Kale Salad with Dried Cranberries, Feta and Green Grapes

kale

Kale Salad with Dried Cranberries, Feta and Green Grapes Recipe

An easy salad to make that has lots of different textures and super tasty!

Serves 4

2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1/3 cup olive oil
1 teaspoon honey
1/3 cup dried cranberries
1/3 cup slivered almonds, toasted
½ cup green grapes, sliced in half
8 cups red leaf lettuce, torn into bite size pieces
4 cups Russian Kale, stemmed and torn into bite-size pieces
1/3 cup feta cheese, crumbled
Salt and pepper, to taste

Combine lemon juice, apple cider vinegar, olive oil, honey into a small bowl and whisk to combine. Add all other ingredients into a salad bowl and toss with dressing. Season with salt and pepper to taste.

Risotto with Veggies

Easy risotto with veggies

This risotto with veggies recipe is great because you can add any vegetable you like. Check your crisper and throw in whatever looks good. This is an easy, tasty meal to make for friends on the weekend.  

Serves 4

2 tablespoons butter
2 tablespoons oil
1 leek, tops removed, chopped
1 clove garlic
1 zucchini diced
12 asparagus stalks, ends removed and cut into 2“ pieces
1 red bell pepper, seeded and diced
1 carrot, peeled and diced
1 jalapeno pepper, seeded and diced (optional)
1 ½ cups Arborio rice
1 larger or two smaller tomatoes, diced
Pinch red pepper flakes
1/3 cup fresh basil leaves, chopped
½ cup white wine
4 cups chicken stock, or vegetable broth heated thoroughly
1 ½ cup fresh Parmesan cheese, grated
salt and pepper to taste

Heat butter and oil in a medium-sized sauce pan. 

 Add leeks and garlic and sauté two minutes. 

Add zucchini, asparagus, red bell pepper, carrot, jalapeno pepper and sauté until soft, about five more minutes. 

Add rice and coat well. Add tomatoes, red pepper flakes, basil leaves and wine. Stir until the liquid has been completely absorbed. 

 Add one ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add hot stock one ladle at a time, stirring after each spoonful and adding more once it’s been absorbed. 

 Cook until all the liquid has been absorbed and the rice is tender but still firm (al dente) about 18-20 minutes. 

 Add Parmesan cheese and season with salt and pepper.