Spinach and Kale Greek Yogurt Dip: Trader Joe's Copycat

I am no stranger to my local Trader Joe's market. I can often be found buying their chicken jalapeno sausages, pretzel bagels, and their vast assortment of flavored yogurts. And don't even get me started on their dessert aisle. helppppp!!!!! But I was only recently introduced to their incredibly sinful Spinach and Kale Greek Yogurt Dip {thanks Ashley!}. After raving about how she basically ate the entire tub in one sitting, this coming from a girl who has Oreos and Whoopie Pies for breakfast (and still maintains a svelt frame), I had to see for myself what was so good about this mixture of greek yogurt and veggies. You wouldn't have even known that I purchased it if it weren't for the proof of the purchase on my credit card, it was gone so fast. I chopped up some carrot sticks, sliced up some belle peppers, and pulled out our family-sized bags of tortillas chips. That dip didn't stand a chance. Before I tossed out the evidence container I took a picture of the list of ingredients, and set out to make my own copycat version. And just like that, here it is. No frills, no special ingredients. Just wholesome goodness. In hopes of keeping the Trader Joe's checkout line from knowing me by name, I'll be making this dip at home as much as possible! 

Spinach and Kale Greek Yogurt Dip

Ingredients:

• 1 17-oz. container of plain Greek yogurt (about 2 cups)
• 3 tbsp. olive oil mayonnaise
• 2 garlic cloves, minced
• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped red bell pepper
• 1 cup finely chopped kale
• 1 cup finely chopped spinach
• 1 tbsp. honey
• 1/4 tsp. dill
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. nutritional yeast
• pinch of red pepper flakes
• salt and pepper to taste

In a medium bowl, combine all of the ingredients together. Season with salt and pepper to taste and place in an airtight container in the fridge for at least an hour before serving.

Serve with your favorite veggies, chips, or crackers.

Almost Vegetarian Lasagna

99% of the time my fiance goes along with whatever I want to make for dinner. However, when I mentioned the idea of roasted vegetable lasagna I was greeted by a not so pleasant response. Well, it wasn't so much a verbal response as much as it was a non-compliant facial expression. Seeing as we are about to be married in about 9 months, I decided that compromise was the answer, so I let him add a link of Italian turkey sausage to the tomato sauce for good measure. But feel free to leave this part out if you want to go full vegetarian on me. My favorite flavor from this dish is hands down the roasted poblano peppers. Not only do they smell absolutely sinful when you roast them, but they pack a unique flavor all on their own. And you see how much kale is in there? This is a healthy dinner for sure (that's what I have to tell myself to negate the noodles and cheese). Pair this with a nice glass of wine for an added touch.

Almost Vegetarian Lasagna

Ingredients:

• 9 lasagna noodles, cooked according to boxed directions
• 2 cups marinara sauce (homemade or store bought)
• 1/2 cup cooked turkey sausage (optional)
• 1 tbsp. olive oil
• 2 cups kale, stems removed, leaves chopped
• 1/4 red onion, finely chopped
• 4 garlic cloves, minced
• 2 roasted red bell peppers, chopped**
• 2 roasted poblano peppers, chopped**
• 1 cup shredded smoked mozzarella
• 1 cup shredded gouda

In a large pan, heat olive oil over medium-high heat. Add in the onion and garlic, saute for 2 minutes before adding the chopped kale. Cook, stirring often, until the kale wilts, about 5 minutes. If the mixture seems a bit dry, add a bit of water to help steam the kale. Remove from heat and set aside.

Mix together the marinara sauce and the sausage (if using). Preheat oven to 350 degrees F., while you prep the lasagna.

Spray a 9x13-inch casserole dish with non-stick cooking spray and place 1/4 cup of the sauce in the bottom of the pan to keep the noodles from sticking.

Lay down 3 noodles in the bottom of the pan, covering the whole surface. Top with 1/3 of the sauce, 1/3 of the sauteed kale, 1/3 of the chopped peppers, 1/3 of the mozzarella, and 1/3 of the gouda. Repeat these layers 2 more times, having 3 layers of noodles, sauce, veggies, and cheese when you are done.

Cover with tin foil and bake for 25 minutes, remove the foil and finish baking uncovered for the last 5 minutes.

