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Make-Ahead Kale Salad

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Kale can be a tricky vegetable to eat; it’s tough and very earthy tasting, but there are a few ways you can prepare it to make it taste great! I find I buy kale much more often in winter because all the other leafy greens at the grocery are always starting to rot. Kale is a veggie that tends to do well in cooler weather so it’s definitely one of my go-to’s this time of year. I love to do one of two things with kale- sauté it with garlic and olive oil or let it soak in dressing for a few hours or even a day. I made a yummy recipe for a make-ahead kale salad that you can let sit in the fridge for a day or two!

Ingredients
-1 bag kale
-1 cup shredded carrots
-1/2 cup cherry tomatoes (quartered)
-1/3 cup red onion (chopped)
dressing
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-1 Tbs dijon mustard
-2 large garlic cloves (minced)
-1/4 tsp salt, pepper, red pepper flakes

Directions
Start by removing the thick, tough stocks from your kale and chop the leaves. Add them to a large mixing bowl. Then add your shredded carrots, quartered cherry tomatoes, and chopped red onion. In a separate jar add olive oil, balsamic vinegar, dijon mustard, minced garlic, salt, pepper, and red pepper flakes. Shake the dressing until it is fulling mixed. Pour over the top of the kale salad and mix well. You can eat the salad immediatley but I recommend letting it sit in the fridge for about an hour or until the kale softens a little. You can even pack it for lunch the next day! Enjoy!

Turkey Meatballs

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Ingredients
-1 lb. ground turkey
-1 cup bread crumbs
-1 egg (beaten)
-2 Tbsp olive oil
-1/4 cup red onion (finely chopped)
-1 tsp salt & pepper
-1 tsp dried basil
-1 tsp oregano
-1 tsp garlic powder (or 2 large cloves minced finely)

Directions
Preheat the oven to 425 degrees. Make bread crumbs by blending a few pieces of bread in a blender. In a large mixing bowl combine ground turkey, beaten eggs, olive oil, bread crumbs, and red onion. Then add all seasonings and mix well until the entire mixture reaches an even consistency. Spray a baking dish with non stick spray. Use your hands to create spheres that are about 1.5-2 inch tall/across. Place in the baking dish and cook in the oven for 15 minutes or until done. To ensure that the meat is cooked all the way through I use a cooking thermometer. For poultry a meat thermometer must read 165 degrees. Once the meatballs are done cooking you can eat them place, on a salad, or with spaghetti and meatballs- Enjoy!

Oven Roasted Carrots

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Ingredients
-15 large organic carrots
-2/3 cup of olive oil
-4-5 large cloves or garlic
-S & P to taste

Directions
Preheat oven to 425 degrees. With a julienne peeler shave off the outside layer of the carrots. Place the carrots side by side in a pyrex cooking dish, if your dish is smaller and you have to layer them that’s fine too. In a blender pour 2/3 cup of olive oil, salt, pepper, and whole garlic cloves. Blend until garlic and olive oil reach a smooth, creamy, milk-looking liquid. I do this because I find the garlic flavor sticks to my veggies better than when it is just minced. Take this garlic and olive oil mixture and pour it over the top of your carrots- toss them to evenly coat the carrots. Cook in the oven for about 25 minutes or until they are soft. Enjoy!

Cornish Game Hen

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Ingredients
-1 cornish game hen
-olive oil
-S & P
-red pepper flakes

Directions
Preheat oven to 375 degrees. First gut your hen and place it in a cooking dish. Drizzle the top with olive oil and rub it over the surface of the hen. Then sprinkle salt, pepper, and red pepper flakes on top. Let cook for one hour or use a meat thermometer to measure the internal temperature. When the hen is done it should read 165 degrees. Let cool for 10-15 minutes before cutting into your hen. Enjoy!

Avocado Deviled Eggs

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Ingredients
-1/2 avocado
-4 eggs
-1 Tbsp red onion (finely chopped)
-1 Tbsp olive oil
-a pinch cayenne pepper
-paprika (sprinkled on top)
-1/8 tsp S & P

Directions
First, place eggs in a pot of water on the stove. Bring the water to a boil then cook the eggs for 10 minutes. Turn off the heat, cover the eggs for 5-10 minutes, then transfer the eggs to a bowl of ice water to stop the cooking process.
Meanwhile, cut your avocado in half and scoop only one half of the avocado into the bowl. Use a fork to mash your avocado into a creamy consistency.
Peel your eggs and cut them in half (without squishing them). Scoop the egg yolks out and place 3 of them in the bowl with the avocado. Use a fork to mix them together. Add 1/8th teaspoon of salt & pepper, a pinch of cayenne, 1 Tablespoon of finely diced red onion, and 1 teaspoon of olive oil. Mix all ingredients into an even consistency. Use a spoon to scoop the mixture and place it inside your halved eggs. After your eggs are filled, sprinkle paprika and cracked pepper on top of your eggs for some extra flavor and a pretty appearance!