Asparagus and Smoked Cheddar Quiche

I have a thing about smoked cheese. I absolutely love it! However, it wasn't until recently that I discovered that some smoked cheeses are "processed cheese product." They can't  even label it cheese, they have to say cheese product.  Well that was a big turn off and a big no no in my book as we have spent the last few years trying to eliminate processed foods from our diet.

Luckily I live close enough to a Trader Joe's and a Whole Foods Market, both of which have great cheese sections.  On a recent trip to WF, I scored some smoked white cheddar that I could not wait to try!!  Cheddar is probably my most favorite smoked cheese. I don't remember how I decided what I would use it for, I think it was because asparagus was on sale that week (see mom I don't spend every penny on expensive food!!).

Anyway cheese, asparagus, eggs, it just made sense.  This quiche was delicious. I think the only thing that could have made it any better would have been if I tossed in some leftover Easter ham.

So since Easter is this weekend and you may have a day or two off, make this for Sunday brunch. And invite someone special over to share it with. Have a sacred day!

Asparagus and Smoked Cheddar Tart

1 cup flour

6 Tbsp. butter, cubed

1/2 cup smoked cheddar, finely grated

5 eggs

3/4 cup milk

1/2 cup smoked cheddar, grated

about half a bunch tender green asparagus stalks, washed and trimmed

pinch of salt and freshly cracked pepper

 

Put flour and cubed butter into a food processor with a chopper blade and and blend until it resembles a coarse meal. Add the grated cheddar pulse the food processor just a couple of times to incorporate. Add 3 tablespoons cold water and mix until it forma a dough ball. Do not over-process. Alternatively you can make the pastry by putting the flour in in a mixing bowl and cutting the butter in with two knives.  Add the cheddar, kneading to incorporate then add the water and knead until the pastry comes together to form a ball. Knead just until it comes together, do not over work the dough.

 

Wrap the dough in plastic wrap and chill for 5 minutes.  Meanwhile, butter a tart pan and preheat oven to 350 degrees F.

 

Lightly dust the work surface with flour, roll out the pastry and press it in the tart pan. Using the tines of a fork, poke holes all over the tart shell.  Bake for 20-25 minutes.

 

In a mixing bowl, whisk eggs, milk, salt and pepper.  Sprinkle half of remaining cheese on the bottom of the tart shell.  Layer asparagus then pour egg mixture into the shell.  Top with other half of remaining cheese.

 

bake 30-35 minutes, or until eggs have set.

 

 

 

SOURCE: What's For Lunch Honey?

 

 

Sweet Potato Peanut Butter Muffins

So, I had these sweet potatoes sitting in my pantry a while back and I accidently knocked one of them to the ground and it split!  Instead of just tossing it or throwing it into the fridge forgetting about it until it was moldy and THEN tossing it, I decided to cook it up right away and make something. 

I can't really remember what I had planned for them.  Soup maybe or my other favorite muffin?  I don't know, but I came across this recipe from Minimalist Baker (who has amazing pancake recipes by the way) and just could NOT resist making these muffins.  Plus, I had a fresh batch of peanut  butter in the cupboard just screaming to be used.

These muffins totally rocked my world!! Who would have ever thought to combine sweet potatoes and peanut butter? My kids weren't huge fans but since the recipe only makes a dozen, eat a few fresh and throw the rest in the freezer and grab one one your way out the door in the morning.


Sweet Potato Peanut Butter Muffins
2 Tbsp. coconut oil
1/3 cup sucanat (or sugar)
1 cup sweet potato puree
1 egg
1/2 cup greek yogurt
1/2 cup milk (I used coconut milk beverage)
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup oat flour (grind whole oats in blender)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 cup natural or homemade peanut butter

*If you want to make the recipe vegan, just replace the egg with a flax egg (1Tbsp. ground flax + 2.5 Tbsp. water), omit the yogurt and increase non-dairy milk to 1 cup.

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together coconut oil until light and fluffy; about a minute.  Add sugar and whisk again.  Add the sweet potato, egg, yogurt, milk and vanilla.  Whisk until completely incorporated. 

In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the wet and gently stir until just combined. 

