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 ...

If you’d like to eat more leafy greens in 2024, these salt and vinegar kale chips from Hetty Lui McKinnon make that resolution a snap. ... The World’s 50 Best Restaurants: ...

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 ...

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

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 ...

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.

Instructions: Wash kale, remove stems and cut or tear into bite-size pieces. Place in a large bowl, pour dressing over kale and massage into leaves until thoroughly coated, about 3 minutes.

Directions. In a shallow dish, combine balsamic vinegar, soy sauce, and 3 tablespoons oil. Coat steak in marinade and set aside for at least 15 minutes.