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Can you name this veggie?

A bowl of kalettes


Did you guess kalettes? If so, you’re correct!

Kalettes are a cross between kale and Brussels sprouts. They are about the same size as a Brussels sprout and look like a small bundle of purplish-green curly leaves with short stems. I saw them at my recent trip to Costco and love that they’re a product of Canada!

Both kalettes and Brussels sprouts are Cruciferous veggies which contain many wonderful nutrients including fibre, beta-carotene, folate, lutein, zeaxanthin – important for cancer prevention, heart health and eye health. Specifically, cruciferous veggies contain a group of natural, beneficial compounds called glucosinolates – these are responsible not only for the slightly bitter flavour but also for some of the cancer prevention properties.

The whole kalette is edible. Compared to Brussels sprouts, kalettes have a milder, slightly nutty flavour. You can roast kalettes (my favourite way to eat them!), sauté them or slice them thinly and eat them raw in a salad.

Here’s how to roast kalettes: Preheat oven to 475F. In a medium-sized bowl, toss about about 3 cups of raw kalettes and drizzle with 1-2 Tbsp olive oil. Add salt and pepper to taste. Pour onto a sheet pan lined with aluminum foil. Bake for about 10 minutes or until the leaves are tender and browned. If you prefer the kalettes crispier, bake them a little longer. It makes a great veggie side dish! Enjoy!



Goat Cheese Tarts with Sautéed Mushrooms


Goat Cheese Tarts with Sautéed Mushrooms

The sautéed mushrooms pair wonderfully with creamy goat cheese for a wonderful appetizer!
Course Appetizer



  • 1/4 cup melted butter
  • 1/2 cup breadcrumbs
  • 1 Tbsp granulated sugar


  • 1 egg
  • 1 cup fresh goat cheese
  • 1/2 cup sour cream (light or regular)
  • 2 Tbsp maple syrup
  • 1/4 cup 10% cream


  • 1 1/2 Tbsp olive or canola oil
  • 2 cups sliced, fresh mushrooms (white, cremini or blend of mushrooms)
  • 1 1/2 Tbsp fresh, chopped rosemary
  • salt and pepper, to taste


  • Preheat oven to 350F.
  • In a bowl, combine melted butter, breadcrumbs and sugar. Press mixture evenly into three mini (4-inch) cheesecake tins.
  • Add eggs, goat cheese, sour cream, maple syrup and cream into a food processor. Mix until smooth. Pour over the crusts into each cheesecake tin. Place cheesecake tins onto a cookie sheet and bake for about 30 minutes or until the cheese is set.
  • In a frying pan, heat oil and sauté the mushrooms for about 4 minutes. Season with chopped rosemary and salt and pepper to taste.
  • Spread mushrooms over each tart and serve with crackers.
  • I prefer serving the tart cold. Prepare the cheese tart and mushrooms in advance and keep them both refrigerated. At serving time, heat up the mushrooms and spread over each tart. Serve with crackers such as Rosemary Triscuits (shown in photo).


Recipe is adapted from: Maple from Canada.
Keyword Goat Cheese, Mushrooms

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