Line a muffin pan with paper liners.  Using a large scoop divide batter evenly between each muffin well.  Drop a teaspoon of peanut butter into the center of each  muffin and swirl with a toothpick.

Bake 15-18 minutes, until tops are golden.  Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


SOURCE: Slightly adapted from Minimalist Baker

Sauteed Brussels Sprouts with Rosemary and Pine Nuts

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I don't even think I liked brussels sprouts until this last year.  Actually not sure I even tried them until then to be honest with you. I don't know what brought on the change, I think I may have gotten them in my bountiful basket once and had to figure out how to use them. 

They sort of became my "aha", just like cabbage was a while back,  and I have been in love with them ever since.  I love them halved, shredded, raw or cooked.  And they are so healthy for you!!

This is my current favorite way to eat brussels sprouts.  Shredded, sauteed with a little sprinkle of this and that and voila! you have yourself a delicious salad.  My husband isn't a fan of rosemary, but I got him to try and he even liked them!!


Sauteed Brussels Sprouts with Rosemary and Pine Nuts
1 lb. brussles sprouts, woody ends trimmed, outer leaves discarded
olive oil
salt/pepper
1 - 1 1/2 tsp. dried rosemary
1/4 cup pine nuts
grated Parmesan or Asiago cheese

Prepare brussels sprouts, then thinly shred them by either using a sharp knife, mandoline slicer or a food processor. 

In a large frying pan, heat a generous drizzle of olive oil on medium high heat.  Add shredded sprouts and toss to coat, then add rosemary.  Saute only about 3-4 minutes, tossing frequently to prevent burning.  The last 30-60 seconds, add in the pinenuts and saute.  Remove from heat, add salt and pepper to taste. Top with fresh grated cheese.

Serve warm or room temperature.

Pasta with Broccoli Pesto

 

This is what I like to call dinner on the fly! It practically takes as long to make as the pasta takes to cook!  My kind of meal. 

My kids have been such picky eaters lately that things have been pretty simple around here.  I remembered I had pinned this recipe about 5 minutes before I started making it. My kids are pretty good about eating pasta, as long as it's pretty plain, and broccoli is one of our go-to veggies, so this is pretty much a win-win right!!

I love that this is so simple yet tasty! I'm thinking we need to bring this to the dinner table a little more often!

Pasta with Broccoli Pesto
1 lb broccoli (about 2 large crowns)
1/2 lb. pasta (I used bow ties)
2-3 Tbsp. olive oil
1/4 cup finely diced onion (about 1/2 a small onion)
3 cloves garlic, minced
pinch red pepper flakes
1 tsp. salt
1/4-1/2 cup heavy cream (can substitute greek yogurt, or canned coconut milk)
freshly ground black pepper, to taste
grated parmesan cheese

If you are super short on time, bring two pots of water to a boil, one for the broccoli and one for the pasta.  Otherwise you can cook the broccoli first in the same water used to cook the pasta. 

Chop broccoli into florets, including stalks.  Use a vegetable peeler to shave off the outer skin of the stalk.  Toss in boiling water and cook only about 3-4 minutes, until fork tender. If using two pots, toss the pasta at the same time, otherwise, remove broccoli and drop pasta and cook according to package directions.

Drain broccoli and return pot to stove.  Add olive oil and saute onion until tender and translucent, about 5-6 minutes.  Add garlic, red pepper and broccoli the last 30 seconds of cooking.  Transfer mixture to a blender and pulse until desired consistency, adding cream as needed.  You can also add some pasta water to thin it out a bit, but not too much.

Return mixture to pot and simmer another 2-3 minutes.  Taste for seasoning and add salt and pepper to your liking.

Drain cooked pasta and pour into a large serving dish.  Add broccoli sauce over and toss to coat evenly.  Grate parmesan cheese over the top for serving.


SOURCE: Annie's Eats

Pizza Sorrentina

I almost feel silly calling this a recipe (rather than a list of ingredients) for the pizza above unless you count the pizza dough, because it's so easy!  At first glance, the basil and lemon combination caught my eye, but then I saw the recipe called for smoked mozzarella rather than just fresh and I was completely SOLD!  I searched high and low for the smoked mozzarella but finally found it at Trader Joe's in Salt Lake City.  I'm sure there might have been somewhere slightly closer that had the motz, but hey, any excuse to go to Trader Joe's and I'm there!

