Moving beyond salad
Continued from page 1 Kale is made into a pesto at Found Kitchen and Social House in Evanston, Ill., where chef Nicole Pederson spreads it onto a squash and mushroom sandwich for $11. “I use kale in place of [other] greens or herbs for it to be really hearty and a real component of the sandwich rather than just a background sauce or flavoring,” she said. She replaces the cheese that would normally be in pesto with tofu to keep it vegan and to make it creamier, and ...
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