Southwest SunButter Kale Salad

The thing I love about baby kale is it’s mellow flavor and tender texture that lends itself perfectly to salads and slaws. You don’t have to worry about giving it a super massage session or letting it meld overnight to tenderize. Instead, you make, toss, and eat. That’s just the way I like it.

This Southwest SunButter Kale Salad is a way to make that kale shine. It uses a SunButter-based southwest-inspired dressing that’s sweet, spicy, creamy, and smoky, and the addition of grated sweet potato, red pepper, and fresh corn give it some crunch. The black beans round it out to a full meal with an added protein boost.

The full recipe is available at the SunButter website here: Southwest SunButter Kale Salad and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

If you’re into the idea of savory applications of SunButter, you’ll also want to check out my and SunButter Lentil Stew


or keep it sweet with these SunButter Coconut Raisin Cookies …


… SunButter Butter Tarts


… Chocolate-Covered SunButter-Pumpkin Truffles


… Double SunButter Hi-Hat Blondies...

Sunbutter Blondie HiHats 2

and, my favourite, the SunButter Caramel Cookie Strawberry Pie.

SunButter Crumble Strawberry Pie 4(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)


Balsamic Espresso Barbecue Sauce

If you’re looking for the ultimate BBQ sauce, this is it. Sweet and tangy, this tomato-based barbecue sauce doesn’t use ketchup, has a hint of espresso, and adds a kick of chipotle, making it perfect for veggies, (veg) burgers, and everything else for the grill.

Balsamic-Espresso Barbecue Sauce

  • Servings: about 2 cups
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1 1/3 cups passata
1/2 cup traditional balsamic vinegar
4 teaspoons mild olive oil
2 teaspoons espresso powder
2 teaspoons brown mustard
1 small can (5.5oz/156mL) tomato paste
2 tablespoons dark brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
1/4 plus 1/8 teaspoon  garlic powder

Put all ingredients in a medium saucepan. Bring to medium heat, whisking until smooth, and let cook for about 15 minutes, until slightly thickened. Cool and store in a covered container in the refrigerator for up to 5 days.

Strawberry-Swirled Tahini Ice Cream

I’ll tell you now: you’ll certainly want a double (triple) scoop of this one. A sweet strawberry jam is swirled inside a tahini and brown sugar ice cream base with just the right balance of each flavor in every bite. If the bitter undertone of tahini isn’t your speed, swap it for classic peanut butter instead. Use good quality strawberry jam, such as local Greaves.

Strawberry-Swirled Tahini Ice Cream

  • Servings: 1 1/2 quarts
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1 1/2 cups (360mL) unsweetened coconut milk beverage (not canned), divided
3/4 cup (180mL) dark brown sugar (not packed)
1 (14oz) can full-fat coconut milk
1/2 teaspoon (3mL) fine sea or Himalayan salt
2 tablespoons tapioca flour
3/4 cup roasted tahini paste
1 teaspoon (5mL) vanilla extract
3/4 cup (180mL) pure strawberry jam

Put 1 1/4 cups of the coconut milk beverage and the brown sugar, coconut milk, and salt in a heavy-bottom saucepan over medium heat. Cook until the sugar is dissolved and the mixture is bubbling, about 4 minutes. In the meantime, put the remaining coconut milk beverage in a small bowl. Add the tapioca flour. Whisk until smooth, then pour the mixture into the saucepan, whisking constantly. Cook on medium heat for 3 minutes, until thickened and the mixture coats the back of a spoon. Remove from heat. Stir in the tahini paste and vanilla extract, whisking until smooth. Scrape the mixture into a bowl, then refrigerate until completely cold.

When ready to make the ice cream, freeze the mixture according to the manufacturer’s instructions. In the container that you’ll be storing your ice cream, spoon a layer of the strawberry jam, then top with a layer of the ice cream. Continue to alternate the layers until all of it is used. Press a layer of plastic wrap on top of the ice cream, then transfer to the freezer for about 4 hours until completely firm.