The story behind this pizza is pretty cool.  The story/recipe was run in the Wall Street Journal and is served at Keste Pizza & Vino in New York City's West Village. The pizza was invented by the daughter of a great pizza maestro in Naples, Italy.  She created it for her mother, who loved lemons. It gets it's name, Sorrentina, from the town Sorrento, which is known for it's lemons.  

This pie is deceptively delicious and you will love every bite.  The bites of smoky mozzarella are cut by the bright and tart flavors of the basil and lemon. A perfect balance.

Pizza Sorrentina
Notes: I did not use the recipe for the pizza dough from the article in the WSJ because it called for a specialty flour (00 Caputo) and I didn't have 8 hours for it to rise.  I did use a slightly adapted version of my favorite pizza dough, which still turned out wonderfully.

For the dough:
1/2 cup whole wheat flour
3 1/2 cups all-purpose flour (I used bread flour)
2 tsp. salt
2 tsp. sugar
2 tsp. active-dry yeast
2 tsp. olive oil
1 1/2 - 1 2/3 cups warm water

For the toppings:
1 lemon, very thinly sliced
3 ounces smoked mozzarella
10-12 fresh basil leaves
olive oil, for drizzling

To make the dough, place the dry ingredients in a stand mixer fitted with a dough hook.  Make a quick pulse to combine, then add the oil and water.  Mix until dough is firm and smooth, 5 minutes or so, but still slightly tacky to the touch.

Divide the dough into 3-4 balls and place on an oiled cookie sheet (you may need more than one). Rub the dough balls with oil and cover lightly with plastic wrap. Let the dough rise until doubled in bulk. During the last half hour preheat pizza stone in a 450 degree F oven. You can also use an inverted baking sheet, which doesn't need to preheat.

Soak lemon slices in water for 15 minutes, then pat dry.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface (either parchment or a pizza peel). Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flat bread. The outer portion should be a little thicker than the inner portion.

Layer cheese over the top of the dough, leaving  about a 1-inch border.  Arrange lemon slices and tuck in basil leaves. Drizzle olive oil over the top, brushing around the edges.

Slide pizza into oven onto baking stone. If using parchment, no need to slide pizza off parchment onto stone, just slide it on there with it.  Bake 8-10 minutes, until puffy and golden. Remove pizza and repeat with remaining dough.


SOURCE: WSJ: Pizza With a Twist via Alexandra's Kitchen, dough adapted from Todd English's The Fig's Table.

Pink Grapefruit Smoothie

Just like my salads, I like to change up the smoothies I drink every once in a while. I especially love to add fruit in season, just like these grapefruit. They actually came from my grandmother's tree in Arizona, so they are nice and fresh.

Smoothies are like a blank canvas, you can put practically whatever you want in them.  This is one of my favorite kind of combos, strawberries and citrus. If you have girls they'll go gaga over the pink color, but the flavor is pretty great too. I'm usually a lunch smoothie drinker, but this would be great for breakfast as well.  A lot of times I throw in some greens as well; a couple of kale leaves or a handful or two of spinach or even a little of both! (update 3/20/14: I've been adding a little bit of cilantro with my greens in this smoothie; so complimentary and fresh!)


Pink grapefruit smoothie
1/4 cup almond or coconut milk
handful of ice
1 orange, peeled
juice of 1 whole grapefruit
1 cup frozen strawberries
1/2 frozen banana
Greens, optional (2-3 leaves kale or 2 large handfuls of spinach)
1/4 cup cilantro (optional)
1 Tbsp ground flax seed

Place ingredients in blender in order listed and blend until smooth.  Add water, if desired.

Strawberry-Basil and Goat Cheese Panini

Ha! I told you this week's menu was going to be easy and it doesn't get much easier than basically a grilled cheese sandwich.  I think I had to make this one while holding my 16-month-old on my hip since she has been refusing to let me put her down during her waking hours.  I don't blame her though, when I'm sick, I just want my mommy to hold me too!

