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Cauliflower and Kale Salad

Cauliflower and Kale Salad


3 large kale leaves 1/2 head cauliflower 1 cup cherry tomatoes, halved 1 stalk, green onion, finely chopped 1 sprig fresh parsley, minced 2 tablespoons freshly squeezed lemon juice 1 garlic clove, finely minced 1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt) freshly ground black pepper 2 tablespoons extra virgin olive oil


1. Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Using a chef’s knife, finely chop the kale leaves. Rock back and forth with your knife over the leaves like you are mincing. Add to a large bowl, along with the cherry tomatoes, green onion and parsley. 2. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. 3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently. Taste and season with additional salt if needed.

Some recipes to try………..

Some recipes to try………..

Sweet and Sour Cabbage
1 large head cabbage
6 slices bacon or ham bits
Slice cabbage thin.  Bring to a boil in a small amount of water.  Fry bacon until very crisp – then crumble.
To 3 tablespoons of bacon grease, add 3 tablespoons sugar, 3 tablespoons flour, salt and pepper.  Stir until golden.  Remove from heat and stir in 1/4 cup vinegar.  Return to heat and stir until bubbly.  Add to cabbage along with 1 large can of mushrooms with liquid.  Cook until cabbage is done.
Squash Casserole
2 cups cooked winter squash (your choice)
2 cups crushed butter crackers like Ritz
1 cup grated cheddar cheese
1 cup onion
1 egg
3/4 stick butter
salt and pepper to taste
Mix together all ingredients.  Put in a buttered casserole dish and bake at 350 degrees for 45 to 60 minutes.  Serves 6.
Sweet Pumpkin Soup
2 cups pumpkin, pared and diced
2 cups water
3 teaspoons sugar
6 teaspoons butter
1/2 teaspoon salt
3 cups milk
Put pumpkin, water, sugar, 3 teaspoons of the butter and salt in a saucepan.  Bring to a boil and cook for 15 minutes or until pumpkin is soft.  Rub through a sieve, add milk and bring back to a boil.  Add remaining butter.  Sprinkle top with croutons when serving.
Hope you enjoy these recipes!!

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic
  • 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, sliced
  • Kosher salt and freshly ground pepper


Preheat oven to 450 degrees F.

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Serve warm.

Oven Fried Onion Rings

Oven Fried Onion Rings

2 cups all purpose flour

2 teaspoons paprika

4 teaspoons kosher or sea salt

2 cups buttermilk

4 eggs

3 cups panko bread crumbs

4 tablespoons olive oil

1 or 2 large onions, sliced 1/4 to 1/2 inch thick

Preheat oven to 450 degrees.  Place parchment paper onto 2 baking sheets and set aside.

In a small bowl, combine the flour, paprika and 2 teaspoons salt.  In another bowl or shallow dish, whisk together the buttermilk and eggs.  Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk.  Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer.  You can place smaller rings inside bigger rings if necessary, just make sure there is space between them.  Then place in the oven.  Cook until golden brown, 14 to 20 minutes.  Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

Eggplant Parmesan

Eggplant Parmesan

2 eggplants, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzerella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil


1. Preheat oven to 350 degrees.

2. Dip eggplant slices in egg, then in bread crumbs.  Place in a single layer on a baking sheet.  Bake in preheated oven for 5 minutes on each side.

3. In a 9 x 13 inch baking dish spread spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce.  Sprinkle with mozzerella and Parmesan cheeses.  Repeat remaining ingredients, ending with the cheeses.  Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.


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