Spring Challenge Day 29- Kale Polenta
Kale Polenta 4 Cups kale, washed and thinly sliced 2 Tablespoons olive or sesame oil 2 Cups cornmeal 9 Cups spring or filtered water Sea
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Kale Polenta 4 Cups kale, washed and thinly sliced 2 Tablespoons olive or sesame oil 2 Cups cornmeal 9 Cups spring or filtered water Sea
Cabbage salad 1/2 a medium green cabbage, shredded 1/2 cucumber sliced into thin rounds 1 cup bean sprouts (aduki or mung bean) loosely packed 11/2
Serving up this yummy salad at the Charlottetown Farmers Market! Kale salad Organic kale, washed and sliced thin Whole wheat crutons Dried organic cranberries Organic
Lemon Garlic Sesame Kale This recipe is from my friend Lori. Her family and now my family LOVE it. “Heya, can I get a how
Chow Mein Well not actually traditional chow mein. I was looking around and running low on groceries. I had some leftovers of yesterdays bok choy,
Ginger Bok Choy 1 Large bunch bok choy, washed and sliced into thin diagnals 1 Tablespoon sesame oil 1 -2 Inch piece of ginger, grated
Mustard Green Pickles-by Aveline kushi 10 Whole mustard green leaves Sea salt Wash the mustard greens, drain, and place 3 leaves in a pickle press
Kale Soup 2 Medium leeks, rinsed well and thinly sliced 4 Cups vegetable broth 1 large potato, cut into ½-inch dice 4 Cups rinsed and
Spicy Sauteed Collard Greens By- Christina Pirello Ingredients avocado oil 1/2 dried chili pepper, seeded, finely minced 1 sweet onion, thin half moon
Watercress, Pistachio and orange blossom salad by –Yotam ottolenghi 4 tablespoons olive oil 1 1/2 tablespoons lemon juice, more to taste 1 teaspoon orange-blossom water