Allow the lasagna to sit for 5 minutes before serving.

** To roast the peppers, heat grill to high, or oven to  450 degrees. Cook the peppers, tossing occasionally until all of the skin has been charred black. Remove from the heat and place into a seal-able zip lock bag. Let them rest in the bag for 20 minutes to steam. Remove them from the bag and peel off the charred skin. This will leave you with beautifully roasted veggies.

Broccoli and Kale Quinoa Bowls

Remember when I bought kale larger than my head at the Uptown Farmer's Market last weekend? Well I also purchased a head of broccoli about the same size (it was an adventure trying to find room for both of these in my fridge), and when it came time for dinner, I wanted to use up some of the greens, as well as a little turkey sausage that we had left from pizza night. These quinoa bowls are the perfect answer to a healthy dinner, that can include any leftovers, veggies, or meat that you might have in your fridge. You can even make this vegetarian or vegan. The mustard and ginger in the dressing give this dish a perfect kick of flavor, so don't be surprised when you find yourself going back for seconds!

Broccoli Kale Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tbsp. oil
• 2 turkey sausage links, casings removed
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 head broccoli, stems removed
• 2-3 cups kale, stems discarded, leaves chopped
• 2 tbsp. water
• 2 tbsp. soy sauce or coconut aminos (soy & gluten-free)
• 1 lime, juiced
• 1/2 tbsp. dijon mustard
• 1/2 tsp. powdered ginger (or 1 tsp. fresh)
• pinch red pepper flakes

In a medium saucepan, add quinoa and water. Bring to a boil, lower to a simmer, cover, and cook until all of the water has been absorbed, about 15-20 minutes. 

Meanwhile, heat the oil in a large saute pan over medium-high heat. Add in the sausage and cook, breaking it up with a wooden spoon until no more pink remains. Once the sausage is cooked, add in the onion, cook for 3 minutes, stirring occasionally. 

Add in the garlic, broccoli florets, and kale. Cook, allowing the broccoli to soften and the kale to wilt, about 6-8 minutes. Add the water as needed if the pan gets too dry.

Whisk together the soy sauce, lime juice, mustard, ginger, and red pepper in a small bowl. Pour over the cooked greens and cook 1-2 minutes more, stirring to coat.

Serve the turkey veggie mixture over cooked quinoa. 

Cheddar Mashed Potato Waffle Thanksgiving Leftover Sandwiches

This is the Thanksgiving leftover sandwich to end all leftover sandwiches. If there was anything that I was most excited about this holiday season, it was to make Thanksgiving dinner, specifically for the leftovers. And then this sandwich came along. Not only was is absolutely incredible to shoot on my new camera, so much that I might make it my desktop photo on my computer, but it was a thousand more times incredible to eat. Sure you can use your standard bread as the vehicle for your delicious leftovers, but why do that when you can make cheesy waffles out of your mashed potatoes?! Seriously, need I say more?!

Cheddar Mashed Potato Waffle Thanksgiving Leftover Sandwiches

Ingredients:

• 1 1/2 cups leftover mashed potatoes
• 1 cup buttermilk or whole milk
• 2 eggs
• 2 tbsp. chopped herbs (rosemary, thyme, sage)
• 1 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 cup freshly grated parmesan
• 1/4 cup freshly grated white cheddar
• your Thanksgiving leftovers, reheated if needed

In a large mixing bowl, mix together the mashed potatoes and milk until smooth. Add in the eggs, 1 at a time, mixing well in between additions. Fold in the chopped herbs.

In a medium bowl, whisk together the flour, baking soda, baking powder, and add into the mashed potato mixture. Mix well until combined. Fold in the cheeses and mix well once more.

Preheat your waffle maker and spray with non-stick cooking spray. Cook about 1/4-1/2 cup of batter at a time, depending on how big your waffle maker is, until nice and golden brown.

Place the reheated leftovers between two waffle slices and enjoy.

Rye, Kale, Mushroom, and Chorizo Stuffing

I feel like stuffing is most people's most prized Thanksgiving sides. Everyone has their way of making it, or their specific preference. Whether it be cooked in the turkey, cooked until crisp in the oven, or grandma's most prized secret recipe, we cherish this food group. While I prefer to cook my stuffing in the oven, not in the bird, I am not attached to any specifi

c recipe, which why mixing it up this year was a simple decision for me. After perusing the Thanksgiving edition of Bon Appetit magazine this season, my boyfriend played eeny-meeny-mini-mo between a rye, kale & mushroom stuffing and a cornbread, dried cherry & chorizo stuffing. So what did we decide on? A combination of the two for the best of both worlds. 

