Tasty Tuscany™ Recipes

Fresh, flavorful recipes featuring Tasty Tuscany™,
 our premium Lacinato kale with rich taste, tender texture, and timeless appeal.

Grilled Tuscan Kale

Grilled or roasted leafy greens topped with crumbled white cheese, served in an orange basket.

Serves: 6

Ingredients

1/2 cup olive oil

1 tablespoon chopped garlic

Zest and juice of 1 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

12 Tasty Tuscany™ leaves, washed and stems trimmed

Caesar dressing, for drizzling

Shaved Parmesan cheese, for garnish

Instructions

  1. Preheat grill to medium-high heat.

  2. In a small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, salt, and black pepper.

  3. Brush each Tasty Tuscany™ leaf with the olive oil mixture, coating both sides.

  4. Place on the grill and cook for 1 to 2 minutes, or until crispy. Turn and grill for an additional 1 minute, or until both sides are crisp.

  5. Stack on a serving platter, drizzle with Caesar dressing, and top with shaved Parmesan cheese.

  6. Serve immediately.

Tuscan Garden Lentils

A white bowl filled with vegetable stew containing carrots, green beans, peas, celery, and other mixed vegetables, placed on a green textured cloth with a spoon nearby.

Serves: 8

Ingredients

1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped celery

1/2 cup finely chopped onion

1 cup dried lentils, rinsed and drained

3 cups beef broth

3 cups water

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups Tasty Tuscany™ kale

Instructions

  1. In a large soup pot, heat olive oil over medium heat.

  2. Add carrots, celery, and onion. Cook for 6 to 8 minutes, or until tender, stirring occasionally.

  3. Stir in the lentils, beef broth, water, oregano, garlic powder, salt, and black pepper. Bring to a boil over high heat.

  4. Reduce heat to low, cover, and simmer for 45 to 50 minutes, or until the lentils are tender, stirring occasionally.

  5. Stir in the Tasty Tuscany™ kale during the last 15 minutes of cooking.

Tuscan Pesto Sauce

A glass pitcher filled with green salsa on a wooden surface, with fresh flowers and white beans around it.

Yields: about 1-1/4 cups

Ingredients

1 cup olive oil, divided

4 cups chopped fresh Tasty Tuscany™ or Salad Savoy®

1 tablespoon lemon juice

1/4 cup pine nuts, toasted

4 cloves garlic

1 1-ounce package fresh basil

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon olive oil.

  2. Add Tasty Tuscany™ kale and cook for 4 to 5 minutes, or until wilted.

  3. Transfer the kale to a food processor. Add the remaining olive oil, lemon juice, pine nuts, garlic, basil, Parmesan cheese, salt, and black pepper.

  4. Process until smooth.

  5. Serve immediately or refrigerate until ready to use.

Farmhouse Meatloaf

Plate of meatloaf with mashed potatoes and vegetables, garnished with lettuce, on a decorative plate with napkins nearby.

Serves: 4

Ingredients

2 pounds ground beef

2 cups finely chopped Tasty Tuscany™ kale

1/2 cup finely chopped onion

1/2 cup Italian bread crumbs

3/4 cup ketchup

1 egg, lightly beaten

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.

  2. In a large bowl, combine all ingredients and mix well.

  3. Press the mixture evenly into the prepared loaf pan.

  4. Bake for 60 to 65 minutes, or until the center is no longer pink.

  5. Let stand for 10 minutes before slicing and serving.