Lemon Garlic Kale Salad

Ingredients:

• 2 cups sliced almonds
• ⅓ cup freshly squeezed lemon juice(from 2 to 4 lemons)
•  Kosher salt
• 1 ½ cups extra-virgin olive oil
• 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
• 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
• 1 ½ cups freshly grated Parmesan (optional)

Instructions:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

https://cooking.nytimes.com

Tuna Salad Collard Wraps

Ingredients:

• 1 can albacore tuna
• 1 tbsp olives, green or black, diced small
• 2 tbsp red pepper, diced small
• 2 tbsp chickpeas
• 2 tbsp basil, chopped
• 1 tbsp avocado oil mayo 
• salt and pepper
• 1 collard wrap

Instructions:

• Trim collard green stem so it's thinner and easier to roll. Set aside.
• In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.
• Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold sides in and roll.  Cut in half if eating immediately.  Wrap in wax paper and store in fridge if meal prepping.  

https://www.seasonalcravings.com

Orzo with Shiitake and Garlic Scapes

Ingredients

• 1 small onion diced
• 5 Tbsp Extra virgin olive oil DIVIDED
• Salt and freshly ground pepper
• 4 cups chicken stock
• 12 oz orzo
• 6 oz shiitake mushrooms
• 3 garlic scapes cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler
• 4 Tbsp butter DIVIDED
• 3 Tbsp heavy cream
• 1/2 cup grated Parmesan cheese plus shavings for garnish
• 3 oz baby arugula 3-4 handfuls

Instructions:

• Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.
• Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.
• While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.
• Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.
• To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

https://www.seasonsandsuppers.ca

Grilled Potato Salad with Fresh Oregano

Ingredients:

• 6 medium Yukon Gold potatoes, halved lengthwise
•  1/4 cup olive oil, divided
•  1 teaspoon Dijon mustard
•  2 tablespoons red wine vinegar
•  2 tablespoons chopped fresh oregano leaves
•  1 tablespoon coarsely chopped capers
•  1/2 teaspoon red chile flakes
•  2 teaspoons minced oil-packed anchovies
•  1/2 cup pitted oil-cured olives
•  1 1/2 cups halved cherry tomatoes
•  1/2 cup flat-leaf parsley leaves

Instructions:

• Heat grill to medium (350° to 450°) with an area left unheated for indirect heat. Toss potatoes in 1 tbsp. oil; grill flat side down until marks appear, 8 minutes. Turn over, moving to indirect area. Cook until tender, 10 minutes. Let cool, then cut into chunks.
• Whisk remaining 3 tbsp. oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl. Gently mix in remaining ingredients.

https://www.sunset.com/recipe/grilled-potato-salad

Spicy Coconut Salmon Curry with Bok Choy

Ingredients:

• 2 tablespoons extra-virgin coconut oil or vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 piece fresh ginger (1 inch), peeled and thinly sliced
• Coarse salt
• 2 tablespoons Thai green curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
• 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
• Lime wedges, for serving

Instructions:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

https://www.marthastewart.com/1151544/spicy-coconut-salmon-curry

Collard Green Dip

Ingredients

• 1 Tablespoon Olive Oil
• 2 bunches Fresh Collard Greens, Rinsed And Chopped
• 5 slices Bacon, Chopped (or, try vegetarian bacon!)
• 1/2 Sweet Onion, Chopped
• 2 cloves Garlic, Chopped
• ¼ cups Dry White Wine
• 12 ounces, fluid Cream Cheese, Cut Into Pieces
• 8 ounces, weight Sour Cream
• ½ teaspoons Red Pepper Flakes
• Kosher Salt And Pepper To Taste
• ¾ cups Freshly Grated Parmesan, Divided

Instructions:

• Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.
• Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in the Dutch oven.
• Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from the bottom of the Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
• Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. Yields 4 cups.

http://tastykitchen.com/recipes/appetizers-and-snacks/collard-green-dip/

Sesame Ginger Noodles

Ingredients:

• 1/2 pack brown rice noodles (or regular rice noodles)
• 3 cups of baby bok choy
• thinly sliced green onion
• sesame seeds to top (optional)
• SAUCE:
• 2 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 2 tbsp soy sauce 
• 2 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp crushed red chillies

Instructions:

• Wash your bok choy, and chop into quarters. Set aside.
• In a small bowl, mix your sauce ingredients together, and set aside.
• Boil your rice noodles according to package directions, until soft.
• In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes.
• Next add in your bok choy, mixing well.
• Reduce heat to low and add in your rice noodles.
• Toss together and serve immediately.

https://choosingchia.com/15-minute-sesame-ginger-noodles/

Simple Sautéed Mustard Greens

Ingredients:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 bunches mustard greens, stemmed and chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup chicken stock
• 1 tablespoon stone-ground mustard

Instructions:

• In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
• Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
• Stir in the ground mustard. Serve warm.

https://www.foodnetwork.com/

Cheddar Chive Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup chopped fresh garlic chives
• 1 cup buttermilk
• 2 Tbs. melted unsalted butter

Instructions:

• Preheat an oven to 400°F. Line a baking sheet with parchment paper. 
• In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and chives. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps. 

• 
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.

• 
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.

https://www.williams-sonoma.com/recipe/chive-cheddar-biscuits.html