Simplicity is a funny thing when it comes to food blogging.

Sometimes it kind of feels like quick and easy recipes aren’t legit enough to post and talk about. But not everything has to be complicated to be worth mentioning. Quite the opposite, I think, and I often forget this.

grilled kale + cheese stuffed tortillas | edible perspective

You know those days where it’s a feat just to get a meal on the table? There have been a lot of those around here lately. But even on those days when life is a little crazy, taste does not have to be compromised and to-go orders can be avoided.

grilled kale + cheese stuffed tortillas | edible perspective

As I’ve mentioned a few times we’ve been eating out a LOT the past month or so due to all of the moving chaos and renovations. However, the past week or so I’ve been able to cook almost all of our meals [breakfast, lunch, and dinner!] at home. Dinner may not happen until 9pm and it may be extremely basic, but it has felt great to be cooking again and not spending on dinners out.

I’ve found myself making some of these basic meals time + time again and decided I had to share.

Totally legit. Promise.

grilled kale + cheese stuffed tortillas | edible perspective

First, the kale is tossed with a few ingredients then grilled until just starting to crisp.

Yes, kale chips can be made right on your grill!

grilled kale + cheese stuffed tortillas | edible perspective

Right before the kale finishes cooking a small handful of fresh herbs is thrown in the mix to liven things up.

grilled kale + cheese stuffed tortillas | edible perspective

Tortillas are then crisped on both sides, sprinkled with freshly grated cheese, and topped with the grilled kale chips.

grilled kale + cheese stuffed tortillas | edible perspective

After about 1 minute of letting everything melt together you’re left with a hearty, flavorful, and comforting meal.

grilled kale + cheese stuffed tortillas | edible perspective

From start to finish this was a definite 20 minute meal. You can prep the kale mixture while the grill is pre-heating and then cook everything in about 12 minutes.

grilled kale + cheese stuffed tortillas | edible perspective

There are a million other things you could stuff in between these tortillas, but the kale + cheese are really all you need.

grilled kale + cheese stuffed tortillas | edible perspective

Print this!

Grilled Kale + Cheese Stuffed Tortillas

gluten-free // yields 2 servings

1 large head lacinato/dinosaur kale, curly kale will also work
2-3 teaspoons extra virgin olive oil
1 teaspoon minced garlic
⅛-¼ teaspoon salt + pepper
small handful fresh herbs, chopped or torn – I used basil, oregano, chives, and parsley
4 gluten-free tortillas, or other
~1 cup finely grated sharp cheddar cheese

Preheat your grill to medium—about 350*– and place a grilling pan or grate on the grill.
Tear kale from the stem and place all pieces in a bowl.
Tear kale a bit more and add the olive oil, garlic, salt, and pepper.
Massage the oil and seasonings into the kale until evenly coated.
Pour evenly onto your grill pan and grill for about 7-10 minutes, turning about 3 times, until partially crisped and starting to brown.
In the last minute of cooking throw your torn herbs over the kale and mix in.
Place kale on a plate and place 4 tortillas on the grill for about 1 minute to toast the first side.
Flip each and evenly distribute cheese on all 4 tortillas, letting melt for about 30 seconds.
Place an even amount of kale on 2 of the tortillas and top with the other two cheesy tortillas.
Flip and grill the other side for about 1 minute, or until golden brown and crisped.
Remove from the grill, slice, and eat.

additional filling options: sun-dried tomatoes, avocado, mashed beans, over-easy eggs, baked tempeh

grilled kale + cheese stuffed tortillas | edible perspective

Simple is good.

So good.

Ashley

Summer Veggie Salad with Garden Herb Dressing

gluten-free, vegan // yields 4 large salads

for the salad:

1 head lacinato kale

1 medium head romaine

1 3/4 cups cooked chickpeas

16oz package baby bella mushrooms

1 pint cherry/grape tomatoes

2 medium zucchini squash

1 medium yellow squash

2 avocados

2 cups cooked quinoa, fully cooled

Thoroughly wash kale + romaine, pat dry, remove stems/ends, and chop.

Rinse + drain chickpeas.

Remove mushroom stems, wipe with a damp towel, and chop.

Slice tomatoes in half.

Trim squash ends. With a vegetable peeler, peel the first few layers from the squash and discard.

Peel until rest of the each squash [flip and start on the other side if needed] and curl them around your finger to make the squash curls. Chop any remaining squash that can’t be peeled.

Pit and slice the avocado.

Mix the romaine and kale in 4 bowls and toss with dressing, massaging well with your hands.

Place an even mix of chickpeas, mushrooms, tomatoes, squash curls, avocado, and 1/2 cup quinoa* in each bowl.

Spoon more dressing over top and serve.

*I cooked plain quinoa as a topping for this salad but forgot to add it in the bowl for the photographs. My apologies! The salad is delicious with or without the quinoa [or brown rice!].

for the dressing:

1/3 cup extra virgin olive oil

4-6 tablespoons fresh lemon juice

3 tablespoons chopped fresh basil

1 1/2 tablespoons chopped fresh herbs, oregano/thyme/chives

1-2 teaspoons agave, or honey

1 teaspoon brown mustard

1 teaspoon minced garlic

1/2+ teaspoon salt/pepper

Place ingredients in a blender and blend on low working up to high until fully combined. Taste and add more lemon juice/oil, salt/pepper, or sweetener if desired. I typically like an even amount of oil and lemon juice or slightly more lemon. You can adapt the herbs with whatever you have on hand. If you’re not using any basil, add 1-2 tablespoons of other herbs instead, taste + add more if desired.

The next night we made taco salads and I adapted the dressing with lime juice and about 1/2 teaspoon cumin. It was excellent!