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We really like this! Brussels sprouts & kale with a wonderful mustard dressing!
Continue reading “This salad is by far one of my favorites! Brussels Sprout & Kale Slaw”1
We really like this! Brussels sprouts & kale with a wonderful mustard dressing!
Continue reading “This salad is by far one of my favorites! Brussels Sprout & Kale Slaw” →Hearty & tasty… this is a go-to winter salad for us!
Continue reading “A Good Winter Salad” →I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with a frittata!
Continue reading “Kale Salad with Roasted Butternut Squash & Chickpeas” →
Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year….
Continue reading “Brussels Sprout & Kale Slaw” →Another recipe from Bon Appetit! This time it is for roasted eggplant, crispy kale, tomatoes & yogurt! We ate this just as is without anything else, but it would be excellent in a pita with some hummus…some falafel… with some fish….rolled up in a wrap… the possibilities are endless!
Brussel Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. Paired with Kale, this is so healthy & fresh.
Continue reading “Brussel Sprout & Kale Slaw” →This recipe is from the Cooking New York Times. It is delicious. The recipe calls for cutting up some red onion & kale, sautéing it & adding it to the soup as a garnish. This was good, but in the future I might just eat the soup without the kale/onion. Both of these were good on their own. Certainly, adding the kale to the soup bumps up its nutritional value. We had some kale saute left-over, ate it as a side dish with some beef & really enjoyed it like that! I will try to remember to make that again as a side. I am getting a bit tired of kale salad so this is a good way to eat kale…cooked! I will put the link to the recipe here but the website asks you to sign up to the page & I am in no way suggesting that anyone do that. I like getting recipes from Cooking NY Times & usually enjoy the recipes I decide to make form this site. I am putting the ingredients here & the method as I made the recipe. The butternut squash is roasted in the oven then added to the rest of the ingredients for the soup. This cuts down the time the soup has to cook in the pot. I put the squash in the oven while I got the other ingredients ready for the soup & made the rest of my dinner as well. We all loved this soup & I will make it again.
Here is the link to the original recipe
Here is the recipe
Butternut Squash Soup with Coconut
Ingredients
1 butternut squash *** mine weighed 2 pounds whole
2 tbsp oil
1 large yellow onion, diced
1 apple
2 cups vegetable stock
2 tsp curry powder
2 tsp grated ginger ***I used jarred ginger
pinch of nutmeg
1 can of coconut milk
salt & pepper
Kale Saute
1 red onion, thinly sliced
1 punch of kale
Method
Enjoy!
I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with a frittata!
Continue reading “Kale Salad with Roasted Butternut Squash & Chickpeas” →
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