Ingredients:
6 medium multicolored carrots (about 10 oz) peeled
4 small golden beets (about 8 oz) peeled 
1 fuji or flavor of choice apple
1/2 c full fat greek yogurt
1/4 c mayonnaise
2 Tbsp apple cider vinegar
2 tsp honey
3/4 tsp whole caraway seeds
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
5 leaves kale, thick stems removed, thinly sliced crosswise

Directions:
Using the coarse grater/largest holes grate carrots, beets and apple into a large bowl.

Whisk yogurt, mayo, vinegar, honey, seeds, salt and pepper in med bowl.

Add yogurt mixture to carrot mixture and add kale.  Toss to combine.  Season with salt and pepper.  Cover and chill until ready to serve.  This can be done ahead up to 8 hours.

This compliments pork quite well. 

www.epicurious.com

INGREDIENTS
1 (8 ounce) package uncooked farfalle pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch cayenne pepper
Salt and ground black pepper to taste
8 oz feta cheese, crumbled
 
 
 DIRECTIONS
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
 
Heat oil in a skillet over medium heat.  Stir in red pepper, yellow pepper, kale and garlic.  Season with basil, cayenne pepper, salt and black pepper.  Cook until vegetables are tender.
 
In a large bow, toss cooked pasta with skillet mixture.  Sprinkle with feta cheese to serve.
 

 

INGREDIENTS
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp. Dijon mustard
4 tsp. white sugar
1 tbsp. cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced almonds
 
​DIRECTIONS
Heat olive oil in a large pot over medium heat.  Stir in the onion and garlic; cook and stir until the onion softens and turns translucent about 5 minutes.  Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat.  Stir in the kale, cover, and cook 5 minutes until wilted.
 
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.  Season to taste with salt and pepper.  Sprinkle with sliced almonds before serving.
 
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish
 

INGREDIENTS
3 large beets
1 tbsp. olive oil
Salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-sized pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tbsp. golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tbsp. apple cider vinegar
2 tbsp. olive oil, or more to taste
 
DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
 
Trim roots and stems from beets.  Coat beets with 1 tablespoon olive oil and sprinkle with salt and  black pepper.  Place beets onto prepared baking sheet.
 
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more.  Let beets cool.  Peel skins from beets and cut into 1-inch cubes.  Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl.
 
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.
 
 

INGREDIENTS
1 lb. kielbasa, sliced into rounds
3 Tbsp. Olive oil
2 med. Yellow onions, chopped
2 carrots, chopped
2 tsp. Minced garlic
5 cups Kale, chopped
1 tsp. Kosher salt
1/4 tsp. Black pepper
28 oz. (2 cans) cannelloni beans, drained
1 bay leaf
7 cups chicken broth
 
DIRECTIONS
1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside.
2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine.
3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes.
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
 

INGREDIENTS
1/2 cup lemon juice
1 Tab. Canola oil
1 Tab. Olive oil
1 tea. White sugar
1/2 tea. Salt
1/4 tea. Ground black pepper
1 bunch kale– cut into bite size pieces
1 large tomato, seeded & diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
 
​DIRECTIONS
Whisk lemon juice, canola oil, olive oil, sugar and black pepper in a large bowl. Add Kale, tomato, sunflower seeds, and cranberries, toss to combine.
 
 
Prep Time: 10 Minutes
Ready: 10 Minutes
Servings:4