemon oil is a light and delicious twist on your traditional shrimp scampi. Tossed with fresh arugula and lemon zest this dish is sure to please everyone at the table! This recipe can be found in ‘Giada’s Kitchen’ cookbook, enjoy!

Ingredients:

For the lemon oil:

1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:

1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
Freshly grated Parmesan cheese

Directions:

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and set aside.
For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until Al dente (tender but still firm to the bite) stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes.
Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula.
Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded.
Add the chopped parsley to the pasta and toss to combine. Garnish each plate with freshly grated Parmesan. Serve immediately.

Pork Tenderloin with Tarragon Mustard Sauce

Posted on January 14, 2014 by skibootsinthekitchen

I am always looking for easy week night dinners to make, its hard finding the motivation to cook a labor intensive dish after a long day of work! Pork Tenderloin is a lean, healthy and flavorful alternative to chicken or steak.

Searing the Pork

Seared Pork

Stock and Tarragon

I find that pork tenderloin is always tender and moist (sorry I hate the word moist but there’s really no other way to describe it!) Anyways… this is a super easy dish and the sauce is good over just about any meat (chicken or steak!) Serve the pork along side some root vegetables and brown rice and dinner is done! Enjoy!

Pork Tenderloin with Tarragon Mustard Sauce (Serves 8)

2 tablespoon butter
1 cup beef broth
1 1/2 teaspoon dried tarragon crumbled
1 cup whipping cream
2 tablespoon Dijon mustard
2 teaspoon flour
salt and pepper, to taste
2 (1- to 1-1/2-pound) pork tenderloins

Pre-heat oven to 400 degrees. Season the pork tenderloin with olive oil, salt and pepper (this can be done right before or a few hours in advance- cover with plastic wrap and refrigerate).
In a skillet with a little olive oil, sear Pork on all sides until brown. Remove from the pan and place on a foiled and greased baking sheet. Bake for 15-20 minutes or until a meat thermometer reads 150 degrees.
Meanwhile, melt butter in medium sauce pan. Add broth and tarragon and cook over high heat for about 10 minutes until it reduces a bit.
Whisk in cream and cook until thickened, 3-4 minutes (be sure to watch it and continue stirring at this point- it bubbles over easily!) Whisk in mustard. Gradually whisk in flour (add 1 tablespoon of flour for thick sauce or leave out all together if you prefer a thinner sauce).
Season with salt and pepper to taste.
Serve with brown rice or quinoa. Enjoy!

Thai Style Peanut, Mushroom and Tofu Stir-Fry

Posted on January 7, 2014 by skibootsinthekitchen

Happy hump day! Hard to believe the week is already half over! Continuing with some healthy, clean eating of 2014 I started the week off with this super easy, delicious and vegan meal! This dish single handedly turned me into a tofu lover. Back in the day you couldn’t pay me to eat the stuff but pairing it with spicy peanut dressing, crispy snap peas and water chestnuts… changes everything!

Spicy Peanut Sauce

This stir-fry is also so easy and quick to prepare, dinner is ready in 20 minutes! It was the perfect dish to serve for guests that came over to watch the season premier of the bachelor (don’t judge, its my guilty pleasure) because I barely spent anytime in the kitchen!

Extra Firm Tofu

Peanut Sauce

Snap Peas & Mushrooms

Serve this dish over brown rice, quinoa or glass noodles and you’ve got a perfect weeknight or Meatless Monday dish!

Ingredients:

1/4 cup creamy peanut butter
2 Tablespoons soy sauce
2 Tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch
1 teaspoon chili garlic paste or Sriracha (you can add more or less depending on how spicy you like it)
12 oz oyster mushrooms or 8oz baby bella mushrooms, sliced
1/2 lb (1 bag) snow peas or snap peas, trimmed
8 oz (1 small can) canned sliced water chestnuts, rinsed and drained
1 lb extra firm tofu, drained and cut into 1/2-inch cubes
cilantro for garnish

Directions:

In a small bowl, whisk together peanut butter, soy sauce and lime juice until smooth. Add the water, sesame oil, cornstarch and chili paste and whisk until blended. Set aside.
Coat a nonstick wok or large nonstick frying pan with cooking spray or sesame oil and heat over high heat. Add mushrooms and stir-fry until lightly browned (about 4 minutes). Add peas and saute another 3-4 minutes until bright green and tender-crispy.
Add peanut butter sauce, water chestnuts and tofu and stir until the sauce thickens and coats everything. Cover and let simmer on low for 3-5 minutes.
Serve over brown rice or other grain and garnish with cilantro. Enjoy!

