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Do you have bread that is a tad too old to enjoy anymore? Just slice it into chunks, toss with a bit of olive oil and toast until dry. They store great in your fridge for a couple of weeks or in the freezer for longer. Top them on salads or soups.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
Store bought tostadas often lack in flavor, texture and character. When feeling extravagant, sear or bake corn tortillas in a generous splash of vegetable oil until they become crispy and perfect for your favorite tostada toppings.
Simple as can be to whip up with only a handful of ingredients, unlike the store-bought varieties which often contain suspicious chemicals and additives. Make this vegan by using agave instead of honey. Although, you may want to call it Agave-Mustard Dressing, instead. ;-)
Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.
