Ingredients
Zucchini Salad:
- Zucchini - 1 , peeled
- Mint - 2 sprigs , sliced into ribbons
- Dijon mustard - 2 tsp
- Lemon juice - 1 Tbsp
- Red wine vinegar - 2 Tbsp
- Olive oil - 4 Tbsp
- Mixed greens - 4 oz
- Pine nuts - 1/4 cup
Gnocchi with Kale and "Sausage":
- Ground meat - 1 lb ((I used ground beef but feel free to use anything))
- Salt - 1 tsp
- Fennel seeds - 1 tsp
- Black pepper - 1/4 tsp
- Red chili / pepper flakes - 1/2 tsp
- Garlic - 2 cloves
- Onions - 1 , diced
- Kale - 1 bunch , leaves / stems separated
- Eggs - 6 , whisked
- Cooking oil - 1 Tbsp
- Tomato paste - 1/3 cup
- Parmesan (optional) - for serving
Prep
- Ground meat - Season ground meat with salt, fennel seeds, black pepper, and red chili flakes. (Can be done up to 1 day ahead)
- Garlic / Onions / Kale - Prep as directed. For kale, separate kale stems and leaves and chop stems into 1/2" (1.25cm) pieces. (Can be done up 3 days ahead)
- Zucchini - Peel off skin. Now use peeler to peel off ribbons of zucchini.
- Mint - Slice into ribbons.
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Make
- Whisk eggs. Set aside.
- Whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper, and set aside.
- Heat a saute pan over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the kale stems and onions with a dash of salt. Saute until softened, ~3 minutes.
- Add in ground meat and tomato paste, breaking up with a wooden spoon. Brown meat, 5 to 7 minutes. If there's a lot of grease, drain from pan leaving just about 1 tbs.
- Add in kale leaves, as much as can fit into the pan. With each addition, add a pinch of salt. Saute until all the kale leaves are in the pan and wilted.
- Push everything aside and then add in whisked eggs. Lightly scramble everything together.
- Season to taste with salt and pepper. Serve warm with parmesan cheese.
- Toss vinaigrette with zucchini, mint, and greens. Top with pine nuts and enjoy with eggs.
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