Potato Kale Cakes With Dijon Yogurt Dip


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Directions. Potato Kale Cakes. Preheat the oven to 400ºF.

Set up a steamer, and steam the potato cubes for about 8 minutes, then place the kale on top of. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife. Instructions. Place flax meal with water in a small bowl refrigerate for 15 minutes.

In a large pan of boiling water cook potatoes and garlic. Add kale in the last 3 minutes of cooking until potatoes. Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan. In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumi.

Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper.

Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend.

Cool potato mixture 30 minutes. Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic.

Spread the kale on 2 baking sheets and roast in the upper and lower thirds of. Ingredients. 2 cups plain non fat Greek yogurt.

2 tablespoons light mayonnaise. 1 tablespoon honey. 1 1/2 cups kale, rib removed and finely chopped. 1/4 cup greeen onions, finely chopped.

1 large carrot, finely chopped. 1/4 cup red or yellow bell peppe. Bake the potatoes and kale for 20 mins, then remove the kale.

Bake the sweet potatoes for another 30 mins. Sprinkle both with salt and put on a large serving plate. Best eaten.

List of related literature:

Toss kale with 1 tablespoon feta marinade, spread in even layer on aluminum foil-lined baking sheet, and roast until crisp and lightly browned at edges, 6 to 8 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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Toss the kale on a baking sheet with the olive oil and ½ teaspoon salt and spread in a single layer.

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I substituted cauliflower for the potatoes and swapped out the kale for spinach, although you could certainly make it with kale.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
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Process ¹∕ cup crumbled feta cheese, 2 tablespoons fresh oregano, and 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice along with spinach.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

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Meanwhile, in a large bowl, combine the kale, parsley, lemon juice, garlic, and salt and pepper to taste.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
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Transfer artichoke mixture to a bowl and stir in spinach, a pinch of black pepper and all but 2 tbsp Asiago cheese.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
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Add the kale, romaine, capers, and blanched asparagus to the mixing bowl.

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from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made these and the dressing tonight and they were really good, but did you press the moisture out of your grated zucchini? I probably should have because there was so much liquid that I had to keep adding flour to absorb it all. Thanks!

  • All I want to know who would dislike this? Just goes to prove, no matter how much good you do, it will be negative people waiting in the wings…By the way, this food looks ABSOLUTELY AMAZING!

  • I subscribed right after watching just this one video…I love how you see food as an art and how much passion you put into it. I watch tons of YouTube videos about different recipes but I’ve never seen anyone making food like you do! Thank you

  • I’m creating a quantified of nouns for my ESL students. Tish adds some leeks and a clove of garlic etc. Love sharing good health with my students. Thx from USA.

  • Beyond Burger and Ultimate Burger are loaded with fat. IMHO they are both toxic to humans, so why would you feed them to your beloved pets?

  • Billy this menu looks incredible!!!! but I don’t have a grill!!! ���� (yet) this fab chicken is making me really consider getting one. Is it really worth getting the scissors for the chicken? I’ve seen them a lot, but I’m never sure if I should buy them. I know what I’m cooking this weekend. Thanks a lot!

  • wow these have got to be the best plant based recipes i have ever seen! this is STUNNING! i also never comment on youtube videos, but i really had to say how amazing this was! you need to see my face right now, this is truly SO creative and perfect in so many ways! i love how you used so many different colored vegetables, herbs, flavors! you are truly gifted, i can see you getting far with this love <3

  • Yeah its true i find a bad reaction to raw beets and kale i usually steam the beets or boil then gently before i blend them and it makes a big difference

  • My 80 lb German shepherd AbbyGale gets 1.5 cups of V-dog mixed with a 3rd can of halo vegan canned and 1/4 cup or so of water. Twice a day. She likes it quite well.

  • Trishyou blow the so-called professional chefs out of the water. Your recipe ideas, use of international seasonings and beautiful descriptions make you shine!!!! Please continue sharing yourself with us!

  • Tiiiiish the butterbean mash was soooooo good! I have psoriasis and i’m supposed to avoid nightshades, so this is wonderful! The BEST substitute for mashed potatoes I’ve ever had. Period, pooh!

  • Tish your meals look amazing, and I’ve watched this video like 5x and have shared it with 3 people already! I’m going to make several of the elements across these 3 bowls tonight/tomorrow and can’t wait! (bought the Berbere and Ras El… the other spice ;-)… 2 weeks ago.)

    Question: I started soaking my butter beans and within 1 hr, they split and started shriveling:-(. Have you ever experienced this? I JUST bought the bag of beans today. I know it won’t matter when they’re mashed up but I am curious as to how prevent this in the future…

  • Amazing as always! Love your Buddah bowl recipes, loyal to that Tahini�� lol so good! I’ve been watching you for 2 years now and am grateful for your energy, knowledge and content ����️�� Wishing you all the best in your Spiritual Evolution ��️��

  • Tish, these dishes look amazing and they are nutritionally dense. You’re so creative with these flavours. They look so yummy! Now I have the dilemma that I cannot choose which one I would eat first, lol. Where do you buy your dry butter beans? I know I can order online but I like to get good recommendations. Many thanks!

