Sweet Potato Curry with Chickpeas

• (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)

Massaged Kale & Wild Rice Salad

(Recipe from Amazing Grass)

2 cups baby kale
3 Tbsp. olive oil, plus a drizzle for massaging
1 large cucumber, peeled and diced
1 large grapefruit, peeled, segmented and chopped
1 cup cooked wild rice
1/4 cup diced red onion
Juice of 1 large lemon
2 tsp. honey
Pinch of cayenne pepper
2 Tbsp. chopped raw walnuts
Large pinch fresh lemon zest
Salt and pepper to taste

Using your hands, massage the kale with a drizzle of olive oil in a large bowl.  Add the cucumber, grapefruit, rice and onion.  Set aside.

In a small bowl, combine the lemon juice, honey, and cayenne pepper; sea salt and pepper to taste; whisk to combine.  Drizzle over the salad mixture and toss to combine.  Top with walnuts and lemon zest and serve.

Kale Apple Salad with Maple Balsamic Dressing

(recipe from Amazing Grass)

2 cups baby kale
1 cup cooked quinoa
1 large apple, diced
2 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. maple syrup
2 Tbsp. chopped raw almonds
1 Tbsp. finely chopped fresh basil
Salt and pepper, to taste

In a large bowl, combine the kale, quinoa, and apple.  In a small bowl, whisk the oil, vinegar, and maple syrup; season to taste with salt & pepper.  Drizzle the dressing over the salad and toss to combine.  Garnish with almonds and basil and toss once more before serving.

White Bean Soup with Escarole

(recipe from The Food Network)

2 Tbsp. olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
4 cups broth
2 (16-oz.) cans white cannellini beans, drained
4 fresh sage leaves, cut into chiffonade
8 oz. escarole (or kale!), cut into chiffonade
1/4 cup chopped Italian parsley
salt and pepper

Heat oil in a 4-quart saucepan.  Add onion and carrots, cover, and simmer 5 minutes or until tender.  If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and sauté for a moment.  Add 1 of the cans of beans and mash with a potato masher.  Add the other can of beans along with the broth and bring to a simmer with the sage.  Simmer 10 minutes or until as thick as you like it.  If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole (or kale) into the pot, cover, and simmer 5 minutes or until tender.  Uncover, add parsley and adjust seasoning.

Kale Salad with Roasted Sweet Potatoes and Pomegranate

(recipe from Paleo Perfected magazine)

1 1/2 lbs. sweet potatoes, peeled, quartered lengthwise, and sliced crosswise1/2-inch thick
1/3 cup olive oil
salt and pepper
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. balsamic vinegar
12 oz. Lacinato kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)
1/2 head radicchio (5 oz.), cored and sliced thin
1/2 cup pecans, toasted and chopped
1/2 cup pomegranate seeds

Adjust oven rack to middle position and heat oven to 400F.  Toss potatoes with 1 Tbsp. oil and season with salt and pepper.  Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting  Transfer potatoes to plate and let cool for 20 minutes.

Whisk shallot, honey, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper together in a large bowl.  Whisking constantly, gradually drizzle in remaining oil until emulsified.

Place kale in a large bowl or on the counter.  Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.  Add kale, radicchio, and roasted sweet potatoes to the vinaigrette and gently toss to combine.  Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds.  Serve.

Lemony Gumbo Z'herbes

(recipe from Food 52)

2 Tbsp. olive oil
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery (reserve any leaves for later)
1/2 tsp. salt
1/4 tsp. cayenne
1 large clove garlic, minced
4 cups water or vegetable stock
2 lbs. assorted greens: collards, turnip, beet, mustard, chard, kale, or spinach, coarsely chopped
All the celery leaves from your head of celery, finely chopped
1 Tbsp. fresh thyme leaves (I used dried)
1 Tbsp. chopped fresh rosemary leaves (I used dried)
2 bay leaves
One lemon
1 to 2 Tbsp. Worcestershire sauce (I used soy sauce)
Salt and freshly ground black pepper, to taste
1 scallion, finely chopped

