DARK CHOCOLATE SEA SALT FUDGE [GLUTEN FREE, DAIRY FREE]

Mark and I sometimes reminisce over the way various tastes and scents hold memories for us––a perfume, a spice, a food. Smelling or tasting them can return us in an instant to our childhoods, to another country, or to an earlier part of our marriage. He assures me that whenever in future years he smells or tastes coconut oil, it will forever remind him of our home now. I laugh, but it’s true. Over the last few years, coconut oil has become a catch-all staple in our home, used in everything from savory or sweet foods to homemade personal care recipes. With the holidays (and all the holiday baking) beginning this week, I’m thrilled to partner with Nature’s Way today to share a quick, flexible holiday recipe for each of you to have on hand, using Nature’s Way Extra Virgin Coconut Oil.

When I say quick and flexible, I mean it. This recipe is easy to whip up for an afternoon treat with the kids, to serve at a holiday party, or even gift to a favorite friend. It only includes 3-6 ingredients, doesn’t require any baking, and is easy to tweak and make your own favorite flavors. My favorite part is it’s made with all whole foods, and without any dairy or gluten for those with special diets. You can even try dipping oranges or berries in it before it cools. I wrote down some favorite variations down the recipe.


DARK CHOCOLATE SEA SALT FUDGE, GLUTEN-FREE, DAIRY-FREE

1 c. Nature’s Way Extra Virgin Coconut Oil, melted
1 c. cocoa powder
¼ c. honey or maple syrup (if desired, slowly add more to sweeten to taste)
1 tsp. vanilla extract (optional)
a pinch of flaked sea salt sprinkled on top

  1. Line a small glass container with parchment paper. (I use a glass food storage container about 5” x 7” or so.)
  2. Pour melted coconut oil, cocoa powder, honey or maple syrup, and spices into a small mixing bowl.
  3. Stir until well blended.
  4. Let the mixture sit and cool a bit to room temperature. It should slightly thicken.
  5. Pour mixture into parchment-lined dish, and refrigerate for one hour.
  6. Once firm, remove from the glass dish and chop into small squares. For casual affairs, serve right on the parchment.
  7. Store in a cool place out of direct light and serve with napkins.

VARIATIONS TO THE RECIPE

Orange Dark Chocolate Fudge, mix 1 tsp orange zest into warm batter

Peppermint Chocolate Fudge, add crushed candy canes to the top instead of seas salt

Maple Cinnamon Chocolate Fudge, use maple syrup and add 1 tsp of cinnamon

Spiced Ginger Chocolate Fudge, mix 1/4 tsp Cardamom and ½ tsp All-Spice into batter, top with chopped candied Ginger


This post is sponsored by Nature’s Way, a brand our family has loved for years. All images and thoughts are my own. Thank you for supporting the businesses that help keep this space afloat. 

Creating a Simple + Economical Thanksgiving Table

Our family is traveling for Thanksgiving this year, something we haven’t done in several years. Sometimes a change of habit is in order. Still, I have received several questions from readers asking some version of how we create our weekly table, and as this next week turns the corner I thought Thanksgiving might just be the right time to share. Naturally, the ideas here apply beyond the annual Thanksgiving meal, and that’s kind of the point. I find excess table accoutrement cumbersome for our small-ish and active home, and I have learned the value of a few steady table pieces with shifting organic detail. Simplicity truly is beautiful. It also keeps the set-up manageable to involve children. Wink. Here’s a few guidelines and sources for our table.

imperfect is perfect / Our linens are often wrinkled and napkins or plates mismatched. The botanicals are sometime fresh and ornate or other times clippings from a nature walk or dried after use. Some of these details I’ve slowly let go over the years, learning sometimes the imperfect is perfect.

mix + match style | We often use our daily wear dishes and glasses, mixing in a few pieces of China plates Mark found in a flea market at the beginning of our marriage. We also have a few random pieces that were passed down to us as an inheritance. Our cloth napkins have also come from various places and people. And we use a variety of ceramic, brass, and wood candlestick holders.

layered botanicals and edibles | Sometimes I find beautiful greens in the grocery store and sometimes I find them in a field. I am always a sucker for Eucalyptus. For this particular table I used some Eucalyptus I had dried the week before, adding in some fresh greens and bare branches. For last year’s table, I foraged all the greens, adding seasonal fruit and gourds. Leaves make perfect name tags.