Roasted Butternut Squash and Goat Cheese Penne

Posted on October 16, 2013 by skibootsinthekitchen

Ah Park City in the off season- beautiful blue skies, sunny crisp weather, snow capped mountains… and construction EVERYWHERE. I feel like the city votes that September through November will be the months they rip up every road, pipe and drain in the town, all at once and inconveniently detour you or make you wait in traffic. The only other place you can travel 1/2 a mile in 25 minutes is New York City during rush hour and the roundabout at Deer Valley. The good news, you can go to the farmers market at the Canyons and buy a butternut squash the size of a small baby. Seriously, I bought one butternut squash and I was able to make three separate recipes with it: Soup, Pizza and Pasta! This recipe was adapted from my favorite little Italian chef, Giada. It’s actually quite genus and I wish I could say I came up with the technique. Pasta water and goat cheese combine to make a creamy and delicious sauce with little effort!The roasted squash and onions caramelize in the oven before they are tossed with the creamy penne and fresh basil. The last touch, toasted little pepitas that lend a lovely crunch. The original recipe called for walnuts but I much prefer the delicate flavor of the pumpkin seeds with this pasta. I am always looking for tasty and filling vegetarian recipes to have on hand- vegetarian or not, this recipe is definitely one of my go-to, crowd pleasing pasta dishes! Enjoy!

Roasted Butternut Squash and Goat Cheese Penne (Serves 6)

Ingredients:

1 (2-pound) butternut peeled, seeded and cut into 3/4-inch cubes
1 sweet onion, diced into 1/2-inch pieces
1 pound penne pasta
1 cup (8 ounces) goat cheese- A large log is 11 oz I used the whole thing
1 cup pepitas, toasted (pumpkin seeds)
1 packed cup chopped fresh basil leaves
Finely grated Parmesan for garnish
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Vegetable oil cooking spray

Directions:

Preheat the oven to 425 degrees F.
Chop onion and squash, mix together in a bowl and drizzle with olive oil, season with salt and pepper to taste (just enough oil to lightly coat the squash 1-2Tbls.) Arrange in a single layer on a prepared baking sheet sprayed with vegetable oil cooking spray. Bake for to 40 to 45 minutes, tossing occasionally, until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of water to a boil over high heat. Add salt after the water boils then add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Reserve about 2 cups of the pasta water before draining the pasta. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce.
Add the squash and onion mixture, the pepitas and the basil. Toss well and season with salt and pepper, to taste.
Garnish with Parmesan and serve.

Recipe adapted from Giada De Laurentiis

Chicken Enchiladas with Spicy Pumpkin ‘Mole’

Posted on October 8, 2013 by skibootsinthekitchen

I wasn’t a huge fan of Mexican food before I moved west. New England isn’t exactly known for its authentic Mexican cuisine (unless you think Taco Bell is authentic) But here in Park City we’ve got more Mexican restaurants in a 10 mile radius than you can count on two hands. I’ve become a huge fan of mole- there is a restaurant in Salt Lake called the Red Iguana that has some of the best Mexican food I’ve ever had and is known for their 8 different kinds of Mole. To make homemade classic mole you’ll need at least 3 different types of dried and fresh chilies that are only found at specialty food stores and a list of spices longer than a football field. Other than chilies and spices mole is usually made with either chocolate, peanuts or pepitas (pumpkin seeds) giving the sauce a rich base. Needless to say making real mole is labor intensive! So when I’m looking for some homemade mole that’s quick and easy I use this recipe which calls for pureed pumpkin as the base giving it an authentic feel with out all the fuss. Oh yeah, the creamy chicken enchiladas aren’t bad either! Top them with some spicy pepper jack cheese and pumpkin mole- this is a super delicious week night or weekend dish! Last weekend I made these enchiladas for some friends after going to a beautiful fall festival at High Star Ranch in Kamas! There was live music and local vendors selling a variety of goods like hand thrown ceramic mugs, peppered jellies, and apple pies!!! There was even livestock roaming around, this adorable mule enjoyed nibbling at our hair and jackets when we went over to see it. These enchiladas can be made with or without the pumpkin mole, top them with classic enchilada sauce (store bought from a can) or just sprinkle with cheese, bake and enjoy! Chicken Enchiladas:

1 whole rotisserie chicken, shredded (about 2-3 cups of chicken)
1 block of cream cheese
½ cup of fresh salsa
1 can black beans, drained and rinsed
2 tomatoes, diced
1 red bell pepper, diced
1 medium sweet onion, diced
1 jalapeno, diced
1 package of shredded pepper jack cheese or sharp cheddar
1 package of flour tortillas (or corn if you want it to be gluten free!)

