Menu #15

After a short hiatus we are back. This week is a selection for flavor filled dishes.

Artichoke Ricotta Flatbread, this was filling enough that it didn’t need any extras

Skillet Cornbread Pie serve with small salad

Roasted Cauliflower Soup serve with salad and warm bread

Instant Pot Salmon with Red Potatoes and Spinach

Oven Fried Honey Hot Chicken serve with Potato Salad and corn on the cob

Side Dish-Kale Salad

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Kale Salad

Print Recipe
Kale Salad
This salad is sooo good, if you don't like spicy you may want to skip this one. The serrano pepper is what makes it!
Course salad
Servings
Ingredients
Course salad
Servings
Ingredients
Instructions
  1. In a large bowl toss kale with 3/4 of the parmesan, the olive oil a,d the lemon juice. Season with salt and pepper. Let sit for 10 minutes to tenderize the kale. Just before serving, sprinkle the pine nuts, currants, radishes, chili, and mint over the kale, and toss. Garnish with the remaining parmesan. Enjoy!
Recipe Notes

Recipe found and adapted from InStyle magazine.