garland | This is extension of the last bit, but a few of you have specifically asked me about garland, so I thought I’d separate these instructions. The way I make table garland is very, very simple. I grab plenty of greens, especially if I’m foraging them. If they’re fresh, I place them in water until they’re ready to go on the table. Some plants don’t dry as well as others. I begin with the broadest foliage and place them in opposite directions at each end of the table. Then, I slowly layer them, piece by piece, a little staggered, trimming them as needed. I fill in gap with smaller pieces, and make sure the center, where the branch stems meet, are properly covered. Then I add in pieces of seasonal fruit and gourds, opening pomegranates. I only added gourds this year.

quality, neutral basics | If you follow our table for long, you’ll realize we have the same pieces used again and again. We have two white, high-quality linen table cloths, our white everyday dishes with a few China pieces that rotate, glasses and carafes, wood chargers, and a mixture of candlestick holders. Seasonal details change with the foliage and the napkins, adding color and making each table unique. We add more florals in the spring and summer and more evergreens in the winter. Even though a few of our basics were more expensive, they are things we use again and again, not simply once a year or on a holiday.

I’m sure there are details that I didn’t cover here, so feel free to ask questions in the comments. Otherwise, happy Thanksgiving to you all!

For the Weekend | Cucumber Basil Margarita

The weekend is here, and I’m bring back an old series to welcome it. This particular weekend marks the bridge between Summer and Autumn for the Northern Hemisphere, a crossover to a new season, an invitation to change. While our garden is mostly cleared and waiting for fall plantings, my sister is still fortunately stocked with beautiful Purple Basil! So before it also withers, I wanted to share a favorite drink from Summer––a Cucumber Basil Margarita. Nothing says Texas Summer like a margarita, so it seemed fitting to consider this a farewell to the Summer garden and casual evenings outdoors.

What I love most about this drink is it’s flexibility. Want to skip the alcohol? Substitute mineral water or sparking water for the tequila and make it a spritzer. Short on Basil? Substitute an herb on hand, perhaps Lavender or Cilantro or Lemon Thyme. This drink is also very strong, so sip and enjoy slowly. It’s intended to mingle with the ice, making it perfect for warm weather, too. And naturally, it pairs best with a group of friends.  Happy weekend, friends!


CUCUMBER BASIL MARGARITA, makes one drink

.25 cup cucumber, peeled and chopped

5-6 basil leaves, washed

.5 – .75 oz. maple syrup, to preferred sweetness

1 lime, halved to press

3 oz. white tequila*

ice

tools needed / shaker, citrus press, muddler, knife, vegetable peeler, cutting board

DIRECTIONS

  1. Muddle cucumber and basil together in the shaker.
  2. Press the lime juice into the shaker.
  3. Add the maple syrup and tequila.
  4. Shake.
  5. Fill a glass with ice.
  6. Remove the lid of the shaker and pour the entire shaker over the ice.
  7. Garnish with a basil leaf and enjoy!

 

The Key to Fluid School Days

We happily stepped back into our school routine last week, sharpening pencils and opening fresh notebooks, flipping through old books on our shelves and thumbing through new ones, too. I know not every home feels as enthusiastic about this shift toward structure and routine again, but I LOVE the start of a fresh school year––even the ones we arbitrarily create at home. Wink.

The key to fluid days around here is keeping snack and lunchtime simple, synchronous, and á la carte. I know. You expected some other deeper bit of wisdom, perhaps even something more specific to our studies? But this is truth: having or not having food in some amount of order for our days can make or break it. Meal times form the backbone of our day’s rhythm, and as it turns out, having a purposeful pantry and fridge at the beginning of the week is not only a miraculous gift, but also a contributor to peaceful days spent at home.

I realized several years ago, that although we don’t need to pack lunches for our homeschool, choosing a few quality pre-made snacks to have around the pantry is a life-saver to mix into the day, whether for lunch or a snack or a last minute outing. And I’m happy to partner with Annie’s Homegrown this week, as their organic snacks are longtime favorites to add to our school day table and beyond.

