kale-cut or tear into small pieces, blanch,
quinoa-rinse, add 3 times more water in a pot,
then simmer for 15 minutes, drain,
almonds-any type, crush into small pieces,
combine kale, quinoa, almonds with
a small amount of extra
virgin olive oil,
wine vinegar (or lemon zest),
add freshly ground pepper and minced garlic.
Chill and enjoy!
"It's Bacon, Lettuce, and tomato season!"
Bacon, orange heirloom, and Swiss cheese on an Asiagio baguette.
BLT on Kalamata olive bread
classic eggplant parmesan
grilled or roasted eggplant
eggplant pita, focaccia, and flat bread
baba ghanoush as a dip or spread
sliced fresh for salads and pizza
salsa and gazpacho
stuffed and baked
great addition to chili!
"eat responsibly and feed your soul"