Kale and Spelt Salad with Peach and Pine Nuts

Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com
Kale and Spelt Salad with Peach and Pine Nuts | livitygardens.com

This Kale and Spelt Salad with Peach and Pine Nuts really started as a kitchen sink salad, but ended up being something I made three times in a week. So yes, it’s this good. I had kale from the farmers market that I wanted to use as well as some cherry tomatoes. I knew I wanted a grain in there, I love kale salads with grains, so I opted for spelt this time, but feel free to use freekeh, farro, or barley. Any chewy grain will do.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Kale and Spelt Salad with Peach and Pine Nuts

  • Author: Karine K

Ingredients

Scale
  • 1 cup spelt, cooked according to package directions
  • 1 bunch Tuscan kale (lacinato), stemmed and sliced thin
  • Fresh juice from 2 lemons
  • Olive oil, to taste
  • Sea salt and pepper, to taste
  • 1 peach, diced
  • 1 quart cherry tomatoes, halved
  • Kernels from one ear of fresh corn
  • 1/2 cup red onion, diced
  • 1 big handful baby spinach
  • 1 zucchini, diced
  • 1/3 cup pine nuts, toasted
  • 1 clove garlic, minced
  • Toppings: micro greens or sprouts, hemp seeds, red pepper flakes

Instructions

While you cook the spelt according to package directions, place the sliced kale in a large bowl, drizzle with a bit of olive oil, the juice of half a lemon, and a pinch of sea salt. Massage with your hands for about 2 minutes. Make the vinaigrette by mixing some olive oil, lemon juice, minced garlic clove, and sea salt and pepper, to taste. Assemble the salad by adding the drained spelt to the kale, mix well. Add the peach, tomatoes, corn, red onion, baby spinach, and zucchini. Mix delicately. Add the vinaigrette, top with the pine nuts and gently mix. Add the toppings and serve. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Salade de kale et d’épeautre avec pêche et noix de pin

  • Author: Karine K

Ingredients

Scale
  • 1 tasse d’épeautre, cuit selon les directives sur l’emballage
  • 1 botte de chou kale toscan (lacinato), paré et tranché mince
  • Jus de 2 citrons
  • Huile d’olive, au goût
  • Sel de mer et poivre, au goût
  • 1 pêche, coupée en dés
  • 1 emballage de tomates cerises, coupées en deux
  • Grains de maïs d’un épi
  • 1/2 tasse d’oignon rouge, coupé en dés
  • 1 grosse poignée d’épinards frais
  • 1 zucchini, coupé en dés
  • 1/3 tasse de noix de pin, rôties
  • 1 gousse d’ail, émincée
  • Garnitures: jeunes pousses, graines de chanvre, flocons de chili broyés

Instructions

Pendant la cuisson de l’épeautre, déposer le chou kale dans un grand bol et arroser du jus de citron, d’un trait d’huile d’olive et d’une pincée de sel de mer. Masser avec les mains pendant 2 minutes.

Pour faire la vinaigrette, combiner de l’huile d’olive, le jus de citron, l’ail émincée, le sel de mer et le poivre, au goût. Assembler la salade en ajoutant l’épeautre au chou kale en remuant. Ajouter les pêches, tomates, maïs, oignon rouge, épinards et zucchini. Ajouter la vinaigrette, garnir de noix de pin et mélanger délicatement. Ajouter les garnitures, si désiré, et servir. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers
Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers

This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • 10 asparagus spears, trimmed and chopped
  • Kernels of 1 ear of corn
  • 1 avocado, pitted and chopped
  • 1 recipe of Marinated Cucumbers
  • 1 green onion, minced (or 1 tablespoon shallots, minced)
  • 1 tablespoon cilantro, minced
  • Juice of 2 fresh limes
  • 2 tablespoons pumpkin seeds (optional)
  • Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well. 

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Salade de maïs et asperges sur un lit de concombres marinés

Corn and Asparagus Salad with Marinated Cucumbers

Cette salade est pour une personne. Assurez-vous de multiplier les ingrédients selon le nombre de personnes.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x

Ingredients

Scale
  • 10 asperges, parées et hachées
  • Grains de 1 épi de maïs
  • 1 avocat, sans le noyau, haché
  • 1 recette de concombres marinés
  • 1 oignon vert, émincé (ou 1 c. à soupe d’échalote française, émincée)
  • 1 c. à soupe de coriandre fraîche, émincée
  • Jus de 2 limes
  • 2 c. à soupe de graines de citrouille (en option)
  • Sel de mer et poivre, au goût

Instructions

Pendant que les concombres marinent, déposer les asperges, les grains de maïs, l’avocat, la coriandre et l’oignon vert dans un bol à mélanger. Arroser du jus de lime et bien mélanger. 

