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"I&amp;#x27;m a sucker for healthy recipes that are so delicious, you don&amp;#x27;t really even get a chance to think about the healthy things that are in them. Enter Fresh&amp;amp;Co. The restaurant uses locally sourced superfoods in lots of its recipes&amp;amp;#8212;sandwiches, salads, quinoa bowls, and soups&amp;amp;#8212;because, according to executive chef Jeremy Leech, including them can keep you on track to a healthier, more sustainable diet. These two recipes feature the superfoods sunchokes and kale. Raw kale has a phytonutrient that&amp;#x27;s been linked with lessening the occurrence of many different cancers, including breast, colon, and ovarian; sunchokes are chock-full of potassium, iron, and copper. Tuscan Chicken and Kale Panini Grilled chicken: 4 Free Bird chicken breasts 2 tsbp. Montreal Steak Seasoning 1/4 cup olive oil 1 tsp. salt Mix chicken with seasoning, oil, and salt; let marinate for 1 hour. Mark on grill; finish in oven. Cool and slice. Braised kale: 1 quart kale 1/2 cup died onions 4 tbsp. olive oil 1/4 tsp. minced garlic 1/4 tsp. red pepper flakes 1 tsp. lemon zest 4 tbsp. lemon juice 1 tsp. salt Steam kale until tender. Heat a saute pan with 1/4 cup olive oil. Add 1/2 cup diced onions, and saute until translucent and tender. Add garlic, and saute for 1 minute. Add kale to onion and garlic; cook for 1 minute. Add lemon juice, lemon zest, and salt. Roasted garlic aioli: 1 head garlic 1 cup mayonnaise extra-virgin olive oil salt and pepper Preheat oven to 400 degrees. Cut end of garlic head, exposing tops of cloves. Place on a piece of foil, and drizzle with olive oil, salt, and pepper. Wrap in foil; roast for 45 to 50 minutes. Let cool; squish garlic cloves from skins. Stir cloves into mayo and chill. To assemble: Spread a small amount of aioli onto bread. Layer chicken slices with kale and heat in panini press. Long Island Local Miso dressing: 1 cup mayonnaise 1 tbsp. diced jalapenos 1/4 cup chopped cilantro 1/4 cup water 1/4 cup red miso 1/4 cup rice-wine vinegar 1/4 cup agave Puree jalapenos and cilantro with water, agave, and rice-wine vinegar with a stick mixer. Fold in miso and mayo. Roasted sunchokes: 3 large sunchokes 2 tbsp. olive oil 1/2 tsp. salt 1/4 tsp. chopped garlic Preheat oven to 425 degrees. Scrub sunchokes under cold running water, and slice 1/4-inch thick. Toss sunchokes with oil, salt, and garlic. Place in roasting pan, and bake for 15 to 20 minutes. To assemble: Add equal amounts of kale, spinach, and arugula to a bowl. Add 1/4 cup shaved sunchokes, 1/4 cup diced apples, and 1/3 cup diced chicken (see instructions for making chicken in panini recipe, above). Add miso dressing; toss. Tasty! How do you inject your meals with superfoods?"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/health-fitness/blogs/vitamin-g/2014/02/healthy-superfood-recipes>