Roasted Potato and Kale Salad
(Makes 4 servings)
What You'll Need:
5-7 Smallish White Potatoes
1 bunch Dinosaur (or Tuscan) Kale
1 bunch Red Swiss Chard3 Medium Heirloom Tomatoes
2 Cloves Garlic
2 Shallots
1 T Dijon
1 T Whole Grain Mustard
4 T White Balsamic or White Wine Vinegar
1/4 Cup Vegetable Oil
S & P
How to Make it:
Start by Cutting up your potatoes into small cubes. Preheat the oven to 400 and line a cookie sheet with tin foil and spray with non-stick spray. Toss the potatoes with a drizzle of EVOO and S & P. Scatter on the cookie sheet and put them in the oven for about 45- 60 mins (depending on potato size). You'll know when they are done when they are getting slightly browned, and crispy on the outside, but soft on the inside.
While the potatoes are cooking, mix the dressing for the salad. Start by crushing the garlic and chopping up the shallot. Then add in the mustards, vinegar, oil, and S&P to taste. Set Aside. Chop the Kale and Swiss chard into shreds and set aside. Then chop your tomatoes into about the same size cubes as the potatoes, and again, set them aside. This dish goes together really quick, so when the potatoes are about 5-10 minutes from being done, you can start the next few steps. Use a large, wide skillet pan, and pour the dressing mixture into the pan until heated. Then start putting the kale and chard into the pan and wilt it, but don't cook more than a few minutes. When the potatoes come out, toss it into the kale mixture and add in the tomatoes as well. Serve, and Enjoy!
Chili Brown Sugar Rubbed Salmon
What You'll Need:
Salmon Fillets
1/4 cup Chili Powder
1/4 cup Brown Sugar
1 T Cumin
1 T Paprika
1 t Cinnamon
1 t Cayenne Pepper
1 t Salt
1 t Pepper
2 T Vegetable Oil
Start by mixing together your spice mixture, and slicing your salmon into desired size, if necessary. Heat the oil in a large skillet pan over Medium-High heat. Spread the spice mixture on a plate so you can coat the salmon in it. Once its coated in the spice rub, place in the pan and cook on each side for about 6 minutes, or until desired done-ness. Enjoy!
(Makes 4 servings)
What You'll Need:
5-7 Smallish White Potatoes
1 bunch Dinosaur (or Tuscan) Kale
1 bunch Red Swiss Chard3 Medium Heirloom Tomatoes
2 Cloves Garlic
2 Shallots
1 T Dijon
1 T Whole Grain Mustard
4 T White Balsamic or White Wine Vinegar
1/4 Cup Vegetable Oil
S & P
How to Make it:
Start by Cutting up your potatoes into small cubes. Preheat the oven to 400 and line a cookie sheet with tin foil and spray with non-stick spray. Toss the potatoes with a drizzle of EVOO and S & P. Scatter on the cookie sheet and put them in the oven for about 45- 60 mins (depending on potato size). You'll know when they are done when they are getting slightly browned, and crispy on the outside, but soft on the inside.
While the potatoes are cooking, mix the dressing for the salad. Start by crushing the garlic and chopping up the shallot. Then add in the mustards, vinegar, oil, and S&P to taste. Set Aside. Chop the Kale and Swiss chard into shreds and set aside. Then chop your tomatoes into about the same size cubes as the potatoes, and again, set them aside. This dish goes together really quick, so when the potatoes are about 5-10 minutes from being done, you can start the next few steps. Use a large, wide skillet pan, and pour the dressing mixture into the pan until heated. Then start putting the kale and chard into the pan and wilt it, but don't cook more than a few minutes. When the potatoes come out, toss it into the kale mixture and add in the tomatoes as well. Serve, and Enjoy!
Chili Brown Sugar Rubbed Salmon
What You'll Need:
Salmon Fillets
1/4 cup Chili Powder
1/4 cup Brown Sugar
1 T Cumin
1 T Paprika
1 t Cinnamon
1 t Cayenne Pepper
1 t Salt
1 t Pepper
2 T Vegetable Oil
Start by mixing together your spice mixture, and slicing your salmon into desired size, if necessary. Heat the oil in a large skillet pan over Medium-High heat. Spread the spice mixture on a plate so you can coat the salmon in it. Once its coated in the spice rub, place in the pan and cook on each side for about 6 minutes, or until desired done-ness. Enjoy!