Sunday, April 15, 2012

(615) fresh catch

delicious vegan cassoulet with fresh vegetables and homemade beans

finally bought these suckers after they came through my line at Whole Foods about ten times. they are so good but a little pricey. I'd like to try my hand at homemade kale chips!

what happens when you work at Whole Foods: I got into Kale! my parents are so proud.

before going to brunch with Ashley at Printworks. the weather today was lovely!

an interesting appetizer at Printworks: poached fruit in a spicy broth. it was out of this world and would be amazing over rice pudding

one of the best dishes I've had in Greensboro: lemony golden beets over quinoa/black rice with kale and chickpeas. do I really need to say anything else?

daisies from our floral department!

Kale, Bean + Squash Tostadas
-Soak pinto beans overnight and cook according to package directions. Let cool slightly, then mash with some cumin and a little olive oil. Saute dinosaur (lacinato) kale with garlic, olive oil, and red pepper flakes in a pan. Set aside. Add chopped sunburst squash to the pan with a little more oil and cook until soft. Set aside. Add fresh corn kernels and sweet peppers with oil to the saute pan; add onions and cook until done. Toast (blue) organic corn tortillas and top with mashed beans, kale, squash, corn/onions. Top with guacamole or fresh avocado. It's super delicious and easy!

No comments:

Post a Comment

Thank you for your comments! :)