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.
he salt if necessary. Puree with an immersion or regular blender
Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.
Preheat oven to 375 degrees F. Line baking sheet(s) with parchment paper, set aside.
In a large bowl toss kale leaves with olive oil, balsamic vinegar and salt until leaves are coated. Spread kale in a single layer on baking sheet(s) and roast in preheated oven for 8-12 minutes until crispy.
Let cool and enjoy!
nd add to the bowl with the crumbly bacon. Set aside
Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.
Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.
350\u00b0F. Toss the chicken lightly in seasoned flour.
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
n half the oil. Place chicken in a shallow glass bowl
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
ins, until fragrant.
Stir chicken into paste. Cook for 4
Remove chicken meat from bones and shoured or slice.
Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, combine parsley, basil, almonds, garlic, stock, and lemon peel and juice in a food processor and process until finely chopped.
Add to warm pasta. Toss with chicken to combine. Season to taste and serve.
Place chicken drumsticks in a large Dutch
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
Add garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
Serve with cornbread, if desired.
nd pepper. Cover.
Pound chicken to 1/2-inch thickness
steamer or a saucepan with a rack in the bottom
minutes.
Season chicken thighs with salt. Place chicken skin-side down
ver medium heat.
Add chicken.
Cook about 5 minutes