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Healthy recipes from BC Dining

three bean salad with wild rice
kale and quinoa salad
southwestern millet salad

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.