Since our children each have meal responsibilities during the week––helping to chop, prep, and create meals one day a week––they also choose how to pair and prep various fruits and veggies during snack and lunch. The á la carte style options allows each of the kids to choose how to create and re-create, even within limited options. Perhaps chopped apples and Annie’s White Cheddar Bunnies for snack one day will feel entirely different when swapping apples for berries or carrots and hummus. Even with young children, it offers variety while empowering them with options as the helper. Snacks often are planned at the beginning of the week together, which offers the benefit of choice but without the hassle of snack-time bickering during the day.

As for other ways we keep daytime meals simple, it’s important that everyone eats at the same time. Otherwise, our kitchen is a non-stop train of grazing, mess, and incomplete meals. Snack-time might be as simple as adding a box of Organic Snack Mix to our afternoon table, passing around––or more importantly, playing with––Organic Really Peely Fruit Tape, or setting a bowl of fruit at the center of our work table. The same can also neatly pack in a backpack on days we go for a nature walk or play with friends. It depends on our own needs for that part of the day, but it’s important we all snack at the same time so we’re ready for meals together, too.

Lunchtime is a more distinct pause in our day, a meal together without the distraction of any books or projects. I love creating lunch boards with my helpers to again create a selection for everyone to choose from and build on their own. They vary day-to-day sometimes with leftovers from dinner, or fixings for sandwiches or wraps, meats and cheeses or peanut butter and jelly. White Cheddar Bunnies are always welcome. We’ve also more recently discovered using cloth napkins with a lunch board can save time washing dishes and paper towels, too.

Whether you’re packing your littles off to school or trying to create fluid days within your home, having your children help can save you time and empower their independence, too. Let them pack their lunches the night before and plan with you a bit at the front of the week. Are they happy to eat the same thing every day or are there simple ways to swap one part for another? And for all of you mutual lovers of Annie’s Homegrown, use your Target Cartwheel app all month to save money and stock up on your family’s favorites.  


This post is sponsored by Annie’s Homegrown, snacks our family has enjoyed for years. All thoughts and images are my own. And as always, thank you for supporting the businesses that help keep this space afloat. 

This is a sponsored conversation written by me on behalf of Target & Annie’s. The opinions and text are all mine.

15 Delicious Swiss Chard Recipes

Our garden has been less than stellar this summer and is quickly dissipating in this heat. I rotated plants into different beds this year, as master gardeners always insist for the soil’s health, but it turns out, we have such specific quantities and places of light in our heavily shaded yard, that my typical planting spots just work best. Sigh. Lessons learned. I did plant a row of heirloom Swiss Chard from seed this year, and it has performed beautifully and bountifully. If you are new to gardening, or even planting in patio pots, Swiss Chard is a great starting place. It’s beautiful, easy to grow, intuitive to manage, and prolific. It’s also an inexpensive veggie this time of year at local farmer’s markets and grocers.

But what do I do with it? There are hundred of ways to use it, but most times, I chop and sauté with garlic and onion or use as a tortilla for a wrap. Our blender has been broken the last year (argh!) or I’d use it in smoothies, too. To get more creative and to share a few yummy looking ways to eat it, here are fifteen diverse recipes, everything from Chard Dark Chocolate Torte to Chard Hummus Wraps, to enjoy at your table right now.

 

Spaghetti Squash Aglio e Olio with Rainbow Chard

Hot Sausage and Crispy Chard Pizza

Drink Your Greens Smoothie

Runner Beans with Swiss Chard Stems and Basil

Rainbow Chard & Feta Orzo Bowls

Swiss Chard Hazelnut Dessert Tart

Crispy Swiss Chard Cakes with Mascarpone Creamed Spinach

Rainbow Chard Hummus Wraps

Chard Dark Chocolate Torte

Butternut Squash and Chard in Spicy Harissa Coconut Sauce

Chard Black and Blue Smoothie

Chard + Sweet Corn Tacos

Sweet Thai Chile Chicken Swiss Chard Wraps with Peanut Ginger Sauce

Spicy Swiss Chard Chips

Herb, Chard, and Feta Soup

 

An Elegant Spring Picnic


Springtime is my favorite time for outdoor meals and entertaining. The days are a bit longer, the evenings a bit warmer, and mealtime conversation tends to linger. With Mother’s Day just around the corner, I’ve been thinking on ways to celebrate this beautiful and empowering journey, not just with my family, but also with the friends––the women who surround and support me in motherhood.

