Archives Recipes

Preheat oven to 425 degrees and line two baking sheets with
parchment paper.

Peel the potatoes and cut into quarters. Blot each potato piece
with a paper towel to absorb excess moisture and put in a bowl.

Pour oil over the potatoes and make sure all potatoes are coated.

Put potatoes on the baking sheet and bake in the oven for 45
minutes until they are golden brown and tender

Remove from the oven and cover in salt, pepper and Italian
seasoning

Heat olive oil in pan over medium heat. Add bell pepper and onion
and cook for about 3 minutes.

Add kale and toss to combine. Cook for 2-3 minutes or until kale
is softened.

Remove kale, onion, and bell pepper from heat.

In another pan, add butter. Place tortilla in pan to warm.

Add kale mixture and cheese one one half of tortilla. Fold other
half over and press down with spatula. When cheese has melted,
flip to other side.

Repeat with other tortilla. Serve!

Pull the kale leaves from the woody stems and tear them into small 1 to 2-
inch pieces. Rinse the torn kale well in a colander under cool, running
water and allow it to drain.

Bring a large pot of water to a boil. Break the pasta in half, add to the
boiling water. Cook until al dente (about 7 minutes). Drain the pasta.

While the pasta is cooking, add the olive oil, butter, and minced garlic to
another large pot or skillet. Cook over medium heat for 1-2 minutes, or until
the garlic is soft and fragrant. Add the kale and continue to sauté until the
kale has wilted and has turned a deep green color (about 5-7 minutes). Turn
the heat off.

Add the drained pasta to the pot with the sautéed kale. Toss the pasta and
kale together. Allow them to cool to the point that steam is no longer rising
from the pot. You want the pasta warm, but not hot enough to melt the
Parmesan.

Season the pasta and kale with salt & freshly cracked pepper to your liking.
Add the grated Parmesan cheese and toss to coat.

Cut chicken into small pieces. Season with salt and pepper.

Add the chicken to a skillet over medium heat. Cook for about 7
minutes or until cooked through. Set chicken aside.

In the same skillet, add garlic, sweet potato, and chicken broth.

Cook for 7 minutes or until sweet potatoes are cooked.

Turn the heat to low and add in kale, stirring until wilted.

Season to taste with salt and pepper.

Bring the chicken back to the skillet and mix together for about 1
minute.

In a large skillet, cook the garlic in oil over medium heat.

While the garlic is cooking, dice the tomato. Add the tomato to
the skillet and cook for 3-5 minutes.

While the tomato is cooking, remove the stems from the kale, cut
the leaves into chunks, and rinse well under cool water.

Add the kale to the skillet and cook until wilted (about 5
minutes).

Season with salt and pepper and serve.

Heat oil in a large saute pan. Add garlic and red pepper flakes
and cook for a minute.

Add kale and salt and pepper, and mix well. Cover and cook for 5
minutes, tossing occasionally.

In a mixing bowl whisk the eggs with salt and pepper.

Add kale and cheddar to the eggs.

Use a spoon and mix together the ingredients.

Spray a muffin tin with nonstick cooking spray,

Spoon mixture equally into 6 muffin cavities.

Sprinkle extra shredded cheese on top of the cups if desired.

Bake for 15 minutes at 400 degrees.

Preheat oven to 350 degrees

Wash and dry kale leaves. Using a knife, separate the green kale
leaves from the thick ribs and discard the ribs. Cut or tear the
kale leaves into your desired size of chips

Combine the kale leaves, vinegar, oil, and salt in a large bowl
and toss and massage with your hands.

Spread out kale in a single layer on a parchment-covered baking
sheet so it doesn’t overlap. Bake for 7-10 minutes or until kale is
crunchy and no longer soft.

Preheat oven to 425 degrees. Shred cheese if not shredded. Slice one of the
jalapenos length-wise, scrape out the seeds and dice into ¼ inch pieces.

Add cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir
until they are well combined.

In a separate bowl, whisk together milk, egg, and cooking oil.

Pour liquid ingredients into a bowl of dry ingredients and stir until a lumpy
batter forms.

Add 1 cup of cheddar cheese and diced jalapenos to the batter. Gently mix
together

Prepare the dish with non-stick spray or butter. Pour batter into the dish.

Sprinkle the remaining cheese on top.

Bake for 18-20 minutes. Let cool for 5 minutes and serve!

Preheat your oven to 375 degrees. Combine the panko breadcrumbs,
parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow
dish. In a separate dish, lightly beat the eggs with the water.

Dip the eggplant slices in the egg and then the breadcrumb mixture,
pressing the breadcrumbs onto the eggplant to evenly coat both sides.

Drizzle a foil-lined sheet pan with the olive oil and spread it around to
cover the whole pan. Place the breaded eggplant in a single layer on the
baking sheet.

Bake in the preheated oven for 15 minutes, flip the slices, then bake for an
additional 10 minutes on the other side. Spoon sauce onto each slice and
top with shredded cheese. Return to the oven and continue baking for an
additional 10 minutes, or until the cheese is melted. Top with fresh basil
right before serving.