Placer les concombres marinés sur une assiette et garnir de la salade de maïs et d’asperges. Garnir des graines de citrouille et assaisonner, au goût, de sel de mer et de poivre. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Raw Bell Pepper and Corn Soup

Raw Bell Pepper and Corn Soup
Raw Bell Pepper and Corn Soup

This Raw Bell Pepper and Corn Soup is the perfect addition to your summer menu. It is light, quick to make and pretty enough for company. You can omit the corn for a simple bell pepper soup as well. If you like raw soup, be sure to check this Raw Cream of Vegetable Soup.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Raw Bell Pepper and Corn Soup

Raw Bell Pepper and Corn Soup
  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Method: No-cook
  • Cuisine: Raw

Ingredients

Scale
  • 2 1/2 cups of water
  • 1 red bell pepper, seeded and chopped
  • 1 yellow or orange bell pepper, seeded and chopped
  • Kernels from 2 ears of corn (keep a little bit to decorate)
  • 2 cucumbers or 2 zucchinis, peeled and chopped
  • 1/4 cup shallots, chopped
  • 3 tablespoons fresh lime juice
  • 2 cloves of garlic
  • 1 teaspoon caraway seeds
  • 1 teaspoon Italian seasoning
  • 2 teaspoon sea salt
  • Pinch of pepper
  • Garnishes: fresh corn kernels, sliced green onion

Instructions

Mix all the ingredients in a high speed blender, until creamy. Serve garnished with fresh corn kernels and green onions. Bon appétit! 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Soupe crudivore aux poivrons et maïs

Raw Bell Pepper and Corn Soup
  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x
  • Method: Sans cuisson
  • Cuisine: Vivante

Ingredients

Scale
  • 2 1/2 tasses d’eau fraîche
  • 1 poivron rouge, sans les graines, haché
  • 1 poivron orange ou jaune, sans les graines, haché
  • Grains de 2 épis de maïs (conserver des grains pour décorer)
  • 2 concombres ou 2 zucchinis, pelés et hachés
  • 1/4 tasse d’échalotes françaises, hachées
  • 3 c. à soupe de jus de lime frais
  • 2 gousses d’ail
  • 1 c. à thé de graines de carvi
  • 1 c. à thé d’assaisonnement à l’italienne
  • 2 c. à thé de sel de mer
  • Pincée de poivre noir
  • Garnitures: grains de maïs, oignon vert tranché mince

Instructions

Mélanger tous les ingrédients dans un mélangeur haute vitesse, jusqu’à l’obtention d’une soupe crémeuse. Garnir de grains de maïs frais et d’oignon vert. Bon appétit!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Corn and Basil Chowder

Corn and Basil Chowder
Corn and Basil Chowder

This Corn and Basil Chowder, sweet as candy, is becoming one of our favorites. It’s easy to make, and the taste of fresh corn and basil, brightened with a splash of lemon juice at the end, makes it an unforgettable dish. Try it!

Print

Corn and Basil Chowder

Corn and Basil Chowder
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 teaspoons olive oil
  • Kernels from 6 large ears of corn (about 4 cups)
  • 1/2 onion, diced finely
  • 2 ribs celery, diced finely
  • 1 red bell pepper, diced finely
  • 1 medium Russet potato, diced finely
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 4 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup fresh basil leaves, torn

Instructions

Heat the oil in a large soup pot over medium heat. Add the onion and cook until translucent and starting to brown, about 3 minutes. Add the celery, bell pepper, potato, and garlic and cook for about 2 minutes more. Add the salt and 3 cups of the corn kernels and stir. Add the broth and let it all simmer for about 10 minutes, until the potato is tender.

Turn off the heat. Using an immersion blender or a regular blender, purée the soup until you it is nice and creamy. If you used a regular blender, put the soup back in the pot and reheat slowly. Add the rest of the corn and the lemon juice. Bring back to a slow simmer. Turn off the heat, add the torn basil, and taste. Adjust the seasonings. Serve with fresh basil. Bon appétit!

Keywords: corn, basil, chowder

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!


Print

Chaudrée de maïs et de basilic

Corn and Basil Chowder
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. à thé d’huile d’olive
  • Grains de 6 gros épis de maïs (environ 4 tasses)
  • 1/2 oignon, haché finement
  • 2 branches de céleri, hachées finement
  • 1 poivron rouge, haché finement
  • 1 pomme de terre Russet, hachée finement
  • 4 gousses d’ail, émincées
  • 1/2 c. à thé de sel de mer
  • 4 tasses de bouillon de légumes
  • 2 c. à soupe de jus de citron
  • 1/4 tasse de feuilles de basilic frais, tranchées finement

Instructions

Chauffer l’huile dans un grand chaudron à soupe à feu moyen. Ajouter l’oignon et cuire, jusqu’à ce qu’il soit translucide et commence à dorer, environ 3 minutes. Ajouter le céleri, le poivron rouge, les pommes de terre, et l’ail, et cuire 2 minutes de plus. Ajouter le sel de mer et 3 tasses de maïs. Remuer. Ajouter le bouillon de légumes et laisser mijoter pendant environ 10 minutes, jusqu’à ce que les pommes de terre soient tendres.

Retirer du feu. À l’aide d’un mélangeur à main, réduire la soupe en purée. Si vous utilisez un mélangeur traditionnel, remettre la soupe dans le chaudron. Réchauffer doucement. Ajouter le reste du maïs et le jus de citron. Retirer du feu, ajouter le basilic frais et goûter. Ajuster les assaisonnements, au besoin. Bon appétit!

Keywords: maïs, basilic, chaudrée

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!