Parmesan Pistachio Kale Salad with Maple Balsamic Chicken

Dino kale - also known as Tuscan kale, lacinato kale, black kale, or cavolo nero - has to be my favourite type of kale. With lots of earthy, nutty flavour and its hearty texture, this beautiful dark blueish-green cooking green is very versatile and packed full of nutrients! 

This recipe works with or without the chicken, you can sub in a different source of protein, and it works as a main meal or a side! We used our own Manorun pasture raised chicken {If you’re interested in purchasing chicken from the farm, we have fresh chicken dates coming up from July 4th to July 14th. After that we will have frozen chicken available throughout the year from our storefront.} This recipe works well for 4 people if using it as a side dish, and 2 if using it as a main! 


Maple Balsamic Chicken:

  • ¼ cup balsamic vinegar
  • 2 Tbsp pure maple syrup
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • ½ tsp. fresh thyme
  • 1 tsp. cayenne
  • Salt and black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp olive oil

Kale Salad

  • 1 bunch lacinto {dino} kale, leaves removed from stems and chopped
  • ½ tbsp olive oil
  • ¼ cup pistachios, chopped
  • ½ cup shaved parmesan cheese
  • 3 tbsp greek yogurt
  • 4 garlic scapes
  • 1 tbsp freshly snipped chives
  • ½ tbsp dijon mustard
  • 2 tsp red wine vinegar
  • ½ lemon, juiced
  • ½ cup olive oil
  • salt and pepper to taste


  • In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour over chicken breasts and leave to marinate for at least 30 minutes or, if you have time, overnight.
  • Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Add chicken breasts to the skillet {set marinade off to the side}. Allow chicken to cook for about 7 to 8 minutes on one side. Flip chicken over and cook the other side for another 7 to 8 minutes. You’ll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees.
  • While chicken is cooking, place the kale leaves in a large bowl. Drizzle with the olive oil and massage the oil into the leaves.
  • Let the kale sit while you make the dressing.In a food processor, combine the parmesan {save handful for salad topping}, yogurt, garlic scapes, mustard, vinegar, lemon juice, salt and pepper. Blend. With the processor still on, stream in the olive oil until a creamy dressing forms {This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days}. Set aside. 
  • Remove chicken from skillet and cut into 1-inch slices. Pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally. Add chicken back into the skillet, coating well. 
  • Drizzle a few tablespoons of the dressing over the kale and toss it well. Cover with the chopped pistachios, shaved parmesan, and pan roasted maple chicken. Serve!

  • Blue Corn Polenta with Roasted Spring Vegetables

    This polenta and veg mix was a great way to use a big portion of the vegetables from this week’s harvest. I was in search for a different way of using garlic scapes and came across this recipe where I could also include radishes, beets, asparagus, spring onions, and snow peas! This recipe can be altered as the seasons change too. I’m already looking forward to a squash, red pepper, and brussels sprout mix in the fall. 

    *The blue corn can be substituted out for a white corn polenta, but if searching for blue corn polenta we have some available at our farm store, which was grown on our farm.

    Makes 4 servings


    • 3 cups water 
    • 1 cup blue corn polenta 
    • 1 pound assorted spring vegetables {I used asparagus, radishes, garlic scapes, spring onions, beets, or snow peas}, cut beets and radishes into halves or quarters depending on their size
    • handful of your favourite cheese, cubed {I used aged white cheddar}
    • 2 tablespoons olive oil
    • Kosher salt
    • freshly ground pepper


    Make the polenta: In a medium saucepan, bring the water to a boil over medium high heat. Add a pinch of salt. Gradually whisk in the polenta and bring back to a boil. Reduce the heat and continue cooking until the polenta is tender, 20 to 30 minutes, whisking often.

    For the roasted vegetables: Preheat oven to 450°F. Combine vegetables and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Add your roasted vegetables to your polenta and top with cheese, enjoy!

    Radish Greens Pesto

    Did you know you can eat radish leaves? Until now we had no idea and we were delighted to find this out! Not only will it mean less waste, but it means our customers will get more out of purchasing radishes. 

    Because of their coarse, prickly texture they don’t work well in salads and even when cooked the texture still comes through. So processing it into a pesto is the perfect fix and makes a delicious pesto!

    Prep Time 30 min                   Total Time 30 mins                   Yields 1-2 cups


    • 4 cups radish tops (packed), washed and dried
    • 2 heads green garlic, thinly sliced
    • Juice of 1/2 a lemon
    • 1/2 cup almonds, macadamia nuts or pistachios
    • 1/2 cup freshly grated Parmesan cheese {omit this to make vegan!}
    • 1/3 cup extra-virgin olive oil plus more as needed
    • salt and freshly ground black pepper, to taste


    Combine first 6 ingredients in a food processor or blender.  Process until smooth, scraping down the sides as needed.  Add additional olive oil to achieve a thick sauce consistency.  Season to taste with salt and black pepper. {If planning to freeze, leave out the cheese and garlic and add when ready to serve} Serve as a dip or add it to you pasta, pizza or anyway you typically like to eat pesto!