Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the potatoes and place on the grill. While they sear, chop the salad veggies and dressing. Fold the salad together. Oil up the kale, when the potatoes are almost done, quickly sear. Serve the kale & potatoes hot, alongside the Greek Salad. For an extra Greek feel, sprinkle the Potato Chips with fresh minced oregano.
A dip of oil is all you need for these lightly grilled potatoes. Serve with a splash of salt & vinegar or dip in your favorite sauce.
Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.
Quickly seared on a hot grill this is a quick, nutrient dense side dish or appetizer that young children through adults love. For this type of Kale Chip I prefer the lacinto or dino kale variety because they stay intact nicely on the grill. However, the curlier kale will do fine too.