P.S. How cute are those wine cork turkeys in the background? I simply cut some fall themed scrapbook paper and glued it the back of a wine cork to look like a turkey. Perfect for name placards at the dinner table!

Rye, Kale, Mushroom, and Chorizo Stuffing

Ingredients:

• 1/2 lb. chicken chorizo
• 6 tbsp. olive oil, divided
• 8 cups chopped rye bread, dried out overnight
• 2 tbsp. pepitas
• 1 cup oyster mushroom, cut into large pieces
• 1 cup baby bella mushrooms, cut into large pieces
• 3 celery stalks, chopped
• 3 shallots, chopped
• 3 cups kale, stems removed, leaves torn
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh rosemary, minced
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs

Place the dried out rye bread and pepitas into a large bowl. This will be the main mixing bowl you will add all ingredients to.

In a large skillet, cook chorizo until browned. Remove from heat and place into the bread bowl. Drain excess liquid and wipe pan clean. 

Heat 1 tbsp. olive oil in the same pan and add the oyster mushrooms, season with salt and pepper, allowing to cook and soften, about 5 minutes. Add the cooked mushrooms to the bread bowl. Add another tbsp. olive oil to the pan and repeat with the bella mushrooms.

Add 2 tbsp. into the hot pan and cook the celery and shallots until softened, about 8 minutes. Add in the torn kale, sage, and rosemary and allow to wilt slightly, about 2 minutes. Add to the bread bowl. 

Reduce the heat to medium and add 1/2 cup of the broth, scraping up any brown bits from the pan with a wooden spoon. Add the liquid to the bread bowl.

In a medium bowl, whisk together the eggs, 2 cups broth, and remaining olive oil.  Pour over the bread mixture and toss well, making sure all of the bread has been coated in liquid.

Preheat oven to 450 degrees F. Pour stuffing into a baking dish sprayed with non-stick cooking spray. Cover with a sheet of tin foil and bake for 30 minutes. Uncover and bake for another 20 minutes until the top is crispy and golden brown. Allow the stuffing to sit for 10 minutes before serving.

**Can be assembled 1 day ahead. Cover and chill in fridge until ready to bake.

Creamy Wild Rice Bake with Crispy Shallots

With Thanksgiving right around the corner (OMG I know!!!!), I have been trying to create some traditional side dishes with non-traditional flair. This rice bake is a mixture between green bean casserole dressing to me. I actually paired this with salmon, but don't be surprised if this doesn't appear on the dinner table on Thanksgiving day. I love the saltiness of the fried shallots (almost as good as the fried onion straws from Sprouts) and the creaminess is just to die. Just talking about this is making me crave it for dinner again. Not mad about it. 

Creamy Wild Rice Bake with Crispy Shallots

Ingredients:

• 3/4 cup wild rice
• 1 3/4 cup chicken broth
• 1 tbsp. butter
• 1 garlic clove, minced
• 1/2 tsp. dried thyme 
• 1/2 tsp. ground nutmeg
• 1 tbsp. flour
• 2/3 cup whole milk
• 1/2 bunch kale, stems removed and chopped
• 1/4 cup + 2 tbsp. grated parmesan cheese
• 1 tbsp. olive oil
• 1 shallot, thinly sliced
• salt and pepper to taste
• 1/2 cup panko bread crumbs
• non-stick cooking spray

Bring rice and water to a boil. Cover, lower to simmer, and cook for 45 minutes, until all of the liquid is absorbed.

In a large skillet, melt the butter and add the garlic, thyme, and nutmeg. Cook for a minute or two until fragrant. Sprinkle in the flour and whisk, cooking another minute. Continue to whisk as you pour in the milk, 1/2 at a time, whisking until thickened before adding the second half.

Once the cream sauce is thickened, add in the cooked rice and mix well. Add in the cooked kale and 1/4 cup parmesan cheese and mix again. Pour into a baking dish and top with the remaining cheese, the panko bread crumbs and the crispy shallots. 