I have a kindred relationship with my mother, one that has greatly shaped and encouraged me, and if she lived closer, I would celebrate her in this spot, too, along with my sisters and long-time friends. Motherhood was never intended to be a solo role, and I am forever grateful to have a local tribe of women who support me with wisdom, encouragement, laughter, and practical help. It is cliché to say they make me a better mother, but they do.

In the Long-Legged House, Wendell Berry writes, “A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other’s lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves.” This community doesn’t require any us to be the same, or even occupy the same roles or routines. Many of us are in different stages of life, with or without children. It doesn’t matter. They are a part of my tribe. And enjoying an elegant tapas style picnic on the lawn is one way I want to celebrate their shared place in my life.

But Spring and early Summer are a wonderful time for celebrations of any sort. Here, I wanted to create an elegant tapas-style picnic, relaxed a bit with playful colors and mismatched plates, candles, wildflowers, and blankets on the lawn. A thoughtfully planned evening, with a playful and casual vibe. I shared more tips and details for pulling together a similar meal last week over on Anthropologie’s blog

A Simple Easter Brunch Menu

Easter morning is one of my favorite mornings of the year. As with many people around the world, the day holds deep, spiritual significance for our family, and it always seems fitting to welcome the morning outdoors with the sunrise, singing birds, rustling trees, and of course brunch. The Springtime here naturally reflects the resurrection song, and it is the perfect backdrop for a celebratory Easter Brunch.

I am not a very formal person, but I do love good food, presented in a beautiful and casual manner, enjoyed with people I love. Today, I’m partnering with Williams Sonoma to introduce a few pieces of their Spring Garden collection and also share a simple brunch menu for Easter, one that is easy enough for the children to help prepare, but with just enough sophistication for the adults to enjoy, too. I’ve mentioned this before, but simple doesn’t equate to easy. Simple is more a reference to the spirit and process of the meal. Every homemade meal requires preparation and work, but as with many things, many hands lightens the effort. Involve those children!

I tried to piece together a brunch menu that felt approachable, yet still special. As a mother, I’ve learned preparation is key to simplifying meals, especially larger, more intentional ones. Many of these dishes that can be prepped or baked in advance, leaving only the last baking or setting of the table for the morning of the brunch. They are also simple enough for children of all ages to participate in helping prepare. For those wondering, I added a little note in each section of ways to include children in the process. The recipes, for the most part, are intuitive, and the details follow the planning section below. I hope this helps make a beautiful brunch feel more approachable in your own home.


BRUNCH MENU

French Radishes

Fresh Berries

Almond Croissants

Rosemary Potatoes

Spring Vegetable Egg Casserole

Lemon Bunny Cakelettes + Petit Fours

Rose + Orange Blossom Mimosas

Blood Orange Italian Soda


PLANNING AHEAD

TWO WEEKS BEFORE

  • Size (friends and family, small or large)?
  • Style (casual, formal)?
  • Menu. Write a list of family favorites to begin. If friends are joining, consider a potluck style meal.
  • Location. Inside or outside? At a friend’s house or yours?
  • Send invites or make phone calls to invite the people on your list.
  • Order any special accoutrements for the meal (bakeware, place settings, or specialty foods)
  • CHILDREN: Paint or hand-write invites.

ONE WEEK BEFORE

  • Write out your grocery list.
  • Double-check you have all of your materials, table details, and tools.

TWO DAYS BEFORE

  • Double-check with guests who are bringing food.
  • Grocery shop and pick up a few special blooms for the table.
  • Arrange flowers.
  • CHILDREN: Help trim and arrange flowers. Write name tags (if using). Make sure all the linens are clean and accounted for.

ONE DAY BEFORE

  • Bake cakelettes and petits fours in the morning, and set aside to cool.
  • Prepare the Spring Vegetable Egg Casserole. Do not bake. Cover and set aside in the fridge overnight.
  • Set the croissants on the baking tray to rise overnight.
  • Slice and store radishes.
  • Wash, pat dry, and mix berries.
  • If you have a single oven, bake the potatoes now, refrigerate overnight, and quickly reheat before brunch.
  • If you are eating indoors, set the table the night before.
  • If you are eating outdoors, neatly stack the place settings in baskets or tidy piles to quickly set up in the morning.
  • Set aside a few small baskets with treats for the kids, like these, the night before.
  • CHILDREN: Help make the cakelettes and chop vegetables. Wash and pat dry potatoes and berries. Wipe down the table and chairs to prepare for the morning.