For the pumpkin mole:

2 cups or 1 can (15 ounces) pumpkin puree
1 cup tomato sauce (pureed tomato sauce from the can)
1 cup low-fat sour cream
2 tablespoons chili powder
2 cloves of garlic, peeled
salt and pepper to taste

Directions:

Preheat the oven to 375 degrees. Spray a 9×13″ baking dish with cooking spray.
Cut up cream cheese and melt in sauce pan over medium to low heat.
Add shredded chicken to the cream cheese, stirring to combine chicken and cheese completely.
Add salsa, black beans, onions, peppers and tomatoes. Cook on low heat for 10 minutes. Remove from stove.
While the chicken is cooking start the pumpkin sauce.
Combine pumpkin puree, tomato sauce, sour cream, chilli powder, garlic, salt and pepper in a food processor or blender and puree until smooth.
Spread enough of the pumpkin mole on the bottom of the baking dish so the enchiladas don’t stick to the bottom (1-1 1/2 cups)
Put chicken mixture into tortillas, roll up and put seam side down in baking dish.
Cover tortillas with remaining pumpkin sauce and top with shredded cheese
Bake at 375 degrees for 20-30 minutes or until the cheese is bubbly and melted.
Serve with salsa, guacamole, beans and rice or your favorite side! Enjoy!

Corn Chowder and Bacon, Cheese & Chive Biscuits

Posted on October 7, 2013 by skibootsinthekitchen

It has been perfect soup weather lately. It snowed 3 days last week- enough that I needed a scraper to get the snow off my car one morning (too bad I couldn’t find one because when do you ever need an ice scraper in October? I ended up using a plastic spoon…not so helpful it turns out). The fall foliage is at its peak right now and the fresh snow against the bright leaves has been gorgeous! There is nothing more satisfying then a bowl of hot soup on a cold day. Normally when you think of chowder, you think of a rich soup thickened with heavy cream. What is particularly wonderful about this corn chowder is its creamy base is created by pureeing vegetables, giving the soup a chowder like consistency with out all the fat. This recipe can easily be made vegan or vegetarian by substituting olive oil for butter and vegetable broth for the chicken stock. The fresh corn, carrots, peppers and dill give this chowder amazing flavor and makes for an easy week night dinner! It also makes enough for leftovers which are perfect for lunch the next day or you can pop it in the freezer for a quick meal later! The bacon, cheese and chive biscuits pair perfectly with the flavors of the chowder and are great for moping up the leftovers at the bottom of the bowl. Corn, bacon, cheese… what more could you want on a cold fall day? Enjoy!

Corn Chowder

Ingredients:

3 Tablespoons unsalted butter (use olive oil to make it vegan)
3 medium yellow onions, chopped
5 carrots cut into 1/4 inch slices
5 celery stalks, cut into 1/4 inch slices
6 cups fresh uncooked corn kernels (8-10 ears depending on their size)
3 cups chicken broth (or veggie broth to make it vegan/vegetarian)
3/4 teaspoon salt
1/2 teaspoon fresh cracked pepper
2 large bell peppers, seeded and cut into 1/2-inch pieces
3 Tablespoons chopped fresh dill, plus more for garnish

Directions:

Melt butter in a large pot. When the butter is hot, add the onion, carrots, and celery and cook just until tender, stirring frequently (10-12 minutes). Add the corn and cook 2-5 minutes more
Remove 4 cups of the vegetables and transfer to a food processor or blender. Puree the mixture until fairly smooth and return it to the soup pot
Add the chicken or veggie broth, salt, and pepper and bring to a boil. As soon as it boils add the red peppers and simmer for 2 minutes
Add the dill, and taste for salt and pepper
Serve hot, garnish with more dill. Serves 8

This biscuit recipe was originally from Bon Appetit. I tweaked the recipe a bit- The original recipe calls for sharp cheddar however to liven up these biscuits sub out cheddar for pepper jack for a spicy kick! I also added more bacon as I felt there was not enough bacon in each biscuit.

