Brussel Sprouts with Chestnuts
Aug 26, 2016Prep and cook time: 30 minutes Serves 4 2 cups brussels sprouts, ends cut off ½ teaspoon salt ½ pound shelled
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Sweet Curried Kale with Caramelized Shallots
Aug 26, 2016Prep and cook time: 30 minutes Serves 2 3 shallots, thinly sliced 1 tablespoon coconut oil 1 tablespoon organic
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Marinated Cabbage Salad
Aug 26, 20164 cups shredded or grated green cabbage 2 cloves garlic, pressed or grated 3 tablespoons raw apple cider vinegar 2
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Crunchy, Seedy, and Oniony Salad
Aug 26, 2016Prep time: 20 minutes Cook time: 30 minutes Serves 4 1 head of kale, shredded ¼ head of purple cabbage shredded 1 fennel bulb
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Bitter Greens with Walnuts
Aug 26, 2016Prep and cook time: 25 minutes Serves 4 ½ cup walnut pieces 1 bunch dandelion greens 1 bunch mustard greens 1
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The Everyday Salad
Aug 26, 2016Prep time: 15 minutes Serves 2 4 cups mixed field greens, washed ½ cucumber, washed and sliced 1
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Swiss Chard and Tempeh Salad
Aug 26, 2016Prep time: 20 minutes Serves 4 1 bunch rainbow swiss chard (washed, de-stemmed, and coarsely chopped) ½ package
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Braised Kale with Garlic and Capers
Aug 26, 201610 garlic cloves, thinly sliced 2 tablespoons avocado oil 4 teaspoons capers, drained 1 pound
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Baby Bok Choy and Shiitakes
Aug 26, 2016Prep and cook time: 15 minutes Serves 2-4 1 tablespoon toasted sesame oil 1 small yellow onion, sliced into strips 4
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Kale Slaw with Creamy Pepita Dressing
Aug 26, 2016Kale Slaw: 2 cups chopped kale, stems removed 2 cups shredded green (or red) cabbage ¼ cup dried cranberries 1 tablespoon
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