The Argentinian-born founder of St. Paul, Minnesota-based Quebracho Empanadas serves up a smattering of meal and snack ideas.
All in Pocket Pals
The Argentinian-born founder of St. Paul, Minnesota-based Quebracho Empanadas serves up a smattering of meal and snack ideas.
Here’s the gist: kale and scallions are cooked to a crisp in olive oil or ghee while lemon juice and salt marinate the remaining raw kale in a separate bowl. The trick to charring kale is making sure it is dry when it goes into the pan and leaving it alone for longer than you think you should before stirring it. After the kale in the skillet is plenty crisp, I add a healthy pour of maple syrup into the pan and let the liquid cook down and caramelize onto the leaves. The charred kale reduces to about half its original mass, and when it is added to the bowl with the lemony kale, the uncooked half is ever-so-slightly steamed by the hot kale, offering what looks like a smaller yield overall— a.k.a. the most flavorful way to put two times the kale into my body in just one sitting. A beautiful component to an easy weeknight meal.
Turmeric, black pepper and coriander toasted in hot oil with a lot of garlic and ginger, then vegetable or chicken broth and coconut milk is added to to simmer with hearty greens. Add frozen dumplings to your golden-hued soup and simmer with coconut milk for a very balanced dinner!
The best pocket pal is a salad. I love salads. Mack loves salads. We even love boring salads because we love our veggies, but crunchy, juicy, tangy salads are where our salad-loving selves thrive.
The new year always brings a slew of new health trends (with an unhealthy dose of shame, tbh): intermittent fasting, keto diet, CBD everything, health wines. Some of these seem a lot more reasonable than others, but we decided to start 2019 with a focus on a classic wellness concept: balance.