kale & capers

kale salad with potatoes, roasted pine nuts & fried capers

Kale Potato Salad Photo-philip blankenship

It’s seems everyone has been getting on the kale train lately and I am no exception, kale is marvelous! Kale goes with everything and with spring in the air I’m preparing a refreshing salad that will make a perfect side dish for upcoming bbq’s. It’s lighter than the traditional creamy potato salad but more filling than the simple green.


1 large bunch raw kale, thickest part of the stalks removed
1½ pounds baby potatoes, boiled and sliced
¼-½ cup capers (and oil for frying)
½ red sliced onion
¼ cup grape seed oil
2 tablespoons fresh lemon juice
2 teaspoons honey
½ cup toasted pine nuts
4 oz shaved parmesan
salt & pepper to taste


Fry the capers by heating about ½ inch cooking oil in a small frying pan. The oil should be hot but not smoking. Carefully add drained capers and fry for 1-2 minutes until they turn crisp and golden brown and open up like flowers. Leave to drain on a paper towel.

Roughly tear kale leaves into smaller pieces and mix with sliced potatoes and onions.

Shake grape seed oil, lemon juice, honey, salt and pepper in a bottle until slightly thickened. Pour over the salad and toss.

Add capers, shaved parmesan and toasted pine nuts.

Toss and serve.


Serves 4.

Kale Potato Salad-Photo-philip blankenship

Glenna plates from Anthropologie; Bowl & Dinner Plate.


Photography by Philip Blankenship.

coconut chocolate balls

coconut chocolate balls with rolled oats & vanilla

Gluten Free Coconut Chocolate Balls-photo-philip blankenship

Although this is a slightly updated version of the original, these kinds of no-bake chocolate coconut balls are as Swedish as it gets. They are absolutely delectable and so easy to make, anyone can do it.


¼ cup butter (½ stick)
¼ cup coconut oil
½ cup palm sugar
1½ cup rolled oats
3 tablespoons cocoa powder
dash of pure vanilla bean powder
2 tablespoons cold coffee (or water with freeze dried coffee powder)
½ cup unsweetened coconut flakes for coating


Stir butter, coconut oil, palm sugar and coffee until smooth.
Mix in rolled oats, cocoa powder and vanilla bean powder.
Shape into round balls and roll in coconut flakes.
Refrigerate before serving.


Makes 15-20 balls.


Photography by Philip Blankenship.

chicken & blood orange

grilled chicken salad with navy beans, cilantro and blood orange

Chicken Bean Salad - Photo Philip Blankenship

This is the kind of salad that just makes you feel good. It’s high in protein, it’s filling and satisfying, and it leaves you feeling light and energized. Make the dressing a day in advance and marinate the chicken overnight. Soak the beans at the same time. It needs a little bit of planning but most of the time is spent waiting and the actual preparation time is short and sweet.


1½ pound chicken breast
⅔-1 cups dry navy beans (or 2 cups cooked)
4 cups fresh arugula
2 cups fresh cilantro
a few sprigs of fresh mint
2 blood oranges (+ more for dressing)
½ cup marcona almonds
haved parmesan to taste
 cups blood orange dressing/marinade (recipe below)

directions beans

Clean beans of debris and remove any beans that are dark or discolored.
Rinse and soak the beans in cold water overnight or for at least 8 hours.
Rinse the soaked beans and transfer to a pot. Cover generously with hot water, cover and simmer for about 1½ – 2 hours until soft.
Drain cooked beans and set aside to cool.
Toss with a little bit of blood orange dressing and some finely chopped cilantro.
Refrigerate until ready to use.

directions chicken

Marinate chicken breasts in the refrigerator overnight in about 1 cup of the blood orange marinade.
Depending on your grill, bbq indirectly at roughly 200F/95C for about 30 minutes or until done, or bake it in the oven at 375F/190C for 25 minutes or until juices run clear. If baked in the oven, leave about ½” of the marinade in the pan while baking.


ingredients dressing/marinade

1 cup fresh squeezed blood orange juice
½ cup honey white vinegar
½ cup grapeseed oil
1 tablespoon honey or maple syrup
1 teaspoon salt

directions dressing/marinade

Combine all ingredients and shake until slightly thickened.
Refrigerate until ready to serve.
Makes two cups.


Salad serves 4.

Grilled Chicken Bean Salad - Photo Philip Blankenship

Photography by Philip Blankenship.


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