Add GREEN to brunch by whipping up a delightfully hearty Thanksgiving Brunch Salad. This salad, studded with homemade breakfast sausage patties, perfectly hardboiled eggs and caramelized apples, makes a beautiful addition to the holiday table. Topped with a homemade maple dijon vinaigrette, this Thanksgiving Brunch Salad feeds an eclectic crowd (and can be made for vegetarians, too, by serving the sausage on the side) at any brunch gathering!
Just because you're doing the Whole30 doesn't mean you don't have to skimp on flavor. This Whole30 Bacon Apple Salad with Bacon Vinaigrette makes a perfect summertime appetizer or entree. Cook bacon, then set aside the fat. Roast the apple slices, then serve the crumbled bacon and roasted apples over a bed of Tuscan kale. Top with toasted almonds, then toss in homemade Bacon Vinaigrette. Perfect for cookouts, barbecues and fast weeknight dinners!
Break free of the winter entree doldrums and make veggie-filled Vegan Tuscan Kale Bruschetta tonight. This twist on a traditional bruschetta highlights Tuscan kale, cooked down with grape tomatoes and cannellini beans. The kale becomes marvelously wilty, the tomatoes blister and break apart, and the beans brown slightly before all three are served upon toasted bread. Vegan Tuscan Kale Bruschetta is a scrumptious dinner or appetizer for a crowd.
A twist on the classic, Creamed Kale is a creamy side dish to serve alongside turkey this season. This side comes together quickly and only requires a handful of ingredients. Warm olive oil in a skillet, then cook onion and garlic until translucent. Add kale, and sauté until wilted. Finally, add the cream, allowing the greens to soak it up, and serve the dish warm. Creamed Kale adds comforting deliciousness to any Thanksgiving or holiday feast.
Get some greens in your life this January by making this super simple (and super delicious) Lemon Kale. Garlic, kale and red pepper flakes are sautéed in sesame oil, then lemon zest and juice are used for finishing this vegan side dish.