In a large pot, heat oil over medium heat until shimmering.  Add onions, celery, bell pepper, and salt and sauté, stirring occasionally, until softened but not browned.  Stir in garlic and let it sweat with the other vegetables for a minute or two.  Add water or stock; raise heat until it comes to just below boiling.  Add greens and celery leaves a little at a time, until they are all wilted into the soup.  Add thyme, rosemary, and bay leaves.  Halve and juice the lemon, and add juice as well as both lemon halves into the soup.  Add 1 Tbsp. Worcestershire sauce.  Reduce heat to low and simmer soup, covered, for at least 1 hour.  The vegetables will become mushy and the soup will be very green.  Taste and add salt, pepper, or Worcestershire sauce, if needed.  Fish out bay leaves and lemon halves and discard them. 

Serve sprinkled with scallions.  Can serve over rice.

(This soup is delicious!  I added more onions, celery, and bell pepper than called for, and added the scallions right into the soup instead of as garnish.  The flavor is spicy and lemony and packed with soft greens.)

Kale, Cabbage, and Brussels Sprout Chopped Salad

(recipe from Food 52)

For the greens:
1/2 lb. lacinato kale (about one small bunch, or half of a larger bunch)
1/2 lb. curly kale (about one small bunch, or half of a larger bunch)
1 lb. Brussels sprouts
1 lb. green cabbage (about half a medium head or a quarter of a large one)
1 Tbsp. sugar
1 1/2 tsp. kosher salt

For the dressing:
2 Tbsp. plus 2 tsp. red wine vinegar
2 tsp. whole grain mustard
1 tsp. salt
1/4 cup dark brown sugar
1 Tbsp. Worcestershire sauce (I left this out)
1 cup olive oil (or to your liking - I reduced the amount a bit)
1 Tbsp. hazelnut oil, optional
1 Tbsp. toasted sesame seeds, for assembly
2 Tbsp. toasted pistachios, for assembly


Wash and spin dry the kale, remove large ribs and cut it, plus the cabbage, into small squares, about 1/4-inch by 1/4-inch (or to your desired size).  Halve the Brussels sprouts lengthwise, cut each half in half, and, with them lying cut-side down, slice them like you would an onion.  Don't stress about the technique too much - the important part is that everything is roughly the same size.

Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw.  This salad will only improve if you do this a few hours ahead of time, but it's not necessary.  (At this point, the salad can sit for up to 2 or 3 days.  It will lose water, so be sure to drain before continuing on.)

To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined.  (You can also use a whisk and a strong arm for this.)  Slowly stream in the olive oil, and then the hazelnut oil, if using - you're looking for everything to be thick and emulsified.  (This dressing will last for 2 weeks in the fridge.)

Add dressing to greens, a few spoonfuls at a time - you want a well-dressed salad but not a soggy one.  (Keep in mind you will have leftover dressing, so no need to use it all.)  Fold in the sesame seeds and pistachios, and serve.

(This salad was delicious.  I'd probably tweak the dressing to be a little healthier - substitute something for the brown sugar - next time I make it, though.)

Mediterranean Crunch Salad

(recipe from Whole Foods Market)

1 (15 oz.) can garbanzo beans
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 Tbsp. finely chopped Kalamata olives
3 Tbsp. red wine vinegar
1 small garlic clove, minced
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme (I used dried thyme)

Combine all ingredients in a large bowl.  Chill at least 1 hour before serving.

(Easy!  So yummy!)

Kale, Carrot, and Avocado Salad

(recipe from Whole Foods Market)

1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 Tbsp. lemon or lime juice
2 Tbsp. sesame seeds, toasted
1/2 tsp. soy sauce

Toss all ingredients together in a large bowl.  Use your hands or the back of a large spoon to thoroughly mash the avocado into the kale.  Set aside at room temperature for 30 minutes before serving to allow kale to soften.