Bacon, Cheese and Chive Biscuits

Ingredients:

7-8 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese or pepper jack cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk

Directions:

Position rack just above center of oven and preheat to 425°F. Line a large baking sheet with parchment paper.
Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in a food processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds (this can be done by hand by cutting the butter into flour mixture with two knives or by grating chilled butter into flour mixture with a box grater).
Transfer flour mixture to large bowl. Add cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter.
Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired. Makes 12 biscuits.

(Biscuit recipe adapted from Bon Appetit, chowder recipe from Blanchar’s Kitchen)

Sweet & Savory Tomato Jam

Posted on September 9, 2013 by skibootsinthekitchen

It has been a very busy end of the summer with lots of travel to see friends and family for weddings and vacations! I just returned from 4 beautiful days on the Vineyard and I’m only home for a week before I’m off traveling again! I realized I haven’t been in my kitchen much at all this month. I tested out this recipe in Utah over Labor Day weekend and it was so fantastic when I arrived home last weekend I robbed my mother of all her tomatoes from her CSA to make a batch for her to keep! Fresh, plump tomatoes are one of the sweetest rewards of Fall. Heirlooms, beefsteak or cherry- you can’t go wrong – they are all so delicious and in season! With the Farmers market bursting at the seams with fresh tomatoes I’ve been looking for new and different recipes to enjoy them! The classic Caprese salad is always a delicious treat however, I usually max out after eating it three nights in a row. This tomato jam is the perfect balance of sweet and savory- I love spreading it on a French baguette with some goat cheese or a delicious creamy cheese like St. Andrea or Brie. It also pairs perfectly with pork tenderloin, beef and is great for jazzing up fish or chicken. There is nothing better than preserving fresh produce and pulling it out of the cupboard in the dead of winter when you’re craving a little taste of summer! It also makes a really great house warming or birthday gift… but this recipe only makes 1 1/2 pints of jam so it better be a very special (and lucky) someone because once you try it you’ll have a very hard time giving it away! Enjoy!

Sweet & Savory Tomato Jam (Original recipe from Food52) Makes 1 1/2 pints

3 1/2 pounds tomatoes, coarsely chopped (red or yellow or mixture of both)
1 small onion, chopped
1/2 cup brown sugar
1 1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup cider vinegar
juice of 1 lemon

Directions:

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.
Transfer to 3 sterilized 1/2 pint glass jars and store in refrigerator or use a hot-water canning bath for 15 minutes for long-term storage. (See here for canning 101 basics).

Here are a few other delicious and inspiring tomato recipes I am dying to try!

Quinoa, Kale & Corn Salad with Cranberries and Feta

Posted on August 2, 2013 by skibootsinthekitchen

Where did the week go?! It’s Friday, It’s August and I feel like my summer has been in a vacuum! There have been so many fun things going on this summer including getting married, going to other friends weddings, concerts, camping, cooking… time flies when your enjoying life! Each time I go to the farmers market the produce gets a little more plump, ripe and delicious for new recipes! Yesterday was scorching hot and the last thing I wanted was a warm lunch. This quinoa salad is a perfect cold side for lunch, dinner or afternoon snack! The sweetness of the cranberries and corn balance the tartness of the feta and kale for the perfect mix of summer flavors. Enjoy the weekend!

Quinoa, Kale & Corn Salad with Cranberries & Feta by Ski Boots in the Kitchen (Serves 4 to 6)

Ingredients:

2 cups cooked quinoa
4 cups chopped kale
2 ears of corn, kernels cut off
1/2 a small red onion, chopped
1/3 cup toasted almond slivers
1/2 cup dried cranberries
1/2 cup crumbed feta cheese
1/4 cup good olive oil (plus extra for sauteing)
1 lime, juiced
Freshly cracked salt and pepper to taste

Directions:

In a medium saute pan, drizzle olive oil to coat the bottom (two turns around the pan)
Saute red onion and corn until the onion is translucent and tender. Add kale. cook until kale begins to wilt and turns bright green- about 5 to 7 minutes. Remove from heat, set aside and allow it to cool.
In a large bowl, add cooked quinoa, kale, corn and onion saute, toasted almonds, and cranberries. Drizzle 1/4 cup of olive oil and juice of 1 lime over the ingredients and mix thoroughly.
Add Feta cheese and season to taste with salt and pepper. Toss once more and refrigerate for 1 hour or serve immediately. Enjoy!

(This is the color of the finished kale, corn and onion saute)