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Another dish that’s “just an idea” and follows no particular recipe. I should really work on that. But I promise: just throw this stuff together in any ratio you prefer and it will come out just as lovely as you are.

Tuscan kale, rough chop
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pomegranate seeds
Almonds, toasted, chopped
Cauliflower, pickled

Massage the kale with lemon juice, oil, salt, and black pepper. Garnish with pomegranate, almonds, and cauliflower (I made my own, but feel free to purchase, or pick through jarred giardiniera). Great as a starter or side dish, but also enjoyed in copious amounts to qualify as an entree.

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I know, I know: another kale salad, but I just had to do it! I made this, along with hard-boiled eggs and fresh fruit, as part of a healthy brunch spread. Did I mention, there were also lots and lots of mixed berry mimosas. Not the most traditional brunch, but paired with good company and conversation, it was perfect.

1 bunch red kale, stems removed, torn into bite-size pieces
Juice of 2 limes (or 1 large lime)
2 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 avocado, diced
3/4 cup cooked hull-less barley

1. In a large bowl, massage kale leaves with lime juice, oil, salt, and black pepper until they become wilted and tender.
2. Add avocado and barley and toss to combine.

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