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Healthy recipes from BC Dining

Filmed at fellow Menus of Change member Northeastern, Chef Frank Bailey shows how to make a delicious and easy pesto.


Kale & Apple Salad

kale apple salad


1 bunch kale

Juice of 1 lemon

1/8 cup extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 unpeeled apple, diced

2 tablespoons honey

1/4 cup chopped walnuts (optional)



1. Wash kale well and pat dry. Strip kale leaves from the stems, discarding stems; tear leaves into small pieces and place in a large salad bowl

2. Add lemon juice, olive oil, salt, and pepper

3. Add diced apple and honey; toss well to combine. Sprinkle with walnuts.


Grilled Peach & Kale Salad

grilled peach and kale salad


1 head of kale, cut in half

2 peaches, halved and pitted

2 tablespoons of olive oil

Salt and pepper

1 tablespoon honey

1 tablespoon balsamic vinegar

Parmesan cheese



1. Preheat grill to medium-high

2. Drizzle kale and peaches with oil and season with salt and pepper. Place peaches on the grill, cut side down, along with kale. Grill for 2 minutes and flip kale. Grill for additional 2-3 minutes and remove kale and paches from the grill.

3. Dice peaches into 1/2 inch cubes and chop up kale. Toss the kale with the honey and balsamic vinegar. If you feel that it is dry, add 1-2 more tablespoons of olive oil. 

4. Toss in peaches with salad and generously grate with Parmesan cheese.