I'm really easing into spring with this sandwich, can you tell I can't wait for it to be here already!!!  Strawberries, basil and balsamic are an awesome combo and kind of reminded me of this pizza, which I absolutely adore.  Although strawberries aren't quite in season yet here, I haven't had any problem finding them at the grocery store.


Strawberry-Basil and Goat Cheese Panini
serves 4

8 slices whole grain artisan bread
4 oz goat cheese
about 16 large basil leaves
fresh strawberries, sliced (about half a 1 lb. clamshell)
butter

Honey Balsamic Dipping Sauce
1/4 cup balsamic vinegar
3 Tbsp. honey

Butter the outside of each slice of bread.  Place two slices of bread  next to each other, insides facing up.  Spread about 1/4 of the goat cheese on the bread, dividing it evenly between the two slices. On one slice of bread, layer sliced strawberries, to your liking, and about 3-4 large basil leaves across the top of the goat cheese.  Place remaining slice of bread on top. 

Cook in preheated frying pan on each side until golden brown.

Cut sandwich in half and serve warm with honey balsamic dipping sauce.


SOURCE: Cookie + Kate

Menu Plan Monday Week 11 (2013)

Well, I debated posting my weekly menu this week.  My kids have been sick and still aren't better.  That means their meager appetites are probably going to continue for a while yet and they won't be eating anything I would make, that's for sure.  They'll probably live off toast and ice water for another couple days, so I guess I could be off the hook. But I don't want to be eating just bread and water so I'll be keeping it simple for us all around.  The menu will just be in list form this week, in no particular order, and I've thrown in a couple extras for lunches and such.

 

 

 

Menu Week 11 (2013)

Strawberry-Basil and Goat Cheese Panini

 

Harvest Grain and Spinach Salad with Sun-dried Tomatoes and Cashews

 

Asparagus and Pepper Wrap with Tomato-Basil Lentil Hummus (leftover)

 

Lemon-Basil Pizza with Smoked Mozzarella, Salad

 

Wild Rice Stuffed Acorn Squash, Grilled Tilapia

 

Pasta with Smoked Almond Pesto, salad

 

Aspaparagus and Smoked Cheddar Frittata, fresh fruit

 

Sweet Potato and Lentil Soup

 

White Bean Burgers with Basil Aioli, salad

 

Balsamic Honey Pulled Pork Sliders, cabbage slaw

 



Chicken Meatball Subs

This is one of the oldest recipes on the blog and I figured it was time for a facelift! Almost every time I ask my husband for help with the menu, he suggests making these meatball subs. Now I don't give in all the time, but this last time he suggested them they sounded irresistable!! I couldn't wait to make them again.

I have changed the way I prepare and serve the subs. Where I used to buy the big sub rolls and make huge meatballs, I now make my own smaller rolls, from this recipe, and much smaller meatballs. A smaller sub is still very filling but also leaves room on my plate for a nice big salad.



Chicken Meatball Subs
For the meatballs:
1 1/2 pounds ground chicken
1 Tbsp. grill seasoning blend (like Montreal)
1 large egg
1 cup finely grated Parmesan cheese
1/2 cup panko bread crumbs
1/4 cup chopped fresh basil leaves

For the sauce:
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
salt and pepper to taste
8 to 10 leaves fresh basil, shredded, plus more for garnish
4-6 sub rolls
sliced provolone cheese


Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, parmesan, bread crumbs, and basil. Mix by using your hands and squishing it through your fingers until everything is incoroporated.

To make meatballs scoop out mixture with a muffin scoop and place on a baking sheet lined with a silicone baking mat. Flatten slightly (so they don't roll off your bun!) You could also use a cookie size scoop if you want smaller meatballs (say kid-size).

Bake meatballs about 15 minutes, until golden and firm.

While the meatballs bake, heat a medium skillet over medium heat. Add a good drizzle of olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.

Once meatballs are finished cooking, simmer them in the sauce a couple of minutes.

Cut sub rolls and lightly toast under broiler. Fill the toasted sub rolls with meatballs and sauce. Top each with a slice of provolone and return to broiler to melt the cheese until golden.  Garnish with extra basil, if desired and serve warm, with remaining sauce, for dipping.