Sweet Potato, Kale, and Chicken Wild Grain Rice Bowls

In the words of my boyfriend, "mashed potatoes are good and all, but man, I love a good sweet potato". So, in honor of making him the happiest I can, I have been trying to add sweet potatoes into our routine as much as I can. I might have even put some mashed sweet potato into a quesadilla

the other night. And by might, I mean that I definitely did. My inspiration for this recipe came from Iowa Girl Eats, and to make it an entree instead of a side dish, I added chopped chicken right into it. I have to say that the flavor of the wild grain rice mixture is delicious on its own, but the balsamic vinegar and honey mustard dressing just really adds some oomph to the dish. Plus, you can make a little extra and have some for lunch the next day! 

Sweet Potato, Kale, and Chicken Wild Grain Rice Bowls

Ingredients:

• 3/4 cup wild grain rice
• 1 1/4 cups chicken broth
• 1/2 cup water
• 1/2 large bunch of kale, stems removed, then chopped
• 1 1/2 tbsp. unsalted butter
• 2 tsp. brown sugar
• 1 medium sweet potato, peeled, then chopped
• 1 cup chopped roast chicken
• 2 tbsp. pepitas for garnish

Dressing:

• 2 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. maple syrup
• 1 tsp. dijon mustard
• 2 garlic cloves, pressed 
• salt and pepper to taste

In a soup pot, bring the chicken broth and the rice up to a boil. Cover and lower the heat to a simmer and cook until the liquid is completely absorbed, according to the box directions. 

Meanwhile, whisk together the dressing ingredients in a small bowl and set aside. 

In a large skillet, bring the water to a simmer and add in the kale. Cook for 2 minutes, then drain and set aside. Dry the skillet and add back to the stove. Melt the butter in the skillet, then add the brown sugar. Mix well before adding the chopped sweet potatoes. Cook for 8-10 minutes until the potatoes are slightly crispy on the outside, but softened on the inside. Turn off the heat. 

Add the rice, kale, and chopped chicken into the skillet with the cooked sweet potatoes. Pour in the dressing and mix well.

Sprinkle some pepitas on top and serve hot. 

Italian Chicken & Kale Sandwiches

One of the things that I love to do with my Dad every year is go to a car shows/auction. I know, it's totally not my scene, but it's nice to spend some quality time with my dad, The Cowboy as he's known in my circle of family and friends, and learn about things that he is passionate about. Like cars. And along with the rows and rows of cars, comes beers, and lunch. The last car show we went to, I brought my then newly-dating boyfriend to join us for a day of father-daughter-boyfriend bonding. And for lunch we grabbed some amazing Italian chicken sandwiches with tomatoes and artichokes and greens. This is my ode to the ever popular car show, the shredded chicken sandwich, and the day that my Dad welcomed my now-live-in-boyfriend into the "circle of trust". 

Italian Chicken & Kale Sandwiches

Ingredients:

• 2 chicken breasts
• 2 cups homemade tomato sauce
• 1 cup kale, chopped
• 2 kaiser rolls
• 1/4 cup shredded cheese

In a large pot, add the tomato sauce and the chicken breasts. Bring to a simmer and cook for 2 hours, allowing the chicken to cook and become fork tender. 

After 2 hours, remove the chicken and shred with two forks. Add the shredded chicken back into the pot with the tomato sauce and add in the chopped kale. Stir and cook another 30 minutes. 

Split the rolls in half and toast in the toaster. Top each roll with the chicken mixture, top with cheese and finish with the other half of the roll.

Pear, Chicken, & Gorgonzola Quesadilla with Balsamic Reduction

Buzzfeed always seems to know what I'm craving. And I love it. The other day they posted 29 life-changing quesadillas. Like I'm not going to drop everything I'm doing and look at that? You better believe I did! And then made a grocery run specifically for this one quesadilla. The original recipe calls for peaches, but it's not peach season so my boyfriend suggested pears (excellent choice babe!), and we still had some kale pesto in the fridge so we were set. The Gorgonzola has a very strong flavor, so if you're not a fan of moldy cheese, you could try subbing it out for something else, but the slight tanginess of the Gorgonzola really gives these a good punch! Topped with a sweet balsamic reduction, these are a great way to mix up your boring old cheese quesadilla game. 

