Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss each salad with 2 Tablespoons each of the dressing.
Gather all ingredients and equipment.
Preheat the grill or broiler to medium-high heat.
Lay the eggplant and tomatoes out on a baking tray or cookie sheet.
In a small bowl, combine the olive oil, vinegar, oregano, salt, and pepper. Whisk to combine.
Brush the mixture on the eggplant and tomatoes, coating both sides.
Place the seasoned eggplant and tomato slices on the grill or under the broiler and cook until browned, about 2-3 minutes per side.
Remove from heat.
Building the sliders on hamburger buns with 1 tsp basil pesto, a slice of tomato, and a slice of eggplant. Top the eggplant with a 3/4 teaspoon of feta cheese for each slider.
Gather all ingredients and equipment.
Preheat a grill to medium high heat.
Cut romain head vertically, so the core and root hold the leaves together.
Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.
Using tongs, flip romaine and grill for 2 more minutes.
Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.
Preheat oven to 350°F (180°C).
If your bread is not stale, you can dry it out in the oven while you prepare the other components of this recipe. This will take 10-20 minutes depending on how fresh your bread is. The bread must be completely dried out or the French toast will be very soggy.
In a large bowl whisk together the whole eggs, milk, honey, vanilla extract, cinnamon, allspice and ginger until well blended.
Meanwhile, in a separate bowl combine the filling ingredients until all ingredients are incorporated.
Spray a 9 inch square baking pan with cooking spray. Dip two of the slices of bread into the egg mixture, allowing them to absorb as much liquid as possible and then layer on the bottom of the baking pan.
Spread the filling mixture evenly over the bread. Dip the remaining two slices of bread into the egg mixture and layer on top of the filling.
Place the casserole into the preheated oven. Cook for 30-45 minutes or until the bread has soaked up all of the liquid and is golden brown.
Remove from the oven, slice, and serve immediately.
Remove the fibrous ribs from the kale, rip into bite-sized pieces, and then using clean hands, rub the leaves together for 2-3 minutes, until they become tender and dark green.
Toss the strawberries, carrot, and feta with the kale and set aside.
In a separate bowl or jar with a lid, whisk or shake together the olive oil, balsamic vinegar, lemon juice, garlic, basil, salt, and pepper.
Toss salad with dressing just before serving.
Preheat oven to 350°F.
Place 4 quarts water in each of two large sauce pans over high heat.
In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.
Strain the cauliflower and transfer it to a blender.
Add the milk, garlic powder, cayenne, salt, half of the parmesan, and the cheddar cheese.
Puree until very smooth.
In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.
Strain and place the cooked pasta into 9×9 inch pyrex dish.
Add the cauliflower sauce to the pasta and fold together gently.
In a small bowl, combine the breadcrumbs, parsley, salt, pepper, and remaining parmesan.
Sprinkle the breadcrumb mixture over top of the Mac and Cheese.
Bake for 10 minutes, until sauce is bubbling and hot.
