that pack well for lunch, 10 fresh and filling salad recipes, 10 favorite (vegetarian) Mexican recipes, 10 most popular recipes from 2013 and the fruit and vegetable tools you actually need.
then shocking it in cold water? That’s how I usually prep my kale for eating it raw…wondering if the salt treatment you describe makes the kale just as tender?
Remove from oven and top with remaining cheese, shredded lettuce, sour cream, tomatoes, and avocado. Preheat oven to 400º. In a skillet, add remaining tablespoon oil and brown the beef, 3 to 4 minutes. Add taco seasoning and continue to brown until beef has cooked through, 4 to 5 minutes more. Place tortilla on greased baking sheet and top with 1/2 cup cheese. Top cheese with beef mixture and another 1/2 cup cheese. Bake until cheese has melted and tortilla has crisped up, 7 to 8 minutes
This recipe makes lots of extra balsamic reduction so you can store it in your fridge and drizzle it over everything for the next week or so – we put it on traditional salads, chicken, steak, sandwiches, even fish
I walked in, got my bag of plain spinach or plain baby kale for my daily green maca smoothie, purposely LOOKED AWAY from the bagged salads and got out of the refrigerated section ASAP, lest I have a repeat of the previous pick-up-put-down incident
I omitted the walnuts and apples since they weren’t available to me at that time. I have been experimenting with raw creamy sauces and dressings for a kale salad after my love for LacinatoKale Salad with Dried Cranberries, Cashews, Apple & Curried Dressing