Pear, Chicken, & Gorgonzola Quesadilla with Balsamic Reduction
Makes 1 Quesadilla

Ingredients:

• 2 10-inch flour tortillas
• 1/2 cup shredded mozzarella
• 2 tbsp. crumbled gorgonzola cheese
• handful of cooked, diced chicken
• 1/2 pear, cored, and sliced into matchsticks
• 2 tbsp. kale pesto, separated
• 1/2 cup balsamic vinegar
• 1 tbsp. brown sugar

Preheat a skillet over medium or a handy quesadilla maker like mine.

Place one tortilla down on the skillet or maker. Place 1/2 of the shredded cheese and 1/2 of the gorgonzola down on the tortilla. Sprinkle with the chopped chicken and pear slices. Then drizzle the balsamic reduction and 1 tbsp. of the kale pesto. Top with the remaining cheeses and the second tortilla. 

Close the quesadilla maker until crispy and golden brown, or cook on the skillet until golden on one side, then flip over to cook the second side.

Once cooled enough to handle, slice into 6 slices using a pizza cutter or knife. Top with remaining pesto, and drizzle with more balsamic glaze. Serve hot.

Turkey Sausage, Kale, & White Bean Pasta

I finally got to meet my boyfriend's foodie sister-in-law. Not by chatting online. Not on skype. But in person. I was very much looking forward to meeting her when we had our ski trip in Colorado a few weeks ago. And not only did she bring homemade French macarons and made Andrew's favorite lasagna recipe for dinner, but she introduced me to a new cooking magazine. Cooks Illustrated. As we spent a lazy afternoon around the house I found myself perusing a handful of her magazine collection. When I stumbled across this recipe, I knew I had to make it once we got home. And without further ado, I present to you an easy and filling weeknight dinner!

Turkey Sausage, Kale, & White Bean Pasta

Ingredients:

• 1 tbsp. olive oil
• 1 lb. turkey sausage, casings removed, and broken into chunks
• 1 onion, finely shopped
• 5 garlic cloves, minced
• 1-15 oz. can white beans, drained and rinsed
• 1/2 tsp. fennel seeds
• 1/2 tsp. oregano
• pinch red pepper flakes
• 3 cups vegetable broth
• 1 cup water
• 8 oz. pasta Trottole (or a shelled type like Orrechiette)
• 12 oz. kale, stemmed and chopped
• 1/2 cup grated parmesan cheese

In a large soup pot, heat the olive oil over medium-high heat. Add in the broken up turkey sausage and cook until browned, about 5-7 minutes.

Then add in the onion and rinsed beans. Stirring occasionally until the onion begins to soften; about 3 minutes.

Add in the minced garlic, fennel, oregano, and red pepper flakes. Stir and cook until fragrant; 30 seconds to 1 minute.

Add in the broth and water and bring to a boil. Then add in 1/2 of the chopped kale and the pasta. Stir to combine, cover, and cook for 4 minutes. 

Uncover and add in the other 1/2 of the chopped kale on top. Do not stir. Cover and cook another 4-5 minutes. 

Uncover again and stir to combine the kale into the pasta. Let cook another 3-6 minutes until the pasta is completely cooked, and most of the broth has been absorbed.

Remove from the heat and add in the grated parmesan cheese. Stir to combine and serve in large soup bowls.

Mmmmmm....

Kale Pesto

I forget sometimes how much I love pesto. It's the love connection between pizza, pasta, bread, cheese, and pretty much anything that is edible. It's perfection in every way. Normally, pesto is made with a basil base, but this time I make it with kale (because I love it, and I had a bunch on hand). HDFB Tip: I wilted the kale a bit to soften it so it would blend easier with the rest of the pesto party. So far I have had this on spaghetti squash, pita chips, chicken, asparagus, and a very spring-themed quesadilla. Watch for recipes to come! But until then, I leave you with this!

Kale Pesto

Ingredients:

• 3 cups kale, stems removed and discarded
• 1 cup water
• 3 garlic cloves, minced
• 1/4 cup good quality olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup grated parmesan cheese
• 1/2 lemon, zested and juiced
• freshly ground salt & pepper

In a large skillet heat up water to a simmer. Add in the kale leaves and wilt the kale for 1-2 minutes, tossing occasionally.

