Spicy, sweet, green: what more could you want?
Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Kale for breakfast? On Christmas Eve? In my world – yes. This also makes a super speedy side dish for any spread, so feel free to use it that way if greens to start the day aren’t so much your thing.
An unusual and veggielicious side dish to serve with a soup for lunch or as a centerpiece at brunch.
This vibrant blend of herbs that smothers a variety of vegetables and grains along with the occasional sweetness of a plump raisin: it’s magic for the mouth. Just try it and see.
This recipe has lots of robust and earthy flavours going for it: great when the weather turns cold and you want something warm and homey. It’s also got lots of layers with a multitude of textures to keep you interested from first bite to last. Like the Harvest Tempeh Bake however (and most baked dishes…
Summer has sprung and the young kale and arugula in the garden are ready for the first of many harvests! Combined with whatever small sprout is ready in the kitchen, this signals the time for one of my favourite salads. The sweet, spicy, crunchy and creamy all explode in the mouth with every bite and…