Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Start the croutons first. Make Polenta Croutons instead, if wanting them gluten-free. Bring a large pot of water to a boil. Slice the kale and whip up the salad dressing. Massage into the kale. Add the pasta to the water and then chop up the tomatoes, basil, garlic and make the sauce. Toss the pasta and add the croutons to the Kale Caesar. Serve with a generous sprinkle of Parmesan on all of it.
Juicy, candy sweet summer tomatoes will drip and ooze with the basil and olive oil amongst the threads of pasta. Only use the ripest tomatoes and you will melt into every bite.
Do you have bread that is a tad too old to enjoy anymore? Just slice it into chunks, toss with a bit of olive oil and toast until dry. They store great in your fridge for a couple of weeks or in the freezer for longer. Top them on salads or soups.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
