Bring water and quinoa to a boil in
2 pound of bacon and add to a 5 quart
ver medium-low heat, and scoop the ginger-garlic paste
In a large bowl, combine first five ingredients; set aside.
In a large pot of boiling salted water, cook pasta for 10 minutes or until tender but firm.
Stir in prepared olive oil mixture. Cover to keep warm.
In a large skillet, heat 1 Tbsp oil over medium-high heat. Add garlic and cook for 1 minute. Add prawns and cook for 5 minutes, stirring occasionally.
Add tomatoes, cooked pasta and spinach and toss over the heat just until the spinach is wilted.
Sprinkle with ricotta and parmesan and fold in gently.
Serve immediately.
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce
Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit.
Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest.
Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate.
Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften.
Mix everything together, and top with almonds, goat cheese, and black pepper.
aucepan. Add onions and cook until transparent and starting to brown. Add
Preheat oven to 350\u00b0F. Heat olive oil in a large frying pan over medium heat. Cook chorizo for 2 mins, or until browned. Add chicken and saute for 1-2 mins, or until browned. Add kale and cook for 1-2 mins. Season to taste. Transfer to a serving platter and cover to keep warm.
Add coconut oil to pan. Cook ginger until it begins to sizzle. Gently break in all 4 eggs. Add 1 tsp water to pan then cover. Once cooked to your liking, transfer to chorizo and chicken mixture.
Garnish with toasted almonds and fresh cilantro.
ron if you have it, and cook over medium heat until
>kale briefly in boiling water. Drain, let it cool and
Saute onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
add kale and spinach and cool until wilted.
Add everything else and bring to a boil, stirring occasionally.
turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
e potatoes over high heat and bring to a boil. Prepare
at down to medium-low and cook until rice is
e box or bag. This recipe serves 4 so I like
Steam the kale and spinach for 5 mins over boiling water, let cool.
Chop up all the ingredients.
blend the fruit in a blender with some water.
Add the remaining ingredients.
arlic; saute 2 minutes. Add kale and spinach; saute 8 minutes or until
Clean kale and remove ribs.
Spray wok or skillet with cooking spray.
Heat on high, add kale and onions.
Stir for 1 to 2 minutes.
Pour in rice vinegar, soy sauce and sugar.
Reduce to medium heat and stir until kale and onions are tender crisp.
I cover and reduce heat to medium low and stir occasionally until cooked.
you have bought kurly kale that isn't trimmed, trim
--In large skillet, cook bacon in EVOO over moderate heat, stirring until golden, about 3 min.
--Add shallt, chile and mustard seeds and cook til softened, 2 to 3 min.
--Add greens, season w/ salt and pepper and cook, tossing frequently, until wilted and tender, 5-6 min.
--Stir inthe vinegar and serve.
MAKE AHEAD: The cooked greens can be refrigerated overnight.
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.