(The kale really softens up and wilts down and mixes with the avocado and other ingredients.  Very nice, light salad.)

Anna Thomas' Green Soup

(recipe from Food 52)

1 bunch chard or spinach
1 bunch kale
4 to 5 green onions, sliced, white and green parts
1/2 cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 1/2 Tbsp. olive oil
Marsala or dry sherry (optional)
1 to 2 cloves garlic, finely chopped
2 1/2 to 3 cups vegetable broth
Freshly ground black pepper
Cayenne
1 Tbsp. fresh lemon juice, plus more to taste

Wash the greeens thoroughly, trim off their stems, and slice the leaves.  Combine the chard or spinach, kale, green onion, and cilantro in a large soup pot with 3 cups water and a teaspoon of salt.  Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot.  Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over medium flame until it is golden brown and soft.  This will take up to half an hour.  Don't hurry; give it a stir once in a while, and let the slow cooking develop the onion's sweetness.  If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.

Add the caramelized onion to the soup.  Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great.  Add the garlic to the pot and simmer the soup for 10 minutes more.

Add enough of the broth to make the soup a soup - it should pour easily from the ladle - and puree it in the blender, in batches if necessary, or use an immersion blender.  Don't overprocess, potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste.  Add a pinch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon of lemon juice.  Stir well and taste again.  Now use your taste buds - correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve.  Garnish with a thin drizzle of fruity olive oil.

(This soup is light and flavorful and packed with greens!  If you wanted it a bit heavier, I suppose you could add another potato.  The website also mentions that you could use any greens, any herbs; or bolster the soup with arborio rice, yams, sauteed mushrooms, or squash instead of the potato; shallots or leeks instead of the onion - use the recipe as a template.)

Black Bean Salad with Avocado-Lime Dressing

(recipe from Whole Foods Market)

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 Tbsp. lime juice
2 (15 oz.) cans black beans, rinsed and drained
4 cups shredded romaine lettuce (I used chopped red kale)
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro, and lime juice until blended.  Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

(This comes together quick and is quite tasty.  Perhaps it's because I used kale in place of the lettuce, but I was surprised that this kept well in the fridge for several days.  Good way to use up a very ripe avocado.)

Roasted Portobellos with Kale

(recipe from marthastewart.com)

1/4 cup apple cider vinegar
1 Tbsp. honey
4 cloves garlic, divided
2 Tbsp. olive oil, divided
salt and freshly ground pepper
4 stemmed potobello mushrooms
1/2 thinly sliced red onion
pinch red pepper flakes
6 cups thinly sliced kale

Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp. olive oil in a bowl.  Season with salt and pepper.  Arrange mushrooms in a baking dish.  Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat.  Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes.  Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.

Heat oven to 400F.  Roast mushrooms, flipping once, until tender, about 30 minutes.  Serve topped with kale.  Serves 2.

(This was delicious, though time consuming.  I marinated the mushrooms overnight, and they were very tangy.  Garlicky and tangy and delightful!)

Petra's Green Smoothie

(recipe from Healthy Girl's Kitchen)

Handful of kale, especially the stalks
4 stalks celery
1 cucumber
2 apples or one ruby red grapefruit, or sometimes both

Blend!

(I altered the amounts on this one to make a smaller portion: handful of kale, 1 stalk celery, 1/2 a cucumber, one apple, 1/2 a grapefruit (I also made one with just 1/2 a grapefruit, no apple).  It still made two good-sized portions.  Very tangy and vibrant!)

Emerald City Salad

(recipe from teaandcookiesblog.com)

4 cups mixed greens (mix of dino kale, curly kale, chard), coarsely chopped.  Don't make this from one type of green, the mixture is important.
3 green onions, sliced thin
3/4 cup red pepper, diced
1 Tbsp. parsley, chopped
1 cup fennel bulb, sliced thin
1 cup wild rice
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/2 tsp. salt

Cook the rice according to directions.  Set aside to cool.

