The key to this recipe is actually rubbing the dressing into the kale by hand to create a tender texture. You can use a peeler to shave thin strips off of a block of romano cheese. Kale, yeah!
This rich, simple comfort dish is so easy that the only way to mess it up is to change or complicate it. San Marzano canned tomatoes are readily available in Bloomington, so make no substitutions unless it’s to swap in fresh, garden tomatoes. Based on Italian foodie and cookbook author Marcella Hazan’s classic sauce recipe, this might inspire you to ditch pasta sauce from a jar forever. We’re never going back!
Sneak some veggies into their diets with this yummy spiced bread.
These spicy quick pickles soak up flavor in just a few hours, or you can make them a day or a two in advance and store in the refrigerator until serving.
The only fresh ingredients you need are parsley and cilantro from your CSA basket; everything else in this dish is a pantry staple.
You know those amazing green beans from Chinese restaurants? Skip the carry-out and make them yourself! They’re easy, fast, and kids love them!
Chickpea flatbread (“socca” in French and “torta di ceci” in Italian) is a popular Mediterranean street food snack. Serve it with dollops of savory Harissa yogurt sauce and a kale salad for a hearty vegetarian meal.
If you can’t find decent mangos or are feeling more traditional, this recipe works perfectly with tomatoes as well!
Light, fluffy, crunchy, creamy, sweet: this pavlova is everything you want out of a summer dessert. It should be enjoyed the same day it is made, so plan accordingly!
Even the pickiest of eaters will fall for these crispy, salty kale chips!