Top Restaurant Beverage Trends for 2020
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Beverage supplier S&D Coffee & Tea® recently teamed up with Nation’s Restaurant News to predict the top beverage trends most likely to appear on restaurant menus in 2020.
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National Kale Day

Submitted by on October 1, 2014 – 8:19 amNo Comment

kale_pestoAdmit it, Road Trips Foodies: you were hoping there’d be a day set aside to celebrate this year’s trendiest green veggie, right?

Today is National Kale Day; in fact, it’s the second annual National Kale Day.

The idea for the celebration was spearheaded by Dr. Drew Ramsey and Chef Jennifer Iserloh, authors of Fifty Shades of Kale.

The day kicks off with a fresh kale giveaway in the Los Angeles area (not sure exactly where) and a YouTube broadcast of “The Year in Kale”.

Schools and universities around the country will be featuring kale on the menu. In fact, New York City Public Schools will feature a kale and citrus salad, and students in Missoula, Montana, will celebrate with kale chips prepared from kale grown in schoolyard gardens.

Here’s a recipe to whet your appetite for kale:

Kale Pesto with Toasted Walnuts (pictured)

Yield: 8 Servings

Ingredients:
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese

Directions:
In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.

Note: recipe reprinted with permission from the publisher, HarperCollins, from Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh. Copyright 2013)

(Photo courtesy of National Kale Day)

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