Kid's Monthly Cooking Class Recipes ~ KALE!


  • Caesar Salad Bites
  • Kale Pesto Pasta Salad
  • Creamy Kale Dip With Pretzels and Carrot Sticks
  • Kale and Quinoa Patties  


Kale Caesar Salad Bite


  • Parmesan x 30 shavings
  • Dried kale chips x 30 pieces
  • Crostini x 30
  • Prosciutto x 30, 2 inch pieces


Lemon garlic aioli

1 cup mayonnaise

3 cloves garlic, minced

1 tsp Dijon

1 lemon zest, 1 lemon juiced

salt and pepper to taste



To make aioli, mix all ingredients in a small bowl with a spatula.  Each Caesar salad bite gets one piece of crostini. Spread a small amount of aioli on each crostini, then place one piece of prosciutto, one kale chip, and one piece of parmesan cheese.  (If desired, fry off pieces of prosciutto to make crispy)

Kale Pesto Pasta Salad

½ cup sunflower seeds

½ cup parmesan cheese, grated

2 cloves of garlic

½ cup olive oil

3 cups of kale

1 lemon

Salt and pepper to taste

Penne to serve

1 cup cherry tomatoes, halved

1 cucumber, chopped

1 cup red pepper, diced


Put the sunflower seeds, Parmesan, garlic, oil, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through pasta to serve, topping with extra Parmesan and olive oil, if you like. To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month. Cut tomatoes in half, chop broccoli, diced peppers and mix with noodles and pesto.

Kale Dip

1 medium onion, diced by chef
2 cloves of garlic, minced
3 dashes of hot sauce
½ cup of greek yogurt
1/2 cup milk
1 brick of cream cheese
3 cups of kale, shredded with scissors
1 cup cheddar, shredded
Salt and pepper
Olive oil

Pretzels to serve
Carrot sticks to serve

In a medium pot add a splash of olive oil and onions. Sweat onions until they begin to soften, then add garlic and cook until fragrant. Set onions aside in a bowl. Put milk and cream cheese into same pot and melt cheese, stirring often. Add kale and begin to wilt it down. Next add yogurt, hot sauce, shredded cheese and onion mixture back in and remove from heat. Season and place in a greased glass pie plate. Top with more shredded cheese and bake until golden. While dip is in oven cut carrot sticks. Serve warm with pretzels and  carrots

Kale Quinoa Patties

4 cups of cooked and cooled quinoa
1 cup of kale, roughly chopped with scissors
2 green onion, cut into small pieces
½ cup of corn kernels
½ cup of red pepper, diced to be about the same size as the corn
½ cup of bread crumbs
2 large eggs
1 tsp. Cumin
1 tsp. Garlic powder
1 tsp. Paprika
Salt and pepper
Oil for frying

Mix all ingredients together in a large bowl and try pressing into patty shapes. You may need to add a bit more egg or bread crumb if not holding together. Form mixture into small patties roughly 3 inches by 3 inches. In a large frying pan, begin to heat a small amount of oil. Gently fry a few patties at a time until golden brown on each side. Remove from pan and transfer to a paper towel-lined baking sheet to drain any excess oil. Serve warm.

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