EASTER MORNING

  • Turn on music or open the windows, if the weather permits.
  • Get dressed, make coffee, and watch the sunrise together.
  • Share a moment of gratitude.
  • Bake the croissants, potatoes, and egg casserole, timing the casserole to finish around the time you want to eat. It should take less than an hour with a double-oven. If you are baking all three with a single oven, allow up to 90 minutes.
  • Set the table.
  • Butter radishes.
  • Dust the cakelettes with powdered sugar.
  • Mix and pour drinks.
  • CHILDREN: Help set the table. Get dressed. Serve or pour non-alcoholic drinks. Set food on the table.


RECIPES

FRENCH RADISHES

Have you tried these before? So delicious. My sister first introduced me a few months ago, and they’re the quickest little appetizer. She takes it up a notch with fresh bread. Mmm. Wash and slice fresh radishes. Swipe a bit of softened unsalted butter on the top. Add sea salt.

 

ROSEMARY POTATOES

I have a family of potato-lovers, so they are always a welcome edition to any special meal. Wash 2 pounds of butter potatoes. Toss them in extra virgin olive oil. Generously sprinkle with sea salt and freshly chopped rosemary. Bake in the oven at 425F until done, approximately 35-40 minutes.

 

FRESH BERRIES

Rinse and pat dry your choice of berries. I used raspberries, blackberries, and sliced strawberries.

 

LEMON BUNNY CAKELETTES + PETITS FOURS

These mini-bunny cakelettes were my favorite part of the meal. Aren’t they cute? I used this mix to help save a bit of time and it was wonderful! Think: moist lemon pound cake. One box filled both the mini-bunny cakelet pan and the petits fours pan, and they carry the mix gluten free, too. Wink.

 

ALMOND CROISSANTS

Croissants are my pastry weakness, and these are my absolute favorite pre-made croissants––the next best thing to having a French baker in your kitchen. The chocolate are spectacular, too.  

 

SPRING VEGETABLE EGG CASSEROLE adapted from Gimme Some Oven

2 Tbsp extra virgin olive oil

2 garlic cloves, minced

1 yellow onion, peeled and diced

8 oz. baby bella mushrooms, sliced

1 lb asparagus, cut in 1” pieces

1 large carrot, peeled and diced

1 bunch of broccolini florets

1 pint cherry tomatoes, halved

4 oz goat cheese, crumbled

12 eggs, whisked

½ c. milk

Sea Salt

Black Pepper

Lightly rub butter over the surface of your casserole dish. Heat the olive oil in a pan over medium-high heat. Add the onion and sauté a few minutes until translucent. Add a bit more oil (if necessary), and stir in the garlic, carrots, asparagus, broccolini. Sauté for about 10 minutes, then add the tomatoes and mushrooms. Sauté for another few minutes. Pour half the veggie mixture into the casserole dish, layering half the goat cheese on top. Repeat. Whisk the eggs and milk together in a bowl, adding salt and pepper to taste. Pour the egg mixture over the top of the vegetables. Cover and put in the fridge overnight or bake straight away. Bake at 350F for 35-40 minutes. It is done when the knife (or toothpick) is clean. Serve immediately.


This post is sponsored by Williams Sonoma, a company our family has loved for years. All thoughts and images are my own. Thank you for supporting the businesses that help keep this space afloat. 

A Springtime Flower Party

It feels a tad weird to be writing about Springtime and flowers while currently traveling through winter weather, but Spring has already sprouted in our southern home: trees budding, wildflowers sprinkling the highways, songbirds chirping at sunrise. As Rilke wrote, “It is spring again. The earth is like a child that knows poems by heart.” And so we celebrated our youngest songbird’s eighth birthday with flowers and friends, two of her very favorite things.

To keep birthday experiences simple for our home, our children only have the option for a birthday party on certain years, a year when they can opt for a party experience with friends as their gift from me and Mark. So when they choose a party, I tend to make the details special, something they will enjoy and something to remember. Olive and I had several conversations about what type of party she wanted, which left me feeling she should consider event planning one day, as they were all such large-scale, fun ideas. In the end we opted to recreate a flower market experience and allow each friend space to make their own arrangement. Blythe thoughtfully painted a sign for Olive to hang in her shop.

