Wilted Collard Greens Salad with Strawberries, Radishes and Honey Balsamic Dressing

wilted collard greens salad

I am on a "veggie mission!" As part of my health goal this year I am working hard to include 4 vegetable dishes into my meals each say as well as 7 large glasses of water. It's been so great for my health and I wanted to share with all of you one of the new salad recipes that I came up with as a result of my "green challenge." This one is so yummy and so pretty! I just love to play with the colors as an artist and chef! 

Have fun with this one! It is a great base for an entree! A friend of mine said that she would top this salad with grilled halibut- yum! I can also imagine shrimp, chicken or tofu on top! The possiblitities are endless. 

I hope you enjoy this recipe! 

Wilted Collard Greens Salad with Strawberries, Radishes, Honey and Balsamic Dressing

Makes 4 small servings

1 large bunch collard greens, roughly chopped ( I like the organic ones with "rainbow" stems)

2 tablespoons olive oil

salt and pepper to taste

1. Combine the collard greens with the olive oil, salt and pepper in a medium bowl. 

2. Place the collard greens on a rimmed baking sheet. 

3. Heat your oven to the "broil" setting. Broil the greens for about 2 minutes or until wilted. 

Then, after you let the collards cool slightly, add in: 

4 large strawberries, sliced thinly

2 large radishes, cut in half and sliced thinly

Then, whisk together the dressing and dress the salad. 


2 tablespoons sesame oil

juice of a small lemon

1 tablespoon honey

1 teaspoon white balsamic vinegar

1/2 teaspoon kosher salt

Freshly ground pepper (about 1/4 to 1/2 teaspoon)

Whisk together in a small bowl


Enjoy! This is a great salad that can be enjoyed on its own or as the base for an entree salad. You may add: a cooked, sliced chicken breast to each serving, sauteed tofu or even fish or shrimp to the top! 


Citrus Slaw


I have been having the best time creating salads! This was not always so. I have always been a fruit lover, but not a huge fan of salads. I love roasted and other cooked veggies, but salads never excited me before. As I work day by day to eat even healthier and drink more water, salads become exciting to me! I have fun getting out lots of ingredients and thinking about how to make a fun, delicious and colorful salad! 

This is what I did with this coleslaw. Truth be told, I didn't really use to like cabbage or coleslaw much until I discovered purple cabbage. As a visual person and very much an artist at heart, it had me at "purple." It really doesn't taste different but it pleases the eye and then in turn pleases the palate. I will keep bringing you all lots of artful salads. To me, there must be lots of color on the plate! Next adventure will be using kale and collard greens. Yum! 

Citrus Slaw: 

2 cups purple cabbage, finely chopped

2 cups green cabbage, finely chopped

1 large carrot, finely grated

1 large grapefruit, sectioned and each section cut in half. 

1 orange, sectioned, and each section cut in half.

+ all juice of the grapefruit and orange 

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 cup coconut milk

1/3 cup raisins

1 1/2 teaspoons paprika

1/2 teaspoon ground ginger

Mix all of the ingredients together. This salad tastes great even after 2-3 days in the refrigerator and it's yummy to have all of the citrus juice at the bottom. It's a great salad to make ahead to have with meals and take with you for lunch because it stays crispy! 

Enjoy your artful salad! Here's to your health! 

With care,


Hearty Beef Stew with Sweet Potatoes

Hearty Beef Stew with Sweet Potatoes

Welcome to the new year! It is still very cold and windy- although sunny outside as I write this post. It is a perfect day for this fabulous beef stew! This has been one of my most loved and popular Josephine meals to date and I plan to serve it again later this month. I really wish I had a bowl right now! :) 

I hope that you enjoy this stew as much as me, my family and my meal clients do! 

Hearty Beef Stew with Sweet Potatoes: 

Based on a recipe from: Paleo Newbie

Makes about 6 servings

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 teaspoons italian seasoning

1 teaspoon onion powder

2 1/2 pounds stew meat, cut into small chunks

1/2 cup red wine

1 cup beef broth

1 six ounce can tomato paste

1 yellow onion, diced

2 cups sliced fresh mushrooms

3 carrots, sliced

1 large sweet potato or yam, diced

1 teaspoon dried rosemary (or fresh) 

1 teaspoon dried or fresh thyme

2 whole bay leaves

1/3 cup fresh Italian parsley, chopped

4 garlic cloves, minced

1. Cut the beef into 1 inch pieces, season with salt, pepper, Italian seasoning and onion powder. Place the meat in the bottom of a large slow cooker. 

2. Whisk together the tomato paste and the beef broth together in a small bowl. Pour over the beef in the slow cooker. Pour the wine in next. 

3. Add all of the veggies and the rest of the seasonings. Stir all of the ingredients in the slow cooker together. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The stew will be done when the vegetables are soft and the beef is fork tender. Be sure to take out the bay leaves before serving. 


Pumpkin, Tomato, Onion and Garlic Corn Empanadas

Pumpkin, Tomato, Onion and Garlic Corn Empanadas

These bright and cheery empanadas are the perfect cure for the dark, rainy days of fall like we are experiencing right now here in Oregon. I had a fun time making these empanadas, adding herbs and spices to make them just right. They may also be made with a meat or seafood filling, but they are a perfect snack, vegan main dish or a side dish to a larger meal. 

This version was a big hit with my husband and son as well. They loved the pumpkin/tomato/onion mixture and the crispness of the empanada lightly pan fried in coconut oil. 

Empananadas also make a perfect party snack or appetizer and since these have pumpkin in them, why not serve them at your Halloween or Fall Harvest party! 

I hope that you enjoy some of these soon for a flavor explosion!! 

Pumpkin Tomato, Onion and Garlic Corn Empanadas: 

Makes 10-11 empanadas (double the recipe for a large appetizer dish) 

Empanada dough: 

11 ounces  masa made from masa harina (follow the instructions on the masa bag (mix + water) and weigh. 

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano, crushed

1 teaspoon chili powder

1/4 cup gluten free flour mix

salt to taste

coconut oil for pan frying


olive oil

1/2 onion, finely chopped

1 cloves garlic, minced

2 tablespoons tomato paste

1 cup pumpkin puree

1 teaspoon oregano

1/2 teaspoon salt

1 teaspoon chili powder


1. Mix together the masa, spices and herbs along with the gluten free flour mix. Add in a little extra water if the dough is dry. Set the masa aside. 

2. Heat a small frying pan and add in olive oil. Saute the onion and garlic on medium heat until the onion is translucent. Set aside to cool for 5-7 minutes. 

3. Once the onion is cool, in a medium bowl combine all of the filling ingredients. Adjust seasonings to taste. 

4. Make 10-11 small balls out of the masa mixture. Press them in a tortilla press to make tortillas that are around 3-4 inches in diameter. Put 1-2 tablespoons of the filling into the center of each empanada. Fold over and pinch the edges to close. 

5. In an electric skillet set to 375F, heat the coconut oil (I heated around 2/3 cup to 1 cup coconut oil) When hot, place the empanadas into the hot oil. Brown on each side until golden and crispy on each side. Remove with a slotted spoon to cool slightly before serving. 

Serve with salsa & enjoy!!