Cooking With Kale, Chia Seeds, and Apples: 3 Recipes We Love

By Rachel Jones / Photography by Michael Fornataro for Edible Allegheny
Styling by Samantha Casale

More: Jamie Oliver’s Roasted Apple Squash Soup

Seeing an overflowing patch of kale in the garden just gets the creative juices flowing. Keep it simple as a salad, or purée it into a smoothie. Bake it into chips, or braise it into a side dish. We vote: all of the above! We’re also in support of coupling your kale with a sweet apple to cut the bitterness of the greens. Then, amplify the pair’s powerful health benefits with a scoop of chia seeds — an excellent source of fiber and Omega-3 fatty acids. Three Pittsburgh area chefs embraced the trio, making the superfoods super delicious!

The Simpatico Apple Zinger Smoothie

Ingredients
2 tablespoons chia seeds
2 tablespoons water
10 oz apple juice
2 lemon wedges
½ apple (ward recommends pink lady apples for their sweetness)
2 inches banana (avocado can be used to accommodate allergies)
2 cups crushed ice
2-3 drops dōterra lemon essential oil (optional)
2 cups fresh, washed kale

How to Make the Most of Apple Season: Apple Butters, Pies & More

Instructions
Soak chia seeds in water for 5 minutes to reach a gelatin consistency.
Blend 2 oz apple juice, lemon wedges (peel included), apple, and soaked chia seeds until well-mixed. Chef’s note: Use a high-end blender (such as Blendtec or Vitamix) or a food processor to ensure a smoother end product. Once puréed, add to any standard blender and proceed with the recipe.

Chef’s note: At Simpatico, the apple juice is replaced with 4 oz Dr. Smoothie’s Apple Orchard. Purchase the smoothie mix online or at Simpatico.

Add in 8 oz apple juice, banana (or avocado), crushed ice, and Lemon Essential Oil (if using). Place the kale on top. Blend until smooth.

Recipe by Ward Payne of Simpatico, Pittsburgh, PA

Get the Recipe: Caramel Apple Milkshakes

Baby Kale Salmon Salad Appetizer

Ingredients
4 oz skinless salmon
1 tablespoon rice vinegar
2 teaspoons mushroom soy sauce
½ teaspoon hot chili olive oil
1 oz baby kale
2 oz baby spinach
½ hass avocado, cubed
½ oz radicchio
2 tablespoons cucumber, diced
2 cherry tomatoes, halved
1 tablespoon chia seeds
½ apple, sliced thin
3 slices tomato, skins and seeds removed

More: Whole Wheat Penne with Kale and Toasted Breadcrumbs

Instructions
Grill the salmon over high heat for 1-3 minutes. Flip and grill the other side for 2-5 minutes. Set aside.
To make the dressing, mix rice vinegar, mushroom soy sauce, and hot chili olive oil in a small bowl. Set aside.
Mix kale, spinach, cubed avocado, radicchio, diced cucumber, cherry tomato halves, chia seeds, and apple in a stainless steel bowl.
Pour the dressing over the salad. Mix well.
Top the dressed salad with grilled salmon and tomato slices.

Chef’s note: For best results, use Pacific clean, cold water salmon and organic ingredients!

Recipe by Ling Robinson of Asiatique Thai Bistro, Pittsburgh, PA.

Pan-Seared Alaskan Halibut

Ingredients
½ cup golden raisins, soaked in warm water for 1 hour to soften
¼ cup sherry vinegar
½ cup honey
2 tablespoons julienned shallots, plus 1 tablespoon minced
2 tablespoons mint, minced
2 tablespoons parsley, minced
2 teaspoons garlic, minced
½ cup olive oil, plus ¼ cup
1 cup kale, julienned
¼ cup feta cheese, crumbled
1 cup pickling liquid, from your favorite pickles
2 tablespoons chia seeds
1 cup heirloom tomatoes, diced with seeds removed
2 granny smith apples, diced small
1 tablespoon cinnamon
pinch of cayenne pepper
pinch of salt
1 tablespoon sugar
2 tablespoons cider vinegar
4.5 oz alaskan halibut

Get the Recipe: Easy Apple Tart

Instructions
To make the Raisin Vinaigrette, mix golden raisins, sherry vinegar, honey, 2 tablespoons julienned shallots, mint, parsley, garlic, and ½ cup olive oil.

To make the Lacinato Kale Salad, pour ¼ cup raisin vinaigrette over the kale. Toss with feta cheese. Let marinate for 1 hour.

More: Cinnamon Apple Cake

To make Pickled Chia Seeds, bring pickling liquid and chia seeds to a simmer in a medium saucepan. Remove from heat, and allow seeds to bloom for 2 hours. Once the mixture is cooled, fold in heirloom tomatoes and ¼ cup olive oil. Set aside.

To make Spiced Apple Relish, mix 1 tablespoon minced shallots, Granny Smith apples, cinnamon, cayenne pepper, salt, sugar, and cider vinegar. Marinate for 1 hour in the refrigerator.

Lightly coat a medium sauté in olive oil. Sear Alaskan halibut over medium-high heat for 3-4 minutes on each side.

Serve the Alaskan halibut over the dressed Lacinato Kale Salad, with Pickled Chia Seeds and Spiced Apple Relish on the side.

Recipe by By Kevin Hermann of The Porch at Schenley, Pittsburgh, PA.