Since our backyard is currently a mesh of backyard projects and renovations, I asked a dear friend if I could host the party on her beautiful property in the country. We don’t have a flower market at our farmer’s market, but they are one of my favorite things to enjoy when we travel.

When the girls arrived, they each had a spot at the table, marked with a paper doily, mason jar vase, drinking glass, and paper-lined basket for little nibbles. They each perused and gathered from the flower market (set up with a lemonade stand) and returned to their spots where they had access to scissors for trimming stems and various colors of string for decorating their vases (and for marking their personal arrangement). We talked about the importance of flowers and pollinators in the world, a repeat conversation from our homeschool group’s flower study the week before.

Once the girls finished making flowers, they sipped Italian soda and filled their baskets with berries and popcorn. We sang happy birthday to Olive with mini lemon-filled cupcakes, and she opened gifts and read thoughtful notes from friends, many of which included bubble gum. The girls each filled and stamped small envelopes with wildflower seeds to take home and grow their own cutting gardens.

Although the party created quite the mess, it was a simply, beautiful way to celebrate the season. For those of you interested in hosting your own (even for adults!), here are a list of materials I used. for younger girls, it’s best to have a few extra set of adult hands available for helping tie knots and cut difficult stems. For older girls and adults, create a bit more time for the art of arrangement with helpful tips, such as how to choose colors or arrange by height and spill. Consider the audience ages and their attention span/interest levels. Most of this group preferred to simply jump right in! Either way can be fun. Enjoy!

MATERIALS TO CREATE YOUR OWN SPRINGTIME FLOWER PARTY

Garden Kale | 25 Ideas + Recipes for the Harvest

The days have been warm here, feeling more like spring than late winter. I don’t mind. I spent the day on a blanket last weekend, reading Luci Shaw’s Water My Soul, and soaking up the warm light. It’s possibly the most restorative way for me to spend alone time, tending the soil of my own soul and spirit, taking in the outdoors. In spite of a few hard freezes here, our garden kale and brussel sprouts have continued to grow, and the heirloom lettuces I let go to seed last year have blossomed again without effort! It feels miraculous. In our southern heat, these leafy greens only last as long as the weather remains cool in the evening, so I’m harvesting what I can each day, adding a bit of kale to at least one meal or juice a day. As I’ve looked for more creative ways to eat kale, here are a few recipes I’ve found. Kale Cake? Kale Pesto Slaw? Mmm. Enjoy!

  1. Simply Sauté | Toss with olive oil, sea salt, and minced garlic over the stove until a bright green color. Add to any dish.
  2. Green Juice  or this one: 5-6 de-stemmed kale leaves, 1/2 cucumber, 1/2 lemon without the rind, 1 apple, 2 sprigs of mint, 1″ piece of ginger
  3. Wilted Winter Greens Soup
  4. BBQ Kale Chips
  5. Kale and Black Bean Tacos with Roasted Red Pepper Salsa
  6. Butternut Squash + Kale Quesadillas
  7. Blueberry, Kale, and Fig Smoothie
  8. Kale and Apple Cake with Apple Icing
  9. Kale Pasta with Walnuts
  10. Pork Tenderloin with Kale and Kimchi
  11. Kale Veggie Wrap
  12. Kale with Garlic and Bacon
  13. Savory Oatmeal with Garlicky Kale
  14. Winter Farro and Kale Salad
  15. Cheesy Turmeric + Garlic Kale Chips
  16. Chocolate Cocoa Kale Chips
  17. Chive, Kale, + Parmesan Pancakes with Poached Eggs
  18. Kale + Feta Savory Torte
  19. Kale, Cherry, Sunflower Seed Salad with Savory Granola
  20. Roasted Beet, Kale, and Brie Baby Quiche
  21. Savory Corned Beef Brisket + Irish Cheddar French Toast with Kale Pesto Slaw
  22. Hide Your Kale Smoothie
  23. Warm Kale + Artichoke Dip
  24. Detox Salad with Cauliflower, Kale, and Pomegranate
  25. Kale + Popcorn

Any favorite kale recipes to share?