Daily Archives: August 13, 2010

Grilled Chicken with a Bell Pepper-Kale Sauce

Finding different ways to use Kale has been my challenge for the summer.  When I saw bell peppers in the box with kale the wheels in my head started turning.  I came up with a pretty tasty sauce to accompany my grilled chicken.

The bell pepper isn’t too overpowering and the kale is subtle.

I love when an experiment turns out awesome.


  • 2 bell peppers, seeded and chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 small can chicken broth (I used lower sodium)
  • 1 small bunch of basil, I used the purple basil in my box
  • 2 cups kale, chopped (I used both varieties in my box)
  • S & P to taste

In a deep pan sauté the onion, pepper and garlic until the peppers are soft.

Add 1/2 the can of chicken broth. Bring to a boil. Lower heat and let simmer until reduced by half. About 7 mins.

Turn off heat and let cool for a little bit.

Add to food processor and puree.  Add remaining chicken broth until you get a sauce-like consistency.  Add salt and pepper to taste.  Spoon over, under or on the side of desired protein. Tonight it was grilled chicken.


Note: Please don’t mind my garnish fail. The purple basil flowers looked better in person than on camera.

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Posted by on August 13, 2010 in Uncategorized


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Chunky Basil Dressing

I sure do love salad in the summer.  What I don’t love is store bought salad dressings.  I’ll admit it, I’m a control freak.  I like to control how salty, sweet, spicy my food should be. Packaged foods like bottle salad dressings don’t let me have control.

This recipe is fantastic.  I used a coconut white balsamic vinegar I got at Oro Di Oliva in Wauwautosa, WI. This gave the dressing such a wonderful undertone.

All the veg and herbs came from Highcross Farm.  They truly have the best produce in the world. I may be a little biased.


  • 1 cup of loose fresh basil
  • 2 tablespoon balsamic vinegar of your choice
  • 1/2 red onion, diced
  • 2 tablespoons mayonaise, I used light mayo
  • 6 tablespoons olive oil
  • S & P to taste

I put everything into the food processor and let it rip until it reached a nice creamy, chunky consistency.

I spooned some over  thinly sliced tomato and cucumber from Highcross Farm.   Heaven.

This is a perfect, light dish for this ridiculously hot Wisconsin weather we are having.



Posted by on August 13, 2010 in Uncategorized


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In the box this week:

  • Kale, 2 types
  • onions
  • cucumber
  • basil, green and purple
  • beans
  • tomatoes
  • green peppers
  • hot pepper
  • lettuce, 2 types
  • summer squash
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Posted by on August 13, 2010 in Uncategorized