Prep the greens and other vegetables.  Toss in a large bowl, adding the wild rice when it is cool.  Drizzle with olive oil and mix.  Add the lemon juice and salt and mix again.  Serve chilled.

(Since I brought this to work for lunches, I simply mixed the veggies and rice in a large bowl and kept that in the fridge.  Then I mixed the oil, lemon juice, salt in a small jar and added the dressing to my small container of the veggie mixture at lunchtime.  Nice combination of flavors.  Dense, chewy salad with the raw kale and wild rice.  I'm not supposed to be eating grains on my cleanse, but made this exception for wild rice since it's not technically a rice, but an aquatic grass seed.  Yum!)

Creamy Cauliflower Soup with Greens

(recipe from Martha Stewart Living)

1 Tbsp. olive oil, plus more for drizzing

1 medium onion, chopped (about 1 cup)

4 cloves garlic, chopped

1 medium head cauliflower (about 3 lbs.), florets and stems cut into 1-inch pieces (8 to 9 cups)

4 1/2 cups water (or vegetable broth)

1/4 cup chopped fresh dill, plus more for garnish

5 large kale or collard leaves, or a combination, tough ends removed and the leaves roughly chopped

salt and pepper

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes.  Add garlic and a pinch of salt, and cook for 3 minutes more.  Add cauliflower and pour in water until it reaches just below the top of the cauliflower.  Bring to a boil over high heat.  Add 2 Tbsp. dill.  Reduce heat to low and simmer until cauliflower is just tender, about 10 minutes.  Stir in greens, and simmer for 3 minutes.

Let sit for 5 minutes to cool slightly.  Stir in remaining 2 Tbsp. dill.  Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick.  Return to pot and reheat.  Season with salt and pepper.  Garnish with dill and a drizzle of oil.

(A simple blended soup, better after the flavors mesh for a few days.  I used a ton of dill because I had a big bunch.  Enjoyed this taken to work for lunch.  Felt good to eat because it's so healthy.)  

"Creamed" Kale

(recipe from Whole Foods Market)

1/2 cup vegetable broth, or water
1 white onion, finely chopped
1 cup unsweetened nondairy milk
1/4 cup raw cashews
2 Tbsp. nutritional yeast (optional)
1 tsp. onion powder
1 tsp. mellow white miso
pinch of freshly grated nutmeg
pinch of red pepper flakes
4 cups chopped kale or other dark, leafy green

Heat broth or water in a large skillet over medium heat.  Add onion and cook until softened, 5 to 7 minutes.  Transfer to a blender or food processor, add milk, cashews, nutritional yeast, onion powder, miso, nutmeg, and pepper flakes and puree until smooth.

Transfer blended mixture back to skillet and bring to a simmer over medium heat.  Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.

(This is a nice tasty way to eat more kale!  I made it several times and ate it by itself for lunch.  Just something different, and super easy to make.)

Spiced Lentil Soup with Coconut Milk

(recipe from Sprouted Kitchen)

1 1/2 cups green lentils, rinsed
4 cups vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp. fresh thyme leaves
1 Tbsp. coconut oil (I used olive oil)
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon
pinch of red pepper flakes to taste
pinch of fresh grated nutmeg (I used dried)
1 1/4 cup coconut milk (full fat)
3 Tbsp. lemon, lime, or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme, and tumeric or curry powder to a large pot.  Bring to a boil, turn down to a simmer, and cook for about 20 minutes.

While the lentils cook, heat the oil in a pan.  Add the onion and saute until just browned.  Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes, and some fresh ground nutmeg and saute another minute.  Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted.  Taste for salt and spice and add as you prefer.  Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

4 cups broth yield a stewier soup.  If you prefer more broth to your soup, add another cup or two when cooking the lentils.

