Kale and I have a history of misunderstandings.
In fact, it wasn’t until we moved to Dallas that I cooked kale at home. I’d tried kale at restaurants, and it wasn’t my favorite, so I never attempted to make it on my own… and then we joined a CSA.
With our CSA that fall and winter, we received bunches upon bunches of collards, mustard greens and kale. I, obviously, had no idea what to do with them, but that quickly changed since we had so many that needed to be consumed.
A sweet and savory way to use your leftover turkey! If it doesn’t happen to be anywhere near a turkey holiday, then smoked chicken is a wonderful substitute!
The final week of a year is always full of ups and downs for me.
The excitement of New Year’s Eve and a fresh start are exhilarating, and the instant reduction of stress after Christmas is over is one of the best feelings I could ask for.
During the winter my husband and I love to eat our fill of stews and soups. Made with homemade bone broth to keep us healthy and because a warm bowl of stew is just so comforting to eat alongside a fire on a chilly winter night. We like to mix in some lighter meals to balance it out and this week I was craving the lightness of a salad. We baked this salmon, flaked it with a fork and mixed it in with some greens, cherry tomatoes, blueberries and homemade vinaigrette. A super simple dinner that we absolutely savored.
This might be the ugliest dish I’ve shared with y’all to date.
It might not be pretty, but I can promise y’all that it’s delicious… and really, that’s all that matters. (Says the girl who was weirdly selective of cookies and every other food when she was a kid because I only wanted to eat pretty things. I know. Good thing I grew up and realized that beauty had nothing to do with taste, right?)
