For the past few weeks I’ve been sharing these “Ballin on a Budget” recipes, recipes that can feed about four people for less than $10-15.
How would y’all feel about all of my recipes going in this direction? This will be your go to spot for recipes to entertain with, simple foods prepared in stunning ways that you are thrilled to serve to guests.
I’ve been hosting parties for as long as I can remember, I would start planning my birthday parties six months ahead of time when I was a kid and a good chunk of my babysitting and bartending change went to gathering my friends around a table with a bottle of champagne and some yummy food. I realize that sometimes entertaining can feel inaccessible. It seems like you have to spend hundreds of dollars and hours in the kitchen to have a great time. What if we rewrote that script? What if you could come here to learn how to host a dinner party for 4 for under $50- from appetizers to desserts. Would you be into that?
My happiest moments are when I have people in my house and I get to feed them food. Having done it for years, I can tell you that the amount of money I’ve spent on the food and the amount of time I’ve spent preparing it doesn’t matter. What matters is that you’re opening your home and your heart to the ones you love- the delicious food is just a bonus. Let’s make that bonus a reason to bring people together. Let’s make entertaining stress free and accessible to anyone and everyone- regardless of your budget or kitchen prowess.
There’s a poll in my instagram stories (@audreygebhardt) today- let me know if you are into this concept!
A few things to note with this recipe:
It can be made in advance! Wash and cut the kale as much as a week ahead of time, store it in a large ziplock bag with paper towels in the fridge. Dress the kale up to 48 hours in advance, it will soften as it chills overnight! (Add chickpeas just before serving)
Sometimes parm seems expensive because it’s sold in large chunks. You can get the smallest amount of parmesan you want to if you speak to the cheesemonger at your grocery store- they can cut off a 1oz block which is really all you need for this recipe!
Invest in a microplane. This is my favorite tool in the kitchen, I use it way more often than you would expect to.
This recipe is the perfect amount for two as a meal, four as a side.
Citrus Parm Kale Salad
one bunch Lacinato kale
1-2oz parmesan cheese
1 tsp black pepper
1/2 tsp salt
3 TBSP olive oil
1 15oz can chickpeas, drained and rinsed
3 TBSP olive oil
1/4 tsp black pepper
2 cloves garlic
Preheat the oven to 450. Spread the chickpeas onto a small baking sheet and drizzle with 3 TBSP olive oil, salt and pepper. Crush the cloves of garlic (leave them whole) and place them on the baking sheet as well. Once the oven is preheated, get the chickpeas in on a middle rack and cook them for 30 minutes until golden and crispy- shaking the pan around once halfway through so they cook evenly.
While the chickpeas are cooking, wash the kale carefully and cut the stems out. Cut the kale into ribbons about 1/2” thick or less and lay onto a double layer of paper towels. Roll the paper towels up from one end and squeeze to dry the kale.
Dump the kale into a bowl and squeeze the lemon over the top, careful not to let any seeds get in. Massage the lemon juice into the kale with your fingers. Drizzle the kale with 3 TBSP olive oil and add the salt and pepper. Using a microplane or very fine grater, grate 1oz of parmesan cheese on top and use tongs to mix everything together. Taste, and decide whether or not you’d like to add more cheese (I always add more cheese on top to serve anyway).
By now the chickpeas should be nearly done. Pile the dressed kale up on a plate and grate some more cheese on top before topping with the crispy chickpeas and perhaps even a crack of black pepper.