Servings: 2 large salads or 4 small salads Ingredients: 1 bunch of kale, chopped and stems removed 1 butternut squash, cubed 1 bunch asparagus, chopped in 1 inch segments 1/2 Cup slivered almonds Juice of 1 small lemon 3 tablespoons olive oil Kosher salt and fresh ground pepper, to taste Optional: grated Parmesan, feta crumbles or vegan cheese crumbles Directions: 1. Preheat oven to 425 degrees. Place cubed butternut squash and asparagus segments in one layer on a baking shee

Over the years, I've made several botched batches of kale chips. Finally, I applied a Texas BBQ method to the process (ironic I know) and baked them LOW and SLOW. I also allowed them time to "rest" (dry). My preschooler is really into roasted seaweed right now, so this made an easy alternative that I can add to her lunch bento. Ingredients: Lacinato kale 2 TBS olive oil salt & pepper to taste Notes: *you can use the bagged kale if you have some on your fridge you need to use.

Makes 2 large salads Ingredients: 1 boneless skinless chicken breast salt & fresh pepper 1 Lb small brussel sprouts, outer leaves removed & cut in half (this will also provide enough for leftover roasted Brussels) 1 Tb olive oil salt & fresh pepper 2 large eggs 1 small shallot, diced finely 2 Tb dijon mustard 1/4 cup white wine vinegar 1/2 cup olive oil salt & fresh pepper 1 bunch Lacinato kale, washed & chopped Goat cheese, crumbled (I like the medallions from