The Quirky Kale

This house salad is The Quirky Carrot's most requested recipe — and quite possibly the most consumed, ever. It's that good.

4 cups kale, washed
½ teaspoon toasted sesame oil
1 lemon, juiced
1/3 cup grated carrot
1/3 cup grated beet
1 tablespoon hemp seeds
1 tablespoon raw, unsalted pumpkin seeds
1 tablespoon raw, unsalted sunflower seeds

Thinly slice the kale and place in a bowl with sesame oil and lemon juice. Thoroughly massage until the leaves are dark green and shiny. This not only tenderizes the kale, but also makes it more digestible. Top with grated beet and carrot and sprinkle with the seeds. Drizzle with vinaigrette and enjoy.

Tahini Vinaigrette

3 tablespoons tahini paste
1 to 2 large garlic cloves, pressed
2 teaspoons dried basil
1 lemon, juiced
1 orange, juiced
¼ cup red wine vinegar
1 to 2 teaspoons pure maple syrup
Salt and pepper, to taste
2/3 cup extra virgin olive oil
Water to thin

Blend the first 8 ingredients, while the motor is running, slowly add the olive oil. Thin with water, if too thick. Store in the refrigerator for several weeks.

Avo-Toastie

1 slice Fred’s sourdough bread, toasted
½ avocado, mashed with a splash of lemon juice and a pinch of sea salt
1 teaspoon hemp hearts
Drizzle of balsamic reduction
1 egg, soft boiled (optional)

To serve, spread mashed avocado onto toasted sourdough. Sprinkle with seeds and drizzle with the balsamic reduction. Serve with thinly sliced radishes and microgreens or fresh dill, season with salt and pepper. And it's lovely topped with a soft-boiled egg.