Recipes

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor. Pulse a few times. Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally. Tip To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, tossing occasionally. Toast until fragrant and lightly browned, 7 to 9 minutes.

Whisk lemon juice, canola oil, olive oil, sugar, salt and black pepper in a large bowl. Add kale, tomato, sunflower seeds and cranberries. Toss to combine.

Preheat oven to 175 degrees C. Line a non-insulated cookie sheet with parchment paper. Carefully remove kale leaves from stems using a knife or kitchen shears and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasonal salt. Bake until the edges are brown but not burnt, 10 to 15 minutes.