My Notes:
-I don't usually buy ground chicken, but make my own. Simply cut your chicken breasts in thirds or fourths and put them in a food processor fitted with a chopper blade and chop until "ground."
-I use my homemade burger bun recipe to make to make the sub rolls. I use about 3 ounce balls of dough and shape them long like a hot dog bun.


SOURCE: Rachael Ray

Tomato-Basil and Spinach Risotto

 

My oh my what a week we have had here!  I started the week of getting sick then the following days were met with each of my children getting sick as well my husband!  Needless to say, I  don't think I have been out of my pajamas more than one day this week.

Anyway, I did manage to get away for a quick trip to my favorite grocery store earlier in the week.  They sell the most beautiful fresh basil there and I just can't leave the store without some everytime I go! 

It turns out the fresh basil was the perfect thing to compliment this delicious risotto.  I loved having something quick and easy to throw together, dressing it up with fresh tomatoes, spinach and basil, making the flavor pop! 

Tomato-Basil and Spinach Risotto
1 1/2 cups chicken broth
1 1/2 cups water
1 Tbsp. butter
1/4 cup onion, finely minced
1 garlic clove, minced
3/4 cup arborio rice
1/4 cup white cooking wine
2 vine-ripened tomatoes, seeded & chopped
2 cups baby spinach, roughly chopped
handful torn basil
1/4 cup freshly grated parmesan cheese

Bring chicken broth and water to a boil in a small saucepan.  Reduce heat to low to keep warm during cooking.

In a large skillet, melt butter over medium heat, then add onion and saute until translucent; about 4-5 minutes.  Add garlic and saute for about 30 more seconds.

Add rice and stir to coat in the butter.  Let saute a minute or two until rice starts turning opaque, then add cooking wine and stir.  Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/2 cup of the warm broth.

Continue adding broth, about 1/2 cup at a time, stirring frequently and waiting for it to be absorbed before adding more. When there is not much broth left, taste the risotto to see if it needs to continue cooking longer. It should take about 20-25 minutes to finish and you may or may not need all the stock. Don't worry about using it all if the risotto is done.
When risotto is finished cooking, remove from heat and add the cheese and spinach.  Stir to allow cheese to melt and spinch to wilt slightly.  Add the tomatoes and basil, gently stirring in.  Taste for seasoning and add salt and pepper as necessary.

Serve warm and garnish with grated parmesan cheese and fresh basil, if desired.


SOURCE: Iowa Girl Eats

Menu Plan Monday Week 10 (2013)

Wow did this week fly by ever so fast!  I can't believe it's the start of a new week in the morning.  I don't know if I'm ready for it.  I woke up feeling a little sick like the flu.  Thank goodness today was Sunday because I stayed home in my pajamas ALL day and my husband took care of the kids while I took a nap.  

Looking back at the menu from last week, I thought I did better...but looks like I only got through half.  I think I've come to realize I just get so lazy on the weekends!!  The kids are home, everybody makes a mess and I just have no desire to be in the kitchen (well, sometimes). It doesn't help that I started getting sick again...blahhhh!!  Thankfully we have warmer is on it's way this week and we can get back into the swing of things with everybody healthy and happy!!

Dinner Menu Week 10 (2013)
Monday
Spaghetti
cheesy  pesto bread
steamed broccoli
Italian Salad

Tuesday
Chicken Parm Meatball Subs
leftover Italian Salad and broccoli

Wednesday
Ravioli with Gorgonzola Cream Sauce (I know this has been on the menu a lot and I actually HAVE made it, just never lasts long enough to take a picture! Maybe this time).
sauteed brussels sprouts with rosemary and pine nuts

Thursday
Homemade burgers and buns
veggie tray
steak fries

Friday
Pizza-The girls always ask for cheese; the "adult" pizza is yet to be determined since I can't make up my mind!
salad

Saturday
leftovers

Sunday
Balsamic and Honey Pulled Pork Sliders
Cabbage Slaw/veggies for kids


On the side:
Rye bread
French loaf
Strawberry-basil Panini
Pink Grapefruit Breakfast Smoothie (my new fave!!)
Cranberry-Orange Pancakes

Chocolate Dipped Orange Shortbread Cookies

It's Saturday and you know what weekends are good for?  Saturdays are good for sleeping in.  They're good for eating a stack of nice fluffy warm pancakes with chocolate chips, of course, and a healthy drizzle of syrup (cause if it's during the week, we eat the whole wheat variety with very little syrup, haha). Saturdays are also good for long walks, cartoons, playing at the park and taking on a new baking project!

