Rachael Ray's non profit organization, Yum-o!

Recipes

Lemon and Rosemary Chicken with Spring Onions, Rice Pilaf with Artichokes and Pine Nuts

Say hello to springtime with this delightful, wholesome meal!

Serves 4

Spicy Sesame-Soy Soba and Sliced Steak

Far Eastern flavors add an exotic touch to tender steak and noodles.

Serves 4

Crispy Fish Sticks

This catch of the day is reading for dipping!

Serves 4

Easy Boneless Roast Lamb with Roasted Potatoes and Tomatoes

This is the easiest ever (and super delicious!) lamb supper – it can even be prepared as a make-ahead meal!

Serves 8

Caesar-Style Kale Pesto

SUBMITTED BY:

Rachael Ray

Try this Caesar salad-inspired pesto as a topping for fish, sliced steak, chicken or pasta!

Serves 4-6

INGREDIENTS:

2 bundles flat Tuscan or black kale (5-6 cups, packed), stemmed and coarsely chopped
Salt
1/2 cup extra virgin olive oil (EVOO)
1/3 cup freshly grated Pecorino cheese (2 small handfuls)
2 rounded teaspoons anchovy paste
2 large cloves garlic, grated or pasted
1/4 cup toasted sliced almonds or pine nuts
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
Juice of 1 lemon

DIRECTIONS:

Bring a pot of water to a boil; salt it and add the kale. Cook for 1 full minute; remove with tongs to a cold water bath to cool and squeeze out all the liquid in a clean kitchen towel. Add the dry kale, now 2-3 cups total, to a food processor, along with the EVOO, cheese, anchovy paste, garlic, nuts, Worcestershire sauce, Dijon and the juice of 1 lemon.

Process the pesto sauce until almost smooth. Use as a topping for fish, chicken, meat or pasta.

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