Remove from heat, drain water and place kale leaves into a bowl of ice water to stop it form keeping cooking. Set aside.

In a small saute pan, add the olive oil and garlic and cook over medium heat. Do not let it come to a boil. Just warm enough to infuse the oil with the garlic. After about 8 minutes, remove from the heat, use a slotted spoon to remove the garlic cloves and set aside. Pour the olive oil into a separate bowl and let it cool at room temperature. 

In a food processor, add in the chilled kale leaves. Pulse 8 times until finely chopped. Add in the pine nuts, parmesan and lemon zest. Pulse 4 more times.

Add in the lemon juice and garlic cloves. Pulse 4 more times. Now turn the food processor on and in a steady slow stream add in the olive oil and let it process until smooth.

Add in a pinch of salt and pepper. Pulse to mix. Keep in fridge for up to one week in an airtight container.

Vanilla Mango Kale Smoothie

I did it. I made it through my first work weekend since January. And dozens of excel sheets and guest reports later, I am one day closer to my "Friday", which is in fact this Tuesday. In the hotel business no one ever really knows which actual day it is because it's all a series of random weekdays as weekends, and you see different faces day in and day out. I would probably lose my mind if I didn't make sure I had something substantial for breakfast each morning (besides coffee, duh). And that's where this smoothie comes in. It's a great way to start your morning, or enjoy as a post workout drink. 

Vanilla Mango Kale Smoothie

Ingredients:

• 1 cup frozen chopped mango
• 1 cup packed kale, stems removed
• 1 tbsp. honey
• 1 tbsp. flax seed
• 1 tsp. vanilla extract
• 1 tsp. freshly grated ginger
• 3/4 cup almond or soy milk

Add all ingredients into a blender. Blend on high until smooth. Make sure the kale is really broken down. Nothing worse than sipping a green smoothie and having to chew threw a chunk of kale.

Brussel Sprout & Kale Salad

Well, it's basically spring here in Phoenix, with 80-degree temperatures almost daily. The snowbirds are dwindling slowly but surely. The higher the temps, the younger the average age is here in the valley of the sun. And what comes after spring? Summer of course! Pools, bikinis, lake trips, shorts, tank tops, etc. So to be your best self this year, treat your future self with this flavor-packed and vitamin-packed salad. Perfectly crunchy, savory, and just a bit of sweet. Do yourself a favor and serve this next time you're feeling guilty after eating birthday cake, a breakfast hot dog, pizza, a french onion burger, a maple glazed donut, a bacon breakfast sandwich, French macarons, and bottomless glasses of wine. And yes, that was what my weekend diet consisted of for my birthday this past weekend. To see more fun pictures from me, check out my instagram. 

Brussels Sprout Kale Salad

Garlic Caesar Dressing

• 1 head of garlic
• olive oil for drizzling
• 2 tbsp. lemon juice
• 2 tsp. dijon mustard
• 1/4 tsp. salt
• pinch of black pepper
• 1/4 cup good quality olive oil

Salad:

• 1 head kale, stems removed, and chopped into small bite sized pieces
• 8-10 brussels sprouts, shredded in a food processor, or sliced extremely thin with a sharp knife
• 3 tbsp. garlic caesar dressing
• parmesan cheese for grating over salad
• chopped almonds for garnish
• dried cranberries for garnish

In a large serving bowl, toss together the kale, brussels sprouts, and dressing. Mix well to make sure it gets nice and absorbed into the leaves.

Serve in individual bowls, topped with shaved parmesan, almonds, and cranberries. Serve cold.

To prepare the garlic caesar dressing:

Preheat oven to 400 degrees F. Peel off all of the outside covering from the garlic head. Chop up the top 1/4 inch of the garlic head so you can start to see the garlic cloves.

Place the prepared garlic head on some tin foil. Drizzle with olive oil, then wrap the foil tightly around the garlic. Bake on a baking sheet for 45 minutes to an hour until the garlic cloves are softened. Remove from the oven and let cool until you can handle with your bare hands. Then squeeze the garlic cloves out of the "shell".

In a food processor, blend the roasted garlic cloves, lemon juice, dijon mustard, salt, pepper, and olive oil.  Blend until completely smooth.

