KALE + BRUSSELS SPROUT CAESAR SLAW W/ PINE NUT “PARM”

/
 

My edits:

I did not soak the sunflower seeds for the recommended two hours (maybe 20 minutes instead)

I did not add cabbage to the slaw mix (I just stuck with kale and brussels sprouts)

The recipe is vegan, but I added lemon pepper chicken to the salad:

  1. 2 organic/local chicken breasts
  2. Fresh squeezed lemon juice from 1/2 of a lemon
  3. Sea salt
  4. Freshly ground pepper
  5. Olive Oil
  6. Zest of 1 lemon

Rub olive oil over both sides of the chicken breasts, sprinkle on salt & pepper to taste, add lemon zest and pour lemon juice over the top.  Broil for 10-12 minutes until cooked through, slice into small pieces, and add to the top of your salad.

Original recipe from: http://www.thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

 

DUNGENESS CRAB MAC & CHEESE

/
 

My edits:

I added chopped white onions & spinach

My substitutions:

organic/local whole milk

Natural Dubliner cheese instead of extra-sharp cheddar

organic salted butter

sea salt

Bob's Red Mill gluten free flour

whole wheat breadcrumbs

organic bionaturae pasta

Original recipe from:  http://blog.lacrema.com/dungeness-crab-mac-cheese/?pp=1