Corn & Black Bean Salsa July 21, 2015 19:37

Local corn is showing up at the farmers markets and road side stands here in upstate NY. Besides eating it straight from the cob, corn makes a delicious addition to salads and salsa. Here's an easy five minute fresh corn and black bean salsa.


1 ear fresh corn

1 can (15 oz) organic black beans

1 jar Healthy Gourmet Kitchen salsa

1 tablespoon chopped cilantro (optional)

Drain and thoroughly rinse black beans.

Remove husk from corn.

To easily remove the kernels from the cob, use a bundt pan to hold the corn cob while you use a sharp knife to remove the kernels.

Combine salsa, corn, black beans and cilantro in medium bowl.

Serve over tossed greens, with chips, on tacos or as a side salad. If serving over greens a squeeze of lime juice is all you need to dress the salad.




Pesto Vinaigrette June 15, 2015 21:33


Whip up a tasty vinaigrette with just two ingredients: pesto and vinegar.


1 tablespoon Healthy Gourmet Kitchen Pesto of choice

1 tsp - 1/2 tablespoon apple cider or red wine vinegar

Makes one serving.

Dressing for four:

4 tablespoons Healthy Gourmet Kitchen Pesto of choice

2 tablespoons apple cider or red wine vinegar

Combine ingredients in small jar and shake to combine. Serve over salad greens.

Store in tightly sealed container in refrigerator, shake to recombine.



Pesto Potato Salad June 15, 2015 09:43

1 Jar Healthy Gourmet Kitchen Kale Pesto
2 - 3 pounds red potatoes (baby potatoes make this even faster)

Thoroughly scrub your potatoes. You can peel the potatoes but we leave them on for the nutrients and flavor in the skin.

Cut the potatoes so they are all even in size.

Remove pesto from refrigerator to allow oil to loosen a bit. If you forget this stop you can loosen the pesto by placing the jar in a bowl of hot water. 

Fill a large pot with cold water and add potatoes. Bring water to a boil, then reduce heat so the water simmers (barely boiling). Simmer for around 10 minutes (starting from when the water boils), depending on how large you've cut the pieces. To test if the potatoes are done, use a paring knife to poke and lift a potato out of the water. If you are able to lift the potato at all with a paring knife they need to cook a little longer.

When potatoes are just tender, drain them, place in bowl and pour/scoop the pesto on top. Mix gently with a spatula so all the potatoes are dressed.

Serve warm or cold. 

Note: Cooked potatoes should not be left out at room temperature for more than two hours, or more than an hour if it's really hot outside. It's the potato in potato salads that spoil first. So keep them hot or keep them cold.



Kale Salad April 20, 2015 12:39


Kale Salad

Easy, make ahead salad that is delicious for at least 3 days. Fast, healthy and around $2 per serving.

1 or 2 bunches Organic Lacinto Kale
1/4 c - 1/2 c Healthy Gourmet Kitchen Pesto
1/8 c - 1/4 c freshly squeezed lemon juice (1 or 2 lemons)
Crushed red pepper flakes
Parmesan cheese

Remove main ribs from kale. Triple wash the kale. Spin dry. Roughly chop.

Wash lemons. Microwave for 10 - 15 seconds (this helps you get all the juicy goodness from a lemon). Roll on counter, slice in half and juice.

Mix 1/8 c lemon juice with 1/4 cup pesto in large bowl.

Add washed/dried kale to dressing. Massage dressing into kale with your hands.

If serving soon, rest the salad at room temperature for around 30 minutes. Top with red pepper flakes, Parmesan cheese curls or your favorite protein.

If making ahead to bring to work for lunch, pack into individual containers (don't top with cheese curls ). Small cans of pop top tuna are great with this salad as is left over chicken, turkey or ham.
1 bunch makes 3 generous servings, 2 bunches of kale makes 6 generous servings.