6 cups chopped Kale
1/2 cup dried cranberries
1/2 cup walnuts, coarsely chopped
1/2 cup feta cheese, crumbled
2 Tbsp lemon juice
1/4 olive oil
1/4 cup apple cider vinegar
1 Tbsp honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1.Start by slicing (or ripping by hand) the kale from the woody stalk in the middle of the kale leaf.
2. Next, rinse the kale in a colander or steve. Use a salad spinner to remove the excess moisture or pat it with a paper towel.
3.Use a cutting board and roll up the kale lengthwise and chop it into smaller pieces. I like to cut them about 1/4-inch to 1/2-inch wide.
4. Place the kale in a large mixing bowl. Next massage the kale. A quick 30 second kale massage is the secret to softening up the kales texture.
5.Drizzle 1 to 2 tsp of olive oil over the kale and gently massage it by hand. You will feel it quickly start to soften up.
6.Add in the dried cranberries, walnuts, grated lemon rind. and crumbled feta cheese. Don’t stir yet.
7.Using a mason jar, place the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper. Put the lid on and shake it vigorously for one minute. The dressing will emulsify into a delicious dressing ready to be poured onto the salad.
8. Pour the dressing onto the salad and toss the salad until the dressing is coating most of the leaves and other ingredients.
1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1lb cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and hal
2 Tbsp chopped fresh parsley
1.Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2.Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
3.Remove chicken from the slow cooker and shred, using two forks.
4.Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes, season with salt and pepper, to taste.
5.Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
6.Serve immediately, garnished with parsley, if desired.
1 package (1lb) linguine
6 Tbsp butter
6 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp all-purpose flour
1/2 tsp pepper
1/8 tsp cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces)diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese
1.Cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, pepper, and cayenne until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.
2.Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13x9inch baking dish. Make a well in center of pasta, making a space about 6×4 in.
3.To the remaining sauce, add the turkey, mushrooms, pimientos, parsley, and pepper sauce; mix well. Pour into center of dish. Sprinkle with cheese.
4.Cover and bake at 350 degrees F for 30 minutes. Uncover; bake until bubbly and heated through, 20-30 minutes longer.
1 package (16 ounces) potato gnocchi
2 Tbsp olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
2 shallots, finely chopped
2 garlic cloves, minced
1 cup white wine or chicken broth
1 Tbsp cornstarch
1/2 cup reduced-sodium chicken broth
3 cups fresh baby spinach
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese
1.Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
2.Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
3.Drain gnocchi; add to pan and heat through. Sprinkle with cheese.
1 (12 ounce) package jumbo shells
2 (10 ounce) packages frozen chopped spinach, thawed
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 Tbsp chopped fresh basil (or 1 tsp dried basil)
1/2 tsp salt
1/2 tsp garlic powder
1 (24 ounce) jar marinara sauce- about 2 1/2 cups total
1.Preheat oven to 350 degrees F. Spray a 9×13-inch dish with cooking spray. Pour half the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
2. Prepare pasta according to package instructions; drain and rinse under cold water.
3.Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
4.Add ricotta, 1 1/2 cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture
5.Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining 1/2 cup of mozzarella.
6.Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.