Kale Caesar Salad with Shrimp

Last August my boyfriend and I took a trip to his hometown of Madison, Connecticut to see his family. His mom, being the sweet woman that she is, welcomed me with open arms and a little goodie bag of gift cards to some of the local shops. Once I saw that there was a card to the local book store I was begging to go, even if I was in my bathing suit and it was pouring rain out. It may or may not have happened just like this. Anyways I picked up a cook book called Every Day Food: Light by the one and only Martha Stewart and spent the whole flight home obsessing over each and every recipe. Then the craziest thing happened. I put it up on my shelf with all of my other cookbooks and forgot about it. Weird. Like that has never happened before. After 6 months of collecting dust, I glanced up at my neglected book, I pulled it down, and got inspired all over again. Literally the first recipe I turned to was a shrimp caesar salad with grilled romaine and homemade caesar dressing. Doing what I do best, I made my own version and now I'm sharing with you!

Kale Caesar Salad with Shrimp
Makes 2 salads

Garlic Caesar Dressing

• 1 head of garlic
• olive oil for drizzling
• 2 tbsp. lemon juice
• 2 tsp. dijon mustard
• 1/4 tsp. salt
• pinch of black pepper
• 1/4 cup good quality olive oil

Shrimp Kale Salad

• 1 head of kale, stems removed and leaves roughly chopped
• 2 corn tortillas
• non-stick cooking spray
• 1 tsp. oil
• 1 tsp. chili powder for sprinkling
• 1lb. large raw shrimp, peeled and deveined 
• 3 tbsp. finely grated parmesan cheese

Preheat oven to 400 degrees F. Peel off all of the outside covering from the garlic head. Chop up the top 1/4 inch of the garlic head so you can start to see the garlic cloves.

Place the prepared garlic head on some tin foil. Drizzle with olive oil, then wrap the foil tightly around the garlic. Bake on a baking sheet for 45 minutes to an hour until the garlic cloves are softened. Remove from the oven and let cool until you can handle with your bare hands. Then squeeze the garlic cloves out of the "shell".

In a food processor, blend the roasted garlic cloves, lemon juice, dijon mustard, salt, pepper, and olive oil.  Blend until completely smooth.

Preheat oven or toaster oven to 375 degrees F. Spray both sides of the corn tortillas with the cooking spray. Lightly sprinkle one side with chili powder and bake in the oven for 8-10 minutes until crisp.

Toss the shrimp with the teaspoon oil and remaining chili powder. Bake in the oven with the tortillas during the last 4 minutes, until opaque.

Toss the chopped kale with some of the garlic dressing. Top with some freshly grated parmesan cheese and shrimp. Garnish with your baked tortilla chip (great substitution for croutons). Serve immediately. Reserve remaining garlic dressing in the fridge for up to one week.

Turkey Breakfast Scramble

Please scroll down below and check out Hamlet, the newest addition to the HDFB kitchen, and the cutest damn cutting board I have ever seen, let alone received as a gift from some very dear friends of mine (shout out to you Mike & Tiff!). Now let's focus back on what Hamelt helped me whip up in the kitchen for a fueling breakfast. This baby is loaded with thinly sliced turkey, green veggies, and finished off with some crumbled goat cheese and avocado. One perfect plate in my world.

Turkey Breakfast Scramble

Ingredients:

Serves 2

• 1 tbsp. olive oil
• 3 tbsp. chopped onion
• 4 button mushrooms, chopped
• 1/2 large zucchini, chopped
• 1/2 cup kale, chopped
• 3 thin slices turkey breast, chopped
• 4 large eggs, scrambled
• salt and pepper to taste
• 1 small avocado, chopped
• goat cheese for garnish
• 2 slices of toast

In a large skillet pan, heat the oil over medium heat. 

Add in the onion, mushroom, zucchini, kale, and turkey. Let cook, stirring occasionally, until the veggies begin to soften and the kale begins to wilt, about 3 minutes. 

Add in the scrambled eggs and let cook, until the eggs are cooked through. Stir occasionally with a spatula, adding salt and pepper to taste. Once the eggs are cooked to your liking, remove them from the heat and place on two serving plates.

Top with avocado and goat cheese. Serve warm with toast.