New Day Recipes


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Compliments of: Whole Foods


Rainbow Kale Salad


  • 1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
  • 4 cups shredded red cabbage (about 1 small head), quartered and cored)
  • 2 navel oranges or Clementines, peeled and segmented
  • 1 small red onion, thinly sliced
  • 1 large red bell pepper, cored, seeded and thinly sliced
  • 1/3 cup sunflower seeds
  • 1/4 cup Dijon mustard
  • 1/4 cup freshly squeezed orange juice (from about 1 small orange)
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground black pepper



In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.

In a small bowl, whisk together mustard, orange juice, vinegar and pepper.

Pour over the kale mixture and toss to coat. Serve immediately


Kale & Apple Sauté


  •  1 tablespoon extra-virgin olive oil
  • 1 large red onion, halved and sliced
  • 2 medium apples, cored and cut into bite-size pieces
  • 2 teaspoons apple cider vinegar
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 bunch kale, well rinsed



Heat oil in a large sauté pan with a lid over medium heat.

Add onion and cook, stirring occasionally until tender, about 4 minutes.

Add apples, vinegar and salt and pepper

Cover and cook until apples are just tender, 3 to 4 minutes more.


Meanwhile, remove and discard tough stems from kale.

Gather a few leaves at a time, roll together like a cigar and slice into thin ribbons.

Add kale to pan, stir and cook, covered, until kale is tender, about 3 minutes longer.

Serve with your favorite Meat or Seafood!!! Halibut is my choice when it is in season!