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Lemon, juiced, with a sprinkle of powdered sugar- to accompany crepes, french toast, pancakes and more…
This little appetizer is easier than it sounds as you make a quick caramelized pecans with a bit of kahlua that you dump on top of a hunk of brie. I usually do a small round brie, but a wedge works too. Serve it with your favorite crackers or thin French bread toasts. A garnish of sage and dried cranberries would be a lovely addition.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.
Grassy, earthy but temptingly sweet. Just a couple dates, a couple leaves of kale and a generous handful of frozen fruit. Any fruit will do, but fresh seasonal peaches would be lovely mid to late summer. To make this vegan simply substitute the dairy products for almond milk or juice.
