For our herb salt we just make an herb puree out of the stems and leaves. Blanch herbs 15 seconds, blend until smooth at high speed and fold into Cold Salt (2:1 ratio) then dry. The texture is ...

Last on the list are some pantry staples — olive oil, balsamic vinegar, grainy mustard, salt, and pepper. Step 1: Strip The ...

In a large pot on medium-high heat, melt 1 tablespoon of the coconut oil and sauté the onion for 1 minute. Add the diced butternut and allow it to caramelise slightly, stirring now and then, for ...

Chicago Dining Guide: Our updated list of the 25 best restaurants in Chicago includes three new entries. Eat Well This Summer: Turn your favorite dinner into a salad or beat the heat with a cool soup.

Makes 2 to 3 servings. If dandelion greens are not available, use baby kale, spinach, chard leaves (and stems, diced) or lacinato kale leaves. For variety, add a few radish leaves, carrot tops and ...

This Cactus Club copycat avocado kale salad is packed with bursts of flavor and texture! This anything-but-average salad will ...

Preheat oven to 425°F with racks in middle and lower third positions. Toss together Broccolini, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet; spread in an even ...

Jim Hagy from Chef's Market made Kale and Apple Salad. (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072.

Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at ...