Recipes from Rose’s Kitchen


Keeping recipes quick and simple is where I am at!

Beet Poppy Seed Salad

No beets? Use carrots or go half and half. Pea sprouts switch to Napa cabbage, cut very thin.

No lemon juice? Use organic apple cider vinegar, hemp oil to olive oil and poppy seeds to hemp seeds. This salad will keep in the fridge for up to three days.

1/2 tsp sea salt

1/4 cup lemon juice

1/4 cup hemp, olive or sunflower seed oil

1 Tbsp grated ginger

4 cups grated, raw, peeled, beets

2 pears, chopped

1/2 cup pumpkin seeds

1 Tbsp poppy seeds

2 cups pea sprouts

Mix together salt, lemon juice, hemp oil, and ginger.

Combine beets, pears, pumpkin seeds, poppy seeds, and pea sprouts in a large bowl.

Pour dressing over top, mix and serve.

Kale Pesto with Pasta

I love Kale in a salad or as a vegetable. This recipe is easy and I get to use Kale in another dish that is pretty simple and a great way to eat your greens. Use your favourite pasta in this dish.

1 large bunch Kale, ribs and stems removed

12 oz pasta

1/3 cup pistachios or nuts or seeds you have on hand

1/4 cup olive oil

1 oz Parmesan cheese, finely grated (the good kind)

2 Tbsp butter

Freshly ground black pepper

Cook kale in a large pot of boiling salted water until bright green and wilted, about 30 seconds.

Transfer to a rimmed baking sheet with tongs; keep water boiling.

Let Kale cool slightly; squeeze out excess water with your hands.

Cook pasta in boiling water until al dente.

In a food processor or blender add the nuts, oil, garlic, and 1/3 cup water. Blend until smooth.

Add kale, and Parmesan cheese.

Puree, adding water 1 Tbsp at a time as needed, until smooth. Transfer to a bowl.

Transfer pasta to the bowl with the pesto; add butter and 1/3 cup pasta cooking liquid.

Mix, adding more pasta cooking liquid by the Tbsp if needed until sauce coats pasta.

Serve with a salad and pass the Parmesan cheese, please!