  • I love your presentation, passion, and personality. I just bought your ebook and I can’t wait to start cooking this weekend. Great job! Also, more power to you in owning your truth. I applaud your honesty regarding your change in food choices. You are correct, people change you do you boo!:-)

  • Stumbled upon your videos. I like the new variations on what I already eat. I have to try that quinoa dish. I hope I can find the spices at my local spice shop. Lol I never soak or wash my quinoa…OOPS �� I LOVE your channel!

  • wow I just tried the quinoa bowl, without the yogurt dip and instead of quinoa I used some left over couscouc this was so delicious! why has no one ever told me to mix some vegetables with oil and seasoning and put them in the oven?! I’m definetly going to try out more of your recipies! thanks a lot and stay safe!

  • Looks incredible! I’m so glad I found your video, because I needed something to do with some beautiful loose purple carrots that I got from my local co=op, and while there I looked at the jerusalem artichokes. I love trying new things, thank you for giving me a recipe so that I can go back and get them and give this a try. Keep on doing you!

  • She is Wonderful!! but this is my 1st time knowing about her. Will look into her channel I’m sure I will Luv her recipes. She has a look of several celebrities… 1st one that came to mind is Sarah Catharine Paulson; also Elle Macpherson and the younger version of Alice Elizabeth Drummond( from movie Ghostbusters Cameo and To Wong Foo, Thanks for Everything! Julie Newmar movie) TFS Chef AJ VH:O)

  • Just did the bol with the bean mash… it was delicious!! The bean mash is really nice with the fresh herbs, especially the sage. The combination of the tahini sauce on sweet patatoes is just perfect. I will make this recipe again for sure. Thank you so much!

  • Hey, just stopped by to say how talented you are. THANK YOU for showing how to cook seasonal, affordable healthy and delicious plant-based food. Currently in my exams and I will def give all the recipes a try! Lots of love!

  • Thanks so much, AJ, for this interview. I found Dreena so relatable! I have used many of her recipes throughout the years and look forward to checking out the cookbooks I’ve not yet seen.

  • Beyond Burger for dogs would be a great tool to convert dogs. I would just check the ingredients first. There are some things that dogs shouldn’t have, like onions.❤️

  • So good. I tried the butter bean mash and Jerusalem artichoke dish. The roasted hazelnut and carrot dish is next on my list. Thank you Tish! ��

  • Dreena Burton! I’ve been following her blog for years and have all her cookbooks. Thank you for this zucchini fritter recipe; I’m eating some right now. I made them in my waffle iron. And a big huge massive “thank you” to you, Chef AJ, for all you do and share (I’ve been following you for years as well and also have all your books).

  • I’ve always loved Dreena’s recipes!! Everything I make from “Let Them Eat Vegan” is amazing!! So glad you had her as a guest because it is fun to get to know her more.

  • If you had made a few other things you would’ve had more variety for your meals for the week. Also, if you’re used to eating a lot of processed food such as chocolate and popcorn, it’s gonna take a while for your taste buds to get used to more natural foods. Third of all, if you made the zucchini noodles, you could have had an easy meal by putting A wide variety of sauces on them; pesto, Alfredo, marinara and then adding meat or cheese. Also, for people who do like to cook (like me), she has a lot of recipes that you can make. I have actually made her sweet potato gnocchi with Sage pesto and it was amazing! If you begin to like to cook and you cook more often, then you can make some of her recipes and have more variety.

  • My favorite of Dreena’s recipes is her No Fu Loaf. It’s the best!
    Thanks for having her on, and Dreena, thanks for sharing your past history… didn’t know any of that.

  • How many hands have handled all those fruits and veggies in the supermarket? We don’t know. ��I’m a fanatic about scrubbing and washing all my veggies and fruits when I get home from food shopping. ����������������❤️Loved the show.

  • Heavily plant-based flexitarian? Yes please! I’ve been watching vegan channels for the past two years for plant-based inspiration. SUBSCRIBED. Now excuse me, I need to go buy some butter beans.

  • Wow!!! Completely blown away by your Buddha Bowls!!! Amazing video. Will definitely look for those North African spice blends. Julia ��

  • How can you feed a cat vegan. They need meat they are carnivores. They get something that causes blindness saw it on a animal rescue show

  • Thank you Chef AJ, for the amazing work that you are doing ���� Though I only get to see the replays, but I do my best not to miss an episode��
    You are a great interviewer and have a great sense of humour and the episodes are filled with information and are also entertaining��
    Much love and blessings to you ������

  • When Chef AJ asked who Dreena looked like, I thought of the young Carrie Fisher as Princess Leia in the first Star Wars movies. Or perhaps Meg Ryan

  • I tried the Buddha bowl with the butter beans. Oh my gosh it was so good.

    I was hesitant because it had almost everything that I thought I didn’t like.

    Thanks so much for posting your recipes Tish. I can’t wait to try another.

  • I love that you found different options of food then spending money on expensive kitchen gadgets. And never trust the timing for prep in the recipes, for me it always games longer. Anyway love your video!!! Good luck

  • One more excellent video from you friend
    Interesting videos coming from u Friend
    You have brilliant knowledge
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