(Amazing!  I liked the stewier consistency.  I added the toasted coconut flakes and cilantro right in at the end.  This was wonderful for work lunches, so hearty.  The citrus juice really makes the whole thing pop.  Really unique dish.)

Yellow Split-Pea Soup with Sweet Potatoes and Kale

(recipe from fatfreevegan.com)

2 medium onions, chopped
1 1/2 tsp. whole cumin
1 tsp. black mustard seeds
1/8 - 1/4 tsp. canola oil
2 tsp. ginger paste or 1 Tbsp. finely minced fresh ginger
2 tsp. finely minced garlic
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water or broth
3 cups dried yellow split peas, picked over and rinsed
1 - 2 Tbsp. mild curry powder (to taste)
salt to taste
1 bunch kale

In a large pot, saute the onions with oil or cooking spray for about 5 minutes.  When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot.  Pour the canola oil over the seeds and stir them lightly.  As soon as the seeds begin to pop, mix them in with the onions.  Add the ginger and garlic, and cook for one more minute.  Add the sweet potatoes, water, split peas, and 1 Tbsp. curry powder.  Stir well.

Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour.  Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.

While the soup is cooking, wash the kale and remove and discard the tough central rib.  Chop the leaves coarsely.  When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick.  Cover the pot.  For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup.  For kale that is more tender, you may return the pot to low heat for 10 minutes.

(I couldn't find yellow split peas in Whole Foods Market!!  So I used green split peas.  This soup is not exciting, but it is hearty and satisfying.  The sweet potatoes and kale add a little interest.)

Harissa Spaghetti

(recipe from 101cookbooks.com)

3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup olive oil
2 Tbsp. harissa paste

8 oz. (1/2 lb) spaghetti (I used a quinoa/corn/amaranth pasta, since I'm trying not to do wheat)
1 small bunch kale, washed, deveined, and cut into bite-sized pieces
1/2 cup oil-cured black olives, pitted (I also cut these into quarters)
1/2 cup pine nuts, toasted
zest of 1 lemon

Bring a big pot of water to a boil.  In the meantime, place the cloves of garlic on a cutting board and sprinkle them with a big pinch of salt.  Crush with the flat side of a knife.  Now crush and chop, crush and chop until you have a garlic paste.  Alternately, you can use a mortar and pestle.  In a small bowl, whisk together the garlic paste, harissa, and olive oil.  Set aside.

Generously salt the boiling water, add the pasta, and cook per package instructions.  Just before the pasta is done, add the kale to the pasta water, count to six, drain and set aside.

Heat half of the harissa dressing in the now empty pasta pot.  Add the pasta and kale, black olives, pine nuts, and lemon zest.  Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil.  (I just stirred all of the harissa olive oil into the pot along with the other ingredients.)

(Amazing.  At first, it seemed a bit too salty, but after a day (I split this up for lunches over many days) the flavors blended into an amazing spicy yummy dish.  So good.  And with that, I finally used all of my small can of harissa!  Yay!  What a culinary adventure!)

Miso Harissa Delicata Squash

(recipe from 101cookbooks.com)

1/2 lb. small fingerling potatoes, washed and dried
3/4 lb. delicata squash
1/4 cup olive oil
scant 1/4 cup white miso
scant 1 Tbsp. harissa paste
3 Tbsp. freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1 1/2 ounce Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F.  If the potatoes aren't tiny, slice them into pieces no larger than your thumb.  Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds.  Cut into 1/2-inch wide half-moons.  You can leave the peel on these squash.

In a small bowl, whisk together the olive oil, miso, and harissa.  Place the potatoes and squash in a large bowl with 1/3 cup of the miso-harissa oil.  Use your hands to toss well, then turn everything out onto a baking sheet.  Bake until everything is baked through and browned, about 25 to 30 minutes.  Toss once or twice along the way after things start to brown a bit.  Keep an eye on things though, you can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-harissa oil.  Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice.  Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

Serves 2 to 4.

(Absolutely amazing!  Make this at once!!)