I love to spend my weekends in the kitchen trying new things; things I wouldn't normally attempt during the week with schedules and early mornings and such.  It just so happens that these cookies were one of those baking projects I got to play with a few weeks ago. And it was so fun!

Did you know you could make your own candied citrus?  It is actually pretty easy and most of the effort that is involved is waiting. Orange is probably my second favorite citrus, with lemon being first.  But orange and dark chocolate is a combination I cannot resist!!

These little shortbread cookies are simply to die for and worth every bit of effort that go into them!  Although not difficult to make, mostly what you need in making these is TIME!  So clear out your Saturday and make some room for this delicious treat.


Chocolate Dipped Orange Shortbread Cookies
1 cup (2 sticks) unsalted butter (room temperature)
1/2 cup powdered  sugar
2 cups all-purpose flour
1/2 tsp.  salt
1 cup candied orange peel (chopped), recipe below
zest of 1 orange
1 Tbsp.  orange juice
1/2 Tbsp.  vanilla extract
8 ounces dark chocolate (chopped)

 

In a mixing bowl fitted with a whisk attachment, cream the butter and the sugar.  Add vanilla, orange zest and juice and mix to combine.  Remove whisk attachment and replace with paddle attachment.  Add flour and salt and mix until it starts forming larger clumps. Fold in candied orange peel.

 

Form the dough into a log, wrap it in plastic and let it chill in the fridge for at least an hour.

 

Cut the log into 1/4 inch thick slices and place on a parchment lines baking pan with one inch of space between them. Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 15-20 minutes. Cool completely (or they will be too fragile to dip!!).

 

Melt the chocolate in a double boiler or in a microwave-safe bowl in 30 second increments on half power.  Stirring after each increment.  

 

Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.

Candied Orange Peel

3 oranges

2 cup water
2 cups sugar, divided

Cut the top and bottom from the orange, then cut the peel each orange into 4 vertical pieces and remove from orange in one piece. Cut the peel into thin strips.

Bring a pot of water to boil, reduce the heat to medium and cook the peels in boiling water for 15 minutes, drain and rinse.

Bring 2 cups water and 1 cup of the sugar to a boil over medium heat in a sauce pan. Add the peel, reduce the heat to medium-low and simmer until the peels are tender, about 45 minutes.

Drain and toss the peels in the remaining 1 cup of sugar. Note: You want to drain the orange peels well. If you just throw them straight from the syrup into the sugar, the sugar will clump up.

Place the peels on a cooling rack and let them sit until the coating is dry, anywhere from 24-48 hours.


SOURCE: Closet Cooking

Kale, Fennel and Grapefruit Salad

This salad was like a breath of fresh air.  It was something else that I made while I was staying at my parent's a while back, along with those delicious Lentil Veggieballs.

I know I've said before I like to eat a lot of salads but if I don't change it up every once in a while, I get a little bored. This is a simple, quick to throw together salad, using just a few seasonal ingredients.  If you're looking to change it up too, try this one out!


Kale, Fennel and Grapefruit Salad
For the salad:
1 bunch of kale, torn into bite sized pieces
1 grapefruit
1 head of fennel thinly sliced or shaved on a mandolin
2-3 dates, pitted and chopped
¼ cup slivered almonds
¼ cup mint leaves

For the dressing:
2 Tbsp. rice vinegar
1 tsp. honey
2 Tbsp. olive oil
¼ tsp. salt

Combine all the ingredients for the dressing in a small bowl and whisk to combine.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and drizzle with a few tablespoons of the dressing. Season with salt and pepper.

Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.


SOURCE: Bliss